Thoughts on a Tuesday (and Shave Ice)

You’re reading this post right now and I’m in Oregon! As I write this, it’s the night before I leave and I’m clearing out my camera so, you guessed it, I can take the maximum amount of photos on my trip! Here’s a compilation of pictures I took when my friend Caroline was visiting me a couple weeks ago. We did so many things that weekend including going to the Ace Hotel, several farmer’s markets, and Rosie’s NYC for tacos and their famous watermelon margaritas. Yum.

Also, I finally watched the mid-season finale of Pretty Little Liars and I have so many questions. SO MANY. I asked my sister all my questions and she basically told me to go find an online forum so I could ask my questions without bothering her. SO, if anyone knows of a good one please let me know. The stress is real, people. I hope you’re all having a good Tuesday!

Fig, Prosciutto, and Honey-Yogurt Toasts

Greek yogurt is one of my favorite foods so I was really excited when Chobani reached out to me about writing a recipe post incorporating their plain yogurt. I love plain Greek yogurt because it’s so thick and filling, but it’s also very versatile. I used to think of yogurt as only a breakfast food, but ever since Chobani came into the world, new doors have opened in my brain.

My goal was to make a recipe that used Chobani plain yogurt in a more non-traditional way that what I’m used to. I’ve been really into toast lately, so I decided to make a Fig, Prosciutto, and Honey-Yogurt toast, using the yogurt in place of what would normally be goat cheese. The plain yogurt mixed with just a touch of honey adds a creaminess that balances out the sweet fig and salty meat. It’s super quick and easy to make and even better, using Chobani is healthier than piling on a pound of goat cheese (which is what I would normally do). I can’t wait to try out more recipes using Chobani! Check out Chobani’s website for even more healthy recipes here.

Fig, Prosciutto, and Honey-Yogurt Toasts


  • 1 cup plain Chobani Greek yogurt
  • 6 fresh figs
  • 5 oz. prosciutto
  • French baguette
  • 1 tsp. honey
  • Olive oil


  • Mix honey with Chobani plain yogurt
  • Slice figs into thin pieces
  • Tear prosciutto into thin strips
  • Slice baguette into diagonal slices, spread olive oil on either side. Toast in the oven on a baking sheet until golden brown and crispy.
  • After toasts have cooled slightly, dollop a generous amount of Chobani yogurt and honey mixture onto each. Top with prosciutto and figs and enjoy!

Spicy Dill Cucumber Pickles

SAMSUNG CSCI feel like I’m about to fall asleep as I type this, so forgive me if it’s completely incomprehensible! I was in Rhode Island with Pat’s family over the weekend and my train was really delayed so I went into work on a Monday running on low steam. The worst. One positive is that I finished three books over the weekend while I was literally doing nothing except sit on the beach – The Vacationers by Emma Straub, Where’d You Go Bernadette by Maria Semple, and Summerlong by Dean Bakopoulos. They were each so different but I loved them all! Definitely recommended. Anyways, I’m going to Oregon for a week on Friday, and while I am excited I kind of dread the week leading up to vacation because I feel like I’m always frantically running around getting ready and making sure my apartment is clean :-(. I can’t wait to be there though!

On a different note, in my food life (and most important life) I’ve been really into pickles lately, trying out almost anything I can get my hands on. Currently, my favorite things to pickle are onions and radishes, but I’m dying to try pickling ramps and watermelon rind. A couple weeks ago when I was in Cape Cod, I got my mom on the pickling train and I taught her how to pickle some cucumbers using fresh dill, both of which she got in her weekly CSA (speaking of, does anyone know of any good CSA’s in New York?). Fresh pickled cucumbers are even better than the store bought version and the brine can be easily customized.

Spicy Dill Cucumber Pickles

  • 1 1/4 cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 4 cups cucumber spears
  • 2 cloves garlic, whole
  • 2 heads fresh dill
  • 1 tablespoon pickling spice. This can be a combination of a variety of spices – I usually use peppercorn, a bit of red pepper, allspice, and basil. Adjust accordingly to your spicy-ness level preference!


Stir water, vinegar, sugar, sea salt, and pickling spice together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.


July Instagram Recap

I can’t believe it’s already August! I keep telling myself that summer doesn’t really end until September 21st, so it can seem a bit longer. In case you missed it on Instagram, here is a recap of my pictures from July that I didn’t feature on the blog.

July Instagram


Starting from top left:

1. Even though I work in the financial district, I haven’t done much exploring! The other week I finally made it down to Delmonico’s, one of the oldest steakhouses in NYC. What an iconic building.

2. Awesome brunch my friend Caroline and I had at Walter’s in Fort Greene. I had shakshuka and she had an omelette.

3. My sister Molly looking pretty on the beach in Cape Cod. 🙂

4. Ollie is a dog that I dog-sit on occasion. He is the cutest and snorts a lot!

5. Molly again, paddle boarding in Cape Cod. This was the first time she tried it and was killing it!

6. A typical scene from Brooklyn Heights. One day I dream of living in a brownstone like this one…

7. Overlooking Cahoon Hollow Beach in Cape Cod.

8. Last week I ventured out to Jersey City with some friends for an author event. We went to see Megan Kimble, author of Unprocessed, speak at Word Jersey City. She is awesome and I can’t wait to read the book! A bonus was going to Porta Pizza, which was delicious.

Follow me on Instagram here!


Brown Butter Chocolate Chip Banana Bread

Wow, after typing out the name of this banana bread, I realize it’s such a mouthful! Even though this recipe has a long name, it’s still worth making, trust me. It was hot this weekend (surprise, surprise) and after my friend went home to Boston, I was on a panel about book publishing at a conference in the financial district. The conference was great, but after schlepping through FiDi in the pounding heat, the last thing I wanted to do was spend the afternoon outside. This is where banana bread comes into play. During the week I make a lot of smoothies either for breakfast, or after working out in the evening, so I keep a lot of fruit (both fresh and frozen) on hand at all times. I think the heat in my apartment made my bananas ripen much quicker than normal so I had to do something with them.

I decided to make a banana bread with brown butter, modified from Joy the Baker’s recipe, and love the results! The banana bread is a lot more dense than other variations I’ve made and the flavor of the brown butter really comes through. I hope you all have some fun weekend plans! I’m heading to Western Massachusetts with my family for an outdoor excursion. 🙂

Brown Butter Chocolate Chip Banana Bread

  • 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk
  • 1 1/4 cup mashed banana (from about 3 medium bananas)
  • 2 teaspoons molasses
  • 1 cup dark chocolate chips (or more depending on how chocolately you want your bread to be!)

Preheat oven to 350 degrees and grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and coconut milk.  Whisk in the mashed bananas and molasses.  When butter has cooled, add in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Add in chocolate chips and stir.

Pour batter into pan.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Wrap well for 4 days at room temp or freeze!

Review: Egg Shop NYC

One of the great things about having a blog is that you can literally do whatever you want with it. Thus, I am using this blog to channel my inner (and not-so-secret) dream of being a restaurant and food critic. So, here goes!

Over the weekend my friend Caroline came to visit from Boston. I’ve been wanting to go to Egg Shop for a while, ever since I saw drool-worthy photos popping up on my Instagram page, but the brunch wait is insane (trust me, another friend and I tried to go last weekend and it was a fail). Since I had a summer Friday, and Caroline was working from my apartment and then taking a half-day, we thought that Friday afternoon would be the perfect time to go. Turns out, we were correct! Egg Shop, located in the Lower East Side, was still pretty crowded but we were able to squeeze into two seats along the window.

Scanning the Egg Shop menu, you’ll notice that it’s broken down into two sections: sandwiches and cruisers (which are bowls). After much debate, Caroline and I decided to go with the Cruiser section and both ordered El Camino, a bowl with a poached egg, avocado, tomato, pulled pork, a fried tortilla, and cilantro. Now I realize that if we were true critics, we would have ordered different items to try them each out but it’s not my fault we were both starving and El Camino immediately caught our attention! In addition, we split a buttermilk biscuit with honey butter and I ordered a black ice tea. You can see another picture of the whole ensemble on my Instagram. I may have discussed this before, but biscuits are basically my guilty pleasure (ok, non-guilty), so if I see one on any menu, or in life, I must eat it. There is nothing better than a buttery, fluffy, and flaky biscuit in my book.

The El Camino cruiser was on point! Although I have to admit when it first came out I thought it looked a bit small. I hadn’t ordered a second poached egg. However, once I dug in, it was evident that this bowl was going to be extremely filling, and I barely finished the last few bites. The flavors were so clean, with the savory and juicy pork, smooth avocado, sweet tomatoes, and fresh cilantro that added some more brightness. I thought that the poached egg was cooked to runny perfection and I loved that I could kind of stir everything together and each bite was different. Plus, the fried tortilla was broken up into long strips, making for some satisfying crunchiness. Delicious. ALSO, I haven’t even mentioned the glory that was the buttermilk biscuit with honey butter. First of all, it was SO BIG and not shaped like a traditional round biscuit. This biscuit was super crunchy on the outside, yet still fluffy and moist on the inside. Caroline and I were slathering on as much butter as would fit on a single piece and shoving it into our mouths. I wished that it would never end. The main thing I love about Egg Shop is the atmosphere. It’s a very tiny venue but at the same time it’s open and airy, with white walls, floor to ceiling windows, and super cool light fixtures. The whole place seemed to be buzzing! Egg Shop is definitely a place I want to come back to and try everything else on the menu and now that I’ve had the food, I’m convinced that the wait during the popular brunch hour is totally worth it.