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The thankfully not so impressive line at Shake Shack.
My first Shake Shack burg. Satisfying but not worth the hype or the wait, yet another thing about New York (and New Yorkers) that perplexes me. The vanilla frozen custard with toffee and Valrhona chocolate chunks, on the other hand, I want a deja vu of that mouthwatering stuff. Loved the variety of textures and the strong presence of vanilla in the base (rather than a generic sweetness).
Latte from Joe the Art of Coffee
Momofuku cookies. L to R blueberry cream, cornflake chocolate chip marshmallow, and compost. Again, unimpressed with the much-hyped Milk Bar. My favorite of the trio was the cornflake one b/c of the unique texture from the interplay of the crunchy-chewy cornflakes and melted marshmallows, but they were all toothnumbingly sweet, unnecessarily so (and L concurred). Will definitely keep your sweet tooth in check for a long while.
My foot in union square on a picturesque Sunday afternoon. That, a Giants win, and a home-cooked meal with friends = a happy day.
Dinner at Nicks Pizza. Homey but sophisticated ambience with solid thin-crust pizza. Would not make a trip up to there just for the pizza, but would definitely go back if I am in the neighborhood.
Pokemon creature in the bread basket..
A stellar portobello, parmesan, and wilted spinach salad.
Small Margarita pie and a large 1/2 eggplant 1/2 sausage pie. That the Margarita was clearly not straight out of the oven was my only main complaint. The pizza had a crisp, flavorful crust and tasty toppings (both the eggplant and sausage were prudent additions).
Nosh nosh.
Dinner at a Thai place in town:
Minced meat (chicken? beef? pork?) appetizer:
On Saturday I celebrated my singlehood by a night in with some friends. We decided to make pizzas from scratch, which gave me a chance to try out Jim Lahey’s recipe for no-knead pizza dough. In the end, we added at least an extra cup of flour to the recipe, as the proposed ratios yielded an unmanageably wet dough. I also ran out of AP flour and had to use some of the whole wheat, which likely contributed to the degree of wetness. Might as well start with 4 cups of flour to the 1 1/2 cups water to avoid overhandling the dough like we probably did.
