Growing My Green Thumb: Italian Parsley

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I almost forgot that along with my purple basil and pineapple sage–the two herbs I rely on most from my garden–I’m growing flat Italian parsley, which is “probably the most commonly used herb in the world!” (One day soon I’ll share with you a healthy and delicious pasta recipe that relies primarily on Italian parsley, roasted tomatoes, and cottage cheese.)

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My Garden, One Month Later

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On June 12, one month had passed since I last updated you on my garden, just after planting. I spent part of this weekend weeding and pruning and watching and watering. Then I blended some purple basil (1 cup), Italian parsley (1 cup), and thyme leaves (0.5 cup) with olive oil (1.5 cup), vinegar (0.5 cup), lemon juice squeezed from half of a lemon, and a teaspoon of sugar to make a tangy yet flavorful salad dressing. Later, I helped my dad plant some more seedlings he found in the shed; I guess we’ll just have to wait and see if they grow. For now, I offer you a mini photo tour in celebration of my garden’s one-month birthday.

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Food Review: Summer Roll from Two Tablespoons

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My boyfriend and I spent the afternoon hours of Memorial Day wandering around Manhattan, surprisingly energetic after running a blazing hot 5k on Roosevelt Island. During our travels, we stumbled upon Mad. Sq. Eats, a collection of food vendors alongside Madison Square park. Because it ends this Friday, May 30, and doesn’t resume until September, we decided to sample some of the offerings before it was too late. Our first stop led to the discovery of my new favorite lunch food: a corn, coconut, and curry sauce summer roll from Two Tablespoons.

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Restaurant Review: Smorgas Chef

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Today I took my friend Megan (who is also my brother’s girlfriend) to one of my favorite restaurants in Manhattan’s Financial District: Smorgas Chef.

Iconic yellow windows and flag

Iconic yellow windows and flag

Located on Stone Street, a lively cobblestone road lined with bars and hot spots, this Scandinavian eatery boasts a menu full of “new Nordic cuisine,” which is “deeply committed to using local, sustainable, and all-natural ingredients,” largely from its 160-acre farm in the Catskills.

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