Thanks for reading.
Breakfast: We are always delighted when we decide to have waffles. This morning it was our Buckwheat Waffle recipe with Raspberry Coulis. Gary made the waffles and he likes to thin the batter a little more than required in the recipe and make them thinner than I do. That way we have twice as many! I tried Organa Pomegranate Blueberry White Tea. It came in a tea bag which I cut open, emptying the contents in a tea basket, and pouring hot water over it. I don’t like paper or nylon tea bags mixing with my tea! This tea was a little tart for me. I might like it better, iced in the summer.
Lunch: Getting ready for my It’s All About Food show in the afternoon, I grabbed some of yesterday’s leftover Heavenly Salad. It had been marinating over night in its dressing and was more delicious than the day before. How is that possible?
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Lime, Ginger
Dinner: For the second time in one week, there was someone visiting from California. My friend Roswitha from the Bay Area, is here on a business trip for training. We go way back to the days when we worked in the photomask industry and performed at the annual SPIE Photomask conference banquet, in skits a group of us wrote, spoofing the industry. She thought she’d be out of training by 8 or 8:30pm and Gary and I waiting for her at Le Pain Quotidien by Central Park and Columbus Circle. Slightly chilled from the cold we ordered some tea while we waited. I am almost embarrassed to say it was cold. It wasn’t for February 2 in the low 40’s. We are getting use to “warmer” weather here in New York, so we are not as bundled up. As a result, a chill can set in, requiring hot tea! Le Pain Quotidien does a nice tea presentation with bowls and pots. I had the Brussels Breakfast tea.
Le Pain Quotidien (which means “the daily bread”) offers vegan options and marks them with a carrot on the menu. I had the 6-Vegetable Tart with artichoke, vegetables and tofu on a gluten-free buckwheat crust, served with seasonal green salad. The dressing was a lemon vinaigrette that was light and lovely. It was also a bit decadent since it was made with olive oil. I rarely use olive oil in salad dressings, we opt for “wholer food” options like nuts, seeds and their butters, so it is a bit of a treat.
Gary typical goes for the bread and schmears platter which is called “The Botanist”, served with quinoa taboulé, hummus and avocado mash and lots of lovely breads. This time he had it in honor of Matt Damon in the movie “The Martian” who played a botanist. We had just seen the film a few days before and are still digesting the importance of those with the knowledge and skills to grow food.
Evening: Once we were home we put a pot on for tea. We settled in with Vanilla Almond Rooibos tea and Vanilla Pudding.