Brunch, shopping and a nasty fall

Today we headed over to Tribeca to have brunch with Grandma Penny, Grandpa David and Great Uncle Patrick who’s visiting for the week. It was delicious. Afterwards, O and I took advantage of having some help and left Rory to have his nap whilst nipping out to Soho for a peruse around the shops. There are some lovely summer things to get excited about, I particularly enjoyed the polka dots and neon touches in Madewell. We finished off our date by stopping off at Billy’s Bakery for a Ronnybrook chocolate milk and cheesecake. Unfortunately on the way home, Rory fell on the pavement and badly hurt his face. Ouch. He was amazingly brave, I think I cried more than he did! A sad end to an otherwise lovely day.

Walking the streets of NYC

After a busy week, we decided to have a chilled Saturday and stayed in the neighborhood. An impromptu meet up with friends at the park, followed by a quick shop of fresh baguette, seasonal goodies to fill it, Jacques Torres flour less chocolate cake and elderflower cordial. Rory decided he wanted to be ‘grown up’ and walk with daddy.

Pea Pesto

Pea pesto is one of my favorite ‘go to’ recipes when I’m feeling uninspired, lacking any fresh stuff in the fridge or just fancy a bit of easy comfort food. I even like to mix it up by substituting the parmesan for goats cheese, serving it mixed in with a risotto or on a baguette. Anything goes… I made a batch today and gave Rory a try. He couldn’t get enough of it! Here’s the recipe…

Ingredients

  • 375g  spaghetti
  • 250g frozen garden peas
  • 100g watercress/ pea shoots
  • a handful of pine nuts
  • a good handful of fresh mint leaves
  • 3 tbsp grated parmigiano reggiano
  • 4 tbsp olive oil
  • 1 crushed garlic clove

Method

  1. Cook the spaghetti in a pan of boiling water, according to packet instructions, adding half the peas to the pan 3 minutes before the end.
  2. Meanwhile, blitz together the rest of the peas, watercress, parmigiano reggiano, olive oil, pine nuts, mint leaves and garlic in a food processor, until finely chopped and combined. Season to taste (I like a lot of salt).
  3. Drain the pasta, then stir through the pesto mixture. Serve with extra grated parmigiano reggiano if liked.

Gran Electrica

Tonight O and I enjoyed a delightful and delicious date at newly opened Mexican Gran Electrica. The interior is very cool (exposed brick, oak and aluminum furnishings and specially commissioned ‘DUMBO’ wallpaper and I knew the food would be brilliant as the chef, Brad Mcdonald is well known for his tasty restaurants.  Gourmet, traditional Mexican food coupled with lethal, yummy margaritas was the cocktail to a very lovely evening.

Pizza and a thunder storm

After exploring the lovely hamlet of Narrowsburg we returned home and enjoyed a sunny afternoon lazing on the sun loungers by the stream. It was a good job we made the most of the weather as that evening we had a terrific thunder storm. O took Rory out to watch it as it was very beautiful. Later that evening we cosied up, O, Rory and Uncle Henry made pizza in the wood fired pizza oven and then we all snuggled up on the huge sofa and watched a film.

Exploring the Farmhouse

We’ve arrived at the Floating Farmhouse and it’s beautiful! You can’t hear any noise other than ‘nature sounds’ and the weather is fantastic. After picking up a few goodies from the local town (champagne, chocolate treats and steaks etc) we spent the afternoon settling in to the house listening to records on the record player and preparing the BBQ for this evening.