My New Favorite Day

In college, I used to dread Sundays. I would wake up around noon (still feeling the effects of Saturday night partying) and have a ton of things to do before the day ended: papers to write, chapters to read, lab reports to finish, a long run with the cross-country/track team, and maybe some laundry.  But over the past few years, Sunday has become my favorite day of the week. I’m a total Grandma and don’t really stay out late anymore, so waking up at a decent hour is no problem. I’ve also learned to love long runs because they’ve become something I want to do rather than something I have to do. Oh, and I don’t have homework anymore. That’s pretty sweet! So I’ve decided,  Sunday is my new favorite day!

Favorite day started off with a walk to Dunkin’ Donuts for a latte lite. Love.

morning latte

And then it was time for oats in a jar. I had about 1-2 Tbs of almond butter left at the bottom of the jar, so I made stovetop oats and then added the oats to the almond butter container. The hot oats melted the almond butter and everything mixed up quite nicely!

  • 1/2 cup oats made with 1 cup water, splash of milk
  • sea salt and cinnamon
  • sliced banana
  • 1-2 Tbs almond butter
  • a few chocolate chips

Oats in a jar

My oats were perfect fuel for a long run! The weather was so amazing in NYC yesterday – sunny and 68 degrees when I set off for my run. I stopped around mile 6 to stretch out my ache-y IT band, but other than that I felt strong throughout my 12.5 mile run. I finished in 1 hour, 49 minutes which is about 8:45 per mile pace. If it weren’t for time constraints, I would have run longer! Love this weather. Can we just skip January, February, and March?

Central Park[source]

I foam rolled and stretched and then re-fueled!

  • 1 cup plain Oikos greek yogurt
  • chopped apple
  • 1 Tbs peanut butter
  • 1/2 Kashi crunchy granola bar

Yogurt Mess

And a clif bar on the way out the door!

Clif bar 

I met Katie for 5pm yoga and the same instructor from last week was teaching class. I love, love, love this teacher. Her core sequence is killer, but the deep stretches and the instructor’s mind-body philosophy more than make up for my sore abs. I don’t think it would be cool to take a camera into the studio, but I wanted you all to see what Yoga to the People looks like, so I pulled an image off of their site (thanks http://yogatothepeople.com). If you’re in the NYC, San Fran, or Berkeley areas, you have to check out this studio. I think the instructors are great and I love that the classes are donation based. Sometimes I have more money in the bank account, sometimes I have less, but I can always manage a donation for a yoga class. And that’s a very good thing.

Yoga to the People[source]

*Note for those unfamilar with yoga: this photo makes it look like the class is worshipping an altar or something, but they’re really just in child’s pose (a gentle, resting pose).

After a quick stop at Trader Joe’s (madness on a Sunday evening!), I dashed home to start laundry and dinner. Before I got down to business, I had a small snack: 1/2 whole wheat sandwich thin with Greek olive hummus.

Hummus

And then for the next 2 hours I cooked risotto. Yikes. This recipe was A LOT more labor intensive than I expected. The results were pretty good and I have a ton of leftovers, but I’m not sure I would do this again! But just in case you have a lot of time on your hands, I’ll post the recipe. Note: I improvised and used ingredients that I had on hand, so feel free to use different kinds of cheese, wine instead of beer, or arborio rice instead of brown.

Megan’s Pumpkin and Cheese Risotto (adapted from a Millenium Knickerbocker Hotel recipe)

Ingredients:

  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1.5 Tbs olive oil
  • puree of one small pumpkin
  • 1/2 can of pure pumpkin puree
  • 1 1/2 cups short grain brown rice (use arborio if you have it)
  • 4 oz cottage cheese (or you could use goat cheese)
  • 2 laughing cow lite cheese wedges (or you could use Parmesan cheese)
  • 5 cups hot water (or chicken stock)
  • 1/2 cup beer
  • bay leaf
  • 1/4 tsp pepper, 1 Tbs salt
  • 1 Tbs butter

Pictures 004

Directions:

  • Steep bay leaf in 5 cups of very hot water.
  • Heat olive oil in large pot and saute rice, onions, and pumpkin until onions are translucent and rice has nutty aroma.
  • Add garlic and saute briefly.
  • Add beer and deglaze the pan.
  • Remove bay leaf from hot water and discard.
  • While stirring rice mixture with a wooden spoon (vigorously!), add one cup of hot water at a time until rice absorbs all water.
  • This is where I started to freak out – my risotto was taking a very long time to cook. I was stirring and stirring and going to the laundry mat to pick up my laundry stirring non-stop for nearly 50 minutes before everything started to come together. I realized this was because I used brown rice and the original recipe uses white arborio rice which has a much shorter cooking time. This is what I get for trying to be healthy…
  • Anyway, after your rice has finally absorbed the water and is al dente (soft, but chewy), add the canned pumpkin, salt, pepper, and cheese.
  • Before serving, add Tbs butter and stir until melted.
  • Allow the risotto to sit for a minute or so before serving and then enjoy over spinach or mixed greens.

pumpkin risotto

pumpkin risotto

After dishes and laundry folding, I was ready to pack it in. Phew, what a night of domesticity!

I finished up my Sunday with an episode of Mad Men, a glass of milk, and 2 white chocolate pumpkin cookies. Perfect.

cookies and milk

Don’t love running? Neither did Matt until he discovered the beauty of the trails. Check out the new Running Shorts article on True/Slant for the whole story!

Cursing the alarm clock every morning? Read these tips for getting the restorative sleep you need.

Question: What’s the most labor intensive thing you’ve ever cooked or baked?

Spin Out Your Stress

My week went by fast, but I am so ready for the weekend!

After Thursday night’s 10 mile run, I decided it would be best to sleep in a little on Friday and plan for a p.m. gym visit. My day started off simply: coffee, Nature’s Path instant oatmeal (made with skim), and a banana.

oatmeal with banana

Lunch was a leftovers re-mix: lentils, 1/2 sweet potato, melted mozzarella cheese, and hot sauce. I heated up everything for 2 minutes and then mixed in a big handful of arugula. All of the flavors melded together quite nicely :-)

arugula, sweet potato, lentils

I managed to fit in a brisk 15 minute walk at lunchtime….I sat at my desk for 10+ hours yesterday and I could NOT do that again today. I needed some sunshine!

Afternoon snackeroos were decaf cappuccino and another honest foods baked granola bar. I love the ingredient list on these bars: oats, almond butter, dried cranberries, pumpkin seeds, etc. So good! I can’t wait to try all of the flavors. The variety I had yesterday was pretty good – it had a decidedly almond flavor.


honest foods

I was feeling kind of brain-fried when I finally left work, so I wasn’t in the best of spirits when I arrived at the gym. I thought about packing it in and going home, but I know that I always feel better after a sweaty workout so I stuck it out. I warmed up on the elliptical for 10 minutes and then took a 45 minute cycling class. This instructor was nowhere near as fun as the guy who teaches my Tuesday a.m. class., but all-in-all it was a good workout and I felt better afterward.

I stopped at Whole Foods on my way home and decided that I needed a little snack from the salad bar – a small container of spinach salad with lemon pepper tofu.

whole foods salad

And then when I got home, I heated up some lentils with hot sauce (that’s the last of the lentils, I promise!) and a veggie burger with hummus on a whole wheat sandwich thin. And there wasn’t a simple carbohydrate in sight ;-)

lentils and veggie burger

I experienced some internet problems that caused me to freak out put a damper on my to-do list, so I decided to unwind with a book + early bedtime. But before I hit the sheets, I needed a snack: Oikos plain greek yogurt with a Tbs almond butter and 1/2 crushed Kashi granola bar.

yogurt

Things are looking up today – the internet issues are solved, I’m about to head out the door for a run, and I have a fun afternoon + evening planned with one of my best friends from high school. Happy Weekend!

What if you’re a runner, but can’t tolerate pasta? No worries, there are other options.

Question: Are you a pasta lover? Or do you prefer to get your carbs in other ways? I don’t really like pasta, but thankfully I DO love potatoes, bread, and oatmeal. Yay, carbs!

Flax Plus Pumpkin Granola

Good morning and happy Thursday! Two more days until the weekend….

Wednesday started off pretty well with the usual coffee and 1/2 a cool mint chocoalte clif bar. After a few minutes for digestion, Alma and I headed out for an easy morning run in Central Park. I ended up running 7 miles in about 1 hour and 8 minutes. My right hamstring started bugging me about 40 minutes in, but I stretched it well and now (24 hours later) it feels good.

Breakfast was a cup of plain, non fat yogurt with some PB2 , a sliced banana, and generous serving of  flax plus pumpkin granola mixed in.

I took a little walk around 1pm to stretch my legs and then settled down for some lunch. I timed my break perfectly – the sun peeked out of the clouds just as I started eating my salad. Yay!

  • mixed greens, onions, mushrooms, carrots
  • whole grain croutons, balsamic vinaigrette, feta, cranberries
  • Chickpeas and edamame

Afternoon snack – Garden Salsa Sunchips. I didn’t think I would like this flavor, but surprisingly I did! The color and flavor sort of reminded me of doritios…

My plan to cut back on afternoon caffeine: FAIL

I was feeling headache-y and blah around 4pm and made myself a yummy cappuccino with the new office coffee/espresso machine. Sprinkled with cinnamon and sugar. Yum!

Cappuccino

I left the office at 5:30pm and was home by 6pm (love my new, shorter commute!). I immediately gathered up my dirty laundry and got down to business. I had SO much laundry! Now it’s all clean and mostly folded. I had planned on ironing some work clothes, but the season premiere of Glee took precidence.

Mid-laundry snack: apple slices with peanut butter

Lame-ish dinner (I need to cook something real soon): 2 slice of Ezekiel sprouted wheat topped with laughing cow cheese wedge, jalapeno hummus, and a black bean veggie burger. This was actually really delicious and ready in about 3 minutes! Also I gave those Kashi crackers another chance.  Not as good as triscuits, just not as good.

After Glee, I cuddled up under the blankets in my bedroom and watched another episode of Gossip Girl. Almost caught up on season 2! I also had the remainder of my chocolate-peanut butter cake. The portion was pretty small, but it made the perfect bedtime snack.

1/2 of this:

chocolate cake

Those peanut butter cups and hershey kiss on top were ahhh-mazing! :-)

I’m on day 10 of the vegetarian challenge and so far it’s been a breeze. My appetite has been bigger than usual lately (I’m running more), but I’m feeling good and haven’t had any meat cravings. Also, the second week of September is Vegetarian Awareness Week. How fitting!

Also, in the news: Bento boxes rise in popularity.

Finally, did you watch the President’s speech on healthcare last night?

Michael Pollan on the disconnect between healthcare reform and agrobusiness subsidies:

But so far, food system reform has not figured in the national conversation about health care reform. And so the government is poised to go on encouraging America’s fast-food diet with its farm policies even as it takes on added responsibilities for covering the medical costs of that diet. To put it more bluntly, the government is putting itself in the uncomfortable position of subsidizing both the costs of treating Type 2 diabetes and the consumption of high-fructose corn syrup.

Question: What are your thoughts on regulation in the food industry? Should french fries and soda be banned from schools? Should food made with trans fats and high fructose corn syrup come with warning labels? Or should Americans be allowed to make their own choices?

House Hunters

All day I kept thinking that it was Thursday, when it was actually only Wednesday. This has been quite a busy and long week…I need some R & R! Besides being a little stressed, I had quite the productive day. Breakfast was coffee, dark, sweet cherries (love these!), 1 cup low fat plain yogurt, and 1/2 cup Kashi Go Lean Crunch.

Breakfast

I love finishing off a container of yogurt – so fun to use the big tub as a bowl :-)

empty yogurt containe

I managed to fit in a quickie gym visit at lunch – 30 minutes of intervals on the elliptical (I alternated 1 minute fast with a few minutes recovery), foam rolling, and 3 x 10 lunges. Short and sweet!

Lunch was the usual salad – eaten at my desk because of back-to-back conference calls.

  • romaine, carrots, mushrooms, onions
  • spoonfuls of baked beans and pinto bean salad
  • spoonful of artichoke and olive salad
  • spoonful of sun dried tomato-pasta salad
  • piece of pesto cauliflower
  • feta cheese
  • whole grain croutons
  • Tbs balsamic vinaigrette

Yum! There were lots of varied flavors, textures, and colors in this lunch. It kept my taste buds guessing :-)

Salad

I had a wicked headache all afternoon, so I took to advils along with a skim cappuccino and some trail mix. It helped a little bit.

cappuccino and trail mix

After work, Alma and I had an appointment with a broker. Why are brokers always so sketchy?? Anyway, I knew it was going to be a long night so I grabbed another handful of trail mix from a 25 cent machine. This was actually really great trail mix! I might try to re-create the combo of peanuts, cashews, m&ms, and raisins at home.

Trail Mix

Alma

We braved the rain to look at an apartment uptown- it was decent, but we’re still searching for the right place.

When I got home I made myself a little pomegranate juice cocktail – 1/2 cup POM Wonderful juice + 1 cup lime seltzer. Mmm, antioxidants!

Pomegranate Juice

Dinner was another pita pizza – whole wheat flatbread topped with fresh mozzarella, feta cheese, zucchini, green pepper, and basil. Next time I might put marinara sauce on this. It was tasty, but it needed a little somethin’ extra.  It was super filling though – I love cheese and veggies!

Pizza

Zucchini!

For dessert Nate and I finished off the last of the peach cardamom pie, served with vanilla ice cream, of course!

Pie with ice cream

 

The 101 Best Running Tips Ever

Pack the Perfect Salad

Preventing Childhood Obesity – Funny Article from The Onion

Question of the day: What is your best tip for getting everything done/staying organized??

Cardamom Peach Pie

It’s peach season here in the Northeast and ripe, juicy peaches are available in abundance. When I saw a recipe for Peach Cardamom Pie in the August issue of Bon Appetit magazine I knew I had to bake one for myself. I followed the directions exactly (no whole wheat flour substitutions this time…) because baking is so finicky. I think the result came out beautifully! The egg wash on the crust gave the pie a nicely browned finish and the absence of a bottom crust made it just a teeny bit healthier. Plus I used local, organic peaches. Mmm, pie! But let’s rewind – before I started my baking project, I fueled up with some coffee and a bowl of yogurt-y goodness. I chopped up an apple and added 1 cup low fat plain yogurt, 1 cup of Kashi Go Lean Crunch, 2 Tbs Smucker’s Naturals peanut butter, and a dollop of homemade peach jam. Kept me full for nearly 5 hours!

Cereal bowl

I don’t have a food processor, so I always cut my butter into the flour with two forks. This works better than your hands because the heat of your fingers would melt the butter too much. You want to use super cold butter for pie crust because when the pie gets in the oven, the heat creates pockets of steam in the cold butter, and this results in a delicously flaky crust.

Cutting in the butter

I use a wooden rolling pin and a mat specially made for rolling out dough – prevents sticking! Chilling your rolling pin and using plastic wrap between the pin and the dough can also prevent sticking.

Rolling out the dough

Peach filling – I liked that this recipe only called for 1/3 cup of sugar. It allowed the naturally sweet flavor of the peaches to shine through.

Peach filling

I used a heart cookie cutter to cut out the dough shapes. Then I brushed the crust with a beaten egg and sprinkled sugar on top.

Peach Cardamom Pie

After 45 minutes the crust was golden brown and the pie filling was bubbly! Is there anything better than the smell of a fresh, homemade pie?

Beautiful pie

Peach Cardamom Pie

After I completed my pie project, I took a long walk (~4 miles) to the Fairway supermarket in Harlem. It was quite hot and sunny today! I ended up buying mostly cool and refreshing groceries -

  • seltzer
  • dark, sweet cherries
  • little tomatoes
  • fresh, local mozzarella
  • Fage Greek yogurt
  • Breyer’s Cookie Dough Ice Cream (mostly for Nate…)

Fairway visit

After my long walk, I needed a snack! I sliced a banana and added 1/2 cup of yogurt, Tb PB2, and some trail mix to a bowl. This was a good combo of protein, fiber, and healthy fats. Yum!

Yogurt with banana and trail mix

Around 4:30pm, I met Agnes for an iced coffee with whole milk and a few hours of girl talk. I made it back home JUST as it began to pour. I kind of like summer thunderstorms :-)

iced coffee

As I started to prepare dinner, I snacked on two Wasa crackers with TJ’s white bean hummus.

hummus and wasa

Dinner was a new creation that I’m going to call Caprese Pasta. I boiled about 1/2 box of shell pasta, sauteed 1/2 onion and 3 garlic cloves in olive oil, and then when the pasta was finished cooking, I added the onions/garlic,  pint of cherry tomatoes, a sprig of chopped basil leaves, and about 6 oz of diced fresh mozzarella. I drizzled olive oil on top and added some salt and freshly cracked pepper. Mmm, it tasted like summer! Luckily I have leftovers :-)

Prep

Caprese Salad

Later in the evening, Nate came over to tell me all about this morning’s triathlon (1st in his age group!) and we enjoyed some of my Peach Pie with vanilla ice cream. The cardamom gives this pie a decidedly “grown-up” taste, so if you’re not into pungent spices, you might want to omit to cardamom or replace it with cinnamon. The cardamom and peaches do pair deliciously with vanilla ice cream, though :-) I’d make this again in a heart beat!

Lawsuit over Sodium

The popular restaurant chain, Denny’s, is being sued over the high salt of its food. Some dishes contain more than twice the daily recommended limit of sodium and many health studies have linked high salt intake with high blood pressure and stroke. It’s no secret that a lot of restaurant food is unhealthy, but what do you think about lawsuits? Should food companies and restaurants be held accountable or should the choice be left up to the consumers?  I think as diners we have the right to choose to eat something un-healthy if we wish, but I also think we should know what we’re getting ourselves into. An ice cream sundae or a plate of fries might be obviously un-healthy, but what about the nearly 1,200 calorie spinach and shrimp salad from Applebee’s? I think that foods like that make calorie and nutritional counts on menus essential. Personally, I think all restaurants should post comprehensive nutritional info (including sodium) and then consumers should be allowed to make the appropriate choice for their diet. What are your thoughts??

From the Heights to Harlem

Is there anything better than a sunny Saturday morning? I started mine off with a HUGE bowl of yogurt goodness -

  • sliced banana
  • 1 cup low-fat plain yogurt (whole foods brand)
  • 1 cup Heritage Grains cereal
  • 1 Tbs PB2 (mixed in the yogurt)
  • dollop of almond butter, dollop of peach jam

This bowl had a lot of volume and made me feel quite full!

Saturday breakfast

Since it was such a beautiful day, I decided to walk to Target and back (about 3 miles round trip). I went with the intention of only getting a new Swiffer vacuum, but of course, you can never leave Target with just one thing! I picked up a cute pair of black capris and then stopped at Starbucks for a mocha Frappuccino (lite). I used to drink these wayyyy too often, but now that I limit myself to every once in awhile, I think I enjoy them more. The icy cold drink was perfect for the warm, sunny weather.

My frapp and reusable bags :-)Frappuccino

I stopped at the Farmer’s Market on the walk back and picked up a ginormous zucchini and a bunch of basil.

Basil and zucchini

My stomach was feeling a tiny bit hungry, so I snacked on some Trader Joe’s trail mix – almonds, peanuts, dried raspberries, and dark chocolate chips. Yum!

trail mix

I’m not sure if I mentioned it, but my doc doesn’t want me to run until I see him again (on August 6!!). I’m really trying to be a good patient and listen to him this time. Spinning, long walks, and easy elliptical are OK, but I shouldn’t run. I hope by announcing it on my blog, I’ll be more likely to follow through :-) I didn’t feel like going to the gym on such a nice day and since I had dinner plans with Alma, I decided to walk to her place! If you’re unfamilar with the layout of Manhattan, the island is long and skinny (about 13 miles long, 2 miles wide). I live in Washington Heights/Inwood (very top) and Alma lives in the southern part of Harlem (middle-ish). It was about a 5 mile walk and took me 1 hour, 40 minutes. It was surprisingly pleasant! I enjoyed the nice weather and chatted on the phone with Hannah (miss you!). When I arrived at Alma’s, she greeted me with a cold, juicy nectarine. Perfect! I didn’t take a photo, but here’s a stand-in image :-)

nectarine

Alma and I decided to make a chicken-pasta-sauce dish roughly based on Jenna’s shrimp scampi. However, we improvised A LOT and our end result was quite different. It tasted pretty amazing though. Perhaps we should copyright this recipe? :-)

Alma and Megan’s Mediterranean Chicken Scampi

Ingredients

  • 6 cloves garlic, minced
  • Tb Spanish olive oil
  • 14 oz can diced tomatoes (ours had jalepenos added)
  • Glug of red wine (we used a Spanish Tempranillo)
  • 1 1/2 large chicken breasts, chopped into 1″ pieces
  • juice of 1 lemon
  • 4 roasted red peppers, chopped
  • ~10 pitted green olives, halved
  • 1 sprig of fresh basil, leaves chopped
  • 1/2 box whole grain spaghetti or angel hair (we used Barilla plus)
  • big handful of feta cheese
  • cracked black pepper

Directions

  • Heat the oil in a large skillet over medium heat and saute garlic until soft
  • Meanwhile, bring a large pot of salted water to a boil, add dry spaghetti, and cook pasta until al dente
  • Pour diced tomatoes (do not drain) and wine into skillet, allow to cook for a few minutes
  • Add chicken, red pepper, olives, and lemon juice to skillet
  • Cook everything in skillet over medium-high heat until chicken is cooked through
  • A few minutes before the chicken/sauce is finished, add the basil, feta, and cracked black pepper
  • Serve over pasta and add some extra feta on top! Enjoy with wine :-)

Prep

Sauce

Barilla plus pasta

Megan and Alma's creation

Wine

Alma

This dish was really yummy AND it’s great pre or post run fuel. You’re getting protein from the chicken, complex carbs from the pasta, tons of veggies, heart healthy garlic, wine, and olive oil, and a bit of salt from the feta. Don’t forget – runners need more sodium in the summer months due to the warmer temps and sweatier runs! The only thing we would change next time is the wine. The high alcohol content of the Tempranillo didn’t really pair well with the lemon and tomatoes in our dish. Too acidic?

I left Alma’s and walked to the subway around 9pm – I think this extra bit of walking brings my total to about 9 miles of walking today! Yikes, my legs are definitely feeling a bit tired. When I returned to my apartment, I did some much needed cleaning and of course had to end the night with some mint chocolate chip ice cream. Mmm…

ice cream, of course

I got in bed around midnight and dozed off fairly quickly. However, about 30 minutes later I woke up super hungry! I guess it was all the walking I did today – I needed a snack ASAP or I wasn’t going to be able to fall asleep. I decided on a peanut butter & jelly Clif Mojo bar that I’ve had in my stash for awhile. This bar was really delicious! Almonds and peanuts were mixed together with a fruit flavored jelly and the whole bar was dipped in a vanilla yogurt coating. My only complaint? It was quite small! Luckily the satiating nuts quelled my hunger and I was able to sleep for a solid 9 hours. Yay!

Clif Mojo

China Wine

My Friday started and ended well, but unfortunately the middle part of the day was consumed by a very nasty migraine headache. I started off my morning with the usual coffee, banana, greek yogurt, and a cinnamon raisin Gnu fiber bar (sent to me by the lovely ladies at Skinny and the City!).

banana and yogurt

Gnu fiber bar

I had a busy, but productive morning at work, but around noon I started seeing spots in front of my eyes. I thought I had been staring at my computer screen for too long, so I took a walk to the ladies room. The visual disturbances kept getting worse and I nearly passed out on my way back to my desk, ugh. After about 20 minutes, I started to get a really bad headache. Hello, migraine! I haven’t had one of these in nearly 2 years and I’ve never had one with visual disturbances. It was really scary! Luckily, Nate came to my office and took me home. I took some pain meds and slept from about 2:30pm until 6pm. I still felt funny when I woke up, but at least the worst of the pain had subsided. Luckily, I had taken photos of my lunch the night before while I was packing it up. Eventhough I was not feeling hungry, I forced my self to eat something so that the medicine wouldn’t be working on an empty tummy. Lunch was watermelon, pretzels, and a salad of mixed greens, sliced strawberries, 3 Tbs spicy hummus, 1/2 cup 1% cottage cheese, and a few Scandinavian crisp breads (5g of fiber in each cracker!).

DSCF3084

pretzels

Salad + Flowers

yummy salad

After my nap I took a refreshing shower and drank a big glass of water along with an Olympic Granola bar. Oh my goodness! This was amazing. I had the chocolate-peanut flavor and it was perfectly chewy, crumbly, sweet, and satisfying. I’ll review some other varieties soon – each bar has 390 cals, 10 grams of protein, and 7 grams of fiber. All from natural ingredients!

Olympic granola

My headache had subsided enough at this point that I decided I was going to follow through with my plans to meet friends for dinner. Around 8:30pm a big crew (seriously, there was about 15 of us!) met up at the infamous UWS location affectionately called “China Wine”. The actual name of this place is Silk China Road, but the cheap prices and free boxed wine has earned it an alternate misnomer. Going here with a big crew is always a production and the wait is usually an hour +. Fortunately we were all seated and happily chowing down on food by 9:30pm. I had a few sips of white wine, a fried wonton noodle with dipping sauce, and steamed chicken and broccoli with garlic sauce on the side. For such a “hole in the wall” restaurant, this dish is actually really tasty! I love the little pieces of ginger that are steamed alongside the chicken and broc, yum! This probably wasn’t the best thing to eat after a migraine episode (ummm, MSGs + wine), but luckily I had studied up on the healthiest chinese food options and made some good menu decisions. And of course, I’m glad I was able to meet up with my former college friends/teammates!

Lonely wonton

chicken-and-broccoli

garlic sauce

China wine gourmet

Nate and Moss

Contemplating the menu

The table

Free wine for all

My night may have ended with another bowl of Edy’s slow-churned French Silk ice cream :-)

Follow

Get every new post delivered to your Inbox.

Join 28 other followers