You may not look good, but you feel good! (and something of use)

dievca had dinner at the Zodiac Room in Neiman Marcus Hudson Yards. It was a soft opening and the restaurant was empty.  There were unlimited Popovers and dievca’s sparkling rosés were filled to the brim. All in all, a lovely evening.

What dievca wore:

She may not have looked good (she thinks she did), but she felt fabulous!

They had Popovers galore — and dievca knows that popovers are not good on the 2nd day, but she took one home to try again… Hmmm, did they give her the strawberry butter? Hah! They did!

On her way out of the store — dievca loved this sweatshirt (left), but it is handmade and $450…

And the Big Apple Le Creuset is cute (right), but it cannot compete with the one that dievca’s friend gave her for her birthday,,,

She has used it like crazy!

Did dievca tell you about her friend packing the Le Creuset dutch oven in her suitcase, coming from Europe and TSA thinking it was a —- well, something of interest. When dievca opened up her gift it was wrapped heavily in TSA tape.

Something Useful:

Le Creuset ® Caribbean Blue 6.75-Qt. Oval Dutch Oven

Where was Master?  He had friends in from the West Coast and they needed attention.
Not dievca’s worry, Thank goodness… instead she was heavily into the sparkling rosé.
Hiccup~


Hey Good Lookin’! What’s Cookin’?

Paul Ciernia Pin-Up Cooking

dievca is not a cook, she bakes…
she WILL be cooking today because 5 friends are coming for dinner.

They are a “Meat and Potato” crowd, so she is keeping it simple:

  • Fresh Vegetables with Dip, Cheese Plate and Chardonnay for Appetizers on the rooftop
  • Baked Pork Chops (bone in), Green Beans, Rice and Norman Cidre for the Main Course
  • Lemon Meringue Pie and Pinot Grigio or Coffee/Tea for Dessert


Wish her luck, but dievca does have a secondary strategy: Distraction via Clothing

And Plan C: Pizza and Beer


It still starts with Coffee: Happy Labor Day

Good Morning!


Good News! The Home Aide broke dievca’s parents coffee maker which ground coffee beans. It was an older Melitta Mill & Brew Coffee Maker and it took a Master’s degree to work it when you didn’t do it everyday. A pain-in-the-neck to clean.
dievca bought her Parent’s a Keurig K55/K-Classic Coffee Maker from Amazon. They make one cup of coffee for dievca’s Mother, per day. It also means that dievca can get a decent cup of coffee without using her Graduate degrees.
And that is one way to celebrate Labor Day — Use less Labor.

(On hand, 8 O’Clock Original Coffee from Maryland, started in 1859. It’s a solid basic coffee.)

PS. Those people from the Czech Republic did come over and it made dievca’s Dad really happy.
Coffee, Tea and Kringle.

In the United States, kringles are hand-rolled from Danish pastry dough (wienerbrød dough) that has been rested overnight before shaping, filling, and baking. Many sheets of the flaky dough are layered, then shaped into an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced.

Racine, Wisconsin has historically been a center of Danish-American culture and kringle making. A typical Racine–made kringle is a large flat oval measuring approximately 14 inches by 10 inches and weighing about 1.5 pounds. The kringle became the official state pastry of Wisconsin on June 30, 2013.

Wikipedia


France is run on Food.

The French: they talk food, they seek food, they cherish food, they live food.

dievca knew that.
It became more clear throughout the week while driving all over Normandy. Many restaurants are/were closed for the August Holidays and finding food became a challenge. Dealing with a “foodie” increased the stress.  It meant that running to a supermarché became imperative.

After a really bad meal at a desperate Chinese restaurant stop,
dievca was all for having food on hand.

That said, dievca and her friend ran into some great food, too.  A Senegalese chicken and rice joint on the edge of the Seine River run by a very elegant and social Lady. A new Japanese Restaurant in the University section of Lille started by a young Chinese girl with her Mom helping.  A local restaurant recommended by the Lady of a chambre d’hotes off  the beaten path, yet, 10 minutes away from the Le Mont-Saint-Michel walk.

And dievca cannot forget the various pâtisserie and salon de thé.

This post was brought to mind when dievca’s friend went into full-blown conversation about the differences between food from Normandy vs. Brittany at the breakfast table for 30 minutes one morning. The stereotypes are there for a reason:
France = Food.

Photos: dievca 08/2018 France

Caught the eye~

Not the most gentle of advertisements in the windows, right? diievca had to stop.

In Nolita since 2003, Rice To Riches was brought to life by a simple journeyman.  He was vacationing through Italy one summer, and was inspired by the beautiful gelaterias he saw in Milan and Florence. Motivated by the assortment of flavors, and the ultra-inviting design, he set out to re-create that experience back home in NYC.

The minute he returned the little men in his head began to work… Having played one year earlier, with the idea of a restaurant which would feature a menu made up entirely of rice based dishes, along with his relentless drive to be completely unconventional, sparked the vision of the world’s first rice pudding snackateria.

For the next three years, this rice pudding architect worked seven days a week toward what he dreamt would someday become a NYC landmark.

First, there was the high-tech rice pudding test kitchen. Six months of (never good enough) simmering with a team of expert pastry chefs, honing their techniques until they arrived at the sacred recipes.

And then another year of intensive design for the store … every detail, even the bowls and spoons had to be meticulously styled to match the wild vibe of the Rice To Riches concept.
It all came together with a bang and a buzz in April 2003. And Rice To Riches has roused the passion of New Yorkers and dessert adoring people around the world.

  1. dievca’s Mother loves rice pudding….and its been hard to get her to eat.
  2. It’s been in business for 15 years – it’s a keeper.

Slurp Shop and dreamy Creamy.

dievca’s Foodie friend introduced her to Ivan Ramen on the Lower East Side.
Fabulous! But a pain to get to for dievca.

dievca hadn’t visited the Ivan Ramen Slurp Shop on the West Side until she took her Scandinavian friend, this week.  It was a good call.  The shop is located at the Gotham West Market on 600 11th Ave, in Hell’s Kitchen.

Along with Ramen, dievca and her friend sampled the Ample Hill Creamery offerings.

More about Ivan Ramen:

Ivan’s journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduation high school,  Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese.

He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training.

Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant  Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife’s suggestion that he open a ramen shop.

This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly,Ivan not only succeeded, but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to run his two shops in Tokyo. In the meantime his cookbook  “Ivan Ramen” was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim.

Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York’s Lower East side.


shibari sustenance

Yukimura Haruki (雪村春樹) Sensei says in the book “The Beauty of Kinbaku”:”… The shibari is not about knowing how to do this or that bondage, but about how the rope is used to communicate emotions”.

Elegant, Erotic, Food Porn. Shibari Bread (recipe)

There are people who can bake and others who are cooks. dievca is a baker….
Bake-Street is a baking website with tasty, elegant and creative offerings.

True, Food Porn.