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.
- dievca’s Mother loves rice pudding….and its been hard to get her to eat.
- It’s been in business for 15 years – it’s a keeper.
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.
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.
food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.
Sexy, it is not, but sometimes your Sir/Madame (and yourself) need to be served and warmed via childhood memories. Traveling the World or dealing with Family/ Work stress: Midwestern Meat and Potatoes comes as comfort. (That’s what dievca’s Brother says~)
dievca’s Basic MeatLoaf:
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs (4 pieces)
1/2 finely chopped medium onion
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/4 teaspoon black pepper
2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
1/2 cup water
In a large bowl combine everything. dievca uses her hands to mix. Lightly pat mixture into a dome shape or use a 9×5 loaf pan.
Bake in a 350 degree F (175C) oven for 1.5 hours or until internal temperature registers 160 degrees F (70C).Add ketchup to the top as a glaze in the last 10 minutes.
Roasted Fingerling Potatoes:
In a casserole dish, mix together potatoes, olive oil, parsley, garlic, salt and pepper. Roast for 20 minutes at 350F/175C or until the potatoes are tender.
If you want crispier skins, roast at 425F/ 220C.
Add a small salad to even out the heart attack factors and be cozy while eating.
Lose the stress. XO
Voila! Serving in a different way.
from dievca’s home to yours. 🏙
Photo: dievca - fire escape garden 09/2017
As a submissive, serving comes in many different guises.
(Serving something fresh and healthy shows Master that His dievca cares.)
- Cherry Tomatoes from dievca’s cousin’s garden
- Mushrooms – fresh
- Orange Bell Pepper
- Basil from dievca’s fire escape
- Parmesan cheese, grated by hand
- (you could add tuna or chicken for protein)
How do you serve your Sir or Madame to show you care?
Just a TASTE — see ALL the options here:
Bryan Regan is a Raleigh, NC based commercial and
editorial photographer. Photography school drop out,
who learned his craft assisting photographers across
the country back in the film days. When he’s not
booked, he’s out shooting personal projects and
spending time with his family.
A HUGE “Thank you” to Bryan for allowing me to share his fun photography with you. XO dievca