It’s called the TRPV1 receptor. So when you eat or drink something hot, these receptors get that heat signal, and that tells the nerve to let the brain know what’s going on. When the brain gets the message “It’s hot in here,” it turns on the mechanism we have to cool ourselves off: sweating.
dievca has exchanged recipes with friends and family during the COVID-19 quarantine and this is a recipe she tried and enjoyed: Cajun Shrimp Pasta
Warning – dievca didn’t have any Cajun Spice mix so she made the offering from the same blog (recipe below)
It’s got a serious kick.
And her cooling system works efficiently. Hello, sweaty upper lip!
Maybe this is something for Temperature Play?!?!?
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp deveined, cleaned, tail removed
- 2 tablespoons cajun seasoning *see note below
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Add salt to a pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in a bowl. Toss to combine.
Heat large skillet over medium-high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium-low.
Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow the cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add pasta water, one tablespoon at a time until desired consistency is achieved.
Cajun Spices (if needed)
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground pepper
- 2 teaspoons onion salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
Combine all spices in a small bowl. Use as a dry rub on poultry, beef, shrimp, etc. You can also add to sauces and soups. Store in an airtight container.
Makes 1/4 cup
Equal portions of onion powder and kosher salt can be used in place of onion salt
So, what’s your method for getting it done on a Monday?
Still working from home, Zoom meetings…and trying to get the clothing items not going to the RealReal listed on eBay.
Using self-bribery with fancy coffee and a treat to get it done.
Sitting at home.
Time to slip away,
To your Sir or Madam.
Don’t forget the healthy aftercare
CINCO DE MAYO:
In the United States, Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage, particularly in areas with substantial Mexican-American populations.
Chicano activists raised awareness of the holiday in the 1960s, in part because they identified with the victory of indigenous Mexicans (such as Juárez) over European invaders during the Battle of Puebla.
Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing, and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago, and Houston.
Cinco de Mayo is not Mexican Independence Day, a popular misconception. Instead, it commemorates a single battle. The date is observed to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza.
Within Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where Zaragoza’s unlikely victory occurred, although other parts of the country also take part in the celebration.
Traditions include military parades, recreations of the Battle of Puebla, and other festive events. For many Mexicans, however, May 5 is a day like any other: It is not a federal holiday, so offices, banks, and stores remain open.
Cheyenne, WY-based Taco John’s – which has nearly 400 locations in 23 states – put its legal stamp on “Taco Tuesday” 30 years ago and has since zinged cease-and-desist letters at offenders far and wide.
Like “raisin bran,” ″escalator,” ″nylon” and other formerly trademarked products, “Taco Tuesday” has suffered from “genericide” – it has become too well-known to continue to be identified with a particular company, said Seattle-based attorney Michael Atkins. The term even made a fairly significant appearance in “The Lego Movie,” a 2014 kid film based on the popular plastic toys.
“It’s kind of asinine to me think that one particular taco seller, or taco maker, would have monopoly rights over ‘Taco Tuesday,’” Atkins said. “It has become such a common phrase that it no longer points to Taco John’s and therefore Taco John’s doesn’t have the right to tell anybody to stop using that.”
Taco John’s offers Americanized Mexican fare advertised as “West-Mex.” Mildly spiced, fried potato nuggets called Potato Oles – dipped in salsa or nacho cheese or packed in a burrito – are a signature item.
The company trademarked “Taco Tuesday” in 1989, claiming a Minnesota franchisee began using “Taco Twosday” to advertise two tacos for 99 cents in the early 1980s. The trademark applies in every state but New Jersey, where another restaurant already had secured the right to “Taco Tuesday.”
~Excepts from Mead Gruver’s Associated Press article for USA Today click here for the whole article
Peanut Butter and Jelly in dark chocolate.
Just enough for a Sweet Tooth.
dievca and Master love these bars for a sweet treat during aftercare.
Click the photo above to buy the bars.
The Original Lunchtime Dessert
A surprisingly delicate central texture of crispy peanut praline and sweet raspberry påte de fruit sandwiched between layers of 72% dark chocolate.
Bite by bite, these carefully positioned ingredients merge into the exquisite one-of-a-kind mouth feel that has come to define this signature creation.
From the Chef: Jean-François’ love affair with PB&J began at the age of fourteen when he spent several months in the United States as a foreign exchange student. One of the first American foods he tried was a peanut butter and jelly sandwich. In France, peanuts are only consumed with pastis, or small alcoholic beverages served before meals so he was relatively unfamiliar with the flavor. Jean-François enjoyed PB&J’s so much that when he returned to France he found a British supermarket that carried white bread so he could continue eating them at home.
Does your mind go where dievca’s does?
So, dievca’s cousin said she didn’t think the Church had orechovnik (nut roll) available, but another cousin said he knew a bakery in Ohio which does mail-order and is quite good.
Note: dievca is the youngest of a SLEW of older cousins with an 8-year gap between her and the nearest in age – you know those Catholics, no birth control. 🙄
dievca ordered a bunch of orechovnik and koláče for her parents and her one brother who is celebrating his birthday. Everything arrived on time and in excellent condition. The koláče went over very well with dievca’s brother and her Mother. Dad prefers his orchnovnik. They froze two extra nut rolls for when dievca arrives in February.
If you read the bakery’s history, it tells about when they decided to focus on one location and online presence – they trimmed their offerings to the most popular items. That ended up being mostly eastern European baked goods.
Apparently a good choice.
Traveling with a “foodie” can be a complete challenge.
Every meal analyzed, every type of food must be explored, on a mission to find certain foods or tools to make the local foods. Insistence upon their way for all food choices – even snacks. FOMO – food-wise.
It gets old, but one tends to go with the flow if said one has no real food-driven desires – only insisting that the complaints of an unchosen meal be limited before the said person goes meltdown on the foodie’s a**.
dievca is not the foodie.
she did not insist that they take a 45+ minute tram to Jerónimos Monastery for an egg custard tart. Packed in like a sardine with people yelling a conversation over her head.
No – that was the foodie who insisted that Pastéis de Belém was reputed to have the best tarts in Lisbon – fresh from the oven… which entailed another 1-hour wait in chaos for the treat to arrive.
The egg custard tarts are not one of dievca’s favorites, but the foodie was in HEAVEN!
So much, in fact, a quest was commenced to scour the city for places to buy the tart tins for the egg custards to be made at home.
An Australian Food blog saved the day, giving three locations to buy the tart tins in Lisbon — one shop was relatively nearby. Then the damn foodie was miffed that the price went up to a Euro for each tin when the 4-year-old blog post said 83 cents per tin….eyeroll.
dievca did send the blogger a message, thanking her for the help.
Anyways, back in Belém, after eating the tarts it was found that the monastery was packed with Asian tourists and the line to wait was insane. The crew just wandered the surrounding park, river walk, and hopped a packed bus back to Lisbon. It was faster than the tram and offered the bonus of watching a European street busker hit on an All-American slice of sunshine~
So, that long intro explains why dievca’s eye was caught with this
NYT Article: The Chocolate Cake that Saved My Vacation
dievca wasn’t too interested in the egg custard tarts – but she could have really gone into a “foodie mode” for Chocolate Cake. Plus, she had great empathy for the writer’s experiences on the #28 Tram after her own tram ride.
BTW, dievca took that #28 tram to transverse Lisbon, but she started before 8 am on a Sunday — no one was on it.
Here’s what dievca wants to make:
Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Elise Wilson.
FOR THE CAKE:
- ½ cup/115 grams unsalted butter (1 stick), cut into chunks, plus more for greasing the pan
- ⅓ cup/30 grams unsweetened cocoa powder
- 1 ½ tablespoons cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 5 ounces/140 grams dark chocolate, coarsely chopped
- ½ cup/100 grams granulated sugar
- 3 large eggs, chilled
FOR THE GANACHE:
- 1 ¾ cups/420 milliliters heavy cream
- 6 ounces/170 grams semisweet or bittersweet chocolate, finely chopped
FOR THE TOPPING:
- 3 tablespoons unsweetened cocoa powder
- Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
- Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
- Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter dark chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
- Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
- Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
- Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan.
- Whip the remaining 1/2 cup cream until it holds medium peaks.
- Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
- To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
dievca had not been in a 7-Eleven store for 17+ years.
One Slurpee and now she sees them everywhere!
The heat and humidity caused her to step into that 7-Eleven on Broadway…
Choosing the traditional Coke flavor and knowing it contained yucca extract to give her Slurpee an airy consistency – dievca found her Summertime Bliss.
dievca and Master have been talking about Sensation Play,
a Slurpee might be a good addition for dripping and licking.
Hmmm. Summer Sensation!
Machines to make frozen beverages were invented by Omar Knedlik in the late 1950s. The idea for a slushed ice drink came when Knedlik’s soda fountain broke down, forcing him to put his sodas in a freezer to stay cool, which caused them to become slushy. The result was popular with customers, which gave him the idea to make a machine to help make a “slushy” from carbonated beverages. When it became popular, Knedlik hired artist Ruth E. Taylor to create a name and logo for his invention. She created the ICEE name and designed the original logo, which is used today. Early prototypes for the machine made use of an automobile air conditioning unit.
After a successful trial of ICEE machines in 100 stores, 7-Eleven in 1965 made a licensing deal with The ICEE Company to sell the product under certain conditions. Two of these were that 7-Eleven must use a different name for the product and that the company was allowed to sell the product only in 7-Eleven locations in the US, a non-compete clause ensuring the two drinks never went head to head for distribution rights. 7-Eleven then sold the product that in 1966 became known as the “Slurpee” (for the sound made when drinking them). The term was coined by Bob Stanford, a 7-Eleven ad agency director.
Slurpee Photos dievca 07/2019
The watermelon salad was amazing, but it didn’t hold up to the rosé wine and the sun.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- 1/2 teaspoon freshly ground pepper
- One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
- 1/2 pound feta cheese, crumbled (2 cups)
- 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
- 1 small red onion, cut into 1/2-inch dice
- 1 cup coarsely chopped mint leaves
In a large bowl, whisk the oil, lime juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.
dievca is going to take a nap. Enjoy the salad. XO
Yep! dievca spent $10 on Seltzer. But it makes her smile, she likes the taste and when friends (Gay and Straight) come over, they have been smiling, too.
(click here to buy)
Hmm do any of those can colors show up in the BDSM flag?
PS. Mango and blackberry went to the beach with dievca. How is your Sunday?
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.
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.
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
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.
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
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
dievca and a friend met for the Farmer’s Greenmarket on the Upper Westside and she already shared her outfit with you.
Here’s what happened after the market:
Walked past some bubbles and good wishes:
Brunch at White Gold Butchers – a whole-animal butcher shop & American eatery that’s owned by two female butchers. It is casual by day with table service at night and offers excellent meats. (Side note: Master and dievca had lunch here a week later, as a break from packing for His extended trip.)
dievca visited two OPEN HOUSEs for apartments up by where Master lives. One with a terrace and a fireplace… Yes, dievca knows that you Midwesterners are smirking, but buying a Co-Op in NYC is a whole different ballgame — my rent for one bedroom is probably more than your 3 bedroom house on 1/2 acre of land. The terraced/fireplace apartment was small but lovely. The the other apartment was….meh.
Then dievca’s friend wanted her to visit a business which was closing this week after 39 years of service. Liberty House will have closed by the time you read this – it was a lovely, yet sad experience. Some offerings:
What did dievca buy?
A bright yellow pottery tray and an absolutely stunning petite 18K with 22K bezel set opal slice ring.
Photos: 4/2017 UWS NYC by dievca
Where would you bite, 1st?
Something Sweet to celebrate my good friend’s BIRTHDAY!
(she’s hiding out, going to Roméo et Juliette at the Met)
The Kelly Gilleran pieces are available from Fab!
Oh, yes. Yes, you do!
A little gem hidden in the NYC neighborhood of Chelsea is citycakes.
Lower Level, 251 W 18th St, New York, NY 10011
dievca didn’t need the cookie…but it made her very happy.
The reviews for the bakery are excellent. And dievca has heard that the cupcakes are good, too. So, she is a assuming their “real” cakes would be a lot of fun for a special occasion.
Master has reduced sweets from his diet. (as has dievca, following his lead)
Something to keep in mind for her friend’s birthday in March!
Take a quick look:
Master’s Mother used to make a blueberry treat when he lived in the Midwest as a child. Master and dievca talked about those memories and dievca wasn’t sure what type of treat it was (see Sunday’s post:Crisp, Cobbler, Buckle, Crumble, Grunt – Oh, My!).
After a false start with a Blueberry Buckle, two years ago, dievca sent Master photos of the different desserts and he recognized the Blueberry Crumble. dievca has never make a crumble, but she liked the look of it because it was less “cakey” and heavier on the fruit. she found this recipe on the internet from Natasha’s Kitchen and was seduced by the words “(extra blueberries)” in the title.
The recipe worked well and dievca feels confident in sharing her find with you. Enjoy!
Blueberry Crumble Recipe
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Author: Natasha of http://www.NatashasKitchen.com
Skill Level: Easy
Cost To Make: Varies by season $10-$15
Ingredients for the Filling:
- 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
- 2 Tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest (zest of 1 lemon)
- 3 Tbsp all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Ingredients for the Crumble Topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅛ tsp (generous pinch) of salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
- Vanilla ice cream or whipped cream, optional
- Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
- In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
Now, there are many different blueberry baked goods out there and all the following desserts have common elements: nearly every one involves fruit, butter, sugar and flour in one way or another. But, let dievca share her food research with you…
A crumble is probably what you think of when you hear any of the names of the other desserts in this list. A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel.
A buckle layers a more traditional, cakey batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards. But more often, people mix the fruit with the batter and the buckle looks like a coffee cake (above).
GRUNT / SLUMP:
A grunt and a slump are exactly the same thing. Grunts and slumps are cobblers, only instead of being baked in the oven, they are cooked covered, entirely on the stove-top. This steams the biscuits on top of the fruit, rather than bakes them. This dish earned the name “grunt” because that’s the noise that the hot, bubbly fruit makes as it “grunts” up around the biscuit dough and “slump,” because that is what it does when you try to put it on a plate.
A Brown Betty uses the same kinds of crumbs as a crisp (sweet, buttery, no oats), but there is a layer under the fruit as well as on top of the fruit.
A “Thank You” to the Huffington Post Article about Blueberry Baked Goods
dievca loves to be in the City for Labor Day weekend and Memorial Day weekend. Everyone with a house in the Hamptons, Fire Island, and Connecticut, etc. heads out of the City.
dievca stays in.
The Friday of Memorial Day weekend, dievca had a friend who said she has wanted to go to Esquire Magazine’s Best New Restaurant. A group formed and said o.k. – let’s try to get reservations. Bingo! No problem, everyone was out of the City. Fabulous.
Up to Harlem they went to visit The Cecil.
A dynamic and classy group looking for a very nice evening out and they got it!
Waiting at the bar for everyone to arrive, dievca was seated comfortably in a cosy corner with a friend looking at these two pieces on the walls:
The restaurant refers to itself as “Afro/Asian/American Cuisine” — it sounds like a mouthful, but the offerings were very clear and excellent.
dievca ordered the fried guinea hen scented with cinnamon, it was flash fried and she was delighted – savoring it with an East African Beer. Everyone shared the appetizers (oxtail dumplings, sake braised lamb ribs) and a little from their plates (good friends do that), so the salmon, duck, crab burger, skirt steak and mac/cheese casserole were all tasted.
Not a bad plate among the bunch.
The deserts were mostly unidentifiable — so rather than asking the waiter for more elaborate descriptions, four were chosen on a whim to share and everyone delved in. Again, fabulous. (BTW – dievca could identify hers as rice pudding with fresh mango sauce and there was a flourless chocolate cake in the mix). Excellent African coffee to enhance the sweets.
The atmosphere was very chic — but not pretentious. Surrounding conversations were active, but not overwhelming. The food amount was just right and the people watching was delightful. Some excellent and hip dressing. From suits to t-shirts and jeans — but nothing looked wrong. It must have been the artwork framing everyone in a beautiful manner.
If you are in the City — please consider a visit to The Cecil. dievca thinks you won’t be disappointed and it’s fun to see how Harlem is becoming the new hot area.
dievca was wearing: