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MaisonSheik10292018-0220Print

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I’m fairly certain that if the average person ate what we ate any given week they would balloon outta control, but such is the benefit of walking being your only means of reliable transportation (F– uber, if you haven’t already). We walk to work in heat, rain and snow, lugging laptops and gym clothes; we walk from the grocery store laden down with meat and vegetables, we walk to the park with our papers to relax, we walk to clear our minds and breathe fresh air, we walk when there is nothing else on the agenda.

All of which is justification for the outright gluttony that we practice on a regular basis. The experience of which I have decided to share with you on an ongoing basis- because they are DELUSHUS and God wants you to know about them. Go, go immediately and let me know what you think. Or don’t, so we can keep getting tables. Either way we all win.

 

Pig Bleecker

Pig Bleecker opened earlier this year on the corner of Bleecker and Thompson (otherwise known as the very center of the universe), and it is craymazing.

(Not pictured below- the man who sits on the corner all night singing “OH NA NA” as everyone around him slowly loses their minds)

Don’t pay attention to the name (or do, if you indulge in that sort of thing- yours truly has been swine free since ’83). We’ve now been about 5 times, and each time has been glorious.

The bar, despite being small, is big on design, and the bartenders are lovely. It is the perfect place to stop in for an innocent drink and then remain, 2 hours later, having consumed upwards of 11,000 calories. That’s just the type of place this is.

The blackened market fish is delicious and perfectly seasoned. The Bleecker Burger is a heart attack on a plate and my husband dreams about it. But the real pinch hitter here, is the Smoked and Fried Whole Chicken for two, served with waffles, cheesy grits, honey, Alabama white sauce, a variety of hot sauces, and Pappy Van Winkle Maple Syrup. Y’ALLL. Can we discuss the maple syrup for a second? It is literally one of the best things I’ve ever eaten. We were licking the bowl. The chicken is tender and smoky and crispy and defies the laws of physics. The cheesy grits and the perfectly done waffles are there when you think you can’t possible have another bite but then your stomach magically grows another stomach. All of it is euphorically tasty.

Pig Bleecker gets an A+ for the food, A- for the space (beautifully designed if a little tight at times), and probably a B+ for date night because afterwards the only horizontal action available to you will be watching SVU as you revel deliriously in the joy of the memories.

Love to love you Pig Bleecks, welcome to the hood.

MaisonSheik10292018-0220Print

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Revelations

I’ve been cooking a lot lately which is further testament to the fact that I am superwoman. One of my more favorite discoveries has been the buy neurontin australiaI highly recommend signing up for their daily newsletter which takes the decision fatigue out of what to cook and make me want to get back in the kitchen more often than not. It’s also what led me to discover Marcella Hazan and her incredible pasta sauces. We recently had a few friends to dinner and I made her Bolognese which is exceptionally rich and delicious, and on New Year’s eve I made her tomato sauce which transported us straight back to Italy. The latter is the easiest recipe I have legitimately ever made so I am going to share it here in hopes of putting Ragu out of business.

(Per the NYT)

INGREDIENTS

  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

  • 5 tablespoons butter

  • 1 onion, peeled and cut in half

  • Salt

PREPARATION

  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

That’s it. I saved the onion which was absurdly tasty and munched on it while I was preparing other things (I am imminently kissable), and also took an immersion blender to the pasta until it had the consistency of a chunky vodka sauce. Because I’m smoove like dat.

There you go- the best meal on earth. Double the portions, you’re going to need it.