Friday in New York with Jena

My lifelong friend Jena came to New York this weekend and we spent the day together at the Met Museum. We had so much fun!


I love that the Met will let you take pictures! Today I took lots of pictures - work that I liked, paintings that reminded me of John, and also some pieces that Jena liked.

I see something new everytime I visit the Met. Today I went to the Japanese art wing for the first time.

Jena's favorite pieces were the vast landscapes.

This is one of my favorite van Gogh paintings! I love the green and pink.

After the Met, Jena and I went for coffee in SoHo and took Georgie out for a walk. I can't wait to see her again!

Before Yellow, After Peach

I finished painting the peach area of our apartment early this morning. Here are before and after pictures...
Before - this space was originally a pale yellow




After - now it is "springtime peach"

Amira and Andy

Joley sent this picture to us yesterday over the phone and John I both agree that it is probably the cutest picture of Amira and Andy that we have ever seen!

Frittata with Spicy Black Bean and Roasted Corn Soup

I make frittatas several times a week for breakfast (and even dinner). They come out different every time because I use whatever ingredients I have on hand at the time. This morning I made what I thought was the best one yet. I incorporated some of the black bean and roasted corn soup from dinner last night which gave it an extra kick.
1 tablespoon olive oil
1 potato, peeled and cubed
2-3 hearty shakes of Tony Chachere's creole seasoning
1 scallion, chopped
1 cup fresh spinach, chopped
1/4 cup cilantro, chopped
3 eggs, beaten
1/2 cup leftover black bean and roasted corn soup, stirred into beaten eggs
1/2 cup shredded cheese (this time I used a mixture of chipotle cheddar and swiss)
salt and fresh ground pepper

Heat olive oil in pan and add potato cubes. Add creole seasoning evenly over the potato and cook over medium-high heat, shaking the pan frequently to toss the potato cubes until they are cooked golden brown, about 10-15 minutes. Lower the heat to medium and add spinach, scallion, and cilantro, stirring just enough to spread evenly in pan. Pour egg and black bean soup mixture over the potato, spinach, and herb mixture, tilting the pan if necessary to make sure egg is evenly distributed. Cover and cook for about 10 minutes over medium-low heat or until the egg is just cooked through. Turn off heat, add shredded cheese, and cover for a few minutes until cheese is melted. Cut into fourths, sprinkle with salt and fresh ground pepper and serve.

Spicy Black Bean and Roasted Corn Soup

It was another chilly day in New York, so I created this HOT and SPICY soup for our dinner. I took Ellie Krieger's Confetti Chili recipe and changed it up a bit.

1 tablespoon olive oil

1/2 yellow onion, chopped

1 red bell pepper, chopped

1 large carrot, chopped

2 teaspoons cumin

1 teaspoon chili powder

1 (14 oz) can diced tomatoes (I used fire roasted)

32 oz chicken stock

1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce

1 teaspoon dried oregano

1 (15.5 oz) can black beans, drained and rinsed

*3 ears roasted corn, kernels cut away from cob

Heat the olive oil in a large soup pot. Add the onion, bell pepper, and carrot and cook for about 10 minutes until softened, stirring occasionally. Add the cumin and chili powder and cook, stirring for about 1 minute. Stir in the tomatoes, chicken stock, chipotle and adobo sauce, and oregano and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the beans and continue cooking, covered, 20 minutes longer. Stir in the corn and cook 5 minutes. Season with salt and pepper and serve.

*Roasted corn - This is not the traditional method of roasting corn, but since I don't have an outdoor grill or oven, I had to be resourceful. My method worked really well and made super delicious corn that could have been a side dish by itself...

Brush 3 fresh ears of corn (husks removed) with a mixture of 2 tablespoons melted butter, 1/2 teaspoon cumin, and 1/2 teaspoon chili powder. Cook, covered, in a skillet over medium-high heat, turning frequently for about 15 to 20 minutes until slightly blackened and smokey. Let cool and then slice kernels away from cob.

First Weekend in October

John and I took this picture during a late night walk down Madison Avenue Friday night after a dinner party.

We passed this window display with colorful candy in apothocary jars and of course I had to snag a picture.
On Sunday, I met Vera in Brooklyn for lunch and a walk through her neighborhood.
I loved seeing all the signs of autumn - the pumpkins, and flowers in fall colors.

We also took a walk through the Atlantic Antic street fair which runs down Atlantic Avenue in Brooklyn.

While we were walking through the street fair, we passed this bakery window filled with the cutest cakes.

Cupcakes, Crochet, and Georgie

John surprised me the other night with one of my favorites...cupcakes from Magnolia Bakery.
Georgie hanging out in the peachy hallway- her way of letting me know it is time for a walk.
I started crocheting a blanket over the weekend. Here are some pictures showing the stages.
This picture was taken yesterday. I started adding blue today and will finish with purple. John calls it the Frank Stella blanket.