The Lunch Counter
Growing up in the 1960s going to the luncheonette (lunch counter) was a common lunchtime occurrence. These lunch counters were always in what was known as the “five and dime” store. My mother would take me shopping and we would stop at the lunch counter for a grilled cheese or egg salad sandwich. I would usually have an orange Nehi or a chocolate shake to go along with my lunch.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Never Ask A Woman Who’s Eating Ice Cream Straight From The Carton How She’s Doing!
Chocolate milk goes upscale. Matcha, mint, hazelnut, lemon-basil, and coconut are some of the subtle flavors that Kee Ling Tong, who owns the Kee’s Chocolates stores in SoHo and in the garment district, has infused in her refreshing chocolate milks, both semisweet and white. Kee uses milk from Fair Oaks Farms in Fair Oaks, Indiana as a base and then infuses delicious subtle flavors.
Susu and Kee’s Chocolate Milk: $3.00 For 3 Ounces; $6.00 For 6 Ounces Including A 50 Cent Bottle Deposit.
Kee’s Chocolates: 315 West 39th Street, NYC (212) 967-8088 and 80 Thompson Street, NYC (212) 334-3284
www.keeschocolates.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
“There are plenty of difficult obstacles in your path. Don’t let yourself become one of them.
-Ralph Marstons
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Watermelon
Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer.
Treat It Like A Steak
Cut watermelon into 2 inch slabs and drizzle with olive oil. Sprinkle with kosher salt and red pepper flakes. Eat with a steak knife.
Make A BLW
Forget the tomato and use a few thin slices of watermelon on your sandwich instead. Add some cheese for good measure.
Blitz It
Purée watermelon (seeds and all), strain, then add honey, and lime juice. Serve on ice with a mint sprig. Add rum or tequila if you want to be naughty.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Last night I had the pleasure of going to David Bouley’s Tribeca restaurant,Bouley. I have to say that it is one of the most beautiful dining rooms that I’ve seen in a very long time. Here is a photo that I took of the entrance. A wonderful display of fresh apples greet you when entering the restaurant. The aroma was ridiculously intoxicating.
I walked by this sign that was in the window of a rather interesting establishment not far from Grand Central Station. I have walked by this place over a hundred times, but never noticed the sign before today. The owner of the establishment saw me taking a photo of the sign and came out to chat with me, which turned into a good laugh between us.
Quinoa (pronounced KEEN-wah) is the high protein dried fruits and seeds of a goosefoot plant (Chenopodium quinoa); these are used as a food staple and ground into flour. Quinoa is washed before cooking to remove a bitter residue from the spherical seeds. It is treated like a grain, but it is actually the fruit of an herb and it cooks twice as fast as rice. Quinoa produces its own natural insect repellent.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Among the delights of summer are picnics at the beach.
Yup, Stright Outta Da Kitchen!
