foodie brain dump (pics to come)

Speaking of food, I know no one cares but me, but here is a list of all the wonderful things I got to sample in New York last week. It was a pure trip of luxury and indulgence.
1) Carnegie Deli: Reuben and fries
2) Serafina: Taste of salad, bread, gnocchi and lasagne from my friends' dishes. (Total random selection and we were blown away by this restaurant) I wasn't hungry so didn't order anything.
3) Junior's Cheesecake: Devil's Food Cake

4) Sarabeth's: Classic eggs benedict with leafy greens, homefries (amazing), hot chocolate
5) Laduree: Salted Caramel, Raspberry, Chocolate (divine)
6) Levain's Bakery: Dark Chocolate Peanut Butter Chip (life changing- the most amazing thing I ate all weekend) and steamed whole milk
7) Mint Lemonade from little girl's lemonade stand on the Upper West Side
7) Hecho en Dumbo: chips and salsa, shredded beef burritos. (A little too fancy and small portioned for what we were hoping for. Food tasted amazing, just wasn't much of it.)
8) Max Brenner: Italian Hot Chocolate (Milk Chocolate- too sweet) and chicken satay skewers

9) Taste of a New York Bagel and Cream Cheese
10) Prosperity Dumpling: 6 pork and scallion dumplings $1
11) Jacques Torres at Chelsea Market: Wicked Hot Chocolate
12) Hale and Hearty: Half Italian sandwich and soup, Tomato with chicken and orzo
13) Levain's Bakery: Dark Chocolate with Dark Chocolate chips (left over from day before so not hot and delicious but cool and delicious)

By the way I have been overly OBSESSED with tomato soup lately. Like in 4 days I tried 5 different kinds. I can't get enough. I would rate them as follows: 1 is best - 5 is least favorite

1) Hale and Hearty Tomato with Chicken and Orzo (slightly sweet, creamy, good stuff in it)
2) Devan and Blakely Tomato Bisque (Slightly sweet, creamy, pieces of tomato)
3) Campbells Tomato (slightly sweet, creamy...made with 1% milk)
4) Panera Creamy Tomato (slightly sweet, not very creamy...more oily)
5) Whole Foods Tomato Bisque (very pureed with garlic and basil...I don't like tomato soup that resembles spaghetti sauce)  

Foodies

Last weekend I went to a dinner party with some of my best friends. Melanie was the mastermind behind our main dish, a pumpkin gnocchi recipe. We all LOVED it. I made a fall salad, using mostly produce from my CSA share, which by the way Norman's Farm is the best in all the land. The salad could be called Brussel Sprout Salad. Everyone was asking for a recipe, so I thought I'd type up what I did.

Brussel Sprout Salad - no quantities given because you can eyeball what you need based on how many you are serving.

Brussel Sprouts (CSA!)
Canola Oil
Chopped Walnuts
Sea Salt
Fresh Ground Pepper

Arugula (CSA!)
Red Onion (CSA!)
Optional: Roasted Pumpkin or Butternut Squash Chunks (no flavoring or oil needed) (CSA!)

2 Garlic cloves
1/2 cup Olive Oil
Juice from 1/2 Lemon
Shaved Lemon Rind
Sea Salt
Fresh Ground Pepper

I chopped the ends off the brussel sprouts and cut each one in half (even the smallest ones). I spread them out on a baking sheet and drizzled them with plenty of canola oil. I ground sea salt and fresh pepper over the top and then tossed them all around to make sure they were evenly coated. Lastly, I arranged them so the cut, layer-y side of the sprout was facing up.

Bake at 400 degrees for 20 minutes. For the last 5 minutes I tossed in some chopped walnuts.

While the sprouts were roasting, I washed and spun-dried a large bag of arugula. Put in a large bowl. I then cut some thin slices of red onion. After the brussel sprouts had cooled a bit, I placed them and the walnuts on top. Lastly, I shaved some fresh parmesan. As a note: I would have added roasted pumpkin chunks or butternut squash, but I knew we were having pumpkin gnocchi.

The dressing was a cinch. 2 minced garlic cloves, half a cup of olive oil. wisk together. Add the juice from half a lemon. Shave in some lemon rind. Grind in some salt and pepper to taste. Add to salad right before serving.

Along with the dinner we had delicious varieties of lemonades and limeades from Whole Foods. Dessert was SUPERB. Roasted pears in a sugar, cinnamon glaze with vanilla ice cream.

Did I miss anything guys?

Manhattan Bound

The weekend is about here, ya'll. And after this week, I NEED it. Luckily, I have some of the best friends in the whole world who will help make it a great one.

Starting tonight we're having a girls' night dinner in, making a delicious fall meal from scratch.

Tomorrow morning I'm off to New York to do some serious birthday celebrating (not mine). 

I CAN'T EVEN WAIT.

I am not feeling too hot today and the past couple of days...I'm off to a quick dr.'s appointment. Here's hoping I can stave off anything worse over the weekend.

Happy weekend everyone!

Follow my weekend Instas @magsrose

Accessory Sale

DC area friends,

I've decided to downsize and sell a few of my accessories that need good homes! See below. Write a comment if you want to buy something.

This bag is super cute and brand new. It will spice up your outfit this fall for sure. $20

Reversible handbag. Japanese print on one side, denim on the other. Pocket and velcro closure. Will fit your scriptures perfectly.

$5

Woven straw handbag. I've used this for potted plants before.

$2

All Jewelery $2 each

My Maggie October Playlist

Friends,
I die for playlists. Whenever friends post them, I immediately look up every song and notice which ones I already have and which I don't, which ones I like and which ones I wouldn't have chosen.

I have been really inspired by a few bloggers who post monthly playlists. You've got to check out these ones: Hip Hip Gin Gin, Lars, Note to Self. I've decided to throw in my two cents. My playlist was inspired partially by those listed above, but I decided to make my playlist entirely out of music I already had. It is also inspired by my mood, the secrets of my heart, the weather, and the season. Not to mention it's my one chance to dust off the creepy stuff!

Here's to October! I hope we have many more foggy, misty days to come.

Listen to playlist here: My Maggie October

Photo via

Confrontation

Friends,

Today could definitely be worse, but already today I am facing two confrontational conversations at work. These are uncomfortable conversations that need to happen. One involved helping another person understand his available resources. I am not, nor am I willing to be, his only source for help. Someone else has been hired and is being paid to do these types of things for him.

The other I need to face later today. It involves a certain amount of censure. My intention is to not coddle this undergraduate student, but to be very plain and direct about what was done wrong, what our expectations are, and what will happen if something doesn't change.

My nature is to gently broach the subject, but make sure what I'm saying is clear. Then afterwards I try to be extra specially nice, but not in a fake way- just in my normal way. I do this to make sure the person understands that I am not upset but that I am trying to communicate that there is a problem and what I believe could be a solution.

What advice do you have for being prepared for these types of conversations? I want to go into them with a sure plan, not all crazy and emotional-like. Do you think there is anything I should do differently?