Friday, December 21, 2012

Fall Stars

Today is the first of December, and as my hardwired seasonal dogmas tell me, the true start of winter and Christmas. I'm told the world might end (again) on the solstice, so I'm decking the halls double time. Getting into the spirit is the easiest at the start of the season, when you don't feel rushed to plan tomorrow's parties or get your shopping done, and have the sense and wherewithal to enjoy the leisurely hanging of a bit of tinsel. The hard part is letting go of November's savory pleasures. Those sprawling feasts laden with plates of harvest treasures. That lingering golden shimmer of fall, giving way to the dark, crystalline chill. The cold blossoming into hoarfrost, blah, blah... Yes children, winter is coming.

Get your moon waffles at Sub Sand in the I.D.
 This fall we visited the Chinese Night Market in the International District and found Egg Puffs, light and puffy spheres born of an eggy Chinese batter poured onto a special waffle iron that produces the best fortune cookie you've ever had. We waited on line about an hour for our first taste of egg puff, not knowing what to expect and wondering if they'd be anything like the festival moon cakes we'd seen advertised. While we waited we looked up into the skies and pondered the threat of moon wobble, lending an air of fantasy to our highly-anticipated snack, and by the time we got our bag we'd renamed the whole experience. Moon waffles, available at Sub Sand (a cute little spot with banh mi and great service) are great for any occasion, especially the end of the world.

Other seasonal favorites:
Halloween with Glerp and eyeball
Butternut squash and quinoa risotto with sage 
Pumpkin is always reason enough for any season in my opinion, and I got away with a lot of it this fall.
Pumpkin mousse

Pumpkin scones, ok.

Pumpkin soup, playa. 


The pumpkin soup was the MVP of my Thanksgiving meal, hosted graciously by Cecilia out in Brooklyn.



Eating. And giving thanks for it. It's the American way.
French Onion Soup at Bleu Evolution in NYC
This trip to NYC was a luxurious 6 days long, giving us time to see, eat and tour places we'd never been. We finally went to the Cloisters museum up in Washington Heights, but not before dining at Bleu Evolution. The place makes their pasta in house, and really gets down on some soup, especially the Ribollita and French onion. Their gnocchi was outstanding, and though we had some trouble with the bill, we'll definitely be back next time. 

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