While Will and I were in NJ during our wedding week, we popped up to NYC to visit Will’s brother, Joe, and Joe’s girlfriend, Caitlin. It was great. And I forgot to bring my camera with me. Both days. Roops. Here’s what we did.

1. Ate at Salt & Fat (highly recommended– particularly the pappardelle pasta with slow cooked egg, mushrooms, and peas and also the marshmallow ice cream. Genius)

2. Went to Coney Island (quite a place. Highlight– watching old Mexican men crab off the pier while listening to Whitney Houston’s “I Will Always Love You” on max volume on a boombox).

3. Ate chili cheese fries from the original Nathan’s in Coney Island

4. Ate Pho in Chinatown

5. Drank beer and played cards outside at the Bohemian Hall and Beer Garden (We played spoons. I thought I made my way to an early victory in the first round and shouted, “Gimme mah spoon bitch,” and then discovered that “four of a kind” is not the same as “four of a suit.” I also started referring to our delicious pitchers of Spaten as “delicious pitchers of Spock” late in the evening).

6. Made the ultimate hangover breakfast. Elizabeth’s Huevos Rancheros.

Salty, crispy, and fried, with cured breakfast meat. It needs no further introduction. Happy hangover, friends.

ELIZABETH’S HUEVOS RANCHEROS (from various internet sources)

Serves 4


1 link precooked chorizo, chopped

Canola oil

4 corn tortillas

1/2 cup sharp cheddar cheese

4 eggs

Refried beans


Hot sauce

Cilantro, chopped


Crack eggs into a bowl, or (even more helpfully) a cup with a pouring spout.

Get all your toppings (beans, salsa, hot sauce, cilantro) into bowls and ready. You’ll want to eat these huevos while they’re hot.

Heat a large skillet over medium heat. Add chorizo. Let the chorizo get hot sweat out its oil. Remove the chorizo from pan, leave the oil behind. This is what you will fry your tortillas in.

Place tortillas in skillet. Cook them in the oil until they’re brown, then flip them over in the pan.

Once they’re flipped, sprinkle on some cheese and plop an egg on top.

Once the egg white start to turn from clear to, well, white, flip the whole huevo over in the pan and let it cook 1 minute more. The egg and cheese will make a big mess.

Take huevo out of the pan, place it egg/cheese side up on a plate, garnish with chorizo and any other toppings you’d like. Enjoy with a huge cup of iced coffee.


Crepes with Jam

June 1, 2010

Today I fulfilled a dream. I flipped a crepe in a pan by tossing it in the air! Oh, believe me, not all of it was pretty. There was some massive cleaning of burner, pan, and stovetop required after the first few tries. But it was worth it. Also, I did it in an lovely apron Will’s mom brought me back from her trip to France that says “La maitresse de la maison c’est MOI” (The master of the house is ME) which made it even more awesome.

There was a movie (whose actors, name, plot, and all other scenes seem to escape me) where someone was trying to flip a crepe in a pan and kept messing up. And their kitchen mentor said, “Your not doing it with enough guts!”

Sure enough, that was the answer. It requires, guts, cajones, gusto! It is a case of commitment, I suppose. If you do it properly there are only two possibilities. 1) A giant mess 2) Success! It could go either way. But the surefire way to not have any success is to do it half-heartedly. This must be some metaphor for life or something.

CREPES (recipe for Crepes by Katherine Martinez who adapted it from Better Homes and Gardens Cookbook)

Serves 2-4 people (depending on how hungry they are!!! 2 for a big breakfast, 4 for dessert I’d say)


  • 2 eggs
  • 1 cup flour
  • 1 cup milk
  • 2 tablespoons of melted butter (plus more for oiling the pan)
  • dash of salt
  • dash of vanilla or a bit of vanilla bean


  1. Mix flour and eggs as well as you can.  Slowly add 1 cup of milk, whisking to eliminate lumps of flour.  Add butter, salt, and vanilla.  Whisk to combine.
  2. With a medium skillet over medium-high heat, melt a small bit of butter to coat.  Pour 1/4-1/3 cup of crepe batter, and tilt the pan to coat the bottom.  Cook until golden, then flip.  When the second side is done, spread a small bit of butter over the crepe.  Fold or roll crepe and place on plate.  Repeat with remainder of batter.
  3. Lightly dust the crepes with powdered sugar, and drizzle with warm strawberry syrup (or your favorite topping).  Eat all of them!!