NYC is right on the cusp of spring, and the city is patiently holding her breath in until it happens. Sunday we experienced beautiful sunny weather in the low 60s, and it was just warm enough to get some frozen yogurt and then walk to Central Park with our picnic blanket before the evening church service. We sprawled out under a pine tree with books (finally reading Jojo Moyes Me Before You and despite thinking I would hate it I actually think it's really cute), while Kyle dozed in the late afternoon sunshine. It was the formula for a perfect spring day—except for the fact that it is February which means a quick drop in temperature and/or snow flurries is still likely! Yesterday reminded me of why I love New York, and if you know me at all, walks in Central Park with a picnic are one of my most favorite things to do in the city.
This past weekend I was finally able to try Kitchenette while at brunch with some of my girlfriends. While yummy it was a bit on the pricier side for what felt like a diner. NOT very impressed, sorry to say! Friday night I embarrassed myself by bowling pretty much the worst game I ever have in my life, but it was still a good time since we were celebrating Kristen's birthday and I stayed up past my normal bedtime of 10:30 with a recent record of 1:30 AM! : D On Sunday morning Kyle had a brilliant idea that we set up my "photo studio" in the bedroom on the desk where there is a lot more natural light and so far it is working so much better than in the kitchen! Expect some brighter food photos in the near future which will require less editing on my part. (Yay!)
I may be a bit behind on the breakfast salad trend, but coming from someone who eats cereal most weekday breakfasts, I love the idea of starting the day of on a healthier note with fresh greens, grains, and a fried egg. My version involves chickpeas and mixed greens and is drizzled with lemon instead of dressing. It's no fuss if the chickpeas are cooked ahead of time, too!
Chickpea and Mixed Greens Breakfast Salad
- large handful of mixed greens
- 1/2 cup chickpeas
- 2 tbl. olive oil
- 1/4 cup crumbled goat cheese
- 1 fried egg
- 1 lemon wedge
- whole wheat toast with butter (optional!)
- kosher salt
- freshly ground pepper
- sprinkling of red pepper flakes
In a medium-sized pan heat olive oil over medium-high heat. Add chickpeas, and stir occasionally until softened, 15-20 minutes. Remove from pan.
Arrange all ingredients on a small plate and drizzle with the salt, pepper, red pepper flakes, and a sprinkle of lemon.