This week was pretty average. It has been raining and overcast literally every day and I have been wearing my coat and carrying a wet umbrella on the subway for days on the end. What happened spring!? I think it's punishment for having such a mild winter. I overheard someone recently say how they wished we had gotten a lot more snow this winter and how it was much too short. I'm sure I must have side-eye glared at them and maybe this current weather is because of that.
My day to day this week mostly consisted of making coffee in the morning with my chemex, getting ready while watching part of an episode of Gilmore Girls (currently at the part where Rory and Lorelei devil-egged Jess's car), going to work, and then doing Classpass most days of the week. I had one of the best workouts ever at a Peloton cycling class on Wednesday, and then was so exhausted I went to bed at 9pm. Am I an old boring person already? I just like my sleep!
For Cinco de Mayo some coworkers and I went to Tacombi on Bleecker St. for an expensive taco lunch (but it was amazing!) and then Kyle and I had plans to get margaritas and more tacos that evening but the wait was forever so we ended up getting pork belly buns and spicy ramen at the newest restaurant a couple of blocks from our apartment. It was definitely an amazing trade off!
In my TV part of life we have been watching The Night Manager mini series with Tom Hiddleston (hi, i love you) and Hugh Laurie. It's really good, and we think we can actually finish it because it's only 6 episodes. We are notorious for not consistently watching/finishing tv series.
Also, Happy Mother's Day to both my Mom and my MIL!!!!!!!!! If they are reading this, which they might be (Hi!), I present you with a virtual pink filled pie that must have been good because it lasted only 2 days in our household of two people. It is perfectly spring-y and pink and homemade and we miss you!!
Spring Strawberry Rhubarb Pie
- 2 lbs. homemade pie crust
- 3/4 cup white sugar
- 1/4 cup flour
- 1 lb. strawberries
- 4-5 stalks rhubarb
- 1 egg yolk
Directions: Preheat oven to 400 degrees F. On a large cutting board, slice strawberries in half. Dice rhubarb into 1/2 inch chunks. In a large bowl, combine prepared fruit, sugar, and flour. Toss to combine, and let sit for at least 30 minutes.
Divide pie dough into two equal halves, and roll out with a rolling pin into two large circles, about 9-10 inches in diameter. Fill a 9-inch pie pan with half of the crust, and pour filling into crust. Prepare a lattice crust with other half, and arrange on top of filling. Seal edges. Brush top with egg yolk.
Bake in preheated oven for 35-40 minutes, or until crust is lightly browned and golden. Let completely cool before serving with a scoop of ice cream!