I wanted a smoothie and a smoothie i got -
Thursday night, in the east village and the search for a smoothie begun. I didn't have to look very far as I remembered the sign for smoothies in the window of Whole Earth. One does not have to look to far in the city of New York to find a smoothie, they're almost like Starbucks.
Peter is the owner of Whole Earth and he was in the back baking. He came out to listen to my pitch and and started talking a little bit about the bakery. "Mom and I opened the door back on 11th August 1978, she was the guiding light. " I noticed in an article from a ways back in the Villager a headline: ' Filomena Silvestri - St Mark's Place earth mother dies at 94.'
He explained a little bit about vegan baking and handed me a sheet: the art of vegan baking. " We use certified organic flour. No brown or white sugar. We use alternative sweeteners." Indeed I saw a sign for Agave syrup (which made me think of Gwyneth Paltrow).
No dairy is used. No eggs. There are also wheat free, sugar free and gluten free pastries. There are soups and sandwiches. The smoothies are made with with either soy milk or rice milk which i like because i really like my smoothies with soy milk - they're really frothy.
"What would you like?" he asked. "A smoothie and a pastry." He ordered the banana berry. "It's high in antioxidants." The berries are cranberries and blueberries. Indeed my smoothie was very blueish and thick. Other smoothie names included: Protein blast, energy boost, Himalayan goziberry and like many health food stores you can add a supplement like wheatgrass, spirulina, vitamin c, ginseng, echinacea... (what they call a booster).
I noticed the coconut corn bread (2$). "I'll have a slice of that, " pointing to it. A little salty, a little sweet. Very good.
Smoothies: 6.50$ - 7.50$
Whole Earth on St Marks near Avenue A.
Sunday, August 9, 2009
Sleep with me NY
My credit card is active again, but only temporarily. I had to pay off a debt at the hostel and now I only have a little bit of room on it to charge maybe a few more nights of hostel. Soon, i will have to barter for a bed. I am hoping that New Yorkers will come through for me.
I am still hoping to hear from all the places i sent my CV to. I may soon list you here. They are in the media industry.
I am still hoping to hear from all the places i sent my CV to. I may soon list you here. They are in the media industry.
Sitting on the bench at Cafe Mocha
I was sitting on the bench in front of Cafe Mocha in the east village where i started a conversation with a guy sitting next to me. "What are you reading i asked?" "I'm reading Lush Life by Richard Price". I was trying to remember what else he wrote when he said, "He wrote Clockers." "What's it about?" "Ir's set in the Lower East Side. He knows the neighborhood really well. It's a novel. It's really good. "
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I tasted the free samples at Black Hound pastry: the coconut cake ( i had 3 pieces). Delightful. One free sample limit (which you find in some places) is very boring.
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I tasted the free samples at Black Hound pastry: the coconut cake ( i had 3 pieces). Delightful. One free sample limit (which you find in some places) is very boring.
Veselka - challa-luliah
When i first walked in to Veselka, the cashier was wearing a t-shirt that read challa-luliah which i thought was quite amusing. It made me think that they might find my Feed Me NY pitch funny (it included a double meaning 'I'm not waffling') and they did.
And so I've been invited a second time for dinner to try the combination platter which i was told is quite popular among Ukrainian and non alike.
But first i will comment on the sticky bun (pecan cinnamon) breakfast pastry (or dessert if you prefer) which i took with me on my way out from eating breakfast there. if you like sticky buns, you will love this one. It is very sweet and lightly warmed, it is scrumptious. It's sticky and gooey and very satisfying.
Now for dinner. I was greeted by the night floor manager, Kawsar, who first had to check before offering me a seat. I sat at the counter which is where i sat the last time. My waitress Irene (Iryna - another attentive and very friendly waitress) suggested the deluxe combination platter which includes meat (there is also a vegetarian combo platter). "It includes soup and i would suggest the borscht, it is with beets, which is traditionally Ukrainian," she said. They offer other soups like lentil and split pea but i went with the borscht to fulfill the Ukrainian theme of the night and also because i have never tried Borscht. She explained the combo platter included a kielbasa (Ukrainian sausage), 1 meat pierogi, 1 cabbage pierogi, 1 potato pierogi, stuffed cabbage and a green salad. "Would you like to try Ukrainian beer?" she asked. "Sure". This particular type of beer is called Obolon.
You can't beet the borscht -
Iryna brought me a very colorful (deep pink / fuscia) bowl of soup and said that traditionally borscht is eaten with sour cream. She put some bread down and said "this is ukrainian style challah bread". The soup was sweet and very good. Next was the green salad which was a simple mixed green; light. The platter came next and she pointed to the different items on the plate which also included fried onions, beets.
The platter was very good and very filling. I took part of the sausage and the cabbage to go and had it for lunch the next day.
"How do you like working here?" I asked Iryna. "I love it," she said. " I am Ukrainian and I was so happy to come to US and find a Ukrainian restaurant in the middle of the east village. I was so excited." "How long have you been working here?" I asked. "Since February 2005." She continued," it is a good place to eat, it combines Ukrainian and American, we have burgers.... I have regulars that come once a year from Canada, they buy plates and mugs."
"We also have polish dishes like Bigos which is sauerkraut and porc," she said. "It has a lot of history." I did see a sign outside that read Patti Smith's last meal, I will have to ask about that.
Kurt, the cook behind the counter, asked me where I was from and he said: " I'm from Antigua, British Antigua. I've been here since 10. I'm working a double." He commented on my t-shirt and thought it was funny.
I ordered carrot cake for dessert which broke with the Ukrainian theme and then I felt a bit bad do I ordered another dessert to satisfy the theme: Kutya, a pudding made with whole wheat, berries, raisins, walnuts, poppy seeds and honey. I asked Iryna what it was and she said it is usually served as a Christmas dish but they serve it all year long.
"Did you like the Kutya?" It tasted like something you would find at a health food store. It is sweet, almost like a cereal.
Sonam, the take out guy, handed me a coffee to go and I was on my way.
Another great meal (on the house) at Veselka. Thank you!
Veselka - open 24 hours. Credit cards. Outdoor patio. Full menu.
And so I've been invited a second time for dinner to try the combination platter which i was told is quite popular among Ukrainian and non alike.
But first i will comment on the sticky bun (pecan cinnamon) breakfast pastry (or dessert if you prefer) which i took with me on my way out from eating breakfast there. if you like sticky buns, you will love this one. It is very sweet and lightly warmed, it is scrumptious. It's sticky and gooey and very satisfying.
Now for dinner. I was greeted by the night floor manager, Kawsar, who first had to check before offering me a seat. I sat at the counter which is where i sat the last time. My waitress Irene (Iryna - another attentive and very friendly waitress) suggested the deluxe combination platter which includes meat (there is also a vegetarian combo platter). "It includes soup and i would suggest the borscht, it is with beets, which is traditionally Ukrainian," she said. They offer other soups like lentil and split pea but i went with the borscht to fulfill the Ukrainian theme of the night and also because i have never tried Borscht. She explained the combo platter included a kielbasa (Ukrainian sausage), 1 meat pierogi, 1 cabbage pierogi, 1 potato pierogi, stuffed cabbage and a green salad. "Would you like to try Ukrainian beer?" she asked. "Sure". This particular type of beer is called Obolon.
You can't beet the borscht -
Iryna brought me a very colorful (deep pink / fuscia) bowl of soup and said that traditionally borscht is eaten with sour cream. She put some bread down and said "this is ukrainian style challah bread". The soup was sweet and very good. Next was the green salad which was a simple mixed green; light. The platter came next and she pointed to the different items on the plate which also included fried onions, beets.
The platter was very good and very filling. I took part of the sausage and the cabbage to go and had it for lunch the next day.
"How do you like working here?" I asked Iryna. "I love it," she said. " I am Ukrainian and I was so happy to come to US and find a Ukrainian restaurant in the middle of the east village. I was so excited." "How long have you been working here?" I asked. "Since February 2005." She continued," it is a good place to eat, it combines Ukrainian and American, we have burgers.... I have regulars that come once a year from Canada, they buy plates and mugs."
"We also have polish dishes like Bigos which is sauerkraut and porc," she said. "It has a lot of history." I did see a sign outside that read Patti Smith's last meal, I will have to ask about that.
Kurt, the cook behind the counter, asked me where I was from and he said: " I'm from Antigua, British Antigua. I've been here since 10. I'm working a double." He commented on my t-shirt and thought it was funny.
I ordered carrot cake for dessert which broke with the Ukrainian theme and then I felt a bit bad do I ordered another dessert to satisfy the theme: Kutya, a pudding made with whole wheat, berries, raisins, walnuts, poppy seeds and honey. I asked Iryna what it was and she said it is usually served as a Christmas dish but they serve it all year long.
"Did you like the Kutya?" It tasted like something you would find at a health food store. It is sweet, almost like a cereal.
Sonam, the take out guy, handed me a coffee to go and I was on my way.
Another great meal (on the house) at Veselka. Thank you!
Veselka - open 24 hours. Credit cards. Outdoor patio. Full menu.
Wednesday, August 5, 2009
Veselka - I am waffling, i want blintzes
2 days ago, I went in to Veselka, located on 2 nd avenue at e. 9th st, and spoke with Jason, the grandson of the original owner. He gave me a business card and said i should email Tom. I emailed him with my proposition and he replied with "deal, when do you want to come in and we can start with breakfast," implying there would be a second visit.
In my email, i suggested i could write something like I'm not waffling - i want Veselka waffles (after eying the menu), but after meeting again with Jason, he strongly recommended the Blintzes with either raspberry or peach sauce. "We specialize in eastern european (particularly Ukrainian) dishes." he said. "We also serve pierogis stuffed with cabbage, potato pancakes... we're also well known for breakfast, large portions and brunch is busy... we make our own buttermilk and buckwheat pancake mix from scratch... we have fountain drinks like lime cherry rickey which is seltzer with lime juice and cherry syrup... we make our own soups like borscht... you can start with blintzes and then come back and try a combination plate," he suggested rather generously.
Ben, the cashier,explained that veselka means rainbow in Ukrainian. Kinga, my waitress, brought out blintzes (Ukrainian style crepes) with both the peach and raspberry sauce without me having to ask. I was being treated like a queen. They were stuffed with sweet farmer's cheese and topped with sour cream. The raspberry sauce complimented the blintzes exquisitely. I told one of the main cooks, Celso, that i thought the sauce was delicious and he said, " made it myself". "Did you ?" "It's easy, boil water and add sugar." Both sauces had chunks of fruit which i think is far better than a simple coulis.
The coffee was bottomless and the orange juice was fresh. I took a sticky bun to taste their breakfast pastry (I'll get back to you on it) and a coffee milkshake which was what i would expect from a coffee milkshake: not too thick and coffeeish - good.
Irena, the floor manager, pointed out that every day there are different specials and many customers come in for them. Also, they serve to serve certain dishes with seasonal ingredients, for example, blintzes with peach sauce. I asked her whether she was Ukrainian and she explained that no, she was Polish and that in fact there are many Polish and Ukrainian that work in the kitchen and in the front of the house, and there are similarities between Polish and Ukrainian cuisine.
Before i left, Kinga told me she loved the potato pierogies with arugula and goat cheese and sour cream. "You should try them".
Maybe i will.
In my email, i suggested i could write something like I'm not waffling - i want Veselka waffles (after eying the menu), but after meeting again with Jason, he strongly recommended the Blintzes with either raspberry or peach sauce. "We specialize in eastern european (particularly Ukrainian) dishes." he said. "We also serve pierogis stuffed with cabbage, potato pancakes... we're also well known for breakfast, large portions and brunch is busy... we make our own buttermilk and buckwheat pancake mix from scratch... we have fountain drinks like lime cherry rickey which is seltzer with lime juice and cherry syrup... we make our own soups like borscht... you can start with blintzes and then come back and try a combination plate," he suggested rather generously.
Ben, the cashier,explained that veselka means rainbow in Ukrainian. Kinga, my waitress, brought out blintzes (Ukrainian style crepes) with both the peach and raspberry sauce without me having to ask. I was being treated like a queen. They were stuffed with sweet farmer's cheese and topped with sour cream. The raspberry sauce complimented the blintzes exquisitely. I told one of the main cooks, Celso, that i thought the sauce was delicious and he said, " made it myself". "Did you ?" "It's easy, boil water and add sugar." Both sauces had chunks of fruit which i think is far better than a simple coulis.
The coffee was bottomless and the orange juice was fresh. I took a sticky bun to taste their breakfast pastry (I'll get back to you on it) and a coffee milkshake which was what i would expect from a coffee milkshake: not too thick and coffeeish - good.
Irena, the floor manager, pointed out that every day there are different specials and many customers come in for them. Also, they serve to serve certain dishes with seasonal ingredients, for example, blintzes with peach sauce. I asked her whether she was Ukrainian and she explained that no, she was Polish and that in fact there are many Polish and Ukrainian that work in the kitchen and in the front of the house, and there are similarities between Polish and Ukrainian cuisine.
Before i left, Kinga told me she loved the potato pierogies with arugula and goat cheese and sour cream. "You should try them".
Maybe i will.
City Bakery - Birdbath - Vegan pastry
I met a girl named Meegan
She said she was a vegan
She fed me something tasting like grass
the second time she offered, i had to pass
but then i went to city bakery
where there really is no fakery
and ate a muffin with berry
which made me very very merry
I recited a slightly different version of this for Mary and Lauren at the City Bakery (your green bakery) on 7 th avenue in the west village in exchange for a berry muffin ( which was very hearty).
She said she was a vegan
She fed me something tasting like grass
the second time she offered, i had to pass
but then i went to city bakery
where there really is no fakery
and ate a muffin with berry
which made me very very merry
I recited a slightly different version of this for Mary and Lauren at the City Bakery (your green bakery) on 7 th avenue in the west village in exchange for a berry muffin ( which was very hearty).
TUE - home cooking thai food
TUE opened a couple of weeks ago and i have been eyeing it since it opened. I love thai food, I suppose that is a bit of a cliché, but i do love it as i do love pizza, waffles, burgers, italian, french, chinese, etc... I love food. That is why my project f(r)eed me NY is so exciting and i am really happy about the response i am getting. Although there have been rejections and many failed pitches, the successes are beginning to shine through.
F(r)eed me NY means : feed me, free and free me from hunger. I suppose it is a little melodramatic this whole project but eating in restaurants is not possible when broke and in between jobs and new to a city.
I walked up and down Greenwich avenue, near 6 th avenue several times before entering and offering my service as a writer in exchange for a free meal. Sam, the go to guy / manager was quite receptive, accepted and added "if this will help you."
I was offered a seat either inside or out and went outside as the summer air has been feeling like a warm blanket you never want to leave.
My waitress approached -whom later i was told her name is Tal , asked if i would like something to drink. "I'll have the thai iced tea with milk, " i said. She brought me a gorgeous looking orange rust colored drink in a tiny bottle (one of those old fashioned ones that milk used to come in); and a glass that looked like it was a jar. (very trendy these days). Nice presentation.
It tasted as good as it looked. A little bit sweet and spicy. I could not identify the ingredients so i looked up thai iced tea on wikipedia and the net and it explained that thai iced tea usually contains black tea leaves, sugar, condensed milk, star anise, orange blossom water, crushed tamarind seed, and some other spices.
I then ordered the creamy coconut milk, chicken, galanga and lemongrass soup. Again, beautiful and superb.
And for the entrée, i had the sauté stir fry with chicken, mixed vegetables and ginger sauce. Again, excellent. The vegetables were very fresh and not overcooked; the sauce was not invasive - there was merely a hint of it.
When finished, i asked Sam if it was a family business. "Yes'" he replied. "Is your mother the chef?" "She made the recipes, but we train people," he said.
I asked what TUE means. "It means lucky, happy, plenty, a blessing in thai."
I responded with: "It was a blessing eating here, thank you."
F(r)eed me NY means : feed me, free and free me from hunger. I suppose it is a little melodramatic this whole project but eating in restaurants is not possible when broke and in between jobs and new to a city.
I walked up and down Greenwich avenue, near 6 th avenue several times before entering and offering my service as a writer in exchange for a free meal. Sam, the go to guy / manager was quite receptive, accepted and added "if this will help you."
I was offered a seat either inside or out and went outside as the summer air has been feeling like a warm blanket you never want to leave.
My waitress approached -whom later i was told her name is Tal , asked if i would like something to drink. "I'll have the thai iced tea with milk, " i said. She brought me a gorgeous looking orange rust colored drink in a tiny bottle (one of those old fashioned ones that milk used to come in); and a glass that looked like it was a jar. (very trendy these days). Nice presentation.
It tasted as good as it looked. A little bit sweet and spicy. I could not identify the ingredients so i looked up thai iced tea on wikipedia and the net and it explained that thai iced tea usually contains black tea leaves, sugar, condensed milk, star anise, orange blossom water, crushed tamarind seed, and some other spices.
I then ordered the creamy coconut milk, chicken, galanga and lemongrass soup. Again, beautiful and superb.
And for the entrée, i had the sauté stir fry with chicken, mixed vegetables and ginger sauce. Again, excellent. The vegetables were very fresh and not overcooked; the sauce was not invasive - there was merely a hint of it.
When finished, i asked Sam if it was a family business. "Yes'" he replied. "Is your mother the chef?" "She made the recipes, but we train people," he said.
I asked what TUE means. "It means lucky, happy, plenty, a blessing in thai."
I responded with: "It was a blessing eating here, thank you."
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