reliving the memories

Nothing grounds me like my old stomping grounds. Knowing these next few weeks are going to be crazed with house moves and moving children it was a real treat to be able to get away to New York City for two days. An added bonus was seeing my oldest daughter who is wrapping up her summer internship there. A regular chip off the old block(s)- foodie, aspiring wine connoisseur, and photographer.

Nothing grounds me like my old stomping grounds. Knowing these next few weeks are going to be crazed with house moves and moving children it was a real treat to be able to get away to New York City for two days.

An added bonus was seeing my oldest daughter who is wrapping up her summer internship there. A regular chip off the old block(s)- foodie, aspiring wine connoisseur, and photographer.

For 48 hours I indulged myself in modern art, fashion, outstanding food and new wines. How satisfying to have a partner in crime who shares not only your guilty pleasures but your DNA.

While some of the art at the MOMA was downright disturbing, the old process prints in the Steichen Gallery were breathtakingly beautiful. Thankfully Boris Mikhailov couldn't dampen our appetite and we had a scrumptious lunch at Momofuko Ma Peche. Their summer bean salad was out of this world. The trio of al dente green, wax and yellow beans tossed in a light almost “cold sesame noodle”-esque vinaigrette was unexpected and sublime. Stay tuned for a future food detective rendition of this one.

That night we dined at Parea Bistro serving up innovative Greek fare. I was blown away by their quad of dips and fresh pita. My favorite was the feta with roasted red pepper. Everyone has their embarrassing go-to food crutch, mine is pub cheese on pretzels. I am constantly on the hunt for a more acceptable fix.

When I spied what resembled what I try to hide in the back of my refrigerator I got excited. It took me several spoonfuls to dissect the components and unearth the secret ingredient- jalapeño. Here's my rendition of Parea's feta and roasted red pepper dip.

1 cup top quality feta cheese, I large roasted red pepper, and half of a seeded minced jalapeño pepper.

Blend with a hand blender and served with fresh pita, julienned red pepper, carrot chips and/or cucumber slices.

Now if I could only serve it up with the white wine I had- a Tsantalis Moschofilero. You never know perhaps I’ll get lucky with Dayton’s Arrow Wine ordering department.

And keeping in the it's-all-greek-to-me theme for one of our last homemade dinners for a while I whip up some of my good friend Missy's Greek turkey burgers.

And serve a salad of tomato, avocado, basil and chopped romaine with red onions.

I’ll dine in these “ruins” anytime.