It’s been a busier-than-expected week for me, from traveling back to Michigan for my bridal showers to returning to New York to reorganize the apartment to accommodate my new shower “swag.” The past few days have involved several trips to Bed, Bath and Beyond, The Salvation Army for drop-offs and a complete overhaul of our kitchen and two messy storage closets. Why is it that “vacations” can, at times, seem busier than everyday life? I guess that’s somewhat of a byproduct of living in a 700 square foot apartment — seemingly every free moment is spent figuring out how to best utilize your tiny space.
We did get in a few moment of relaxation while my mom was here visiting. Last night, we saw Next to Normal, which was pretty awesome. I would recommend it for anyone looking to see a good Broadway show, whether you’re visiting or live in New York. I was either crying, laughing or grinning from ear-to-ear at any given moment during the two-and-a-half hour runtime. My mom loved the show as well, having already fallen in love with the music after hearing it on her Sirius Broadway station.
Before the show, we did dinner at Saravanaas. I’ve wanted to go there for the past three years, though I somehow never got around to it until last night. That’s one of the many nice things about having visitors (or your mom) coming into town: you have an excuse to get out of your apartment and actually enjoy the city around you.
Saravanaas was just as good as expected. The paper masala dosa was delicious with two different kinds of chutney, curry and sambar, as was the idli. For $23.00 we had those two dishes and a vegetable curry dish, plus tea. Not a bad price for NYC…
Today, we stayed in and I made this roasted carrot salad. I didn’t write down the recipe, but the ingredients and process is simple enough that I figured it might be nice to post a no-recipe “recipe” here. This is where your inner chef takes over…Heck, you don’t even need an inner chef. Just use this recipe as a base and let your taste buds guide you from there.
Roasted Carrot Salad:
Serves: 4-5 as a side dish
Preheat oven to 425. Toss strips of fresh carrot (about 6-8) in a little bit of olive oil, salt, pepper, and just a drizzle of agave nectar. Lay flat on a baking sheet and bake in preheated oven for 30-35 minutes, tossing halway through. Add chopped, flat-leaf Italian parsley, drained and sliced kalamata olives and capers. If desired, add crumbled feta cheese (goat-milk based is easier to digest), garbanzo beans, or drained and chopped artichoke hearts. Toss with a little squeeze of fresh lemon juice and a drizzle of olive oil.