figandvinefemme.blogspot.com
Fig & Vine: Gratitude
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Sunday, March 30, 2014. In a city like New York, it's too easy to get impatient. We left Philly just over two years ago, and this time of year also marks two years from when we embarked on our two-and-a-half-month adventure through Europe. My partner and I have been in NYC for about a year and three months now. This nice sense of comfort and NYC-savvy is finally settling in. I feel grateful for being in this time and place, and that the possibilities for what's next are wide open. View my complete profile.
figandvinefemme.blogspot.com
Fig & Vine: Anguilla/Ocean magic
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Saturday, March 22, 2014. When I was young, being near the ocean would make me think of infinity, oblivion. How everything is so temporary and fleeting yet never-ending and cyclical. When I look out into the sea, I can almost see the curves of the earth, and try in my very tiny-insignificant-human way to comprehend the meaning of existence. Or that this is no meaning but we continue on with our existence anyway. And that it's always complicated, a beautiful struggle. Subscribe to: Post Comments (Atom).
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Fig & Vine: August 2013
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Monday, August 5, 2013. A Vegan Summer's Eve Treat, NYC style. With our hearts full of longing for Italy (that's just a constant in my life), and a celebratory mood in the air (I start a new job next week! Ketch and I decided to make an aperitivo. A few evenings ago, before our 8:30pm dinner plans at Bareburger. Mini pizzas), focaccia, caponata. A veg-friendly Sicilian eggplant dish), substantial little tramezzini. Fresh puréed strawberries, vodka, and prosecco) and Spritz. Spritz hails from Venice and i...
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Fig & Vine: October 2014
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Sunday, October 5, 2014. Butternut Squash and Sage Risotto - autumnal dreaminess. Fall is all about delicious warm comforting treats. Foods that fight that first chill that goes to the bones. Foods that you can eat leftovers of for days and still feel totally fulfilled by. This recipe is pretty similar to my previous one. That's the magic of risotto - the base stays the same but the flavors and textures can be anything that you think is scrumptious together. 4 cloves garlic, minced. 1 quart mushroom broth.
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Fig & Vine: July 2014
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Wednesday, July 2, 2014. So, I turned thirty-one and had a beautiful celebratory three-week Gemini-birthday-extravaganza. Delicious Sicilian dinner (in a lemon-print dress), beach weekend with new friends in P-town, new tattoos, a pre-birthday work celebration that included glitter, balloons, cake, champagne, etc. I felt loved, appreciated, brave, free, and of course, all the other less-than-savory feelings that come with getting older. But how could this be? In reality, these are things I struggle with ...
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Fig & Vine: I Got It From My Mamma
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Friday, August 1, 2014. I Got It From My Mamma. I recently realized I've without-a-doubt been experiencing that thing you always hear about growing up but don't believe you will actually do because you - you are different. You know, that whole "turning into your parents" thing. Look at them swimming in the poooond! Or to try this delicious snack at the Italian festival or to look at the tiny baby pumpkins at the pumpkin patch or to come see the sunset at the beach. I thought it was just more bossing,...
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Fig & Vine: July 2013
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Monday, July 22, 2013. Vegan Italian Yummyness of John's and Salvo's. Finding food that is intentionally. Italian used to be like searching for a unicorn, or the Loch-Ness Monster, or some other most-likely-non-existent creature. I get it - vegans tend to go towards Thai, Indian, or other delicious cuisines that seem to more naturally lend themselves towards vegan-friendly fare. John's is especially magical because of its intentionally and specifically vegan menu. Located just next door to Angelica's...
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Fig & Vine: August 2014
http://figandvinefemme.blogspot.com/2014_08_01_archive.html
Sunday, August 3, 2014. Zucchini Flower and Prosecco Risotto - una ricetta d'estate. Last Sunday, on the way home from Philly, I stopped and visited my Nonna and Nonno in North Jersey. During the usual many-phone-calls-per-week, they had been going on and on about their garden and all the goodies that were ready to harvest. "I zucchini sono pronti, abbiamo i fiori, l'arugula, il basilico, ecc.". Always, more Prosecco. 4 cloves garlic, minced. 1/2 white onion, chopped. 1/2 cup fresh parsley, chopped.
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