photo op: RECENT eats

RER 6.17.15

Even amongst a sea of changes, one thing remains constant in my life— eating. So when things shift, opportunities arise, and feelings fade, food brings comfort and familiarity.

So, I let it.

RER 6.7.15

RER 6.7.15

Making stir-fry with Mommie kept me on my toes, but I was excited to eat the crispy veggies and tender meat drenched in sweet and spicy sauce blanketing sesame scented rice.

RER 6.9.15

RER 6.9.15

I indulged in sweet things that made my teeth quiver with happiness while allowing a warmth to rush over me and a smile to bend. Like chocolate Mini- Course Cupcakes strewn with all of the imagination of children and soft chocolate chip cookies, bedazzled with rainbow sprinkles and sunshine.

RER 6.10.15

RER 6.10.15

RER 6.10.15

At the Alumni- Faculty BBQ that I helped to plan, somehow, in the warm air heavy with smoke, the food was bright and refined, exceeding my cookout expectations. Beautiful vegetables gleamed in the afternoon light while burgers hissed and sizzled on the lazy big jon grill.

RER 6.16.15

RER 6.16.15

RER 6.16.15

Yelp events really know how to make a girl happy, whisking her away to eat her memories of a simpler time at Johnny Rockets in Hoboken. Fries and onion rings quickly brought me back to elementary school field trips and failed first days of work. But burgers and buns and Oreo milkshakes made the present worth it.

A pasta moment of appreciation warmed teachers’ bellies and the company made it delicious.

Follow the food on instagram, facebook, and yelp.

RER

6.18.17

RER 6.9.15

not just nourishment: MINI COURSE food fun

RER 5.9.15

Yesterday was like the best day.

The last week of school is a “fluff week” including all kinds of fun activities like mini-courses, a field day, an all-school picnic and an awards ceremony. But yesterday was mini-course day, and as I spent the year doing the Food Fun after school activity, I chose to do a baking mini-course. I was excited because I had more time and freedom to do the things I love to do in the kitchen. So we baked cupcakes from scratch, something we could never do at school.

RER 5.9.15

RER 5.9.15

RER 5.9.15

RER 5.9.15

RER 5.9.15

After making the mini-course a competition like Cupcake Wars, six sixth graders (two teams) and I headed to the grocery store to pick up the essentials and decorations to fit into the chosen theme: Summer. Fifteen minutes of searching the aisles and brainstorming resulted in some super fun, creative and delicious results.

RER 5.9.15

The misshapen (though scrumptious) chocolate cupcakes became the canvases for summer scenes and warm-weather themes. There were marzipan suns with rainbow sprinkle features, Swedish fish surfing on sweet boards, and fish swimming in clear blue waters dotted with marshmallow fluff foam lined by graham cracker  beaches.

RER 5.9.15

Sour red and white gummy life preserver rings rested on waffle cone sand, while summer drink inspiration led to pina colada cupcakes with tropical pineapple skewers and rich butter cream frosting slid down the wide waffle cone like ice cream melting on a hot summer day.

I was supposed to declare a winner. But I couldn’t. They all won at summer!

RER

5.10.15

RER 5.9.15

not just nourishment: EASTER food fun

RER 4.2.15

Yesterday was magical. I brought in 24 naked sprinkle-speckled funfetti cupcakes for the kids of Hudson Food Fun to decorated to celebrate the last day before spring break and Easter. Jelly beans rolled in bowls, Robin Eggs colored their tongues, chocolate and vanilla frosting made their fingers sticky, and sprinkles got everywhere. Pure magic.

RER 4.1.15

RER 4.1.15

RER 4.2.15

Despite all the sugar, the kids were responsible (as they usually are with cupcakes and candy); I, on the other hand, was not. Yesterday I was sugar drunk from eating too many cupcakes and absurd numbers of marshmallow peeps.

RER 4.2.15

RER 4.2.15

RER 4.2.15

RER 4.2.15

What will you make for Easter? It’s practically here!

RER

4.2.15

RER 4.2.15