We each returned home with a little something nice.
For me: A super-soft plaid Jack BB Dakota dress with a wool-lined hood.
For Kendrick: Sriracha chili sauce (he is obsessed).
For Lucy: An ugly doll (Kendrick had to hold her back while I took this photo).
Oh my goodness, did I love the decor at Robin des Bois Sherwood Cafe, where we stopped for a drink before boarding the train back to Manhattan. Inside the brick-walled cafe a swordfish soared across the ceiling, a single red Christmas tree ornament dangling from its bill, while a life-sized Virgin Mary stared down at a young couple drinking Duvels. I’ve just never seen anything like it.
Outside the market
Vintage microscope slide-pendants
I frequently get made fun of when I whip this thing out, but I don’t care: I love my purse hook madly, as it saves me from either having to sling my much-adored Kooba bag (a birthday gift from my mom) over the back of my chair (where it could easily be swiped), plunk it down on the table, or sit hugging it throughout the meal like it’s a small child. You can find a good selection of purse hooks here.
We decided to spend Saturday on Smith Street in Brooklyn so that we could check out the Brooklyn Indie Market, but first stopped into Apartment 138 for brunch. $12 gets you a sizeable meal and either a mimosa, a bloody mary…or a PBR.
I had a delicious steak sandwich - not-too-fatty meat, sweet caramelized onions, and perfectly garlicky mayo - while Kendrick had the poached eggs with portobello mushrooms and potatoes. The fries that came with my sandwich were exactly what fries should taste like - crunchy on the outside, soft on the inside, and just a little too salty.
GARLIC MAYO
You can make garlic mayo without going through the hassle of making your own mayonnaise (which, as any Julia Child fan knows, is quite an undertaking). First mince a small clove of garlic, and then make it into a paste either by mashing it with the side of a knife over and over or using a mortal and pestle. Spoon about a cup of regular mayo into a bowl, and slowly whisk in a couple of teaspoons of olive oil, alternating with the paste until it’s garlicky enough for your liking. Finally, add a squeeze of lemon and a little fresh-ground pepper.
