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What I eat for dinner when no one’s watching: breakfast.

This is basically just potato-onion hash with a fried egg on top, but I love it because a) it’s super-easy but takes awhile, so you appreciate it all the more, b) it’s SO inexpensive, and c) I usually already have the ingredients (potato, onion, egg, olive oil) in my refrigerator, thereby saving me from having to brave the subzero temperatures for a little supper.

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That thing up there? Is good.

This way of preparing corn is popular at lots of Mexican restaurants around the city (but is done particularly well at Dos Caminos), and is based on a traditional Mexican “street corn” recipe. It’s also really easy to do at home. 

MEXICO CITY STREET CORN

What you need:

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Me, Morgan and Andrea at Dos Caminos Soho for New Year’s Eve 2010 (we were joined by my husband, Morgan’s fiance Tyler, and Tyler’s brother Hunter).

We had an absolute blast - the restaurant was decorated beautifully, the staff (especially Niceto - a friend of mine from way back in the day who I just discovered works there - and managers Whitney and Amanda) was super nice and fun, and the food was SPECTACULAR. It was an absolutely perfect New Year’s. No excessive walking through cold city streets (we miraculously got taxis in both directions), no awkward hugs with strangers, and no next-day regrets about spending too much money on bad champagne (the champagne was g-o-o-d, and the prices were totally reasonable).

I will be doing this again. Preferably before December 31, 2010.


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