Thursday, August 19, 2010
Dean & Deluca Snack
On the first floor of The New York Times building (8th ave and 41rs st), and a mere 2 blocks from where I work in Manhattan, Dean & Deluca lure me with all their delicious, fresh (and overpriced) goodies. I can never resist a good scone; the one above is cranberry, but the oat scones they get from Balthazar's are memorably tasty. Another treat is a Siggis yogurt - they are made with a grass-fed cows' milk, very little sugar (actually, agave syrup), no additives, and no starch, pectin or other junk despite ending up pudding thick. Here is how it works: Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 3 - 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.
As for the ginger ale pictured, it is a simple blend of fizzy water and actual grated ginger, with some cane sugar syrup.
I love sitting there with a book - such as Mind's Eye, by Hakan Nesser, a super smart and chilling crime novel set in Sweden.
Writer's Almanac: Federico Garcia Lorca, supreme musician amongst poets, was killed this day, in 1936. See Susan's great post about him. I wrote about him here.
Verde que te quiero verde.
Verde viento. Verdes ramas.
El barco sobre la mar
Y el caballo en la montaña.