Reasons to Love Rosa Mexicano

1. It has a wall adorned with flowing water and little statues of naked men.
2. It was awarded “Best Restaurant 2000” by Interiors Magazine.
3. Frank Bruni of the NY Times had a successful dining experience there with his nephew Gavin, 7, and his niece Bella, 5.
4. Did I mention the water wall covered with naked men??? To be specific, it's a 30-foot iridescent blue tile water wall that spans both levels of the restaurant and is adorned with 240 miniature cliff divers.
5. Yes, that's 240 naked men.

Rosa Mexicano (Jennifer S. Altman for The New York Times)

There's also good food, a guacamole cart that delivers fresh-made guac to each table, plentiful portions, and fair prices. In the end, Rosa Mexicano's good enough to go back to, but not special enough to frequent. Honestly, the best part was the Coffee-Kahlua ice cream, which I'm thinking I'll have to order to-go every now and then. It was pure heaven, and I don't know where else to get it.

   6. Alcohol-infused ice cream and naked men. Now that's a hook.

Grits with Mushrooms, Sausage, and Spinach

are delicious! I made this recipe tonight for my mom and it was so tasty and simple. Between reading Merton, a silent retreat, and a hectic lifestyle, I've been appreciating simplicity more than ever lately. This was a breeze to cook with almost every ingredient cooking through in under five minutes, and was also super cheap: I spent less than $20 on the meal for both of us. I adapted the recipe, adding spinach instead of herbs and using the broth from pasta fagioli soup instead of water to make the grits. (I also opted to add the sausage, of course.) A little cooking secret: I always reevaluate when/where a recipe calls for water. For things like rice, grits, cous cous, etc., using soup broth or even chicken stock always makes the result tastier. Using milk instead of water for cake batter makes the cake smoother. Water is just so bland.

Photo and recipe c/o turntablekitchen.com

For dessert.... I'm ashamed to say that I bought Warm Delights. Yes, it's microwaveable cake, and it tastes only slightly better than you'd imagine microwaveable cake to taste. Next time, I'll certainly take "Betty's Tip" (a suggestion on the Crocker packaging) and substitute Irish liqueur for water. I learned long ago that Irish + liquor are the key ingredients to making anything better.

Next on my cooking to-do list are pumpkin pancakes, to which I even intend on adding craisins and pecans. I think I'll save this one for CT, though, where flour, sugar and pans are already in stock. Until then, it's simple cooking and microwaveable cakes all the way.

Foodstuffs

For the first time in two years, I do not have a kitchen. In response, like a starving person, or perhaps just a procrastinating college student, I have taken to obsessively reading recipes/viewing food photography online. Thankfully, my ex-housemate Joe has a kitchen (ironic for a man who does not EVER cook!) and has invited me to use it as I wish. We've settled on this Thursday for the first what will hopefully become a series of dinners. But what to make!?!?!?

Photo c/o thelittleteochew.com

Put simply, I want something light and I want something fall. The cafeteria, where I now eat all of my meals, is pretty good at serving hefty meat-and-potatoes dishes every night, a gesture I generally appreciate since they seem to screw up anything more complicated than a slab of beef with a side of mash. Joe would be elated for me to serve some rendition of the latter, in fact, he'll probably request something "meaty" and specifically "non-ethnic."

Photo c/o greedygourmet.com

Luckily for him, I'm not going the 'ethnic' route. I don't even want to think about buying spices that are unheard of in the Belmont area of the Bronx, many of which used to fill my cupboard. Instead, I've decided on two recipes that caught my attention: mushroom risotto and butternut squash soup. My internship boss ordered butternut squash soup for lunch last week and I was salivating: so smooth! So sweet! So fall! Regarding Joe's impending "meat" concern, I'll sear some steak and throw it on top of the risotto just for him.

Photo c/o dessertsforbreakfast.com

Unfortunately, I don't think I'll get to the fig, mascarpone, and pistachio tart this week. I'm hoping to make it for my family when I have more time and ingredients at my disposal. When I told my mom of this plan, she responded, "Who will eat it?" Well, for one, me. Any other takers?

Golden

This is my best friend, Elena, and our moms enjoying drinks at the bar.

This is me having the best twenty-first birthday I could have asked for.

These are the folks that made it happen!

Thanks, mom and dad, for giving me an awesome, surprise 21st! I'm one lucky (21-year-old) girl.

Lessons From Ireland

Photo c/o google images

1. Smithwicks Rocks. 
2. So does Jedward.
3. The Cranberries are worth falling in love with all over again.
4. Chips in Ireland are WAY better than chips in England.
5. Chocolate in Ireland is better than chocolate (almost) anywhere.
6. Coffee in Ireland is absolutely better than coffee anywhere (it's alcoholic).

Had an awesome weekend in Kildare. Pictures to come soon!

A Bronx Day

c/o naica.com 
Nothing helps me love college more than visits from friends. This past Wednesday, my best friend from home visited and we had a "Bronx day." What might that entail, you ask? Well, start with mofongo for dinner (that's the fried plantain ball of deliciousness above) then follow it with a day at the New York Botanical Garden orchid show, and finish off with an afternoon of fresh meats, cheeses and bread from Arthur Ave.

photos by me

Yes, we're foodies. The Bronx loves us that way.

What's Cooking

Photo by Ellie Miller

The joy of owning my blog is that I can now include things that don't necessarily pertain to Fordham life. Like cooking. Though cooking is not directly related to my school or location, it's very much a part of my life and even more a part of how I enjoy college (my own kitchen stocked with delicious things? Yes, please!). I'm elated to be able to share what I'm brewing here; some recipes are just too good to keep to myself!

Take, for example, Aran's butternut squash soup on Canelle et Vanille. I don't have the rights to her beautiful photographs and thus can't post them here, but PLEASE take a moment to check them out! Oh, but before you do, grab some napkins- you'll need them to wipe the drool from your chin.

Also, Friday was my night to cook dinner for my house community. I went for Road to Morocco Lamb with some minor changes: I added eggplant, rubbed the lamb the night before, and let it simmer for 1.5 hours. It. was. AMAZING.

Next up is Paula Deen's calorie-filled Steak and Pie; we'll see how it goes!