bon me pop-up picnic

Bon Me, the fresh & inventive Vietnamese food truck, hosted their 2nd pop-up picnic this week. For this picnic they partnered with West Bridge, a new French restaurant in Kendall (and soon-to-be new neighbors of Bon Me's first home in a building)! The 4-course picnic was $18 and came with a picnic blanket, to make it super romantic. My friend, Grace, and I set up camp and enjoyed the following in the Rings Fountain park on the Rose Kennedy Greenway with a thai iced tea and a spicy ginger lemonade: 

1st: pork butter crostini

2nd: bok choy slaw

3rd: a baguette chock-full of pickle

carrot & daikon, cucumbers, cilantro,

 red onion, housemade spicy mayo, 

pate, with a prepared braised tongue

 and plum mustard.

4th (my favorite course, which I could

 probably eat 5x/day for a week):

 coconut amaranth pudding

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After a filling picnic spent trying to grasp the complexity & range of ingredients combined in the tastiness we were consuming, we decided to walk it out. We headed towards the North End and stumbled upon a beautiful rose garden, on one of the most perfect-weather-evenings of the summer.

 

 

 

 

 

 

After exploring, we headed straight for LuLu's cupcakes to split a carrot cake cupcake, before parting ways. It was a perfect date night on a perfect evening in Boston. Thank you Bon Me & West Bridge for sharing your culinary treats with Boston, if only for 1 night!

 

 

 1: Photo courtesy of Bon Me

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spicy citrus shrimp

For a super healthy & quick dinner that can be tweaked depending on your taste (whether it be super spicy or mild in flavor).

 

Ingredients (for 2):
16 thawed tail-on deveined shrimp
2 pinches of salt
2 tsp chipotle powder 
2 tbs olive oil
4 cloves of garlic
1/3 cup orange juice
2 tbs lemon juice
1 tbs chopped fresh parsley 

Directions:

1. Coat shrimp in salt and chipotle powder and mix to cover. Heat 2 tbs olive oil on med-high heat. Add shrimp and cook on each side until just pink and still raw in the center.

2. Remove shrimp from pan and add chopped garlic cloves. Cook for about 1 minute on med-high heat.

 

3. Add orange juice and lemon juice. Raise heat to high and bring to a simmer to thicken the sauce.

 

4. Return shrimp to the pan. Add chopped parsley & cook for 3 more minutes while stirring.

 

 

5. Serve with veggies, toast, pasta, or rice!

 

 

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simple weekend recap: edition 5

This past weekend T, Erin, & I went to the lake to celebrate T's 26th birthday and go to our yearly day at the Saratoga Race Track to see the horses.

After a late night of driving & a late morning of sleeping, I woke to have some of my meim's home-made potato & cheese pierogis.

 

 

 

After a day of relaxation...

We headed out to dinner followed by an evening of family portraits (of which, Erin obviously got bored within 3 pictures) & basketball!

 

 

 

 

 

 

 

 

 

 

After our big work out, we relaxed by the lake while T's birthday cake thawed out!

 

 

 

 

 The next day, we went to the track where I stuck to my regular bets of $1 to show on the gray horses, the long-shots, and the names that stick out. Unfortunately, as usual, I walked away -$5. Dang. We headed home to grill and relax before heading home.

 

 

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