Wednesday, January 14, 2009

New York, Wednesday

Wednesday we did not slow down! We headed out early, catching breakfast at a pastry shop on the street--YUM! We caught the Subway down to lower Manhattan again to Ground Zero. We went through the World Trade Center Tribute Memorial Museum. I didn't expect it to still be so real after all this time, but I teared up at what I read and saw.

From there we caught the subway back up to upper Manhattan to see the LDS Temple, Lincoln Center and Julliard School of Performing Arts. We walked to Central Park and then caught the subway back to Time Square.

Our last meal was at another famous pizzeria then some last minute shopping as we walked to Madison Square Garden to catch our bus back to D.C.

What a fun-filled, adventure-packed 2.5 days!! WHEW!! Thanks Nat and Matt!! Lets do it again!!

Tuesday, January 13, 2009

New York, Tuesday

Subway to lower Manhattan
Ferry boat to Statue of Liberty and Ellis Island

Dinner at Carnegie Deli (Authentic New York Cuisine--Pastrami on Rye, followed by a HUGE NY Cheesecake)
Then off to see the best of Broadway--Wicked, in the historic Gershwin theater.

Monday, January 12, 2009

New York, Monday

The New York adventure with Nat and Matt began EARLY Monday morning, 12 Jan 09.
Caught the Metro down to Chinatown in D.C. and boarded a bus to NY, NY.
Nat and I were pretty excited once we started waking up on the bus.

4 hour bus ride landed us in New York. We checked into our hotel and immediately hit the sights. Our hotel was in mid-Manhattan just off Broadway near Time Square.

First Stop was the Empire State Building. Then shopping at Macy's (as in the Macy's day parade Macy's). Macy's is so old it has wooden escalators that were so fun and creeky to ride up and down the multi-level shopping center.

We walked up and down Time Square and saw the ball that drops on New Years Eve. We stopped at Radio City Music Hall and the Rockefeller Center.

Next we caught the subway down to lower Manhattan, stopping at Grand Central Station and then on to little Italy for authentic pizza and the best rootbeer every! YUM!!

Saturday, January 10, 2009

Attempting domestication--eek!


4 pounds butternut squash
olive oil for brushing squash
1 tablespoon unsalted butter
2 tablespoons olive oil
2 onions, thinly sliced (about 4 cups)
3 cups low-sodium chicken stock
1 cup half and half
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 1/2 teaspoon fresh flat-leaf parsley, chopped
Kosher salt and ground black pepper

Preheat oven to 400`F. Cut the squash in half and scoop out the seeds. Bush the flesh with oil and place cut side down on a baking sheet. Roast for an hour and a half or until very soft. Let cool. Scoop squash from the skin and set aside. Heat butter with the olive oil in a pan over medium heat. Add unions and slowly cook until soft and golden brown, about 30 minutes. In a food processor, puree the squash, onions, and one cup of stock until smooth. Transfer to a large pot. Add the remaining chicken stock and heat soup to a simmer. Add the half and half and herbs. Season with salt and pepper. Serves six.

Calories per serving: 310
Carbs: 43 G
Protein: 8 G
Fat: 15 G