Carbo-loading

Recently, a good friend, Sharon, planned a NYC pizza tour! I was only able to hang out for half of it, but I left really full so I'm not sure how long I would have lasted anyways.  I still have a few pizza joints to try in New York, but summer vacation is coming soon.  Good time to carbo-load.

Behold!   Artichoke Pizza and plain slice at  Joe's Pizza in Greenwich village.  FYI, the artichoke pizza is super filling and tastes like spinach artichoke dip on bread. 

We continued to Motorino Pizza in the East Village.  Check out the ramps pizza with fior di latte and the seriously amazing brussel sprout pizza (we omitted the pancetta and it was still good!)

I still have yet to try Krescendo and Di Fara in Brooklyn!  Both are supposed to be awesome.

After eating at three pizza joints, we went to the Tompkins Sq. park to, of course, eat cupcakes from Molly's cupcakes, west village.

Holler to the chocolate frosted chocolate cupcake I ate. 

We spent the rest of the weekend at the Brooklyn Flea.  It was super crowded.  We had other food, but it was forgettable.I bought a really cute shirt and this also very adorable lobster roll from Red Hook Lobster.  We got to eat by the water and enjoy the view!

James and I took a class at the Brooklyn Kitchen called "Mystery Basket."  It was a gift from my cousin Amy and her boyfriend Chris.  Best present ever! That whole place is super cool and the store area has interesting products like DIY mozzarella kits.    The instructor was really nice and we had a great time.  We were split into two teams and given two different baskets.  The mystery ingredients were...

BARLEY MISO!
DRIED APPLES!
WHOLE FREE RANGE CHICKEN!

The pantry had random stuff from the brooklyn kitchen store, like brussel sprouts, organic flour, meyer lemons, and chicken broth.
The other basket had some sort of sliced ham, rainbow chard, and habanero peppers.  They made this kickass habanero cornbread.  We seared and roasted our chicken with miso and made an apple miso jus to drizzle over it, roasted brussels sprouts and sunchokes with agave syrup glaze, and some chili polenta squares with dried apples.  I think we're going back to take another class about pasta.  Because, you know, my goal in life is to one day be the ultimate ravioli lady....

That doesn't sound cool.  I need to rethink this title.