We had an incredibly busy weekend, which of course ended with us staying up far too late watching Breaking Bad, so my apologies for not posting yesterday – I was just too damn tired…and we also ended up being much busier than we had originally anticipated on Sunday. On Friday, we were able to go to King and Grove in Williamsburg to check out their salt water pool. I did feel somewhat out of place because the whole area was pretty much surrounded by models and other beautiful people, but Kramer and I forgot all about that as soon as we got into the water. It’s already starting to cool down on the East coast, so we wanted one last day in the sun. After swimming, we went home to hang out for a bit before meeting up with our friend Eric for dinner at Momofuku Noodle Bar, which is always delicious. We slept in on Saturday for a bit, did some baking and chores around the house, then headed over to Park Slope to eat at the new restaurant by Dale Talde, Pork Slope. The name says it all and it did not disappoint. We hit up a bar afterward, played some Sorry and Trivial Pursuit, then got some tacos (shut up). Sunday, I got up a bit early and went over to a friend’s place for a birthday brunch, followed by an ice cream social at another friend’s place, drinks and anchovy fritters (yum) at Allswell, and finally, dinner at Cantina Royal with our pal, Joel. I feel like I need to detox after eating all of that food this past weekend…but it was completely worth it!
Seeing as how I was so strapped for spare time this weekend, I bring you the easiest, yet quite possibly most crowd pleasing, dessert ever: Rice Krispie treats. My friends at Rodelle sent me a few of their products to try a couple of weeks back, and no, this is not a paid endorsement, but I have to say: their vanilla beans are awesome. These suckers are big, thick, and bursting with plenty of vanilla. I only needed one bean for this recipe, but you can always go for it and use two. I love how real vanilla elevates your usual krispie into something special. The flecks of vanilla make them look so fancy, don’t they? I brought them into work, and of course, they were consumed immediately. You can’t eat too many Rice Krispie treats – they don’t make you feel guilty, and they are just so good, not to mention nostalgic. You can add some sprinkles or maybe a drizzle of white chocolate to make these extra gourmet, but I promise you that vanilla bean is an addition that you will always want in your krispies going forward.
Checked out the lovely view at Veronica’s apartment during an ice cream social.
Had some delicious anchovy fritters at Allswell.
- 6 cups Rice Krispies cereal (or something similar)
- 1 10 ounce bag marshmallows
- 3 tablespoons unsalted butter
- 1 large vanilla bean, split and beans inside scraped out
- In a large pot, melt together your marshmallows and butter, until smooth. Add in the scraped vanilla bean and stir to combine. Remove from heat and stir in your cereal until well coated. Press the mixture into a greased 9×13-inch pan, using greased hands or a spatula. Set aside to cool, then cut into bars and serve. These will keep well at room temperature in an airtight container for up to 3 days.