Sunday Detox: Organic Easter Egg Dyeing!

image1 (2)

A few weeks back, Taryn and I took my mother out to lunch for her birthday.  We went to Tom Colicchio’s “low key” restaurant Craft Bar, and I ordered a salad.  When it arrived it had a pink hard-boiled egg on it.  Curious.  It was pickled, the waiter told me.  I was intrigued.

A few days later – and because she’s particularly in tune with the universe – my dear friend Rebecca send me this.  A recipe to make pickled eggs of every color, just in time for Easter.

So, today, in an ongoing journey to reduce the chemicals in my cooking, I took a stab at making organically dyed Easter eggs.  It was super easy, with one minor (but fun) bump in the road in the form of a baking powder-induced dye explosion (see video below).

I know Easter is winding down, and your egg dyeing is coming to an end – but if you find yourself with a few extra hard boiled eggs this week, try this.  I am now riding the pickled egg train, and I want you to hop on.

You can check out the recipe for detail on the process and colors, but essentially you boil water, vinegar, salt and sugar, and then add the veggies and spices that create the dye color of your choice (beets for pink, purple cabbage for…you guessed it, tamarind for yellow, and so on).  Pour that mixture over hard boiled, peeled eggs placed in heat proof jars, and let them sit for a few hours.

image1 (1)

And the result…

image1 (3)

I’m going to throw them back in the dye overnight to make the colors a little deeper. Process improvement:  I’ll do this the night before next time…!

Now that I’ve got the base down, I’m going to try to get creative and make different colors.  If you’ve got any bright ideas on how to turn these eggs teal or lime, let me know.  Happy Easter to all who celebrated today!

&d

Sunday Not-So-Detox: Austin’s Food Trucks

IMG_3749

I was down in Austin this weekend for a friend’s wedding, and spent the entire weekend in beautiful 75-degree weather reconnecting with Austin’s awesomeness.

The strip of outdoor cocktail lounges on Rainey Street, the beautiful running path along the Colorado River, and the line of craft fairs and antique shops on South Congress are enough to fill a weekend.  But, the food trucks made the biggest impression on me.  Unlike NYC where the food trucks are aplenty but typically organized into particular days or parking lots (think Smorgasburg), Austin’s food trucks are peppered throughout the city in the most accessible and delicious of fashion.  While there are a lot of great restaurants in Austin, I was really digging the food truck culture that seems so rampant.  Grab your food from a truck, grab your beer from a bar, and chill out on a picnic bench for the afternoon.

I only had so much time to make the most of the chill vibe, so I spent some time (perhaps more than I’m willing to admit!) finding the best food trucks in town.  Here’s my newly developed cheat sheet.

Paperboy:  My favorite, hands down.  A simple and delicious breakfast menu with sunnyside up eggs, sweet potato hash and chorizo.  A few picnic benches out front.  Sunshine.  Morning complete.

Gourdough’s Doughnuts:  We were chasing this homage to all things doughnut all weekend, and made the mistake of thinking it would be a nice dessert to top off the evening.  It’s more of a full meal — or two — but worth every calorie.  I’ve got a savory palate, so I went with the Mother Clucker (fried chicken with honey butter) but each concoction on the menu looked delicious.

Masala Dhaba:  On the popular Rainey street, Masala Dhaba is tucked inside a few of the craft breweries on the strip.  Delicious authentic Indian food (order the goat curry and garlic naan) on the cheap.

I’m heading back to the east coast bright and early tomorrow morning and already having a little bit of separation anxiety – this food and this weather is going to be tough to leave.

&d