September 10, 2015
still feels like summer sunday
So ya....about this whole fall thing. Are we expected just to retire our white jeans and adopt pumpkin spice lattes with abandon because someone, somewhere told us it's now fall? Call us Rebels, but we're not taking kindly to anyone telling us what to do. Is sweat still rolling down your back as you wait for the train? if yes, please pass go!
This week we've cooked up an easy appetizer, breakfast or whatever you want it to be. Just like September.
eat.
ingredients
- 5 2-inch slices ciabatta
- 5 TBSP olive oil
- 1 tsp salt
- 8 oz. goat cheese
- 1 tsp. chopped thyme
- 1 tsp. chopped rosemary
- 10 fresh figs, sliced
- 3 TBSP honey
fig & goat cheese crostini
serves: 4
1. Pre-heat the grill to 400 degrees.
2. Drizzle ciabatta with 1 TBSP olive oil each and evenly distribute the salt.
3. Grill the bread for 2 minutes on each side or until you get some nice grill marks.
4. While the bread is cooling, blend goat cheese, thyme, rosemary in a food processor.
5. Top each slice of bread with goat cheese and top with sliced figs.
6. Drizzle evenly with honey and enjoy!
drink.
ingredients
- 4 shots of vodka
- 8 sprigs of thyme
- 2 lime wedges
- 12 oz. ginger beer
Thyme mule
Serves: 2
1. Add sprigs of thyme to vodka and seal in a mason jar. Yup, we're in Brooklyn...it was only a matter of thyme before we used a mason jar. See what we did there?
2. Set on your counter for 48 hours.
3. Strain vodka over ice into two glasses.
4. Squeeze 1 lime wedge into each glass and top with 6 oz of ginger beer each.
5. Enjoy!
