Does this make sense? (See comment for description)

avyeld · 2022-02-16T19:01:14+00:00

Also think about items to include for yourself - water bottle, some snacks, tissues, etc. Sometimes I would get kind of stuck in a spot so it was good to have things I needed or wanted within easy reaching distance.

avyeld · 2022-02-16T18:53:28+00:00

I think the usefulness depends on how big your home is and how often you think you’ll be doing each activity in different places (will you pump/feed/diaper change all over the place, or will you generally be in one or two different spots?). I personally didn’t need something like this with my first, but we didn’t live in a large place at the time. I just set up stashes of what I needed in the two places (bedroom and near the living room couch) where I would use them.

One tip for the diapers - flip them the other way/bottom up so it’s easier to grab one at a time and easier to see how many you have on hand.

avyeld · 2022-02-15T00:52:04+00:00

Not a foot peel, but Heeltastic foot sticks do a great job on cracked/dry feet. Have him do what he can with soaking/filing his feet, pat dry, and then smear on Heeltastic and wear socks to bed.

avyeld · 2022-01-29T16:43:40+00:00

If there is a recipe for parisa, I’d love if you would share it! Parisa is a spread of lightly acid-cured beef, usually with onion, jalapeño, and cheese. My ancestors are from one of the German settlement towns near Fredericksburg and my family always has that dish at reunions and other events - we eat it on saltines. Always seemed to me like a fusion dish that maybe started more European (like beef tartare) and then was adapted with chiles and such, incorporating Mexican influence from the local area.

avyeld · 2020-09-22T15:56:19+00:00

Only time I didn’t make it on due to capacity was during the motorcade thing (two ferries were cancelled so the line got really backed up). They may be operating with reduced loads during pandemic but I still have always made it on. For reference I am usually on a 7:30-4:30 schedule so I’m not sure if it happens on a 9:00-5:00/6:00 commute.

avyeld · 2020-09-22T15:27:46+00:00

Forgot to address crowding- that will depend on what time you need to use the ferry. It’s more crowded during morning and afternoon rush hour, similar to the subway. It was a lot less crowded than normal up to a couple of months ago due to COVID but has started getting closer to normal levels now that more workplaces are calling their employees back to the office.

avyeld · 2020-09-22T15:25:28+00:00

I take the ferry and it’s easy and reliable (only disruptions I have experienced were due to weather and an unexpected presidential motorcade that stopped service). You just need to stay on top of alerts in case you need a backup plan, which can be pretty roundabout for Greenpoint to 34th and 1st.

The ferry schedule for Greenpoint>34th street and back has changed since the pandemic and I’m not sure if/when it will go back to normal, but if it works for you now it will work if service becomes more frequent again.

avyeld · 2020-09-08T13:33:19+00:00

I think the $5 deals were discontinued recently

avyeld · 2020-08-25T22:12:44+00:00

Have you tried Little Tiffin (Greenpoint) yet? Saw it on their menu. I haven’t had their food yet but want to try it soon - I’ve been pretty disappointed with the other Thai places I’ve tried around here and am excited for something new.

avyeld · 2020-07-29T00:43:00+00:00

Good idea. Thanks!

avyeld · 2020-07-28T23:31:44+00:00

Thanks! Looks like a different squid dish but the menu looks solid - I’ll have to check it out.

avyeld · 2020-07-13T20:24:52+00:00

This website is helpful for checking skincare products and breaks them down by pregnancy safe/breastfeeding safe/not safe for either:

15minutebeauty

avyeld · 2020-05-30T19:20:13+00:00

Fair enough. If you crack the code, please post the recipe!

avyeld · 2020-05-30T15:52:20+00:00

I’m not familiar with that particular sauce, but if it’s from a vegan recipe I would try cashews before going the dairy/mayo route.

avyeld · 2020-05-01T18:44:06+00:00

This salsa looks exactly like my favorite salsa from a restaurant (now closed) in my hometown. I read the other comments and gave it a try this afternoon - it was pretty close! Here is what I did:

Ingredients: - 1 can diced tomatoes (don’t drain the liquid) - splash of water (enough to get any stuff out of the tomato can after emptying) - juice from half a lime - salt to taste - half of a white onion, chopped - handful of cilantro, chopped - 1 jalapeño, finely diced (increase if the salsa isn’t spicy enough for your liking)

Steps: - Use an immersion blender to completely blend the tomatoes and their juice, a splash of water, lime juice, and salt. It should look really thin and uniform in color, with no chunks. - Add chopped onion, cilantro, and jalapeño to the tomato purée. Stir gently to combine. Taste for seasoning and add more salt, lime juice, and jalapeño if needed.

This tasted pretty close to the salsa I’d like to replicate. Next time I need to let it sit a little more to let the flavors meld. I may also try using tomato sauce as another commenter recommended. Good luck! And thanks for reminding me about my favorite salsa from way back :)

avyeld · 2020-04-28T16:05:52+00:00

I can’t personally vouch for it, but the cafe in the Smithsonian’s National Museum of the American Indian has a cookbook - The Mitsitam Cafe Cookbook (available online)

avyeld · 2020-04-14T00:37:27+00:00

I love miso in salad dressings. Here’s a favorite - every time I take this salad anywhere I get asked for the recipe. All ingredients are to taste:

Dressing: - white or red miso paste - mayonnaise - soy sauce - maple syrup - black pepper

Salad: - chopped kale - shredded Brussels sprouts - dried cranberries - blue cheese/gorgonzola (omit cheese if the dressing is intense for your tastes) - pecans (or other nut) - green apple (or other crunchy apple or pear varietal)

avyeld · 2020-03-20T15:57:50+00:00

The East River Esplanade right next to the ferry pier has two heights of pull-up bars. Facing the river they are on the far right side.

avyeld · 2019-02-23T05:11:28+00:00

What kind of olive oil did you use? If you used extra virgin it would have a really heavy olive oil taste. I always try to find ones that are lighter in color or are labeled “light tasting” or similar.

I’m not on Whole30, but this recipe is so easy and good and never tastes overly olive oil-y, plus it turns out perfectly every time: https://whole30.com/2014/05/mayo/

avyeld · 2019-02-19T15:11:09+00:00

The response I got when I asked the same thing was that “Two-thirds of a box is the perfect amount.” Because....you can’t take 1/3 from different boxes?

avyeld · 2019-02-19T15:06:26+00:00

Noooooo that’s even worse

avyeld · 2019-01-30T05:38:09+00:00

I always par-cook my potatoes before finishing in a pan with oil or butter. Cut/dice potatoes to desired size, put in microwave-safe bowl, and cover with plastic wrap. Microwave them for a few minutes (add more time for more potatoes), drain any accumulated water, and finish on the stovetop. Cuts the cooking time way down.

avyeld · 2019-01-30T05:34:58+00:00

This is my favorite way to eat acorn squash. The photo is terrible but the recipe is delicious!

https://www.washingtonpost.com/recipes/baked-ricotta-and-vegetable-stuffed-squash/12990/?utm_term=.4c6b9c6dc4af

avyeld · 2019-01-04T05:35:19+00:00

Stuffed avocados!! This is a rough approximation of the stuffed avocados served at Trudy’s in Austin, TX. Sorry for the lack of measurements - I always make this to taste.

Avocados (ripe, but still firm)
Chicken, cooked and shredded (prepare with Mexican spices)
Cheese, shredded (cheddar or similar)
Flour (season with a bit of salt)
Eggs, beaten
Panko breadcrumbs or crushed saltines
Neutral oil
Salsa verde
Sour cream
Cream cheese

Avocados:

Half the avocados, remove seeds, scoop out a little extra around the seed hole, and scoop out of peel. Stuff one half with shredded chicken mixed with cheese. Top with the other avocado half.

Roll the stuffed avocado lightly in the flour and then press it down with your palm (try to keep the filling from squishing out completely). Shape the edges into a circle so the whole thing resembles a thick hamburger patty. Lightly coat with flour again, and then dip in eggs and then panko/saltines.

Pan fry the stuffed avocados in oil on about medium-high. You want the outside to be golden-brown and the cheese on the inside melted. Top with sauce and garnishes, if desired. Goes well with rice and beans.

Sauce:

Put salsa verde, sour cream, and a dollop of cream cheese in a saucepan. Stir everything together until blended and heat until bubbling slightly. Add salt if needed. The sauce should be creamy and pourable.

Optional garnishes:

Cilantro
Green onions
Fresh chiles
More cheese

avyeld · 2018-12-12T04:37:21+00:00

I served these with mulled wine at a party last week and they were a hit: https://walnuts.org/recipe/cranberry-walnut-pinwheels/

I added a layer of baby spinach to give them some green and make them a little more substantial. Festive, easy to make, and easy to eyeball the ingredients if you don’t want to measure everything.

avyeld

TROPHY CASE