February Random Bites

Tulips are always so beautiful in the winter. They brighten my day.

Same for winter citrus.
Last call for blood oranges......you usually don't see them in March, so grab some now for your cakes and salads.

At the end of the season, I can only find these big Moro blood oranges, but beggars can't be choosers.

Here I mixed winter citrus with roasted beets and kale. I spread some beet yogurt (you don't have to be so fancy) on the bottom for a complete protein lunch.....spread out the oranges and beets, then sprinkled with toasted hazelnuts.

A drizzle of hazelnut oil and white balsamic vinegar. Sea salt & pepper. Yum.

Those of you who follow me on instagram, know I was in Miami for a week of fun in the sun.

It's amazing what a few days of sunshine does for your skin, nails and just overall well being and demeanor.

Miami is a great destination not only for beach and sun, but the art and culture scene is bustling!
I can't say enough good things about this city. The people are wonderful, as is the food and hotel scenes.

New restaurants are popping up all over the city and beach. It's becoming a culinary destination, with Miami Food & Wine Festival coming this month to South Beach. I can't wait to go back.

And for my loyal New Jersey readers......there is a new wonderful breakfast/lunch bakery in Upper Montclair called Marcel Bakery & Kitchen.

A French Middle Eastern vibe with the BEST falafel I have ever had in NJ (and NYC, for that matter).

The breads, pastries and pita are all homemade. They have shakshuka and salads, and service was top notch and friendly.
It had such a nice neighborhood feel.
All these wonderful little places popping up all over the state. Check it out.

Marcel Bakery & Kitchen
631 1/2 Valley Rd
Montclair, NJ

35 days till spring. :)


Diane Hoey said…
I'm a huge blood and CaraCara orange fan though I had no idea there was more than one type of blood orange. Thanks for that insight.
Amen Kahwajy said…
Looks like they printed that can label just to match your tulips. . .very pretty!
Anonymous said…
Random question: I have started making crispy fried eggs according to your suggestion but sometimes the hot oil explodes all over the stove. Have you found a temperature or amount of olive oil or combination that avoids this? It makes a huge mess and scares me! Thanks
Stacey Snacks said…
I have been doing my crispy eggs with AVOCADO OIL instead of olive oil lately, because avo oil has a higher smoking point.

What pan are you using? It does get a bit messy, but the avo oil is much better for the high heat frying.
Look at the video tutorial from Frank's restaurant in NYC online (just google Frank's Crispy Egg).

Anonymous said…
Thanks for responding Stacey. I have used two different pans -- a little Le Creuset cast iron, and a stainless steel. I tried the avocado oil this morning. No real difference. I have also tried lower heat and then I don't get the crispiness. So I guess I just have to live with the little explosions, since I do love the eggs cooked this way. Thanks again.