We had a perfect weekend – two days, two barbecues – what’s not to like? The weather was absolutely gorgeous. New Yorkers basically go insane when the weather starts getting nice. We’ve had some good weather here and there in the past few weeks, but two days of 70 degrees F and sunshine? What is this black magic? On Friday night, we stayed in, caught up on our stories (see: Elementary, Parks and Recreation and Hannibal) and ordered in. We’re still trying to be ~good~ for summer, so we got sashimi and yakitori, which isn’t my usual favorite crazy roll with eight kinds of fish and avocado piled on top, but it was still tasty. On Saturday, our previous night in gave us the energy to wake up and exercise (what?), then we did a few quick chores before heading out to our friend Tom’s place for a rousing game of Risk, followed by a barbecue. Tom (and Val, who was out of town) have a fantastic roof, so we hung out up there until the sun went down, gorging ourselves on hot dogs, sausages, steaks and Greek salad and trying to decide when a good time to give up on Risk is, before heading inside. The night continued with Xbox Kinect, as any good night does. Darts proved to be incredibly fun, but skiing was a little too athletic for our meat and alcohol stuffed bodies. After one final night cap at Alewife, Kramer and I got a cab back to Brooklyn.
Handsome Kramer at Prospect Park two weekends ago.
Sunday morning, I woke up pleasantly surprised to not be seriously feeling the night before. I think it may have something to do with this thing I’m trying out called “pacing myself”. I also can’t drink beer right now, the love of my life, which usually goes down much easier than what I’ve been drinking, which is a tequila and soda with lime (don’t knock it). Anyway, I made bacon and eggs with a side of avocado for Kramer and myself, then I did a bit of cooking and baking before we wandered over to our friend’s apartment near us in Bushwick for yet another barbecue. This time we were in a great little backyard, complete with a fire pit, where Kramer and I parked ourselves and basically didn’t move except to get food and drink, for a few hours. The fire was excellent – after the sun went down, it got a bit chilly, but the flames warmed us all right back up. Kramer and I made it home, shared a salad (because no amount of meat can fill the void that a bowl of cereal or a piece of pizza has left in my heart and I am still constantly hungry) and tried to stay up for Mad Men, but failed and went to bed.
A few weeks ago, my pal Josh over at Slim Palate sent me a copy of his new cookbook. I’m not much of a paleo person, mostly because every time I look at one of the recipes I think, “Who keeps almond flour in their cupboard?” but then I am reminded that many, many people do. Obviously this kind of eating has become incredibly popular, and I suppose in the past week I’ve adapted a bit of this sort of lifestyle into my own kitchen as I try to get ready for weekends at Rockaway Beach. Either way, I opened the book to find super approachable paleo recipes that didn’t scare me away at all. I’ve bookmarked a few salads and meat dishes, but for now, I wanted to share these coconut macaroons with you, seeing as how it’s Passover and all. It’s funny that this is also the same recipe Josh originally shared when introducing his book, but great minds think alike, so there you go. This macaroon recipe uses only natural sugar in the form of honey, which actually works out really well because a lot of the time when I bite into a macaroon, I’m met with an unpleasant granulated crunch from not-properly-incorporated sugar. In this recipe, the honey melts together with the other ingredients to bind, but also to add a deeper flavor than your average Passover treat. These are chewy little clouds of coconut goodness, and absolutely perfect to bring to a barbecue this summer because they won’t melt or make a mess while you enjoy them.
I want these socks.
Tony and Tess.
The park is coming back to life!
Whisk together your egg whites, honey, vanilla and salt until frothy, then fold in the coconut.
Scoop tablespoon-sized balls of ‘dough’ out onto a parchment lined cookie sheet.
Bake until golden brown.
Allow to cool before moving or serving.
- 3 egg whites
- ¼ cup honey
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3 cups unsweetened shredded coconut
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk the egg whites, honey, vanilla and salt until frothy, about 3 minutes on medium-high. Fold in the coconut until fully incorporated and no dry clumps remain.
- Using your hands or a cookie scoop, form the mixture into heaping, packed tablespoons about 1½ inches in diameter and drop onto the parchment lined baking sheet evenly spaced.
- Bake for 15-20 minutes, or until golden brown on the tops and bottoms. Let cool on a wire rack for at least 15 minutes. Store in the fridge for up to a week and a half.
- *If you'd like, you can dip or drizzle the macaroons in dark chocolate, but it's getting warm here and I thought that the chocolate would melt and just get messy.