You are currently browsing the category archive for the ‘om nom noms’ category.

Yesterday I had lunch with the person I’ll be co-teaching with this year. Per his suggestion, we met up at Chat N’ Chew in Union Square.

Having perused Chat N’ Chew’s menu, I was very excited for their Thanksgiving On a Roll sandwich. It is described as “fresh roast breast of turkey, stuffing, cranberry sauce, and mayo on ciabatta bread.” Seriously , it embodies one of my favorite holidays and is a combo of some of my favorite (savory/sweet) tastes.

I am sad to report the Thanksgiving on a Roll sandwich is a little disappointing. The sandwich definitely contains all the delish ingredients, but that sandwich was gigantic. It was totally impossible to pick it up and eat it as a sandwich. Each half of the sandwich was easily as big as my hand and stuffed to the gils with turkey, gravy, etc. Ultimately, I had to take off the top part of the bread and eat it knife and fork style. It was delicious, but the joy of eating it as a sandwich was definitely missing.

We weren’t going to get desert, but the waitress totally tempted us with four magic words. “Red Velvet Cake Milkshake.” I deeply adore red velvet cake and who doesn’t love ice cream. It has long been one of my dreams to enjoy red velvet cake and ice cream together. By adding a chunk of red velvet cake to a milkshake, Chat N’ Chew helped me realize that dream. My co-teacher and I split one of the delicious shakes. It was wonderful and exactly what you’d expect – a milkshake peppered with yummy bites of cake. Divine! Oh! And pink! I guess the colors in the cake blend into the milk? It was so very good.

The meeting itself went splendidly. Lots of laughs, similar feelings about personal space and many plans set in motion. I am very excited for this coming school year.

Sidebar: I’m also very excited about the prospect of making a red velvet cake with beets in it. Oh yum!


The subtitle entry should be “Or, why I love pie.”

One thing L. seriously loves is Key Lime Pie. It’s one of those things that whenever he it on the menu, he’ll order it.

Recently, we’ve been looking at joining the Red Hook CSA. They’re a group that has turned an abandoned lot in Brooklyn into a farm. I can’t think of a better way to support community agriculture than becoming a locavore!

I was super-excited to hear that there is a quite famous Key Lime Pie place right there in Red Hook. Steve’s Authentic Key Lime Pies prides themselves on using 100% real butter in their crust and fresh squeezed key lime juice in their pies. They also do a slice of key lime pie dipped in chocolate called a swingle. Yum!

Now, while all that sounds delicious, I’m totally intrigued by how Steve’s Authentic uses Twitter. They give a general gist of when they’ll be open on their website, but they post no hours. As a small business, they’re not always able to get to the phone when someone calls to see if they’re open. So they have a Twitter which they update with when they’ll be open.

To me, using Twitter for that is such a genius idea. Not only are they following up on the Twitter trend, but they are also adding a personal touch to their business. It gives a down-homey kind of touch to the company and it really builds brand loyalty. Beyond that, it really makes the customer feel like they’re part of the whole business experience.

I’m looking forward to getting some key lime pie from Steve’s Authentic when I go to Red Hook on Satuday!


Cristen, a New York City school teacher who loves to cook, even if she's not always amazing at it. Lives in Queens with her husband and two pit bulls. Total cheese addict. Fan of anything savory and sweet, espescially Thai food. Likes to eat seasonally. Trying to be a locavore. Learning how to explain what she likes in a red wine: dry, medium bodied with hints of fruit. If I could only have one network on my TV, it would be the Food Network. I cannot get enough of competitive cooking shows like Top Chef and Iron Chef. I adore Anthony Bourdain more than I probably should.

My Tweets

Error: Twitter did not respond. Please wait a few minutes and refresh this page.