It’s been a minute, as the kids would say. Things have been bonkers in a good way with work—we’re opening a real-life Hungryroot store in just over a week (!!!). It’s our version of a modern convenience store, with healthy grab-and-go items for your breakfast/lunch/snack needs, as well as all our fresh-cut veggies, sauces, proteins etc. to help you stock your fridge. Our official opening is April 8th and we’ll be open until the end of June (expect fun events, all the cookie dough you can eat, and more)—follow @hungryroot for all the deets and if you’re in New York, I hope you’ll come visit!
Come say hi! The Hungryroot store is at 909 Broadway in Manhattan, April 8 – June 28!
In other news, here are a few other things I’m excited about right now:
More fun grocery shopping: I love grocery stores, especially ones that are stocked with weird/different/obscure items (whenever I travel, I pop into as many markets as possible). That’s why I can’t wait for Pop Up Grocer, which opens in NYC on April 5th and runs for 10 days. It’s the brainchild of social media and content strategist Emily Schildt (she introduced me to Lavva yogurt!) and will show tasty up-and-comers like Core Foods and Pan’s Mushroom Jerky.
Scoot scoot scooting: It’s a Brooklyn kid rite of passage: getting your first scooter (and helmet, of course). We took cues from all our parent friends and got her a Micro Mini and a Little Nutty helmet, both of which she *loves*. It’s been so fun to watch her get the hang of it and we’re almost ready to graduate from the park to the sidewalk!
Seafood goals: Rob and I are constantly talking about how we want to cook more fish and we had two major breakthroughs: first, we joined the Mermaid’s Garden CSA and picked up our very first share (striped bass!) this weekend; second, we rediscovered this Julia Turshen Small Victories recipe for baked fish with tomatoes and olives and remembered how simple, non-intimidating, and delicious it is. We made it with gray sole because that’s what was at the market and plan on adding it into our regular rotation.
Tiny seafood goals: Also on the fish subject, I’ve decided that I’m happy to be the kind of household that has at least 2-3 types of tinned fish around at all times. Lilly, kid you not, loves sardines and mackerel and will eat them unadorned; I love adding them to my salads or having them with buttery and crusty bread. If you know anyone going to Portugal, force them to bring you back at least half a dozen tins; otherwise, here’s a good list of brands.
Cookbook fangirl-ing: If you’re not following Carla Lalli Music, you’re missing out. She’s the Food Director at Bon Appetit and extremely brilliant and funny. Rob and I have been patiently waiting for her cookbook, Where Cooking Begins, and picked up our signed copy at Books Are Magic last weekend. It has a gorgeous section on techniques and pantry, and tons of approachable, adaptable, and inspiring recipes.
Patting myself on the baking back: Rob gives me a hard time about fiddling with recipes (I have a tendency to swap in alternative flours or sugars) but sometimes my experiments reap dividends. Last weekend, I had my eye on this New York Times Lemon-Frosted Pistachio Cake but thought it would be even better with a bit of olive oil in the mix. I substituted half the butter for olive oil (approx 1/3 cup) and it was very, very good. I’ll be coming back to this one again, for sure.
That’s it for now—happy spring and hope to see you at our store!