The family weekends always end up back to back somehow—last weekend it was my family visiting us in Brooklyn, this weekend we met up with Andrew’s family in Boston. It was so nice to see everyone, but was there much time for cooking or blog work? What do you think? We did visit some nice restaurants both weekends, eating goulash and latkes at one of our neighborhood favorites Korzo and feasting on curry and tapas at Boston favorites Punjab Palace and Barcelona Wine Bar.
I can’t believe that I lived in Boston for two years without visiting the Isabella Stewart Gardner Museum, but we finally made it there and it was incredible. Amazing art displayed not on sterile white walls but in rooms that are each decorated distinctly so that they’re almost art themselves, but in a way that enhances, not detracts from, the works within them. And the iconic center garden-courtyard was completely magical.
Saturday we got a chance to catch up with our friend, former professor, and all-around fantastic human Ran Blake (who is a film-noir-loving, sun-glasses-wearing pianist, and whose music you should hear—you can, here) and his cat companion extraordinaire, DekTor. This is DekTor:
We also visited the John F. Kennedy Museum and Library, which was so interesting. I already knew that he had established the Peace Corps, but I learned a lot that I didn’t know, and I so enjoyed watching video footage of his speeches, debates, and interviews.
We arrived home on Sunday night, with not much time in the margins. This “recipe” is an easy breakfast or snack option for times like these.
Greek Yogurt with Honey & Pistachios
- full-fat Greek yogurt
- your favorite honey
- toasted pistachios, crushed