Decompressing in Manhattan: Part 1

15 Aug

Bad days happen, but thankfully there’s always good food to make it better. And if you’re as lucky as I am, there are good friends, too. After a rough few days last week, I headed down to New York to see Becca (the best best friend on the planet) and her boyfriend, Patrick (who is also pretty cool). I was welcomed with hugs and then lunch at Zigolinis, a cute pizza place in Hell’s Kitchen around the corner from Becca and Patrick’s place. We shared the insalata verde (yum), the pomodoro pizza (also yum), and the Diavola (yummest).

Pomodoro. Lots of garlic. No sauce.

Mmmmm Diavola.

Becca makes sure I'm presentable at all times.

The pomodoro was a great choice for a hot day – it’s not cooked and there’s no sauce, so it’s pretty light. I gotta say, though, the soppressata on the Diavolo (which I definitely had to Google as I was perusing the menu) was amazing. It was kind of like a less greasy pepperoni. I think it was the table favorite. Food-wise, anyway. The real table favorite was the sparkling sangria.

I’m not going to lie, I was a little nervous that we weren’t going to get any sangria. The waiter suggested it and as Patrick and I were discussing red, white or sparkling, Becca chimes in with “You guys want to drink? It’s only noon.” It would have been cute if it wasn’t so dangerously close to putting a damper on the best part of Saturday brunch. Luckily, we were able to persuade her and it was probably one of the best decisions I’ve made in recent history because it was the best sangria I’ve ever had. We even asked the waiter for the recipe, which goes like this:

  • Prosecco
  • Peach nectar
  • A mix of fruit
  • Coconut rum
  • Something I can’t tell you (literally, that was the last ingredient he told us)

We decided we had to make it and after a few hours of walking and Frisbee in Central Park we stopped at the Amish and picked up the fruit (we used orange, lemon, lime, white peach, green apple, red apple and mango).

Sangria fruit!

We cut up all the fruit and let it marinate in the coconut rum for about an hour (mostly because we were really impatient, I’m not sure how much rum actually soaked into the fruit). Then we mixed the fruit with a full bottle of peach nectar and two bottles of Prosecco. Brilliant.

Rum soaked fruit.

With sangria in hand, we set our sights on dinner and decided to cook at home. Mouthwatering descriptions and photographic representation of what we ate to come in Part 2.


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