|as Lou Reed said in the song "New York City is the place where they said:|
Hey babe, take a walk on the wild side"
(my new pink robot tee...and pumpkin chili.....check below for THAT recipe....and story)
So, as you remember, we were down in NY city this weekend. The weather report was stinko, but the ACTUAL weather was perfect, because I schlepped my umbrella around in my bag all day...Murphy's Law: bring the umbrella to guarentee perfect weather!
OK, the story goes, we were in Grand Central for lunch with a sister and a couple other stops, then took the subway downtown to Greenwich Village when......
It was a miracle, really, we were walking down Broadway to the Strand Bookstore (8 miles of books! red awning in pic below) and HUZZAH! next to the Strand, Forbidden Planet comics! Comics and STUFF! Good golly, one of my favorite places on EARTH had just moved to a new storefront....
On the trip down I was thinking "I really need a new heavy metal tee for my collection and I bet I find one in NYC....." And I found SPINAL TAP!!!!! and of course, the bonus, considering my work lately, was finding a PINK ROBOT tee also!
Forbidden Planet's mascot, of course, is MY FAVORITE ROBOT, from the 50's sci-fi movie of the same name, Robby Robot! Here he is in the window with me!!!!! More adventures Tuesday....
|this is painted IN the street at 6th ave and Radio City....cool graffiti, hmm?|
I am adding this: we found an old Oprah magazine in NY and were poking through it on the bus home, and saw a pumpkin chili recipe and we were so intrigued by it and had all the ingredients at home by some miracle, so I made it Sunday. It is INCREDIBLE and easy!
- 2 Tbsp. canola oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained
- 1 (15-ounce) can pumpkin puree
- 1 red bell pepper, chopped
- 1 cup uncooked bulgur
- 2 serrano chili peppers, chopped (seeded if you prefer less heat)
- 2 cups frozen corn
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. salt, plus more to taste
Heat oil in a large pot over medium-high heat. Add garlic and onions and sauté until soft, about 4 minutes.
Add all other ingredients, plus 4 cups water, and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes, until bulgur is soft. Serve immediately.
Read more: http://www.oprah.com/food/Pumpkin-Vegetarian-Chili-Recipe#ixzz23M8ldrzi