A Trip to NYC & Baby Kale Salad

Just realized this post never never went live : ( here is an update on what I did before Christmas!!

I just spent the most fabulous weekend with my sister in NYC, it was so much fun! We danced, ate, exercised, and drank. The dancing was covered by going to see an epic 80s cover band and by going and seeing the Nutcracker. The eating was covered by restaurants in her neighborhood and Spice Market. We went to exercise classes at Refine and Flywheel (my ass will never be the same). And lets be honest, we all know how we managed the drinking. This was one of my first visits to NYC that didn't cause me huge amounts of anxiety. It felt very relaxed, maybe I'm staring to get a hang of the big apple? who knows.

There are two highlights to this trip:


Getting to go on stage with the 80s band (called Jesses Girl) for Girls Just Want to Have Fun. The singer yelled out, "lets get all the hot girls on stage" and before she had even finished her sentence my sister and I were up there. We had the stage to ourselves for about 30 seconds before other girls came up and joined us. It was epic.


I ended my time in NYC with a trip to Eataly. I follow them on instagram and I was absolutely dying to go there in person. It was insane there were people EVERYWHERE. But we had a fabulous time eating mozzarella, amazing fresh ricotta, cured meats, and oysters. We drank red wine and made friends with the people around us. Even though it was totally crazy it definitely made you feel like you weren't in New York and had a great European feel.

So anyway back to the reason you read this blog, the food! Theres this mustard, that you can get in Vermont. It is a molasses based mustard. It is called

Fox Hollow Mustard

. It is amazing. I put it on hot dogs, grilled cheese sandwiches, and keilbasa. Now my friend K, made a warm bacon vinaigrette and used this mustard. This was a full on mind bomb for me. I frequently put whole grain mustard in my vinaigrette. So as you wonder why you are reading about my thoughts on mustard, I shamelessly copied my girl K, and made a baby kale salad with a warm bacon vinaigrette (using fox hollow of course) and topped it all off with a fried egg. I can actually see myself eating this for breakfast, or dinner, or lunch.

Make it for yourself or someone who you want to love you because trust me after this they will.

Merry Christmas!



Baby Kale Salad with Warm Bacon Vinaigrette & a Fried Egg

  • 3 slices of bacon, minced in lardons 
  • 1 tablespoon fox hollow mustard (or whole grain)
  • 1 tablespoon maple syrup
  • 1/3 c olive oil
  • 2 eggs
  • 2 tablespoons butter
  • Baby Kale

In a large sauté pan over medium heat render the bacon until crispy. Using a slotted spoon remove the bacon, add the mustard and olive oil whisking until well combined. Add the bacon to a large bowl with the baby kale, toss with the vignette until coated.

In another large sautee pan over medium heat melt the butter. Once it is sizzling crack the eggs into the pan. Season with salt and pepper. Allow to cook for 2 minutes, flip the eggs. Cook for 1 more minute. The whites will be cooked through but the yolks will still be runny.Place eggs on top of salad. Eat immediately! 


I got back from florida yesterday, and let me tell you my transition back to real life has been a little rough. Partially because I returned to my apartment to find it a complete disaster zone (granted it was my own doing) and I had almost no food in the fridge.

After unpacking, cleaning, and beginning the process of organizing my life I started to think about dinner. I searched my fridge and found bacon, eggs, frozen peas, and parmesan. Most people would say, "L you idiot make bacon and eggs!" But I don't know if you have figured this out yet but I am not like most normal people. My mind immediately jumped to one of my favorite things, carbonara! This italian classic is probably my most quintessential comfort food. Luckily I am a crazy person who spends their free time perfecting dishes like this one.

Plus since it was the weekend after thanksgiving I made it "healthy" by adding in frozen peas! The peas actually add some really nice pops of freshness in all of the creamy amazingness of the pasta.

Anyway if you need a dish to fight off the sunday scaries or something to cuddle you and make you happy, this is the one for you.





  • 1 lb gluten free or full Spaghetti
  • 4 ounces of bacon or pancetta 
  • 2 large eggs
  • 2 tbs olive oil
  • 1 cup freshly graded parmesan cheese
  • red pepper flakes
  • 2 cloves of garlic smashed
  • salt
  • pepper
  • 1 cup peas 
  • 1 cup reserved pasta water

Put a large pot of VERY salty water on the stove and bring to a boil. Meanwhile, in a large sauté pan over heat olive oil and a pinch of red pepper flakes. Dice the bacon into small lardons and sauté until crispy. Add in the smashed garlic cloves (leave them relatively whole you will pull them out later). Once the water is at a boil cook your pasta to the packages directions. 

In a small bowl combine the eggs and graded parmesan cheese, whisk until well combined. Season with salt (be careful with the salt, both bacon and parmesan cheese are both very salty so be conservative) and pepper. Pull out the cloves of garlic. Once your pasta is cooked, add it to the sauté pan. Toss the peas in as well. Coat the pasta with the bacon grease and olive oil. Remove the pan from the heat and toss in the cheese and egg mixture. Toss the pasta with tongs in order to slowly heat the egg mixture (you don't want scrambled egg pasta). Toss for about 2 minutes until well incorporated.