White Carby Doughy Yum: Sun Street Breads

It’s been quite a while since we tried a new restaurant. And it’s been even longer since I took my camera along when we tried a new restaurant. But alas, we have a new one to add to the repertoire. I think we’ll add this one to the casual Friday night repertoire. Sun Street Breads.

It’s been on my list for a while. After picking up their baguettes on many a Saturday morning at the Fulton Farmer’s Market (and deeming it best baguette in town), I’ve been wanting to try their bricks and mortar location. A bite of their uber comforting and creamy Biscuits & Gravy (also) at the market, upped the urgency.

I knew I liked it the second I walked in on Friday night. It was full enough of patrons to give it life, but not full enough to require a wait (so rare on a Friday night and so fantastic). It was also cozy and dimly lit and easy to be in, if that makes sense.

Let’s just say if white carby doughy stuff is your thing (and it is for me), then you’ll love this place.

We started out with the Challabacitas, pumpkin stuffed challah dough that came with a green onion sour cream for dipping. Mmm. The Challabacitas themselves were rich doughy fried pieces of goodness that paired so nicely with the cool sour cream.

We also tried the Fry Bread Tacos with porketta, which were fine. But I’d leave ‘em next time and try the Tostones & Mojo instead.

I had scoped out the menu ahead of time as I always do and had a hard time deciding what I wanted. While they have regular entrees, they have a pretty fab lineup of sandwiches. And when you’re in a place known for its bread, it feels like the required thing to do. The Latin Cowboy (sandwich) was calling my name with its baguette, beef, peppers, and chimichurri sauce, but I was pretty sure the beef would be rare, and this pregnant foodie can’t eat rare beef for the next six months. So no go on that.

The Breaker 19 was also enticing—green onion sausage, fried eggs, and cheese on challah. I think I will have to try that next time.

I ultimately ended up picking for the Shorewich because of the “fluffy white bun” it came on. It was delicious. And huge. A monstrous piece of cornmeal crusted cod with tartar sauce and coleslaw and fresh lemon slices. On a bun. A fluffy white bun. I love fluffy white buns.

(And now that I’m typing this, I’m wondering if the tartar sauce had raw eggs in it since everything there is homemade. Crap. Pregnant foodie paranoia.)

My seat unfortunately had a clear view of the desserts. There weren’t many—but they also looked delicious. I saved room.

My friend Wendy and I shared the Vanilla Malt Ice Cream Sundae which we politely didn’t polish off. Zach had the Chocolate Cake which was rockstar and rich. And our other friend Ben held out for the last piece of homemade Tres Leches Cake he had at home. Cruel.

Other must-haves (especially if you can’t imbibe) are the homemade sodas. I had the pineapple one and I loved it because it wasn’t too sweet. Syrups made in house too, of course.

Any place that overindexes on white carby doughy things will always win in my book.

Thanksgiving Prep Under Way!

We have finalized the menu for Thanksgiving, folks!

There is actually less creative license here than I’m leading you to believe. Don’t be fooled. People like what they like for Thanksgiving. And my people are no different. So, by the time we make sure we’ve included everyone’s must-have, there’s not a whole lot left to experiment with. This is hard for a girl with a gagillion cookbooks and food magazines. Sigh.

My brother has to have creamed spinach.

My dad needs to have regular mashed potatoes.

I refuse to swap out our cranberry sauce for any alternate recipe.

Stuffing is pretty sacred, and my mom’s is pretty rockstar. So when I want to experiment, I make a second version. Because you just can't risk having sub-par stuffing for Thanskgiving. 

Pumpkin pie. Maybe another one of my must-haves.

I’m wondering what my mom’s must-have is as I type this. I think she’d say gravy. But she’s generally more open-minded and flexible than the rest of us.

For Zach, it’s chocolate pie. Weird.

So, we’re having most of the regulars this year with a couple of new additions. To be safe, most of these are being added vs swapped. Phew.

Ina’s Perfect Roast Turkey & Gravy (my dad is always in charge of the turkey)

Mashed Potatoes

Sweet Potatoes with Blue Cheese & Pecans—NEW for 2011, being swapped for the usual Sweet Potatoes with Glazed Apples

Cornbread Stuffing

Italian Sausage & Bread Stuffing—NEW for 2011

Creamed Spinach

Corn Pudding

Cranberry Pear Relish

Herb and Cheese Poppers—NEW for 2011

Cranberry Nut Bread

Pumpkin Pie

Great Grandma Vermeer’s Apple Pie (this is a recipe from my best friend’s family)

Upside Down Cranberry Cake—NEW for 2011

Chocolate Pie (b/c Zach insists this is Thanksgiving-ish)

Pecan Pie (that John-Paul always makes at a pie-making pre-Thanksgiving party)

Despite the fact that it's not largely comprised of new and creative recipes from the pages of Bon Appetit or the like, it still sounds delicious.

And I’m almost full just typing it.

This weekend I did all of the necessary prep. I made my shopping list, organized by store. Did you know this menu will require almost 20 onions, 3 cloves of garlic, and 3 lbs of butter?! Gulp.

I lined up all of my baking dishes and labeled them according to what will go in what.

I bought my favorite Crane napkins—they look like cloth napkins, but are disposable. This year I picked some that have a silver bark-ish pattern on them. Love those napkins for entertaining.

I researched which bottles of wine we’ll be buying tomorrow night.

We already have our friends’ card table from last year to add on to our dining room table. So, I guess it’s good we didn’t ever return it. They’ll actually be sitting around it this year eating with us!

I added a reminder on my calendar to pick up the turkey at Clancey’s on Wednesday.

I made the Herb & Cheese Poppers, and froze the dough. Also baked off a couple to try.

I already decided what we’ll have for dinner Wednesday with everyone in town after a day of cooking and baking (pizza from Broder’s).

I took a nap today in an effort to rest up for the marathon of cooking on Wednesday.

And speaking of the cooking that is taking place on Wednesday, I also looked at the weather forecast to see if it’ll be cold enough to use our porch as a second refrigerator this year. Questionable.

Food, I love you. This year, among other things, I’m thankful for you. J

It's Beginning to Smell a Lot Like Thanksgiving

Every year, when I’ve had more than my fill of Thanksgiving and its associated leftovers, there is one thing that I consistently wish we had made more of. And it’s not that you think. It’s not the stuffing. It’s not the gravy. It’s not the corn pudding. It’s not the creamed spinach.

Oh, and it’s not the pumpkin pie (although that would be a close second).

It’s the cranberry sauce.

The Cranberry-Pear Relish.

It’s bright, tart and sweet, fresh, and a much needed respite from the rest of the savory and rich fare. And even though we always double the recipe, there doesn’t ever seem to be enough for me to get sick of it. (Not that eating to the point of being sick of something should be a goal, I guess.)

So as a result, I’ve been known to hide it before. I’m not ashamed to hide food when I really believe I’ll enjoy it more than someone else who might snatch it up before me. My family disagrees with this.

But today when I saw the bags of fresh cranberries at the grocery store, I thought, why not get ahead of this? Why wait until Thanksgiving for cranberry sauce? It’s easy to make, it is chock full of antioxidants. It’s delicious. And it turns out the smell of it takes you immediately to warm and fuzzy Thanksgiving and promptly out of the Sunday blues.

I can smell it as I type, and I have fallen in love with it all over again.

Fresh cranberries brought to a boil with sugar and orange juice. Pears added at the end of the cooking time to make it a little sweeter. Orange zest added for extra freshness.

“What are you going to make with it,” asked my mom today when I told her I was making it.

“Nothing,” I said.

Silence.

Maybe it’s a little odd, to make cranberry sauce without any of the other stuff.

I don’t care.

From now until the days after Thanksgiving, I’m on a very sensitive mission: eat enough cranberry sauce to not feel the urge to hide it from my loved ones, but not enough to be sick of it.

This is going to be hard…

Cranberry Pear Relish, adapted slightly from Fields of Greens

¾ lb fresh cranberries

½ c orange juice

½ c sugar

2 Bosc pears, peeled, cored and cut into 1-inch chunks

1 tsp orange zest

Place cranberries, orange juice, and sugar in medium saucepan. Bring to a boil over medium heat. Once boiling, reduce heat, and cook for 10 minutes.

Add pears and half of the zest. Cook for 1 more minute, until pears are heated through.

Let cool; then add remaining zest.

A Nutmeg House, Some Course Sea Salt, and a Pumpkin Spice Cake

I relive an embarrassing moment every time I grate fresh nutmeg, which I did today when making this cake.

My mom has always called the little nutmeg grater thing a “nutmeg house.” Being so literal, I never picked up on the fact that she completely made up the name and that isn’t actually called a nutmeg house. In retrospect, I should have known that the “here, little nutmeg, let’s get you out of your little nutmeg house” in a high-pitched voice wasn’t my mom being serious. (And no, despite the fact that she actually does this every time she grates nutmeg, she’s not crazy. I promise.) But nonetheless, a few years ago when I decided to buy myself my own nutmeg house, I actually to be shown where the nutmeg houses were. To which the sales clerk looked at me blankly.

But whatevs.

I quickly forgot about the embarrassment as I made the batter for this Pumpkin Spice Cake with Chocolate Chips today and relished in how easy and quick it was (and of the fact that I cleaned up as I went for a change).

I love moist pumpkin cakes, especially when they are studded with chocolate chips. I thought I had a winner of a recipe, until my mom started talking about this version, which she saw on Martha Stewart’s show Friday and promptly made herself. This version packs two lovely punches vs. the one I usually make every Fall (and that one is damn good, too). Course sea salt and a crème fraiche glaze.

Most simple pumpkin cakes are unfrosted, unglazed. But this. This tangy version adds a little something nice and unexpected with its thin layer of crème fraiche and confectioners’ sugar dripping down the sides. Note: I had to use sour cream because Byerly’s wasn’t stocked per usual, and it worked just fine.

The salt, though, I think it the real show-stopper. Using course vs fine makes so that you actually get little hits of salty with your pumpkin-y sweet. And it’s brilliant. I will for sure start pondering this swap more often in my baking. I’ve also had great success with it in chocolate chip cookies.

This cake is pretty. It’s super moist. Super flavorful. Not cloyingly sweet. A little bit tangy from the glaze. A little bit salty from the salt. A little bit chocolaty from the chips. And very much Fall from the pumpkin and warm spices (nutmeg, cloves, ginger).

We had a piece while waiting for dinner tonight because we just couldn’t wait. And I’m guessing we’ll have another before we go to bed.

You can find the recipe here.

Note: I took this cake out of the oven at 65 minutes (a little early). My oven runs true—and this was perfectly done at that point.

To Each Their Own Bark

My mom was in town this weekend, and this was our small cooking project: Halloween bark.

Well, let me back up. I should probably claim this bark as my small cooking project. I’m not sure she wants to be associated with it.

I wanted something easy, something festive. I think I was in more of an chop and assemble mood vs anything more involved. This bark seemed to fit the bill. It’s hard, you know, to fit in larger kitchen projects when constantly moving from restaurant to restaurant to stuff your face.

When I started talking about this Halloween bark, my mom immediately had other ideas. She loves bark. (Side note: she HATES all bars, but she likes bark. Interesting.) So she immediately started talking about the bark she was going to make: white chocolate with pistachios, dried apricots, and cranberries. She was much more excited about her bark than she was about my bark.

She started describing her bark, and we all stared blankly. Dried fruits and nuts vs Reese’s Peanut Butter Cups, Heath Bars, Peanut M&Ms, Butterfingers, and Reese’s Pieces. Why would it be that we would actually choose the former vs the latter, we all silently wondered.

Wisely sensing an extreme lack of interest, she didn’t make her bark. I think she’s saving it for a group that will be more appreciative. Makes sense.

I put this bark in the fun to make but requires very little time camp. And you can use the leftover candy for trick or treaters (if you hide it well from yourself in your basement and don’t remember it’s there).

It’s actually really smart bark, if you ask me. In one bite you can have 5 different kinds of candy and 2 different kinds of chocolate. Um, yes please.

Halloween Peanut Butter & Toffee Candy Bark, Adapted slightly from October 2010 issue of Bon Appetit

1 lb semisweet chocolate chips

3 mini Butterfingers, chopped into 1-inch pieces

4 Heath bars, chopped into 1-inch pieces

8 Reese’s Peanut Butter Cups, cut into 8 wedges each

¼ c dry roasted peanuts

3 oz white chocolate chips

Reese’s Pieces and / or Peanut M&Ms (orange, yellow, and brown only)

Line baking sheet with foil.

In microwave, heat chocolate chips until melted, stirring every 30 seconds. Spread melted chocolate onto baking sheet, spreading it out to be ¼ inch thick.

Scatter all of the candies on top of the melted chocolate.

Melt white chocolate chips until melted, stirring every 30 seconds. Drizzle over the top of the bark.

Let set; then break apart into shards.

File Under: For When it Gets Cold Again

A few weekends ago when it really felt like Fall (and I’m not complaining that it doesn’t now), I was craving the usual suspects: chili, mac & cheese, soup, homemade cookies, pumpkin everything.

I have really particular requirements when it comes to mac & cheese, just like I do with grilled cheese sandwiches (and maybe everything, to be honest). I’ve probably made 20 versions of different macs,  and I always come back to my old standby. The fancier the cheese, the less likely that I will like it (no thanks, Gruyere, Fontina, Tallegio). Some things should be left basic, and Mac & Cheese is one of them.

Okay, about to contradict myself. Sorta.

I like the base of my mac & cheese basic.

What goes on top is a different story.

For those rare occasions when mac & cheese on its own just won’t do it—or maybe when you just want to be over the top—let me suggest a mac & cheese BAR.

It goes like this:

Lots of caramelized onions…

Slow-roasted cherry tomatoes…

Crumbled  bacon…

Steamed broccoli for sensibility…

And everyone goes down the assembly line and customizes to their liking.

I couldn’t help but think tonight that the pulled pork I made would have also been delicious on it.

I won’t go on and on—you know this is a good idea. I will leave you drool over your own toppings.

Boiling Caramel is Hot

I’ll tell you what I didn’t do today when making these Caramel Apples. I didn’t touch the caramel while it was boiling away over the stove.

This may sound obvious to you: don’t touch the caramel while it’s boiling. But I did it once.

I actually dipped my left index finger into a pot of boiling caramel. I knew it would be hot, but I wasn’t prepared for how hot. And I didn’t think about how boiling caramel would stick to my finger and prolong the burning.

I’m not being dramatic, here. It hurt beyond words. It throbbed a piercing pain, and I seriously asked Zach, “Do you think I have a third degree burn?”

I didn’t (I don’t think). But I told myself I’d never do it again, that I’d never dip my finger in boiling caramel ever again.

But if I’m being really honest, part of me really wanted to today. Boiling hot caramel looks and smells amazing, and it’s really tempting. I’m sure many have made the same mistake I did. Making homemade caramel is a dangerous undertaking.

But this caramel today was special. It was way better than the store-bought little squares that can sometimes be stale and hard, all individually wrapped. And who actually likes to unwrap 100 little caramels?

This homemade caramel had a base of lots of sugar, heavy cream, and butter, and was enhanced with vanilla, molasses, maple syrup, corn syrup, and salt.

All ingredients were stirred and brought to a boil. And then I carefully watched from a distance as the mixture boiled away.

I clearly didn’t completely learn my lesson, I realized, since I put my head pretty far down into the pot to smell the sweet sticky goodness while it roared away.

Caramel apples are an easy and super rewarding Fall Sunday afternoon project.

Recipes tell you to use tart apples to offset the sweet caramel, but personally I prefer sweet on sweet. I used Honeycrisps fresh from the Kingsfield Market.

And because I love salted caramel everything and anything, I sprinkled these beauties with a little bit of coarse fleur de sel.

Mmm. So good.

Caramel Apples, Adapted slightly from Tartine by Elisabeth Prueitt and Chad Robertson

8 medium sized Honeycrisp apples

1 c sugar

½ c unsalted butter

2/3 c heavy cream

¼ c light corn syrup

2 tbsp maple syrup

1 tbsp dark molasses

¼ tsp vanilla

Pinch of salt for caramel

Coarse fleur de sel for garnish (optional)

Line baking sheet with waxed paper. Insert lollipop sticks about halfway into apples. Set aside.

Mix all ingredients together (except apples and fleur de sel) in fairly deep heavy saucepan. Heat over medium high heat, stirring occasionally. Bring to a boil and boil until candy thermometer reaches 236 degrees F, about 10 minutes. Remove pan from heat and let cool to 180 degrees F. Coat apples by tilting pan and swirling apples into hot caramel. Let excess caramel drip off and then place apples on baking sheet.

If using the fleur de sel, lightly sprinkle the apples with the salt.

The Switch-Over

I’m afraid to report that I think I’ve made the seasonal switch in our kitchen.

Buh-bye panzanellas with fresh veggies, corn on the cob, yogurt marinated chicken on the grill, and fresh tomato everything.

Today I welcomed back homemade applesauce and chili.

I was actually happy to have a gloomy day today. Don’t get me wrong—I love beautiful summer weather—but there is something relieving about the weather being crappy because it quickly narrows down the potential list of things to do. Because it was damp and cold all day, I could hole up inside with not one ounce of guilt. And make applesauce and chili.

Homemade applesauce is easy to make once you get past the peeling (and I’ve been known to not peel and whirl all of the cooked goodness through the blender before). But this Roasted Pear & Apple Sauce recipe is even easier because you put it in the oven and can forget about it for an hour. You can set a timer or not. The smell actually started wafting throughout the house at 1 hour which was my reminder. It seriously worked like magic.

There is something to be said for dropping everything into a pot, not even stirring it all, and having it transform into something delicious and wonderful while under the lid. And that is what this applesauce does.

The butter, brown sugar, and cinnamon sit on top of the whole mess of apples and pears and seep down and somehow incorporate themselves into perfection.

After it comes out of the oven, you get to whisk it to break up the remaining chunks and then just stand over the pot and smell it. And that’s it.

It somehow makes fall seem not so bad…

Roasted Pear & Apple Sauce, Adapted very slightly from How Easy is That? by Ina Garten

Zest and juice of 2 navel oranges

Zest and juice of 1 lemon

3 lbs apples (I used Haralsons), peeled and quartered

3 lbs Bosc pears, peeled and quartered

½ c light brown sugar, lightly packed

2 tbsp butter

1 tsp cinnamon

Preheat oven to 350.

Place zests and juices of the oranges and lemon in Le Creuset dutch oven. Add the apples and pears; stir. Place brown sugar, butter, and cinnamon on top. Cover and bake for just over an hour, until the apples and pears are tender. Whisk sauce until chunky. Serve warm or at room temp.

Makes 8 servings.

Slogging & Breakfast

I haven’t had a whole lot to report in the world of food as of late. I’ve been caught up in the grind of going to work, rushing to make something decent for dinner, going to the gym, taking a shower, and heading to bed. Thrown in the middle of this was a trip out East where I had a surprisingly delicious dinner in Lancaster with my parents (but no camera to capture it) and surprisingly nothing interesting to eat while in NYC.

I feel like I’ve been slogging along.

But, as I walk to my car, do the dishes, wash my hair, and climb on the elliptical, this is what I have been thinking about: a plan to test drive a ton of different stuffing recipes in order to find the perfect few for Thanksgiving which we’re hosting this year, when I’m going to get to go pick apples at Sweetland Orchard, baking a Pumpkin Chocolate Chip cake, making plans to go to La Belle Vie for the tasting menu in the lounge, the pie-for-dinner recipes in the newest Martha Stewart Living, and breakfast at Victory 44 Coffee Bar & Provisions.

I have been dreaming about breakfast at Victory 44 since we went a few Saturdays ago.

Breakfast is new there via the coffee bar, but dare I say I like breakfast there better than dinner?

Dinner is good, don’t get me wrong, but breakfast was special. There are very, very few places in town where you can get a breakfast that good.

Here is what I liked:

1.       The place wasn’t crowded and was easy to get into

2.       The charming single rose in a mason jar on the table, holding the drink menu down

3.       The communal tables in the middle of the place

4.       The single tables they also have for the anti-social peeps (me, Zach)

5.       The menu—I wanted almost every single thing

The Eggwich was by far the best egg sandwich to have ever crossed my lips. And this is saying a lot coming from someone who for the better part of her life refused to eat eggs. A fried egg, sausage, garlic aioli, compressed apple, cheese, all atop a buttery biscuit. And served with three perfect Breakfast Tots (fancy tater tots).

Zach’s Biscuits and Gravy was equally delicious and uber decadent.

But there were so many other things that I wanted--things that have been calling my name ever since.

Like the Waffle du Jour, which came with so many ridiculous things on that particular Saturday that I can’t even keep track of them all. I know there were peaches (I think they were also compressed), and I know there was mint. And I know there was stuff that made it decadent. Crap, the downside of not writing it down.

Like the doughnuts in the case at the counter that you can get if you’re grabbing your coffee to go.

Like the Benedict Du Jour.

I need to go back. Soon.

Until then, back to slogging.

Food Truck Love

I love food trucks.

I love the food trucks we have in this fine city of Minneapolis.

They are the only food trucks I know.

And I love them dearly.

They’re an odd concept, food trucks, no? Who would have thought that people would actually like eating food from a truck. While standing. On a busy sidewalk. With people hustling by them.

It’s a rather odd concept if you really think hard about it.

But, what you don't realize before you become a food truck eater, is that once you bite into whatever just got handed to you through the order window, you don’t give a shit about whatever sidewalk you’re standing on or whoever is trying to move past you on the sidewalk.

You’re too smitten to really care about anything. You quickly enter into food bliss. Not just because the food is great, but because it’s also different. A breath of fresh air—in fresh air. What could be better?

Food truck food is right up there on the food things that make me insanely happy list (and there are many things on that list). Food truck jealousy is also right up there on the list of things that make me insanely jealous, during the work week when I look out the windows at work in Golden Valley and think about all of the downtowners who are lining up for Smack Shack or Hola Arepa while I make my way down to the cafeteria.

But luckily there is a god, and there is access to food trucks for those of us who don’t get to indulge on our lunch break every day. I’ve intercepted Smack Shack downtown before a Twins game before (score!). Hola Arepa can be found at the Uptown Market on Sundays (phew!). And Chef Shack also parks its truck at weekend farmers markets (smart!).

Thank you, god.

I would love to try all of the trucks in town. There seems to be a pretty stellar line up in St. Paul during the week as well. (Did you see Andrew Zimmern’s food truck crawl this week with Alex Roberts and Tim McKee through St Paul? Do you know what I’d pay to go on that food truck crawl with them?)

Maybe someday.

But for now, here is where I’ve been sans those three food geniuses, and here is what I have loved from each.

Smack Shack

Hands down, my favorite truck in town. There are people who think we can’t get good lobster rolls here in Minnesota. I get why they’d think that. But they’re wrong. So very wrong. If they would take a gamble and try a lobster roll from Smack Shack, the argument would be over. Big buttery grilled slices of brioche bread, filled with huge chunks of lobster, lightly tossed with mayo, and seasoned with tarragon and I think cucumber? So freaking amazing that it actually makes my mouth water thinking about it. This was the meal I picked for my actual birthday day. That is saying something.

Hola Arepa

I have been eyeing and Twitter stalking this truck all summer and finally got to hit it up today at the Uptown Market. It solidly gets my #2 favorite truck in the Cities status. It was really delicious. It’s also perhaps the most beautiful truck in Mpls, all aqua-y and bright. They do...arepas...which are corn griddled cakes stuffed with various things. I chose the Slow Roasted Pork Arepa today, which also had black beans, cotija cheese, and Hola sauce on it. This thing was the perfect combination of flavors. There was a slightly spicy kick to the pork, the cotija cheese was nice and salty, and the sauce was sweet. I made Zach get me a fork so that I could scoop up every single last black bean that had fallen out into the paper tray. And I happily washed it all down with a pretty great Cucumber Lemonade.

Dandelion Kitchen

Zach claims he is somehow related to the owners / cooks of this truck. But I have yet to prove that out. J Whether your relatives are cooking there or not, Dandelion Kitchen is the kind of truck you feel good about eating at. The menu is comprised mostly of sandwiches made of local and organic stuff. I recently had the Roast Chicken Sandwich with homemade fig spread, blue cheese, and greens. There was an herb on that sandwich that I actually had to ask about—it was so interesting and tasted just like apples. Turns out it was sorrel leaf. Who knew sorrel leaf even existed (besides the folks at DK?) DK is also responsible for my foray into homemade sodas this summer. Every day they have a different one on the menu. I had the lemon ginger soda when I was there, and it was divine.

Chef Shack

Chef Shack was the truck that introduced me to the world of food trucks. It will forever have a place in my heart because of that. Over the past few summers, I’ve eaten many a bag of Indian Spiced Mini Doughnuts from their truck at the Mill City Farmer’s Market. They are the most delicious, interesting, comforting, doughy little mini doughnuts that my taste buds have ever met. I love them beyond words. My only complaint about them is that they don’t ever seem to make it to the Fulton Market. Sad. They also have a pretty rockstar Hangover Hash that is great when you’re hung-over or not hung-over. And lunch stuff. They have yummy lunch stuff (think sweet potato tacos).

How many more weeks of warm weather? Maybe 3? My goal for those 3 weeks is to eat as much food truck food as I possibly can. Ready? Set? Go.

(To find these truck locations, follow them on Twitter or Facebook!)