Important announcement!!! We now have stainless steel to-go food containers 🙌🏽😍 These are perfect for an easy, sustainable option on your next deli visit 🌿Swing by the store to pick one up before they’re all gone because they are going FAST! Plus, each time you use them, you’ll get 10 cents off your deli purchase 🤗 #cornucopiafoods#reduceyourwaste#sustainablefood#zerowasteliving
La Contenta Oeste is one of the best Mexican restaurants we’ve ever been to.
We came during happy hour and started with delicious cocktails: Mayan and Paloma. They were both nicely balanced and very refreshing. Then, we had a couple of snacks: queso fondido and fish tacos. The tacos were as tasty as they were messy, and the cheese with tortillas was out of this world!
After the snack we were ready for more drinks. Mexican wines are extremely hard to find in NYC, but La Contenta Oeste has an all-Mexican wine list! And they are amazing! So are the mezcals, of course. We picked a refreshing, medium-bodied Petit Syrah blend and a very smooth Madre cuishe with nice, grassy notes. The whole experience was unforgettable, partly thanks to great service. We can’t wait to come back to La Contenta Oeste for dinner or brunch!
#Repost @cookitbyear (@get_repost)
Our Saoto soup recipe:
3 L. Water.
600 Gr. Chicken breast.
4 Cm. Laos(galanga root).
4 Garlic cloves (whole).
1 Onion (peeled and cut in Vertical).
1 Stalk lemongrass(sereh).
1 Indonesian bay leaves(duon salam).
2 Chicken stock cubes.
2 Tbsp. Whole allspice.
1 Tsp. white pepper.
To garnish the soup:
6 hard-boiled eggs
Pulled filleted chicken
300 gr beansprouts (taugé)
2 cups shredded cabbage
1 small can friend string potatoes(Julien).
1 small pack bean thread vermicelli, fried) (soe-on). fried onions and garlic to taste.
3 cups of cooked shredded chicken breast.
1 stalk celery & parsley (chopped).
1 pepper (habanero or scotch bonnet).
2 Tbsp. Ketjap sauce, salted.
3Tbsp. Saoto seasoning mix.
1.Soup. Boil the water in a large pot. Cut the chicken into large pieces, rinse and add to the water. Add the galanga, garlic, onion, lemon grass, Indonesian bay leaf, bouillon cubes, pepper, and allspice. Remove the chicken after 30 minutes and let the soup cook for another hour on low heat. Add more bouillon or salt to taste.
2. Once the chicken has cooled off, shred the chicken with your fingers or use forks (no chopper). Peel the eggs, rinse and clean the bean sprouts. Fry the vermicelli, onion and garlic separately in hot oil. Keep all these ingredients in separate bowls.
Sambal ketjap (spicy soy sauce). Boil the whole pepper for a short time in the soup, scoop it out and chop it with the garlic before adding some sugar and the saoto seasonings.
3.Serving the soup: In each soup bowl, add one boiled egg, some beansprouts, cabage, fried potatoes, onion/garlic, chicken, topped by vermicelli. Pour the hot soup on top and add celery/parsley. If you like to make it spicy, add some sambal ketjap.
I binge ate all weekend, so now I am going to starve myself the next couple days.
How many of you have done this, in order to try and undo what you let happen over the weekend? I myself have been guilty of this plenty of times before. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Now this is not the smartest or best thing for you to do after a bingeing weekend. The best thing to do, is just get back on your normally eating regimen. Putting yourself at a huge deficit shortly after will only make you want to bounce right back and binge eat again, do to lack of carbohydrates or anything you might be trying to cut out.
My advice to you is take the surplus of food and use it to your advantage! Train hard as fuck, and train the part you feel is your weakest or the body part you want to see the most out of! You can not take back what has been done, so the best thing you can do is look at it in a positive way, and from there let your body do the rest of the work!
PERTH | There's so much amazing food on the menu at new Perth bar/restaurant/liquor store @tinysperth but on first visit you have to go for the signature rotisserie chicken 🐔 Roast @lilydalefreerange chicken with drippings potatoes, garden leaves and njuda bread sauce. Memories of my favourite roast chicken in Paris with each bite 👌