My birthday was sooo great! To all of you who wished me a happy day filled with treats, things came true in a big way. Is it possible that you may have gone overboard? I've never felt so loved or stuffed on a birthday and I'm still feeling like I'm not worthy!
For starters, my mama was in town, which was a semi-surprise, and she and Candice took me out to an incredible meal at Jams on Monday.
Then on Tuesday, Danny greeted me with some new canisters for organizing my pantry (which I really, really, really wanted). At work, my awesomesauce co-workers ate lunch with me outside at Madison Square Park, like I requested, and then piled on tasty snacks all afternoon: a trip to Mister Softee, Insomnia Cookies, Magnolia cupcakes, homemade chocolate mousse and a surprise karaoke party.
My BFFs met up with me at a bar for margaritas and then indulged me when I decided I needed to eat some cheese and meandered around Hell's Kitchen with me until I found something that was just right (fried curds, ehem).
ON TOP OF ALL THIS Candice, that incredible sister, bought me a gorgeous cake stand with one of those fancy lids. "You shouldn't have to bake a beautiful cake and then cover it with aluminum foil!!" she shouted. A whole year younger than me, yet so wise.
With so many (delightful) sweets sugaring up my bloodstream, I've been taking a break from my regularly scheduled yogurt with jam on top for this more savory variety. It's the perfect start to your day, especially if you have leftover cupcakes waiting for you when you get into the office. Eeee thank you again for all the love!
- 1/2 cup Greek yogurt
- 2 Tablespoons tahini
- 5 leaves mint
- 1/2 Persian cucumber, sliced into rounds
- 3 cherry tomatoes, halved
- 1 Tablespoon pickled red pepper
- salt, peper
- 2 teaspoons olive oil
- Scoop yogurt onto a small plate. Using the back of a spoon, swirl yogurt in order to create a groove. Fill groove with tahini.
- Pile mint, cucumber, tomatoes and peppers onto yogurt as desired.
- Season with a generous pinch of salt, freshly ground pepper. Drizzle good olive oil over the top. Serve with olives and a warm pita.