Fruit Frenzy

Fruit is the perfect snack. It's refreshing, healthy, cools you down, easily portable, and totally delicious. The Fruit trucks around campus are awesome. When walking to and from class and looking for a little pick me up, or coming from the gym and getting that afternoon snack, look no further then the fruit carts. Located all over campus, they're easy, quick, and have great options. You can make your own fruit salad with the fruit of your choice or get one of the mixed variety they make themselves. They also offer insanely good smoothies for that perfect morning breakfast not the go or that energy boost when you're in the need. I got a small make my own for $3.50 which also includes a banana. I was in the mood for my two favorites, pineapple and watermelon, and they certainly didn't skimp. The fruit was cold, crisp, and fresh, just the way it should be. CHECK EM OUT!

hungree in a HEALTHY way..today at least.

xoxo

hungreegirl.

Hidden Treasure?

Yes, readers. With Thanksgiving comes a hidden treasure, which hopefully you have all figured out so it isn't so hidden anymore: leftovers. LEFTOVERS. Sometimes when you hear you're having leftovers for dinner you frown, think ew, and eat lots of snacks before the meal. But this is thankfully not the case with Thanksgiving. The leftovers are an integral part of the holiday. One can make a million things with turkey left overs, like turkey soup (which I had today, so gooooood), turkey pot pie, turkey hash, and so much more. But what is that one thing that I look forward to more then anything? The ultiamte Thanksgiving Sandwich. A repeat of the big meal all packed together in one bite. I wish I could have this sandwich every day of the year...but seriously. While there are many versions I stick to a classic traditional yet OH-SO-GOOD fully packed sandwich.

The Ultimate Thanksgiving Sandwich
2 slices toasted rustic country bread (white bread is KEY)
cranberry sauce
mayonnaise
1/2 of an avocado
turkey slices
stuffing
2 leafs of fresh romaine

Assemble: Spread cranberry sauce on one slice of bread and mayo on the other. Spoon the stuffing on the cranberry slice. Thinly slice avocado and layer it on top. Then the turkey then the romaine and then the other slice of mayo coated bread. ENJOY.
*also, to spice it up make the mayo a horseradish mayo by mixing a little horseradish sauce in it, gives it a little kick

hungree 4ever

xoxo

hungreegirl.

I am thankful...

that I survived Thanksgiving. Why wouldn't I survive my favorite holiday you ask? A few reasons. One, the sheer amount of time I spend slaving over a hot stove is enough to kill a regular human being. Two, the ridiculous quantity of food I consume in one day is just not a healthy amount, today is a day where I literally eat enough to feed a small army. But, this Thanksgiving was beyond a success! Family, amazing aromas, and delicious delicacies filled every room, just the way Thanksgiving should be. So what that I spent the past 48 hours not leaving my kitchen except for a mandatory family hike? It was more then worth it because everything turned out INCREDIBLE and I love spending time in my kitchen. I was talking to my friend who's birthday it is today and even though it's technically his birthday, I feel like today's mine too. Sorry for stealing the day but it's my favorite day of the year so I've decided to call it my own, birthday round 2.

Let's start where all meals should start, the end, with dessert.

Banana Cream Pie. I love banana cream pie, who doesn't? I've made it before but used a box pudding recipe but today I felt ambitious and wanted to be a professional homemaker so I made the pudding base myself and it was ten times more delicious and also really easy. It really makes a difference. The pie was silky smooth and topped with a heaping pile of airy whipped cream and fresh bananas it was just perfect. The ideal dessert for any time of year and so easy to make. It also looks and tastes totally impressive.
*this recipe is adapted from one from Judy Rosenberg's recipe from her book Rosie's Bakery All-butter, fresh cream, sugar-packed, no-holds-barred baking book.

Graham cracker crust
9 whole graham crackers
1 stick of butter
1/2 cup sugar

Filling
2 1/4 cups milk
1/2 cup sugar
1 tsp salt
3 egg yolks
1/4 cup cornstarch
1 1/2 tsp vanilla
3 tbs butter

Homemade whipped cream.

Recipe: Preheat the oven to 350. First make the crust. Ground the crackers into crumbs then put in bowl with sugar. Melt the stick of butter and pour over crumb sugar mixture. Grease a 9 inch pie pan and then pat the mixture over the whole pan, covering the bottom and sides. Bake in oven for about 10 minutes or until it turns a little darker brown. Remove from oven, let cool, then refrigerate until ready.
Pie: Pour 2 cups of the milk, all the sugar and the salt onto pot on the stove. Scald the mixture, stir occasionally as not to burn. While that cooks, combine the extra 1/4 cup of milk with the cornstarch. Whisk until smooth, ensuring that the cornstarch is not lumpy, (IT REALLY MAKES A DIFFERENCE!!) Whisk in the egg yolks. Add the cornstarch egg mixture to the milk pot on the stove and whisk continually for 3 minutes on lowest heat. The mixture should thicken pretty quickly but keep stirring until smooth and it has a good thick consistency, like pudding. After 3 minutes, remove from heat and add in butter and vanilla. Mix. Transfer to a smaller bowl and let sit for 15 minutes, stirring every few minutes. Cover with plastic wrap and poke some holes in the wrap to let the steam escape, then place in fridge for at least 2 hours.
Assembly: Assemble RIGHT before serving for best results. Pour half the pudding mixture into the pie crust. Slice one fresh banana and scatter onto pudding. Pour remaining half of pudding mixture. Slice another banana and sprinkle on top as well. Spoon a more then healthy helping of whipped cream on top of the second pudding layer and decorate with more banana slice. SERVE AND INDULGE !!!

Apple Crisp. Crunchy crispy top, gushy melted baked apple bottom. Its very season and screams fall with every bite. Served with a good vanilla ice cream and homemade whipped cream and you are more then good to go. This is also amazing the next day cold with some yogurt like a parfait.

Filling
12 macintosh apples, peeled
1 lemon
1/4 cup apple juice
3 tbs butter
2 teaspoons ground cinnamon
1 teaspoon cinnamon sugar
1/2 cup brown sugar
1/4 cup honey
2 teaspoons corn starch

Crispy Topping
2 sticks butter
1/4 cup flour
1 cup granulated sugar
1 1/2 cup brown sugar
2 cup oats (at least two cups, but its an eyeballing thing)

Recipe: Preheat oven to 350 degrees. Filling first. Quarter the peeled apples and then cut the quarters in thirds. In a saucepan melt the butter. Add the apple juice and lemon. Let the mixture heat up a little and then add all the apples, cinnamon, cinnamon sugar, brown sugar, and honey. Cook until the apples start to tenderize and the liquid in the pan begins to thicken, about 8 minutes. Remove the pan from the heat. Drain the liquid into a separate bowl and add the cornstarch. Whisk the liquid then put it back on the stove and let it heat up for 3 minutes and thicken. Once thick, pour back over the apples. Refrigerate until the crust is ready. For the topping beat the softened butter, sugars and flour together.  Add in the oats. Butter a casserole dish and pour the apple mixture in. Crumble the oat mixture on top and pat into a crust. Bake in oven until the liquid is bubbling and the crust is a nice toasted brown. Serve with ice cream and whipped cream!

Pecan Squares. The holiday season isn't complete without something ooey and gooey and caramelly and drippingly finger licking good. That's where the pecan squares come in. Like a pecan pie but more portable and easier to serve. The crust is butter and crispy and the topping is golden and chewy and caramelized pecan deliciousness. This is the dessert thats not possible to have just one of. So, good luck resisting !

Crust
2 1/2 cups flour
1 cup powdered sugar
2 1/2 sticks of butter, room temperature

Filling
1 cup light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
4 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
6 tbs butter melted
1/2 cup heavy cream
1/4 cup honey
3 cups pecans

Recipe: Preheat the oven to 350 degrees. Grease a large casserole dish. In a mixer beat the sugar, flour, and butter until the dough comes together. Pat the dough gently at the bottom of the pan. Bake the base for about 30 minutes until lightly golden brown. Cool completely. For the topping, in an electric mixer combine both sugars, the syrup, eggs, vanilla, and salt. Add the melted butter. Once fully mixed add in the heavy cream and the honey. Beat on high for 2 minutes until fluffy. Mix in the pecans by hand. Pour over the base evenly and bake for about 50 minutes or until the topping is set.
*extremely adapted version of a Judy Rosenberg recipe

NOW. For the meal.
Our table was graced with a beautiful massive turkey, my mom's famous mashed sweet potatoes with bananas and toasted marshmallows, roasted brussel sprouts, greek salads, sausage herb stuffing, brisket, broccoli soufflé, and the classic cranberry sauce. Everything was insane. The mashed sweet potatoes are a family secret recipe so I will share the stuffing because it was SO good. My first attempt and it was more then a valiant effort. A crunchy browned crust with that herb buttery apple taste...seriously heaven.

Sausage herb stuffing

1 large loaf of french bread, or sourdough
6 granny smith apples
3 parsnips
1 large vidalia onion
4 large celery stalks
3 tbs butter
2 cups chicken broth
salt
pepper
garlic powder
1 bunch flat leaf parsley
2 sweet italian sausage
2 spicy italian sausage

Recipe: Heat the oven to 350 degrees. Cut the bread into 1 inch cubes. Lay it out on a cookie sheet and put in the oven and toast for 10 minutes until crisp. In a large saucepan melt the butter. Dice the apples, onions, and celery into 1 inch pieces. Add them to the pan. Finely chop the parsley and add it as well. Season with a lot of salt, pepper, and garlic powder. Don't be shy on the seasoning because the bread absorbs everything! Cover with a lid and cook until the apples and vegetables are extremely tender, about 12 minutes. Take the vegetables off the heat and put into a large bowl. Add the bread chunks and stir. In the same pan add the sausage and 2 tbs butter. Cook through and chop into finer ground pieces. Add to the large mix with the bread and vegetables. Add chicken broth and mix. Put into casserole pan and bake for 30 minutes and until the top is crunchy and toasted.

SOME MORE PICTURES FOR YOU TO ENJOY!

This was a great day. The best day even, like I said, my birthday round 2. Happy Thanksgiving to everyone! I'm thankful for my family, friends, all the amazing food i have to eat, and for anyone who reads my blog.

stay happy, healthy, and obviously hungree.

xoxo

hungree girl

GET EXCITED

I'm currently in the process of whipping up desserts for the big day tomorrow! just made the custard base for my banana cream pie...IT'S GOOD TO BE HOME.

Tis the season...

for POMEGRANATES. FINALLY. I know it's annoying but shouting in caps is the only way that I can truly express my excitement. In my family, pomegranates are like a religion. You wake up, you have one before school, you come home from school, you crack one open, and right before you go to bed you eat another one over a towel once you're cozied up in blankets. Seriously, we don't mess around. The average Shulman consumes 3 pomegranates on a daily basis, it's just a fact of life. Since I've been at school, I've been deprived! Where is a girl supposed to get her fill of ruby reds? She aint. Thats why as soon as I walked into my house and opened the fridge I was as excited as a kid in a candy store when I saw HUGE, MONGO, pomegranates awaiting me. (I actually hate that expression kid in a candy store because I'm not a kid and I get excited when I go into a candy store too...but hey work with me).

     Many people have different eating techniques when it comes to the lovely fruit. Some peel the whole thing and pluck out each seed and then start consuming once they've cleaned them dry. I don't have this type of restraint, however, and eat patches of shining red goodness as soon as my eyes lay sight on them. While pomegranates are utterly perfect plain, alone, solo, they also work amazingly in dishes as well. Try throwing them into a salad with arugula, toasted pecans and some salty gorgonzola cheese. Or perhaps in an icy and cooling sorbet. MMMM, the possibilities are endless.
So, from this day on until the season is over, I vow to have my fingers permanently stained pink in honor of the best fruit on the planet. Amen.

i'm 2 hungree 4 you.

xoxo

hungreegirl.

Budda in muh belly

Buddakan
325 Chestnut Street, Philadelphia
Price: $$$
Forks: 9.2

Since I've been at school, I haven't heard a restaurant be as talked up as Stephen Starr's Buddakan. When something is so talked up, it often doesn't live up to expectation. Fortunately with Buddakan, this was not the case. I am currently struggling to type this as I'm in an immense food coma, but I'm pushing through because I want to be able to relay the flavors of every delicious little bit while they're still fresh on my palette. Where to begin where to begin. Before we start with the food let me start by saying I was surrounded by great company with about 18 of my closest friends (yes I have many close friends) and my best friend's parents. The decor was chic and interesting. A dimmed lighting made for a trendy atmosphere and sleek white chairs sported black and white head shots of people who look like someone you'd want to be friends with. In the center of the restaurant is the giant Buddah, gleaming gold, and sitting serenely against a cherry red backdrop. The restaurant has a hip feeling and a cool atmosphere that makes it seem perfect for many occasions, from meeting your friend's parents, to introducing your boyfriend to your own parents, very adaptable.
Now, lets get down to business: the food. First came out steaming bowls of edamame, just to wet our appetites. Then came the dumplings, two kinds, shrimp and ginger chicken. The shrimp were delicate, tasty, and extremely light. The chicken were tender, tangy, and had a great punch of flavor. Both were served with a soy ginger sauce that gave the sweet dumpling a pungent little kick.

 Next came the star of the meal. Never, have I ever had ravioli like this, and I am now fearful to try any other because its honestly doubtful that it will be on the same playing field. Edamame ravioli. Served in a large white platter, large ravioli were dressed in a light black truffle glaze. Slice one open and a mint green filling peeked out, creamy, rich, and utterly amazing. Pure divinity, the standout of the meal and the best pasta dish I have ever eaten, hands down.  Crispy rock shrimp were served on doughy flatbreads with raw jalapeños, cabbage and onions and a ginger spread. The rock shrimp was not my favorite, I personally thought it was a bit dry and needed a more flavorful sauce, but others were loving them.

Finally, our table was graced with a tuna carpaccio pizza with a tangy soy dressing that was refreshing and had a slight spicy bite.

On to the entrées. Piping hot bowls of wasabi mashed potatoes and lobster fried rice began to pile up on the table. The potatoes were velvety and whipped and had a wasabi taste that was subtle and refined yet added so much to the overall flavor of the dish. The fried rice was decent, a little bland for my taste and it seemed to be missing one ingredient to really make it sing. We ordered massive amounts of food but the sea bass and the blackened beef really stood out from the rest. The sea bass was gently coated in a miso glaze and was served over green beans, butternut squash, and porcini mushrooms. The fish was heavenly. It was airy and beautiful with clean crisp flavors. My friend Evan who has NEVER, I repeat, NEVER, tried cooked fish in his life gave this a try and agreed that it's flavor was fantastic. Now, that's a big deal for a non-fish eater. But even for a frequent fish eater like myself, this was an impeccable dish.

 The beef was served in thin slices centered around a watercress salad with crispy strings of fried potatoes. The beef was moist and juicy with a savory taste that so perfectly captured the balance between rustic and refined.

The chicken stir fry was also good, but a little heavy on the sauce. I was not a fan of the chicken and shrimp pad thais but I'm also a thai food snob because I eat it so much and have extremely high standards.
DESSERT. We ordered six of one thing. It was all we needed. The absolute perfect ending to a storybook meal. Waiters placed chinese takeout boxes filled with puffy pillowed doughnuts in front of us, and they were gone within seconds. Served with the doughnuts was a trio of dipping sauces, a rich chocolate sauce, a jelly, and some kind of mascarpone lemony cream. The doughnuts were simple but beyond outstanding. Somehow the chefs at Buddakan were literally able to capture air and make it edible, that's just how light and fluffy these doughnuts are.

This was the best meal I've had in Philly to date, and don't worry Buddah, I WILL BE BACK.
As my friend Ripka said after the meal, "My stomach get's mad at me every time I touch it because I ate so much." Rip, I'm having the same issue, but at the end of the day what can we do when it's totally, utterly, and completely worth it?

somebody rub my for once not-so-hungree buddah belly

xoxo

hungree girl.

Chicken Vegetable Soup

SOUP SOUP SOUP. i love soup. Here's my simple recipe thats so easy, so simple, and pleases everyone who tries.

Chicken Vegetable Soup

Ingredients
8 large carrots
8 sticks of celery
1 large Vidalia onion
3 roasted boneless and skinless chicken breasts
3 garlic cloves
olive oil
32 oz. chicken broth

RECIPE:  Peel the carrots. Roughly chop the carrots, celery and onion so they are all around the same size. Coat the bottom of a large soup pan with olive oil. Turn on to medium heat, add the garlic cloves until they brown. Remove the garlic cloves. Add the vegetables, tossing in the pot so they are all coated in olive oil. Cook vegetables for about 10 minutes until they just start to soften. Add all of the chicken broth. Cut the cooked chicken into bit sized pieces. Add the chicken to the pot, cover the soup, and simmer until the carrots are tender and can easily be pricked by a fork. 

SO PROUD OF THESE PHOTOS BY THE WAY

xoxo

a very hungree girl

T-GIVS

As you guys can probably guess, Thanksgiving is my favorite holiday. Its all about the 3 F's: Family, Friends, Food. You cannot go wrong unless you mess with one of the core three. I am so excited. My mom and I plan the menu years in advance even if we aren't holding it at my house. Usually my Grandmother hosts and we have a fabulous time but this year I changed my whole family's plans because I want to be home and want to do it my style. So, this is my Thanksgiving preview.

1. Turkey, obviously, with an extra crispy skin and thick toasty gravy
2. cranberry sauce made of whole cranberries simmered in apple juice and pineapple chunks
3. Mashed sweet potatoes and bananas topped with toasted marshmallows. THIS IS MY FAVORITE THING IN THE WORLD. You may think your sweet potato dish is good, but sorry, its just not on this level.
4. Stuffing. Haven't decided what type yet. Classic bread? Corn bread? Pretzel?
5. Warm butter rolls with herb garlic butter...classic, duh
I need some kind of green vegetable but haven't gotten to it yet because I got too excited thinking about desserts...
This is where the list is about to get out of control, almost as out of control as my sweet tooth.
6. Pecan Pie: so gooey, so rich, so caramel and sticky and fantastical
7. Apple Crisp: typical fall dish, revamped with a crumbly oatmeal buttery almond topping
8. Pumpkin Pie, obviously.
9. White and dark chocolate bread pudding with raspberries: beyond insane, will fill you up for weeks
10. Upside down banana walnut cake with caramel topping.

SO, anything else? What's on your menu?

itz poppin

I'm in the mood to snack. But then again, when am I not? What's my go to snack? Popcorn. My room smells of two things: hawaii from my air freshener, or popcorn. Sometimes a mixture of both. Popcorn is the perfect snack; its crunchy, low calorie, delicious, and eating it is actually an activity. When buttery salty goodness seeps from my microwave and wafts around my room, I can't help but get excited. Just the sound of popcorn makes me happy, the popping noise makes me feel like it's almost as peppy and upbeat as I am. Now let's talk popcorn logistics. At school, I'm limited. Yes I can try different varieties but I can't really experiment. Currently my room is stocked with pop secret butter and it's average but nothing special. My favorite microwavable popcorn of all time is black jewel. Jet black seeds pop into crisp snowballs of popcorn that are organic and natural and honestly perfect. Also, a tip, burn it a little. Throw it in the microwave for that extra 30 seconds and crisp it up and give it a nice smokey flavor. Personally, I prefer popcorn thats air popped on the stove. For some reason, it just tastes better. If we want to get crazy we can talk about kettle. Ugh, kettle corn, if it was a religion I would be the cult leader. Kettle corn is probably one of the best inventions on planet earth or in any galaxy. Covering salty crunchy bits of popcorn with golden caramelized globs of sugar is pure genius and is a gift from the gods above. When you get it freshly made at a fair or carnival or farmer's market you get the oozing sugar on your fingers and get to lick of the sticky bits and just THINKING about it is making me crazy right now. Literally having a panic attack in my room. While I can't get the real fresh thing all the time the bagged version by Popcorn Indianna definitely does kettle corn justice as it maintains all the sugary sweet saltiness of the fresh stuff. Caramel Corn? Chocolate drizzled popcorn? TOFFEE popcorn? I'm going to stop now before I have a coronary. Popcorn is poplin, nuff said.

Magic Carpet

Price: $
Rating: 4 forks

When I  used to think of Magic Carpet I thought of Aladdin and the song 'A Whole New World.' Now, I think of enticingly yummy all vegetarian middle eastern food which is just as good as Aladdin if not better. Magic Carpet offers sandwiches, soups, salads, sides, and daily specials. To say the least, I am a big fan. Nothing makes a better light lunch then a crispy green salad with baked tofu and a miso-ginger dressing with toasted sesame seeds. Or if you're in a savory and hearty mood go for the bella donna, the chili, or the falafel. The bella donna is a layer of brown rice and cooked vegetables, lathered with tofu meatballs in a thick red sauce, and topped with melted cheese. The meatballs are jam packed with flavor and even if you aren't a tofu fan you would thoroughly enjoy them. The red sauce that they are nestled in is so well seasoned and if I had the option I would also order a cup of it plain to eat like soup. The chili is a robust mixture of vegetables and beans and has a thick tomatoey-based broth. One has the option to top it with cheese and when given the option, it's the only option, and the melted cheddar pieces leak into the soup and add a salty tangy bite. I got my falafel served with tahini and tzatziki sauce and fresh tomatoes and lettuce. Falafel, for those of you who are unfamiliar, are balls of fried chickpeas. The crunch of the crispy outside mixed with a tasty pita and mouthwatering sauces is a party in your mouth. The contrast between the richness of the falafel and the lightness and tangy notes of the tzatziki and tahini really make for a great combination. I also recommend the grape leaves topped with the balsamic vinaigrette and everything else the Carpet has to offer. It's usually busy and has long lines but is SO worth the wait.

on 34th and Walnut
11-4, (M-F)

on 36h and Spruce
11:30-3 (M-F)

Lyn's

Price: $
Rating: 5 forks

Lyn's, lyn's lyn's. I cannot remember who told me to try Lyn's but Lyn herself probably wants to thank them because I am now her best customer. There is no better way to start the morning with a steaming hot egg sandwich, and Lyn's provides that and more. One can over egg sandwiches with all different kinds of breads and meats, cheesesteaks, chicken sandwiches, things called pizza steaks, and much much more. Recently I've been a creature of habit and have ordered the same thing every morning which is rare for me but its just so good I can't handle passing it up. I get egg whites, spinach, and cheese on rye bread toast with salt, pepper, ketchup, and hot sauce. Once you give Lyn your order, you can watch as her husband cracks fresh eggs, no pre packaged business for this dynamic duo. You can look as he slaps some steamed spinach on the stove and mixes it into the eggs and flawlessly flips them until they combine into the greatest breakfast treat. The toast is buttered yet crispy and the egg and spinach and oozing melted mozzarella cheese are just divine, hence why I order it every single day of the week. My friend Andrew goes with me on my morning visits and he gets ham egg and cheese and is obsessed as well. And what do I love more then good food? A good food bargain. Lyn's is the best bargain on campus. My sandwich only costs $2.75 which is out of control. I've also tried the bacon egg and cheese and the chicken caesar wrap and both are amazing and are slowly being integrated into my habitual routine. Apparently the eggplant park sandwich is godly so I'll be getting on that too. So hit Lyn's up and enjoy!

36th and spruce
6-3 (M-F)

Cart Crazy

Okay so at Penn food carts are a big deal. They line the entrance and exits of the area where I live and all other places around campus so naturally I've integrated them into my life. They're quick and easy and some of them are surprisingly really fresh. I've tried a bunch but have a million more to get to so if anyone has any suggestions puh-lease tell me your favorites !

Sabrina's Café

HAYO. Still on my brunching spree, but who could expect anything less when brunching is just so fun? So this was my second time at Sabrina's Café and it really is true love. The first time I went I visited the original downtown but this time decided to explore the newly opened storefront located on the Drexel Campus on 34th street. After a bitterly biting winter walk my brunching crew and I were more then happy to welcome the warmth of Sabrina's atmosphere. Airy, light, yet inviting and comfy, we knew before we were even seated that we were in for a treat. The menu is overwhelmingly delicious and it was tearing me to pieces that I had to choose one thing. The only thing that consoled me was the idea that I was with a large group and could try everyone else's dish so this put me at ease...but only slightly. The breakfast menu ranged from eggs, omelets, fritatas, challah and stuffed french toasts, and loads of pancakes. The lunch side consisted of salads, soups, and hearty plates and sandwiches. Finally a page of specials was displayed in the center of the menu and today featured enticing delicacies like pumpkin pancakes, apple granola crusted french toast, and the veggie benedict. My biggest dilemma in life is choosing what to eat when I'm inundated with so many options...its like having to pick one puppy when you want to take all of them home. My first time I had the fritata with egg whites, turkey bacon, spinach, mushrooms, onions, and provolone. It was uncannily good and enormously big. But I finished it, duh. It was a flying saucer of a fritata and warmed me to the very bone with every bite. This time I went for the veggie benedict special, two poached eggs on an english muffin with spinach, hollandaise sauce, and turkey bacon and a side of hash browns. Yum? The muffin was toasted. The eggs were plump and perfectly stiff with that amber stream of yolk running all over the plate once poked with a fork. Combined with the steamed spinach and crisp and chewy salty crunchy turkey bacon, it was a dream of a bite. The potatoes were also delectable. Extra crispy, just how I like them, and seasoned to perfection, dipped in a little ketchup they were easily some of the best I've ever had.

Lauren ordered the traditional challah french toast. Classically we all challa'd at her to try a bite and were glad she so generously shared. Huge chunks of fluffy challah were crisped on the edges and once swamped with a heaping amount of syrup made for a dish that tasted like Christmas.
 Jess got chicken noodle soup and a tunafish sandwich. Now, I don't know if I've ever shared this, but I'm not a tunafish fan. I don't mean to yuck anybody's yum but it's cat food, sorry! Anyways she said it was decent so I trust her because this girl is literally a tuna fanatic, a chicken of the sea herself. I snagged a bite of the soup and it was simple and tasty but not the best I've ever tried.

Nicole ordered the turkey sandwich with tomato, avocado, and lettuce and it was gone before I had the chance to taste.

 Danny got scrambled eggs with cheese and lapped them up as well, and her raves about them told me they were great. Now, the two stars of the meal. Number one, the fries. Oh my gosh, the fries. Long like fingers and crispy in all the right places these fries were just beyond. I credit this beyond-ess with their fantastic seasoning and crisp texture. There was not a fry left to be found. So after everyone has eaten everything on their plate we decide to get the check...But then, we decide on something better. Whats the best way to end a meal? A story? Dessert? A nice coffee? A good laugh? Usually I'd agree with any of the above (mainly the dessert) but now I have a new theory and it's name is chocolate chip pancakes. So we ordered a tall stack and while I was skeptical at first because I already was tremendously full, boy am I glad I didn't protest. These were the best pancake sin the world. Huge. Fluffy. Chocolatey. Soft. Dreamy. They were pillow pancakes, and they were divine. My advice, go to Sabrina's immediately and order breakfast. Our lunch dishes were good but not great and the breakfast is just too good to pass up.

hungree 2.4.7.

xoxo

hungree girl.

THE BRUNCH CREW!

Green Eggs

Okay so honestly its a little embarrassing how little I've written since I've been at school but I'm going to get you all caught up and things are going to change #earlynewyearsresolution. I have been eating my way through Philly and am now more obsessed with this city then before.
Another new obsession? Brunch. At home, brunch wasn't a casual thing. At college here, it is. Everyone loves to brunch. Its that meal of the day thats sooner then lunch but lets you sleep in a little bit and can swing either way breakfast or lunch foods. Basically it's perfect. So I've been brunching a bunch and have found delicious little spots that I highly recommend.

Green Eggs Café
Forks: 9
Price: $$
1306 Dickinson Street, Philadelphia, PA



When my cousin and I decided to have brunch today I was excited. Obviously I was excited to be spending time with her because she's great and amazing and is a big foodie also, but I was also extremely excited just to brunch in general. As I stated, I love a good brunch. Her and her boyfriend picked me up and we ventured into the depths of downtown Philly to a little placed called Green Eggs. None of us had been but we'd heard good things and decided to give it a shot. WELL, am I glad we did or what because it was un-brunch-aleiavable and now I'm utterly and completely hooked.
Green Eggs sits on a quiet block and has open airy glass window walls that look outside. Its clean and simple and cozy all at the same time and just invites you in and begs you to to enjoy a meal. Rustic wooden tables and chairs follow the "green" vibe that the restaurant gives off which is something I love. The breakfast menu was perfect. It offered a few egg dishes, including a stacked make your own omelet and three versions of eggs benedict, a sweet section offering stuffed challah french toasts an belgium waffles and red velvet pancakes (OKAY YUM???!!), and something a little more savory like breakfast burritos, steak and eggs, and what they called the kitchen sink, along with a hearty list of sides. So basically, I wanted to order everything on the menu but I had to contain myself and stick with three things instead. I went for the breakfast burrito. Blanketed in a tomato tortilla, scrambled eggs, potatoes, roasted peppers, sausage, and hot sauce were tucked in perfectly and topped with fresh avocado, sour cream, salsa, and a black bean sauce. Loaded much? I think yes. The burrito was amazing. Tender and fluffy eggs mixed with the softly roasted vegetables and rustic warmth of the potatoes was just the best bite ever. Soaked in salsa and sprinkled with black bean puree I was having a food-gasm.

 My cousin Whitney got the same thing but no tortilla, she's a celiac, and shared my elatedness about the dish. Her boyfriend Alex ordered the classic steak and eggs and while we aren't yet on the level for me to try I was dying to because it looked delicious. Three perfectly plump poached eggs lied lovingly on a plate nestled next to a medium rare filet that looked rich and flavorful and chunky rosemary potatoes that were wafting across the table and practically pulling me towards his plate. He said it was delectable, evident from his empty plate.

We also ordered a steaming bowl of stone grits and scrapple. Stone grits were ridiculous. It was like eating a grainy creamy bowl of blankets and snow and warmth and fire. That made no sense whatsoever but think of eating something that warms your soul and then you'll know what I mean. Covered in cheese and doused in heavy cream each bite was electrifying to the core.

 Then there was the scrapple. I was skeptical at first because of what it is, pork pieces mashed with cornmeal and flour and things then fried, but I'm always willing to try anything once. It looked like a overcooked hash brown, brown and dry. But it was anything but dry. It tasted like spiced mashed potatoes, creamy on the inside with a crispy coating in each bite. Spread with strawberry jam the sweetness and savory combination was almost too much to handle...I say almost because obviously we finished it within minutes. So, I'm in love with the Green Eggs Café and will be back here to savor every meal they offer and will not rest until I've tried every dish.

being hungree is a way of life.

xoxo

hungree girl.