Weekend Clambake, Seafood Galore

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We decided to do a clambake steamer bucket from Captain’s Market—a.k.a. Captain Stinkies (more on that later)—here in King of Prussia. You’re given a bucket, into which you add wine or beer or whatever you’ll want to steam, along with your seafood like shrimp, clams, oysters, crab, or lobster and sundry ingredients (i.e. corn or potatoes).

You can steam it on a grill or over a fire; we used our stove. We have now lovingly referred to Captain’s Market as Captain Stinkies, christened with the nickname by Angel when neither of us could remember the actual name off the top of our heads. Not disparaging by any means; we loved it and look forward to our next summer clambake!

Crispy Chicken Sandwich from Capt’n Stinkies

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My company, ZAMartz, is a sponsor of the Upper Merion Township farmer’s market. You’ll remember I have a booth there. On the weekends, when the market is open, a food truck steps up shop—it could be pizza, it could be seafood. This particular week, they had crispy chicken sandwiches.

They were from Capt’n Chucky’s, otherwise known and lovingly referred to as Captain Stinkies. Readers will know Angel began this nickname; it’s become a running joke between us. At this point, we may never retain its actual name!

My dad and I were in the sponsorship tent, so seemingly by law—or for the greater good, either one—we had to try the food truck. I ordered the crispy chicken sandwich, a seaside recipe from a seafood restaurant. My review? Very crispy, very good. Don’t forget an order of fries.

I’m a big fan of supporting small businesses and the local community, as well as being a self-proclaimed foodie, so all-in-all it was a great day at the market.

In Austin, Texan Stars & Lips Abound

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When Angel and I flew to Austin, Texas for Ken and Joey’s wedding, we also took the opportunity to take a short vacation of sorts. We flew to Austin a day before the wedding festivities and celebrations commenced. While in Austin, we took the time to explore, peruse the city, and as self-professed “foodies” are wont to do—try restaurants and Texan delicacies.

(As a disclaimer: while on the trip, we didn’t live recklessly. Necessary precautions were taken and mask mandates were followed. We conscientiously adhered to any and all rules regulated by the CDC in restaurants, public places, and of course at the wedding. Upon arrival, we took a rapid COVID-19 test and continued to receive negative results throughout the entire week.)

After checking in, Angel and I explored the Austin Motel. A gay-friendly hotel, its signage took the shape of a penis set in bright neon lights. (I can’t say that we didn’t immediately buy a matching magnet of its likeness to put on our refrigerator.) The Austin Motel had an old-school motel feeling—a throwback modernized for its 21st-century guests. Full of novel architectural details, it followed the practice of pairing old historical bones with new modern minutiae. To speak to this, I slept in a room replete with lip print-patterned wallpaper, a big leather-bound bed, and a rotary phone.

Now, for food. While in Texas, it was almost an obligation to eat breakfast tacos at least once! Not too far from our hotel was a little roadside taco stand, where we bought and consumed our breakfast tacos on a couple of mornings. And when not eating tacos, we also went to a few restaurants with James Beard award-winning chefs. The first, called the Odd Duck, served several cocktails that were distilled in barrels on tap. With our drinks, we enjoyed a plate of seared scallops and a Wagyu beef burger in addition to some vegetarian turkey bacon. A couple of restaurants were also recommended to us—one being La Condesa Austin, which served huitlacoche quesadillas from fermented corn. A delicacy I couldn’t pass up!

While perusing the town, being New Yorkers, Angel and I wanted to walk everywhere. Turns out, Austin isn’t a “walking” city. There were periods where we walked amongst other pedestrians and other times when we felt like the last two people on earth. While walking around, we visited the state capitol, an interesting yet imposing building in and of itself. We noticed then, as we had been noticing for days—the Texas star is never far from sight. On our way to and from the Capitol, I took the opportunity to snap a few pictures of the various stars around town.

All in all, it was a great trip—a chance to celebrate close friends and travel!

Countdown to 5 o’clock with champagne

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When I think of the best on-screen secret agent, only one name comes to mind: Bond. James Bond. And when I think of the best champagne brands, Bollinger is at the top of that list. So, you better believe that I was thrilled to try out the Bollinger Special Cuvée, the “Official Champagne of 007.” To make it even more special, I sipped it from my Vintage Mix Lab cup. I loved the packaging and taste of this wine; I give the 007 Champagne a 10/10.

This purchase was meaningful for a few reasons: 1) My friend owns the store Upstream Wine, which I bought the drink from, and I’m always happy to support her business. 2) I love Bollinger so much, that I even had it served at my wedding. 3) I’m a big James Bond fan!

A perfect day for a Perfect Manhattan

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Although the holidays are right around the corner, I got the celebration started early by channeling my inner mixologist. Some of my favorite cocktails are Dirty Martinis, Vespers, and Piña Coladas, but I love Perfect Manhattans most of all!

Here’s the recipe for a Martz-style Perfect Manhattan:

I sipped my Perfect Manhattan out of a Vintage Remix Lab Nick and Nora glass. From the drink to my glass to the holiday decor in my home…everything was just perfect!

Recepie

How i make my “Perfect” Manhattan. The difference between a “Manhattan” and it’s perfect counter part has to do with the ingredients and the garnish. Instead of cocktail cherries as garnish you replace with a lemon twist, and I like to use Rye when making my cocktail.

Ingredients

3 Oz. of Rye Whiskey
1.5 Oz. Sweet Vermouth
3 splashes Aromatic Bitters
1 lemon
ice

Mixing

Add 2/3 ice to a cocktail mixing cup.
Add Rye Whiskey, Sweet Vermouth and Aromatic Bitters.
Stir to mix for 1 minute being careful not to chip the ice.
Strain mixture into your favorite cocktail glass.
Cut a thick twist off of a lemon with a vegetable peeler, lightly warm lemon with match, and squeeze peel over glass.
Run lemon over rim of glass and slip into drink to garnish.

Thankful from healthy family & friends

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This was my first year making turkey for Thanksgiving dinner. We purchased a huge one from Butcher Box so I wanted to make sure that it was cooked properly. Luckily, it turned out great! Since this turkey was pretty special to me, I decorated the dinner table accordingly. I created a beautiful tablescape with handmade Polish pottery and flowers from Urban Stem. My husband, parents, and I enjoyed our meal and each other’s company.

Many tragic events have occurred this year, but I still have a lot to be thankful for in my life. Despite the rapid spread of COVID-19, I am thankful that I have remained healthy. I miss being around my family and friends all the time, but I am thankful that we have stayed connected. Although it was a huge adjustment, I am thankful that I have been able to work from home. Lastly, I am thankful that my family trusted me to make the Thanksgiving turkey this year.

Mac n’ Cheese Weekend for my Birthday

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I always like to celebrate my birthday with a special dinner. This time around, I was not interested in finding a place to safely dine-out or ordering in, I only wanted one thing: my dad’s mac and cheese.

When I was growing up, mac and cheese was one of the dishes that my family would make all the time. It is simple and delicious, but my dad has a “secret recipe” that makes it extra special. Mac and cheese is something that I can never get tired of, so I enjoyed having cheesy comfort food with my loved ones in honor of my birthday.

Starting Weekend Whiskey Time

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One great thing about New York being a “melting pot” is the availability of products from different parts of the world. I was able to pick up some Nikka Whiskey all the way from Japan. Unlike most Whiskeys made here in the U.S., Nikka Whiskey has a nice and light taste.

To enhance the experience of a great alcoholic beverage, I poured the drink in my Tiffany’s crystal glass and added some Geo cube ice balls. The lighting in my apartment was especially beautiful on this day. I could not imagine a better way to wind down for the weekend.

Bubbles from the Mountains

Two coupe glasses catch the light on the countertop, pale gold and busy with a quiet rush of bubbles. Beside them, a bottle stands half-turned, label clean and spare, as if it doesn’t want to interrupt the moment. Even the cap set off to the side feels deliberate, a small punctuation mark.

Bubbles from the Mountains is the kind of phrase that makes you pause. It suggests elevation and cold air, the long patience of hills, and the way a place can shape what ends up in your glass. The Catskills have that steady presence—familiar but never fully known—where ordinary evenings can feel a little more spacious.

I like sparkling wine for how it changes the room. Not louder, not busier—just brighter. It turns a kitchen counter into a table worth lingering at. It makes you notice the shape of the glass, the faint swirl of foam at the edges, the tiny constellations rising up and vanishing.

There’s something comforting in that: a simple ritual that doesn’t ask for a special occasion. Just pour, listen, and let the day settle. Outside, the mountains keep their own time. Inside, the bubbles do the same—brief, shimmering, and perfectly enough.

Cooking with Koji

The first thing I notice is the quiet order of the room: pans hanging in place, utensils lined up, the kind of kitchen that feels lived-in without being loud about it. Three people stand around portable burners, aprons tied on, heads bent toward the small, careful work that turns ingredients into something warmer than the sum of its parts.

Cooking with Koji sounds like a lesson in a single ingredient, but it’s really an introduction to time. Koji asks for patience the way an old house asks you to listen—subtle changes, small aromas, a shift in texture that’s easy to miss if you rush.

In the photo, there’s a calm focus as someone offers a small dish across the counter, as if passing along a secret. A pot waits, a bottle stands by, and a tray sits ready for what comes next. Nothing looks dramatic, and that’s the point. The most memorable kitchens aren’t always the ones that perform; they’re the ones that hum.

Koji sits at the center of so much Japanese cooking—miso, soy sauce, sake—quiet foundations that make everyday food taste deeper, rounder, more complete. Watching it up close reminds me that tradition isn’t a museum thing. It’s a practiced thing, repeated until it becomes natural, like reaching for the same coat in winter without thinking.

If you’ve been curious about fermenting, start here: with a simple workspace, shared attention, and the willingness to let flavor grow.

Weekend lunch and snacks

Weekend lunch and snacks doesn’t have to be loud to feel like a small ceremony.

On the table, everything is simple and deliberate: toasted bread cut into thick slices; a soft, herbed cheese waiting like a quiet centerpiece; a small cup of mustard with a spoon that looks used exactly once; and, off to the side, little toasts layered with tomato, mozzarella, and basil. The colors do most of the talking.

It’s the kind of meal that feels borrowed from a slower world. Nothing is rushed. You build each bite in your hands, tasting what’s fresh, what’s salted, what’s still warm from the toast. The basil sits on top like a final thought. The tomatoes look like they were chosen carefully, not because they were perfect, but because they were ready.

I like lunches like this on the weekend because they leave room for the rest of the day. You can eat, pause, look out a window, and feel the hours open up again. It’s not a feast, not really. It’s more like a reminder that a few good ingredients, arranged with care, can make the ordinary feel bright and settled.

If there’s a secret here, it’s attention: to texture, to taste, to the quiet satisfaction of making something small and complete.

Weekend Vaca with Boo in NOFO

The weekend in NOFO felt like the kind of pause you don’t plan, you just fall into.

The sky was a wide, soft gray—nothing dramatic, just a ceiling of cloud that made the water look steadier and more honest. We stood close at the edge of it all, shoulder to shoulder, letting the wind do what it wanted with our shirts and our hair, letting the moment be unposed even as the camera caught it.

There’s a comfort in getting away with someone you love and realizing you don’t have to fill every second. A short drive turns into a different rhythm: slower meals, longer looks, quiet jokes that only make sense to the two of you. NOFO has that effect. It doesn’t demand a checklist. It just gives you room.

I keep thinking about how places can hold feelings the way old houses hold heat—subtle, stored up, and easy to miss until you step back inside your own life. This trip wasn’t loud. It didn’t need to be. It was the simple relief of salt air, an arm around a shoulder, and the ocean stretching out like a reset button.

If you want the little details and reactions, the Instagram comments tell the rest of the story.