We had breakfast at “egg” and then went to PS1 today and saw the 1969 and Between Spaces show with Alexis. Our favorite work was the swimming pool that you can step into by Leandro Erlich. I’m gonna try and squeeze in the MOMA contemporary photography show that closes tomorrow.

More importantly we came home via the Irish markets on McLean Ave, where we were inspired to make our own Battenburg cake. We followed this recipe here.

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Meatloaf uncooked (and further proof that I shouldn’t be a food photographer)

It is our 2nd wedding anniversary today. I will forever be immortalised in the NY Post as being the groom who was holding the flowers in his wedding photo. If only we could relive this day every anniversary, it was so much fun having all our close friends around and partying. We have dinner booked at the “Craft Steak” which I am SUPER excited about. It’s becoming a bit of a tradition that we celebrate our anniversary at a steak house. Last year I had just got back from India and we went to “Peter Luger” to decimate a sacred beast. Tonight I’m definitely getting the Wagyu Tartar appetizer.

I went back to my undergraduate college, SUNY Purchase, and the place had changed a lot!!! Thankfully Jo-Jo Wlash was still selling his “Italian Stallion” opposite campus.

I ended up buying a whole bunch of fish from another store, which I’ve no idea what I’m going to do with. I’ll keep you posted on that. We missed buying any awesome figurines though.