Ho, ho, ho! It appears we’re finally in the holiday spirit over here at the Lewis-Baker household.
Indeed, our weekend was filled with reminiscing about days of yore, looking at gorgeous decorations throughout the city, and Christmas-y cocktails. (Big shoutout to my dear high school friends/National Taco Day survivors who came to visit for the weekend, forcing us to get into the Christmas spirit!)
And last night we celebrated the 71st annual Park Avenue Tree Lighting in our hood.
All of us Upper East Siders (and beyond!) gathered into the two shutdown blocks on Park Ave, and sang all of our favorite Christmas carols. (Looks like I still refuse to partake in ‘Away in a Manger’ because it bores me to tears.)
After the carols were over and the tree was lit, we came back to the apartment for a home-cooked meal.
A home-cooked meal donning red and green colors, because, #cantstopwontstop.
Orzo with Spinach Pesto, Tomatoes & Feta
2 handfuls of fresh spinach leaves
¾ cup walnuts
2 garlic cloves
black pepper, freshly ground
¾ – 1 cup extra-virgin olive oil
2 cups orzo
1 pint grape tomatoes, sliced in half
½ lb. feta, cut into cubes
1. Make pesto: place spinach, walnuts, and garlic in the bowl of a food processor fitted with a wide blade; season with salt and pepper; secure with lid; while pulsing, slowly stream in olive oil, adding more or less to desired consistency; season to taste; reserve.
2. Bring medium pot of salted water to a rolling boil; add orzo; cook according to directions (al dente); drain and transfer to a large mixing bowl; add pesto, tomatoes, and feta; toss to combine; season to taste; serve immediately; sing more carols; watch Rudolph the Red-Nosed Reindeer.