Circleface in New York - 5 Photos
Yesterday was a day of international experiences, something extremely easy to do in New York. Unfortunately I didn’t have my camera on me in the early part of the day, and then it wouldn’t work in the later evening for some reason. Either way, what I was most excited about was our visit to the Asia Society & the surprise visit to my favorite noodle house in New York, Minca.
We started our day, post bachelor party, at the best Mexican Restaurant in Brooklyn Matamoros for some Chilaquiles + tacos. Then a quick run home for a shower and off to the city we went.
Our goal was to hit a few museums, but since the day started a bit late we headed straight to The Asia Society for Yoshitomo Nara’s newest installation, Nobody’s Fool. The exhibit was great. It was so cool to see so many familiar works in person. Nara’s heavy influence from music was prominently displayed with a lot of the pieces quoting lyrics from songs. My favorite large piece was an array of 100 albums he selected where a lot of his inspiration is drawn from. One of the albums on display was San Antonio’s Sir Douglas Quintet “1+1+1=4”. Pretty amazing a band from my home town made it’s way across the water to Japan to influence one of my favorite artists.
After a walk through of the gift shop, we walked back downtown for some dinner at Minca. XXXchange took me here last year and I was floored by the vegetarian ramen. SO GOOD! Circleface opted for the chicken & pork ramen that was definitely a lot more colorful than mine, but she favored my broth…if you know what I mean.
After dinner we went to Veniero’s for some dessert. We shared a mini vanilla cannoli + mini pumpkin cheese cake. No pics, bummer.
Then more Japanese fun at Uniqlo. Fun day.
Recipe / Djs In the Kitchen / Vegetarian
Tonight I cooked for @Mcinaustin . I was about to eat a cookie when I quickly realized that I had not had one bit of real food all day. So a quick look into the ‘fridge and some Macguyver concoction later, this is what we have.
Granted two of the main ingredients were frozen, it was the means in which I cooked them that made them special.
For full photo story + recipe, you must learn.