Thai Curry w/ Veggies

After having some Thai Curry with Veggies for lunch at work last week,
I decided to tackle the sweet yet spicy dish in my own kitchen. It was so much better!

You can really use any vegetables you like, and I think that that is what makes the dish!


What you'll need:
2 cans lite organic coconut milk
2 tablespoons red curry paste (you can use yellow or green too)
1 medium yellow onion, coarsely chopped
3 garlic cloves, minced
1/2 can chick peas, rinsed
3 yellow potatoes or 2-3 cups new potatoes (red or white), cubed1 pint mushrooms (white or portobello), sliced in half
1 medium zucchini, 1 inch slices
1 medium summer squash, 1 inch slices1 red bell pepper, julienne
1 bunch Thai basil (I used regular), chopped
salt to taste
2-3 cups cooked brown rice
1/2 cup cashews, toasted

What you'll do:

Spoon 1/2 of just one can of coconut milk into a large sauce pan. When it comes to a light boil, add in the curry paste and stir until incorporated. Then add the onions and garlic. Cook until they soften- about 5 minutes. Add in the remaining coconut milk, chick peas, potatoes, mushrooms, zucchini, and squash. Cook on a reduced heat so that it simmers for 15-20 minutes. Add in red peppers. Cook for a few minutes so that the peppers heat up but so not over cook! Add in basil and turn off heat. Serve over brown rice!


Wine Time!

Côtes du Rhône, Domaine de la Becassonne 2009

Rhône is a wine region of France that's been producing since BEFORE Roman times. This particular varietal is what I tasted on a hot summer evening in NYC (just last night in fact!). It's full-bodied, balanced, and creamy. Must be served very cold, especially when it's pushing 90 degrees!

Here are some other facts:

Grape Varieties: 40% Roussanne, 40% Clairette and 20% Grenache Blanc

Age of Vines: 20-30 years old vines planted in the clay and chalk soil around Sorgues situated 6km south of Chateauneuf du Pape.

Harvest: From mid to end of September.

I love escaping to France in the evenings, and you?


THIS OCT: Food Network's NYC Wine and Food Festival

Get your tickets now kids for Food Network's Wine and Food Festival: Oct 7-10th in NYC! They are selling like hot cakes! I unfortunately missed the gravy boat on any event with my foodie idle Giada Delaurentiis and my one, of many, chef crushes Bobby Flay. Alas, I will be sitting in on a demonstration with Guy Fieri and a Wine Party stuffed with cheeses from Murray's... Wait, that sounds delicious! I will tell you all about it... in October. Hope you all can make an event if you are in town!


Happy SUMMER Solstice!

Today is the first day of summer (in the Northern Hemisphere), marked by the Summer Solstice! This is the day we get the most sun due to the Earth's access. How will you celebrate? I have to work, but will take my long stroll home through Central Park!


Happy Friday!

An early morning stroll along the East River in NYC set the mood for my weekend.
Have a great one, friends!


The Truth About Your Food!

Here is a great (and horrifying article) from David Zinczenko of Eat This, Not That fame! I tend to not follow his tricks because I don't eat fast food to begin with, but this is a whole new level of gross and it really doesn't matter which is the lowest calories/fat item on a Pizza Hut menu... just avoid it! Forget the fact that it's fattening, it's poisoning in my humble opinion!

The article...

Simpler is always better.

Think about it: Would you rather have your job made simpler, or more complicated? How about your relationship? Your finances? Those instructions to assembling your new IKEA bookshelf?

Simpler, right?

Okay, how about your diet? Wouldn't you prefer to make your diet simpler as well? Especially if you knew that simpler was also healthier? Then why do so many of us insist on choosing the most complicated foods we can find, when the simplest foods are always better?

Case in point: Let's say you had a choice between two seemingly similar products. Both had about the same number of calories, and had similar tastes. Based on these ingredient lists, which would you choose?

Beverage #1: Water; high fructose corn syrup; concentrated juices of orange, tangerine, apple, lime and/or grapefruit; citric acid; ascorbic acid; beta-carotene; thiamin hydrochloride; natural flavors; modified food starch; canola oil; cellulose gum; xanthan gum; sodium hexametaphosphate; sodium benzoate; yellow dyes #5 and 6.

Beverage #2: Fresh-squeezed orange juice.

If you picked beverage #2, you'd be getting three times the vitamin C and about one-eighth the sodium, as well as a nice hit of calcium. But if you picked #1, then you'd be getting a nutritional cocktail made up primarily of water and high fructose corn syrup, with a variety of scary surprises. (Canola oil?!)

Yet many of us pick #1 on a regular basis—those are the ingredients for Sunny Delight original, by the way—because we seem dead-set on complicating our diets. And complicated is always bad. Simpler is always better. (Speaking of nutritionally empty drinks, watch out for these gut-busters with ingredients most of us could never, ever pronounce—this shocking list of the 20 Worst Drinks in America. Take them in even as a weekly treat and you could be adding an extra pound or two of belly fat a month.)

Check out the four popular processed foods below. Each violates the Eat This, Not That! cardinal rule—which is to say, they're just too complicated. Wait till you discover some of the junk we found hiding in each.

What's Really In …
150 calories
8 g fat (1.5 g saturated)
180 mg sodium

The concept is, well, sort of brilliant: Nachos and cheese without the hassle of a microwave. Or even a plate, for that matter. You just tear open the bag and start snarfing. And as a parting gift, Dorito's leave your fingers sticky with something that looks like radioactive bee pollen. Now here's the question: Do you have any clue what's in that stuff? Here you go:

To create each Dorito, the Frito-Lay food scientists draw from a well of 39 different ingredients. How many does it take to make a regular tortilla chip? About three. That means some 36 ingredients wind up in that weird cheese fuzz. Of those 36, only two are ingredients you'd use to make nachos at home: Romano and cheddar cheeses. Alongside those are a cache of empty carbohydrate fillers like dextrin, maltodextrin, dextrose, flour, and corn syrup solids. Then come a rotating cast of oils. Depending on what bag you get, you might find any combination of corn oil, soybean oil, cottonseed oil, and sunflower oil. Some of those will be partially hydrogenated, meaning they give the chip a longer shelf life and spike your heart with a little shot of trans fat. (The reason you won't see this on the nutrition label is that FDA guidelines allow food manufacturers to "round down" to zero.)

And then, after the fats and nutritionally empty starches, there's a seasoning blend, which includes things like sugar, "artificial flavoring," and a rather worrisome compound called monosodium glutamate. Monosodium glutamate, or MSG, is the flavor enhancer largely responsible for the chip's addicting quality. The drawback is that it interferes with the production of an appetite-regulating hormone called leptin. A study of middle-aged Chinese people found a strong correlation between MSG consumption and body fat. What's more, the FDA receives new complaints every year from people who react violently to MSG, suffering symptoms like nausea, headaches, burning sensation, numbness, chest pains, dizziness, and so on. Talk about radioactive bee pollen.

What's Really In …
210 calories
2 g fat (0.5 g saturated)
410 mg sodium

Okay, so you're probably not in the habit of ordering a la carte bread loaves at Subway, but there’s a good chance you've eaten at least a few sandwiches built on this bread. The good news is that Subway actually delivers on the nine-grain promise. The bad news: Eight of those nine grains appear in miniscule amounts. If you look at a Subway ingredient statement, you'll find every grain except wheat listed at the bottom of the list, just beneath the qualifier "contains 2% or less." In fact, the primary ingredient in this bread is plain old white flour, and high-fructose corn syrup plays a more prominent role than any single whole grain. Essentially this is a white-wheat hybrid with trace amounts of other whole grains like oats, barley, and rye.

So outside of the nine grains, how many ingredients does Subway use to keep this bread together? Sixteen, including such far-from-simple ingredients as DATEM, sodium steroyl lactylate, calcium sulfate, and azodiacarbonamide. But here's one that's a little unnerving: ammonium sulfate. This compound is loaded with nitrogen, which is why it's most common use is as fertilizer. You might have used it to nourish your plants at home. And Subway does the same thing; the ammonium sulfate nourishes the yeast and helps the bread turn brown. What, did you think that dark hue was the result of whole grains? Hardly. It's a combination of the ammonium sulfate and the caramel coloring. Seems like Jarod might frown on that sort of subterfuge.

Of course, in terms of calories, Subway's still one of your best allies in the sandwich game. But here's an even better idea: Whip up one of these 25 best sandwiches in America at home in minutes. You'll save calories, money, and precious time.

What's Really In …
250 calories
2.5 g fat (2.5 g saturated)
47 g sugars

They're sweet, chewy, and brightly colored. Now, what are they? Well, the basic formula for each chewy neon orb is a gross mashup of sugar, corn syrup, and hydrogenated palm kernal oil. That explains why every gram of fat is saturated and each package has more sugar than two twin-wrapped packages of Peanut Butter Twix.

So those three ingredients plus a few extra fillers are basically all it takes to get the general consistency and flavor, but to achieve that color spectrum, Skittles brings in a whole new list of additives. When a Skittles ad tells you to "taste the rainbow," what it's really telling you to do is taste the laboratory-constructed amalgam of nine artificial colors, many of which have been linked to behavioral and attention-deficit problems in children. A few years ago the British journal Lancet published a study linking the artificial additives to hyperactivity and behavioral problems in children, which prompted the Center for Science in the Public Interest to petition the FDA for mandatory labels on artificially colored products. The FDA's response: We need more tests.

In the meantime, there's a very large-scale test going on all across the country, and every Skittles eater is an unwilling participant. And that doesn't even factor in the blood-sugar roller coaster you go on when you ingest a Skittles' bag worth of sugar.

Of course, Skittles look like broccoli, nutritionally speaking, compared to the foods on our new must-know roundup of the 20 Worst Foods in America. Read how there could be more than a day's worth of calories, sugar, and heart-harming trans fats—in a single fast-food or chain-restaurant meal! (More importantly, learn what you should eat instead.)

What's Really In …
540 calories
30 g fat (8 g saturated)
1,020 mg sodium

It's Italian, it's Mexican, it's . . . well, it's got a whopping 64 different ingredients, so it's hard to tell just what exactly it is. On the face of it, this meal doesn't look too bad. There are two pizza shells, ground beef, beans, pizza sauce, tomatoes, and three cheeses. Nothing alarming, right? Even the nutritional vital signs, while high, compare favorably to most fast-food pizzas. It only gets scary when you zoom in on what it takes to stitch those pieces together. That's when you see all of those 64 smaller ingredients, including an astounding 24 in the ground beef alone. Yikes.

Now, some of those ingredients amount to little more than Mexican seasonings and spices, but there are also loads of complex compounds such as autolyzed yeast extract, maltodextrin, xanthan gum, calcium propionate, fumaric acid, and silicon dioxide. Any of those sound familiar? That last one might—if you've spent any time at the beach. But chances are you normally refer to it by its common name: sand.

That's right, sand is made from fragmented granules of rock and mineral, and the most common of them is silicon dioxide, or silica. This is also the stuff that helps strengthen concrete and—when heated to extreme temperatures—that hardens to create glass bottles and windowpanes.

So why exactly does Taco Bell put sand in the Mexican Pizza? To make it taste like spring break in Cancun? Not quite. As it turns out, Taco Bell adds silica to the beef to prevent it from clumping together during shipping and processing. The restaurant uses the same anti-caking strategy with the chicken, shrimp, and rice.

Is it unusual to add silica to food? Yes. Is it dangerous? Probably not. The mineral actually occurs naturally in all sorts of foods like vegetables and milk.

Even so, you can save hundreds of calories if you just make your pizza at home, with this simple recipe from our latest book, Cook This, Not That! Kitchen Survival Guide.
In fact, learn how to cook restaurant meals at home--and save up to 3 pounds a week!--with these 15 simple and delicious meals that can help you lose weight . . . fast! Discover favorite foods that can whittle your middle in just minutes a day.
And get daily food and nutrition secrets with your FREE weekly Cook This, Not That! and Eat This, Not That! newsletters. It'll be like having your own personal weight-loss coach and nutritionist!


FOLLOW DAVE ZINCZENKO ON TWITTER and get FREE live-better secrets every day!

Sign up for the free Eat This, Not That! newsletter.

Check out these cutting-edge guides to fast and easy weight loss, the brand-new Men’s Health Big Book of Exercises and Women’s Health Big Book of Exercises.

Get more nutrition, health, and fitness secrets from Men's Health: Subscribe today with this special offer and save 50% off the cover price.

Cook This, Not That! Get the new book!

For Kids! Supermarket Guide


Will You Take My Survey?

Hello there!

I recently posted this survey at The Motivation Station and I'd love for my readers here to join as well.

I recently came up with the idea of an article about how American women feel about their bodies and their health compared to women of other parts of the world. However, in order to really write a proper article, I need to do a lot of research on both subjects. I know you all recall, and may have even read, French Women Don't Get Fat, and every other varietal of the theory that "I am not American therefor I have a weight-loss secret that you need to buy." I intend to either prove that we are all the same and these books are just marketing ploys (ok, technically half true without needing the research), or that perhaps American Women Want To Be Fat! Say what? Yes, I'm trying to get your attention... I know none of us want to be unhealthy, but if we have the tools, and have the reasons, why does the scale not budge, why do we have pig-out/freak-outs, and constantly buy new books and exercise equipment? Is it the media, a gene, chemicals in our food, or fear of the unknown and/or change? I would love my friends and readers here at The Motivation Station work with me on this concept by answering some (I mean a lot of) questions. Please answer all questions that you feel comfortable with, and email them to krisleighsen@gmail.com if you want to stay anonymous from the site, or post your answers and what you think about this article that I would like to write in the comments section. I will definitely share my findings from this survey and the article with you all once complete. I hope that you all find this concept as interesting as I do.

(open to ALL WOMEN: Any age, body type, race, ethnicity, profession, vegetarians, etc!)

1) Age:

2) Ethnicity:

3) Current Location:

4) Are you currently dieting? Y/N
If yes, what diet are you on?

If no, describe a typical day’s menu.

5) Are you over weight based on health charts?

6) Do you feel guilty when you indulge in something fattening and/or sugary or are you satisfied with the treat?

7) How often do you exercise?

8) What do you do for exercise and how many days and hours per day do you do it?

9) If you miss your exercise one day because you went out with friends to enjoy yourself do you feel guilty? Or were you happy that you took a day off?

10) How often do you think about food?

11) How often do you think about your weight?

12) How often do you weigh yourself?

13) If you gain one ounce do you freak out? Or does it not even phase you?

14) What would you change about your body?

15) Are you happy in your own skin?

16) Did anyone ever say anything to you when you were young that triggered an insecurity about your size? Y/N

17) Why do you think that incident had such an effect?

18) If someone orders just a salad at dinner would you as well? Or would you just get what you want?

19) Why do you think American women are obsessed with weight?

20) What culture do you feel has the best outlook on positive self-image, and why?

21) Do you have anything to add regarding this concept?

Thank you so much to all who participate. I may quote you, so please let me know if you want to stay anonymous. I will let this survey sit for a few weeks, so I will remind you in the near future in case you are very busy these days. The email is krisleighsen@gmail.com.

What do you think? If you have any friends or family that would enjoy this survey/article please pass along, or post on your blogs. Thank you!


Linguine with Clams: A Classic

I've been cooking for a while, but whenever someone asked me what my signature dish was, I just stared blankly... until now.

Behold, My Linguine with Clams!
The ingredients are a bit off but this is so easy and anything you add a bit more off will taste great, probably better!

What you'll need
(I served 8+ with this and had leftovers...)

2 boxes Linguine, cooked, reserve 1-2 cups pasta water after cooking!
5 dozen little neck clams, scrubbed of sand
1/2 cup olive oil
1/2-3/4 BOTTLE white wine4-5 large lemons, juiced (zest 2 of them)
8-10 plum tomatoes or vine-ripe tomatoes roughly chopped6 garlic cloves, minced
1 stick butter, cubed
lots of salt and pepper
3/4 cup freshly chopped parsley
3/4 cup freshly chopped basil
Parmesan cheese for garnish at table

What you'll do:
 Cook the pasta til al dente. SAVE some of the pasta water! Meanwhile, dump the clams in a large pot. Cover will all ingredients except the fresh herbs and cheese. Bring to boil and cook until the clams all open up. About 10-15 minutes depending on the heat. The wine would and should have cooked by now.

Now, here's the trick in getting a perfect display of the food. Turn heat off for the clams. Dump the pasta on top of the clams. Now dump everything onto a large platter. This will let the juices fall through the pasta, and all of the clams will be beautifully displayed above your pasta. It takes a few hands to help. In fact, it took two people to carry this monster to the table.

Buon Appetito!



We are very excited to have Steve Jasper from gymsource.com tell us a bit about Men's Health Week (which is next week!!). Take a read from his motivational pitch to us all for staying fit. And while this is geared towards the males of the world, we all need to step it up and treat our bodies like the temples that they are. Remember, as Sally Field so eloquently says in that annoying Boniva commercial, " I've got this one body and this one life..." She's annoying... but she's got a point. Thanks, Gidget! And thank you Steve!

Men's Health Week

By Steve Jasper

Every year, Men's Health Week falls on the seven days prior to Father's Day. The significance of this event would mean nothing without first realizing that one's health is not only a measure of the lifestyle you lead, but how you stay in shape as well. A fraction of men are regular gym-goers who work out tirelessly with exercise equipment in order to keep their bodies healthy and active. Working out can help you improve your body image, self confidence, and even add years to your life.

Men's Health Week (June 14-20th) is a week of awareness involving health issues and diseases for men that easily can be averted with early action, treatment, and healthy prevention. It's no coincidence that Men's Health Week leads right up to Father's Day because Father's Day is where we celebrate a man we love and wish nothing but health and happiness to.

Risks of obesity:

· Diabetes

· Heart Disease

· Stroke

· Hypertension

· Respiratory Problems

· Cancer

The list is scary enough, but looking at the statistics, it's even more frightening.

· 72% of men over the age of 20 are considered overweight or obese

· 32% of men over 20 are dangerously obese.

These figures are far too high- especially when studies held by the U.S. Department of Health and Human Services have shown that physical activity may greatly reduce the risk of both obesity and most health conditions in men.

When polled, the biggest reason men gave for not being able to exercise is, "not enough time." The best way to overcome this hurdle is by getting your hands on one of your own personal home gyms. When you factor in the time it takes to travel back and forth from your fitness center, the gas money spent to do so, and the various membership fees, a home gym starts to look like a very reasonable option. And if you are more likely to work out regularly on your home gym than you are at your club, then all the more reason to pick one up.

Steve Jasper is not a medical expert. If you have any serious medical concerns, please consult a qualified medical professional before undertaking a new fitness regimen. Steve is a contributing blogger from Gymsource who writes an all topics related to fitness equipment and more.


As Bobby Flay Would Say: Grill It!

Just a man (boy) and his grill can make wondrous nibbles.
Wouldn't you agree?

First things first, you need to prep that grill!

The grill is ready when the coals are white!

Always set up a station for organization and ease.


For Shrimp:
Olive Oil, Lemon, Cajun Seasoning, and Salt and Pepper.

Put all of the shrimp in a bag and douse the little ones with above ingredients per your tastes. I say this because some people like spice, others do not. So use your best judgment. Shake up the bag (once closed) so that all shrimp are coated. Let sit in fridge for at least 15 minutes. 30 is better. Put the shrimp, some onion and pepper wedges on the skewers and throw them on the barbie! Cook until the shrimp become opaque on each side. It will take about 5-7 minutes on each side depending on how hot your grill is.

For the steak:

Skirt steak is great for grilling. It's inexpensive, pretty lean,
and comes out lookin' gorgeous when done right!

Rub each piece of meat with salt, pepper, granulated garlic, and cumin (the secret ingredient!). Place in large pan and cover each piece with a coating of Kikkoman Teriyaki Marinade (the other secret). Sprinkle some sesame seeds over the top of each piece of meat. Let this meat sit in the juices for 30-45 minutes, covered and in the refridge. When your grill is ready, place the meat sesame seed side up. Let it cook most of the way on this side to your liking. Medium rare is honestly the best! Now flip the meat and cook on other side for just 2-3 minutes so this side gets crusty with the seeds.

ALWAYS LET THE MEAT REST for 5-10 minutes. Then carve and devour!


Montauk Recap {Smoky Grilled Wedges}

Ah, the potato.
When grilling, you don't have to just throw some baked potatoes in tinfoil and call it a night!

Take The Boyfriend's advice, and make his Smoky Grilled Wedges!


What you'll need:
-Figure 1 large Idaho potato per person
-1/4 cup olive oil
-1 tablespoon garlic powder
-1 tablespoon Cajun Seasoning
-salt and pepper to taste

Adjust the spices per your tastes and how many potatoes you are making!

What you'll do:
Preheat oven to 400. Heat the grill. Cut each potato into large wedges. Toss in all ingredients and let sit for about 10-15 minutes. Then grill each side of the potato wedges for about 5-10 minutes or until each side is charred with grill marks. PLace each grilled potato in a lightly greased baking sheet. Bake wedges in oven for 15 minutes or until cooked through.


Montauk Recap {The Breakfast of Champions}

If you are cooking all summer weekend, it's nice to take it easy for breakfast.
During our Montauk adventures, all we needed were some bagels, spreads, fruit, eggs, tea, and a side of bacon!

And yes, this is us taking it easy when cooking up breakfast!

The truth about Breakfast in Montauk:

Surf Lodge
(preppy, expensive, but tasty brunch!)

(open 24hrs! Simple, home-cookin')

John's Pancake House
(Tourist trap, stay away!)

(the best brunch!)

What are your favorite breakfast foods?


Montauk Recap {Flex Them Mussels}

What's a summer getaway without seafood?
Gosman's Dock is your best bet for fresh fish and seafood when out in Montauk...
...unless you caught your own of course!

Steaming mussels in a delicious broth is so simple,
you'll probably want to make them every night.
I wouldn't suggest it though!

When buying mussels at Gosman's, they are already cleaned. However, it's always best to give them a good rinse. If you see that many of the mussels have opened since your purchase, don't freak out yet. Just tap on the mussel with a spoon, and it should close all the way.
They are still alive! If they do not close, toss 'em!

(serves 5-7 for a starter)

What you'll need:
3-4 pounds freshly picked mussels
7 plum tomatoes, roughly chopped
1 stick cold butter, cubed
5 garlic cloves, minced
1/2 cup olive oil
1/2 a bottle (you heard me) White Wine or leftover flat Prosecco
3 lemons, juiced
2 tsp dried oregano (remember to crush the herbs in your fingers as you add to dish!)
salt and pepper to taste
1/2 cup freshly chopped parsley

What you'll do:

Put a large pot on medium high heat. Add your rinsed and tapped mussels. Now start adding all of the ingredients on top so that they cook and melt down through your mound of mussels. Add in this order: Butter, garlic, oil, tomatoes, oregano, salt and pepper, lemon juice, and wine. The juices will melt and come to a boil. The mussels will begin to open within minutes of boiling. Once you see that all mussels are open dump them immediately into a large bowl off the heat and sprinkle with the parsely. An over-cooked mussel is dried out and chewy! A perfectly cooked mussel, gets devoured! Serve with bread because if you don't someone (like me, perhaps) will just drink the broth at the table!


Montauk Recap {Grilled Panzanella Salad}

Panzanella Salad is Tuscan Bread Salad...
and in the grilling months of summer,
prepare this dish and share amongst your best friends!

(serves 5-7)

What you'll need:

-Your favorite grilled vegetables, sliced large so you can grill with ease (you will cube later)
(I used eggplant, red bell pepper, green pepper, red onion, scallions, and tomatoes)
-5-6 whole wheat pitas
-1/2 cup crumbled goat cheese
-My Famous Dressing
-1/2- 3/4 cup freshly chopped basil
-2 tsp dried oregano
-THE BASTE: 3/4 cup olive oil, salt and pepper to taste, 1 tsp of oregano. Put that in a separate bowl next to you grill with a brush for basting the vegetables and pita.

What you'll do:

Prep your veggies. They should be large thick slices so that they are easy to grill. Brush each vegetable and whole wheat pita with the baste on each side. Grill vegetables first until they are slightly tender, yet crisp, and have the grill marks. Leave the scallions whole and just place on outer edges of grill. once charred a bit, they are done. Once every vegetable is done and set aside, let cool a bit so that you can handle cubing the each vegetable. When you are finished cubing, throw the basted pitas on the grill and toast until each side is toasted. Remove from grill and cool. Toss the crumbled goat cheese into the cubed grilled vegetable mixture. Now, cut the pitas into 2-3 inch triangle, or points. Toss those pitas into the dish. Top with the dressing and toss. Garnish with the basil.

Major BBQ crowd pleaser... the vegetarians will love you, and the carnivores will be in awe of the all powerful vegetable!

When food shopping in Montauk, you are a little limited and it can get pricey. However, after living in Manhattan, it's definitely a bargain in my eyes! Sometimes grapes cost me 10 bucks!

Here are your options for Grocery:

Montauk IGA
It's located in town, but the meat can be a little sketch. Gosman's can handle some of your meat needs if you want higher quality.

Gosman's Fish Market
I'll cover this place later!

Herb's Market
King of Fried Chicken and Cold Cuts!

Montauk Bake Shoppe
Homemade breads, donuts, cakes... it's deadly!

Cromer's Montauk Market
Fresh produce and right at the end of town!


Montauk Recap {The Beach}

What a weekend, folks! I have so much to share.
Instead of cramming 3 days of awesome in one post I'll spread it out for you.
Lets start with one of the main reasons why people come out to Montauk:

The Beach.

Parking in Montauk can be tricky!
Click here for the scoop on what permits are needed!

If surfing is your thing, go to Ditch Plains.
My cousin Corey is one of the BEST surfing instructors out there.
Give him a shout!

Seeing the sunrise from the east is one of the best things to do in Montauk.
Click here for the sunrise/sunset schedule.

Best sunset is debatable, but The Montauket likes to take the title.

{photos by Kris, Derek, and Carlos}

All of the photos are being teased on our Facebook Group.
Please join us to see!
All recipes and other fun facts will be posted here this week!