I stumbled upon beef barbacoa through my students obsession with a Mexican grill I shall not name. They were constantly rushing out of class to try to make it there and back before lunch was over. Of course, the bright side of them catching my attention was that it encouraged me to check the place out. It was delicious and a dish I knew I wanted to make my way.
September is back to school time and many of us are happy to send little faces to school to become better versions of themselves. So, we try to send them to school with everything they need and a little piece of home. Something that makes them smile when they open their backpack or lunchbag. But how do you fit that type of comfort in such a small bag with all of the restrictions the school has. The no gluten, no nut etc etc has been the bane of my school lunch existence. What to do? What to do? Make something that will withstand all the pressure. Fried tofu is perfect.
One of the many things my husband and I have in common is our love for all types of food. One of our favorites places to go is a little Mediterranean restaurant called Ibby’s Falafel in downtown Jersey City. We love their falafel and shwarma. It’s not fancy, but it has the most delicious food. We love it. Everything about it suits us perfectly. It’s a simple place with good food. And Ibby’s gives it to you. Of course, we’ve tried many other places, from Boston to Florida but we still prefer Ibby’s. Unfortunately, we don’t live near Ibby’s anymore. And drastic times call for drastic measures, making our own falafel.
The holidays get so busy I did not plan any specific dishes for the blog. But this deconstructed spinach salad was a life saver. My focus has been on trying to make an AIP Paleo dish to bring to my friend’s house for brunch. This dish allowed everyone big and small to get what they wanted and needed out of our brunch meal.