Okay, okay, we disappeared for a while!
It was hard not to, what with friends getting married, the chill in the Brooklyn air beckoning us out of our apartment, and the most wonderful coop in the world just across the park.
Bennett started his new job about a month ago. We’ve been back in the US for nearly two months now, taking trips to New Mexico, the Hudson Valley, New Hampshire, and Connecticut to see family and friends.
With the change of the seasons, we’ve settling into a new routine in Brooklyn. Our “funemployment” has reached its end. But, before we tell you about what we’re up to these days, let’s go back to Mexico.
Our last days in Mexico
Our last few weeks in Mexico were filled with friends, walks to Parque México (our favorite park), visits to the farmers market for one last maracuya (passionfruit), and lunches at our favorite restaurant.
We didn’t take too many pictures because, mostly, we were just enjoying the day-to-day.
We miss Mexico!
The kindness of the people, the densely green streets, the hummingbirds at our windows. Being back in New York City, it’s easy to appreciate the Mexican culture. It felt gentle, vibrant, and slow compared to the anxious buzz of American cities.
Where else do you stumble into courtyards only to find agave twice the size of Bennett?
Our last meal in Mexico City was devoured in the wee hours of the morning before our flight home. We ate molletes, bread topped with refried beans and cheese, toasted till the cheese melts. It’s a delicious Mexican breakfast that quickly became one of our favorite simple meals to make at home or enjoy at a cafe.
Here’s how we like to make molletes:
Ingredients
slice of thick bread — e.g. baguette or thick-sliced sourdough
refried beans — pintos work, black beans preferred
cheese — Monterrey (or white cheddar), shredded
pico de gallo — a.k.a. tomatoes, red onion, cilantro, jalapeño
Steps
Preheat oven or toaster to 400.
Slice the bread and butter each slice.
Warm refried beans over the stove and then spread a healthy dollop onto each slice of bread. Top with shredded cheese.
Bake in the oven till cheese is melted and starting to turn golden.
Top with pico de gallo and enjoy!
Autumn in Brooklyn
Our autumn in Brooklyn has been filled with all things we loved about this city when we lived here.
We’re a 10 minute walk to the Brooklyn Botanic Garden, where we walk most evenings to smell roses and sit by a stream, listening to the birds. Friends stop by for dinner or morning bagels or movies on the couch.
Bennett works full-time and Anna takes freelance contracts + virtual writing classes.
No, we don’t want to move back to Brooklyn full time!
But it sure is fun to know this city and to spend fall here. It’s New York’s greatest season.
Thanks for reading our little newsletter these past few months. We’ve loved sharing our adventures with you! We may pop into your inbox every now and then with life updates.
Until then,
Anna & Bennett
Have fun in NYC! Can’t wait to see you in a few weeks.