Robyn's Birthday!!!

Last night, I went out to celebrate Robyn's birthday with her in the city!  Of course, you can't have a birthday without a cake, so instead, I improvised and got cupcakes from Crumbs!  They told me the two classics and favorites are the red velvet and the vanilla, so of course, I figured we should sample both!  They were delicious, and the biggest cupcakes I have ever tried!!!

Vanilla on the left and red velvet on the right!  Yum!!

After getting all dressed up and ready to go out, we went to this cocktail bar called the Blue Owl which had these amazing drinks!  We had ones with names like "the Blue Owl," "The Milkman's Daughter," the "Ladies Mile," and the "Ellison."  It was very classy and a lot of fun!

At the blue owl with our drinks!!! Happy Birthday Robyn!!!

To end the night we went to this Italian restaurant called Supper which was located right where the east village meets the lower east side.  While the service wasn't too spectacular, the food was great!! I had priest's stranglers.  After looking it up this morning, this is what I found.  

Strangolapreti STRAHN-goh-lah-PREH-tee Yet another of the dishes made differently in different regions of Italy. In Northern Italy, strangolapreti are a thin, slightly curled short pasta made by hand with water, eggs, and flour; in the South, however, the name applies to gnocchi. In Campania, strangolapreti are made with potatoes, flour, and eggs, and in Basilicata there are two different dishes called strangolapreti: the first is a pasta made of flour and water and shaped like cavatelli, then sauced with a meat ragù; the second is an ear-shaped pasta prepared with flour, eggs, and lemon zest which is deep-fried, then served unadorned with a sweet wine. Literally translated, the word strangolapreti means 'priest stranglers.' It's believed that the dish owes its name to its historically heavy texture (strangolapreti were often made with ground millet bread rather than flour, and were thought to be too tough for the delicate palates of priests, who might choke on it). They are also known as strozzapreti. This is what they look like out of the sauce!! My pasta was served in marinara sauce with pecor ricotta on top so when you mixed it all in it was extra creamy!! Delizioso!! It was a great way to celebrate Robyn's birthday in the city!  Happy Birthday!!!