Pachanga Patterson

Good morning and happy long weekend! I think most offices and schools are closed on Monday, so enjoy the extra day! I can’t believe it’s already July and time for barbeques and rooftops, but I’m fully embracing it.

Speaking of which, I LOVED all of your thoughtful responses to overindulgence and balance and having fun. It’s a big part of what makes writing this blog fun!

Yesterday morning, I brought a jar of overnight oats to work. I’ll use any excuse I can to eat out of Stonewall Kitchen jars… SK products come in such fabulously shaped jars, and they’re fun to reuse and tote around!


The night before:

  • 1/3 cup oats
  • 1/2 cup water
  • 1 T chia seeds

The next morning, I stirred in:

  • 1/3 cup Chobani Greek yogurt
  • smidge of stevia
  • almond extract
  • 1 T nutritional yeast
  • cinnamon

Finally, all topped with:

  • mixed frozen berries
  • sunflower butter
  • unsweetened chocolate

I’ve had this combination several times recently and I really like it! The “melted” frozen berries + sunflower butter really make it.


An apple to snack on:


Because I’m going away, I wanted to take advantage of this week’s CSA veggies so I stir-fried a lot of things together for my lunch.


A small head of lettuce, chopped and shaken with oil + balsamic, along with zucchini, garlic scapes, carrots, tempeh, and broccoli rabe in olive oil and honey.


Chock-full o’ veggies!


After work, I went for a run! It was my first in months and I only went for about 2 miles, but I felt being outside on my own. I didn’t wear a watch so I don’t know how fast I went, but I made an effort to maintain an even pace and not go all out at the beginning.

Showered and clean again, Ari and I went for dinner at Pachanga Patterson, a newish restaurant in Astoria. I’d heard good things from a couple of my friends, and rumors that their sister restaurant is Vesta, so it was at the top of my list of places to try. I love their mission statement, so I thought I’d share it with you:

For years we’ve worked in all kinds of restaurants – Asian, pan-Asian, seasonal American, new American, rustic Italian, upscale Italian – but at the end of the night, after the last customer has left, the food that comes out of every NYC restaurant kitchen is decidedly Mexican. The cooks primarily from Mexico, take the ingredients available and create Mexican-influenced food for the rest of the staff. It’s family meal Mexican style. We’ve come to love this mash-up of Mexican and NYC. It’s fresh, delicious, uncomplicated and without pretense. This restaurant is dedicated to our restaurant family.

They are also committed to supporting local farmers and artisans and source their ingredients and construction items from Queens-based companies.

pachanga patterson bar.JPG

It sort of has a Mexican folk/ grateful dead theme, with a cozy bar area and Christmas lights strung on the ceiling.

pachanga patterson.JPG

I ordered a Smoky Margarita with basil and the best rock salt… I can’t remember what gave it the “smoke” flavor, but it tasted just like a campfire! It sounds strange, but it really worked. Ari went with his usual dirty martini.


To eat, Ari ordered the Portobello Tacos with garlic, red pepper, Provolone, and radicchio. I had a bite, and it was so good! Ari was raving about his meal the whole way through, and complimented our server several times.

Portobello Tacos.JPG

I ordered the Veggie Jenga: tostada, black beans, avocado, sweet potato purée, and fried eggs.

Veggie Jenga.JPG

This was pure “Katie food.” I love the combination of textures (whole black beans + creamy sweet potato) and temperatures (cold lettuce, warm eggs). I might have to recreate this at home! It’s good to have another egg recipe on-hand that’s simple but delicious.

Veggie Jenga Pachanga Patterson.JPG

We LOVED our whole dining experience, and will surely be going back to Pachanga Patterson soon. Rumor has it they make a mean brunch, too!


hot sauce honey bear.JPG Hot sauce-filled honey bear

When we got home, I made myself Katie’s Chocolate Peanut Butter Fudge, using warmed frozen berries instead of bananas. I also went the lazier route and just mashed everything together instead of using a blender, but I kind of like having a bit of texture!

chocolate pb fudge.JPG

Well, I’m en route to the airport now: first I fly to Chicago, then drive to Michigan for a few days to spend the Fourth of July. I look forward to this every year, and it’s the perfect time to get out of the city. Can’t wait! I’m bringing my computer along to keep up with my homework and keep in touch. See you in Michigan!

Do you have any Fourth of July plans? Any fun traditions to share?

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