Monthly Archive:: October 2011
It’s funny how once I learn how to bake something, I just keep baking them. I’ve always been fascinated with “the biscuit” and like many people my first one came from The Colonel. Well, fascinated by how something so tasty only comprised of few ingredients and relatively quick to make. Similar to my bad cookie
I have been wanting to try Resto’s whole animal dinner but it’s a bit difficult to find enough people willing to do that with you. So far the only time I’ve had food from Resto is when they set up shop at Mad Sq Eats and I usually end up getting their pig face Cubano.
It’s weird how once it got a little cold, I couldn’t stop thinking about lamb stew and how wonderful it would be to use the Dutch oven(and the oven) again. I was sort of dreaming about making a lamb and some sort of squash stew with a sprinkle of curry powder. I still had $26
When my younger sister said she was visiting, I knew exactly where to take her for a weekday lunch. Though yes it was more about me wanting to go to Prime Meats than actually trying to find a restaurant she may actually like. Luckily she’s a meat eater like I am, I was pretty sure
I have always had bad luck with making cookies. You can see my very first try on the lower left photo and then my second try on the right. Yeah, they didn’t even look like cookies. Besides making cheesecakes, I rarely bake. Maybe that’s why my favorite dessert is tiramisu, no baking required. But for
I hadn’t been to the Grand Army Plaza Greenmarket in a few weeks, and there was a lot of interesting stuff this morning. Have you ever heard of mountain mint? But for this column I just had to feature the fresh ginger from Evolutionary Organics. Priced at a pretty steep $20 per pound (I bought
Continuing with the pizza theme, many months ago Paulie Gee’s decided to start brunch service and lucky Howard got a sneak taste of the menu. Of course being me I kept saying that I would eventually go try the brunch menu until one day I heard that brunch service will be on hiatus. Then on