A bad habit
I just realized that I always begin the “what Manhattan restaurant shall we go to” negotiations by being like “I don’t care, let’s go wherever” and then three emails later I have turned down all the other person’s suggestions and convinced her to meet me at Momofuku Ssam and then have Milk Bar dessert afterwards.
No eating, no love
I texted Ruth during the Kol Nidre service, right before the Mourner’s Kaddish. “I’m paranoid it won,t tape. will u go over at 10 and make sure its working? Shld e thr 1030” Alas she was in Manhattan and could not be my Mad Men-DVRing goy. And now my irreverance is rendered irrelevant because apparently my AMC is broken?! That channel is just black. Argh! (Shakes fist...
Emack & Bolio's
has a chocolate mint cookie dough flavor, I learned tonight. Probably it’s a good idea to go and get your scoop too, as long as the weather’s going to be like this.
Jewish holidays are synonymous in my family with my grandmother’s brisket. She is not a famously good cook but this is her signature great dish. Recently I learned that the recipe involves cooking the meat with a pint of ginger ale, ketchup, and a packet of Lipton’s soup. I had thought I would enjoy it less after learning this but it turns out I enjoy it the same amount.
Bennett is on the Bolt bus headed to the city, where he will read tonight among a stellar cast of many (Frank Portman! Julie Klausner!) at Housingworks. I am on the Vamoose bus headed towards Rosh Hashanah in Maryland. Bennett and I just emailed each other; thanks, the future! Like everyone on the bus I brought something disgusting and smelly to eat: an egg salad sandwich, the first one,...
Q and A
“I guess I have gained a couple of pounds lately. How did that happen?” “You have a blog about how it happened.”
Ruth and I had lunch again today, this time at Tomoe sushi. It occurred to me for the first time that part of what differentiates good sashimi from just-edible sashimi is that good sashimi is soft when you bite into it, and that possibly this has to do with rigor mortis. Sorry, that’s not very appetizing. We ordered standard items, toro and yellowtail-scallion rolls and some salmon...
Tonnino tuna filets in jalapeno oil
are fully worth the moment when you have to ask the checkout lady “Really?” when she tells you your total.
Thursday special sandwich at Olive's
Yesterday I picked Ruth up at her work and we went to get sandwiches from Olive’s. We walked there a circuitous way from her office and lost our bearings a little, so that we ended up on Spring when we should’ve been on Prince but were so distracted by whatever we were talking about that we or at least I didn’t even notice, our surroundings were such a blur of fanciness,...
More on Greek salad
I think I have figured out how to sort of recreate my favorite diner-style Greek salad dressing, which comes from Big Nick’s Burger and Pizza on the UWS. I do what I usually do to make a vinaigrette dressing, mixing the salt, pepper, glob of dijon mustard and red wine vinegar with a wire whisk, but I also add a dash of dried Italian seasoning. Then I add a sliced red onion and whisk that...
On a food-related note
9/11 marked the beginning of my unvegetarianism.