Text 35724, 78 rader
Skriven 2010-03-10 22:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: things that go fast 909
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Having got off my train 20 minutes ago, I am now at the Yawkey
Center, which is connected to the Liberty Hotel, which is housed
in the former Charles Street Jail. The hotel's restaurants are
called Clink and Scampo (this last meaning something in Italian
like "escape" - why prawns are "escapes" I don't know).

Waiting for the pretty blonde cardiologist.

 ML> I am imagining someone running down the street in a smash-and-grab
 ML> with bottles of Burgundy and Sherry, chicken breasts, pork chops,
 ML> and 6 lb of beef.
 NB> Nice extension...  ;)  I can imagine that... (G)

That's I guess my kind of shopping list, were I rich - or
totally penniless and inclined toward thievery.

 NB> This reminds me of a time when I was supplying "ready-to-eat" foods to
 NB> a person who had no means of cooking things, only the motel radiator to
 NB> "heat" the food.  Considering some of the things he thought might be
 NB> palatable, this doesn't look all that bad...

Been there done that. Last time, I ate a raw porterhouse.
I liked it. And Cheez Doodles, which I liked a little less.

Yesterday's lunch:

Cedar's garlic lover's hummus - serious garlic, overpowering
the chickpea's natural nutty taste. Even garlickier than the
roasted garlic flavor, which is pretty strong. Persistent on
the breath afterward! I accompanied this with Doritos Cool
Ranch (what there was handy), a fairly okay combination,
though starchy salty isn't exactly good for me. Washed down
with chocolate Silk Light ("90 Powerful Calories"), which
though not chalky doesn't taste so good as regular Silk and
actually much less good than some of the store brands - it had
a strong milk-chocolaty cheap candy taste (which I attribute
to artificial vanilla but which actually is more common in foods
flavored with the real thing) and an odd kind of sweetness
that I couldn't figure out whether was natural or artificial.
Turns out natural but not all that natural; the cane juice used
in other similar products has been augmented by Reb A, a stevia
derivative.

Today's lunch might have been at Scampo, if I'd thought of
it, but I'm going to save 10 bucks and take my girlfriend
from the early 1970s out for dim sum. This will cost, for the
both of us, less than I'd spend for myself - without wine -
at Scampo. 

---------- Recipe via Meal-Master (tm) v8.00

      Title: Hummus #2
 Categories: Appetizers, Vegetables
      Yield: 6 servings

      1 tb Safflower Oil                     1/4 ts Oregano
      2 tb Chopped Onion                     1/4 ts Black pepper
           Clove garlic, minced               15 oz Can drained Chick Peas
    1/4 c  Minced fresh parsley                3 tb Lemon juice
      1 ts Basil                               2 tb Toasted Sesame seeds
    1/4 ts Ground Coriander                    1 ds Cumin

  GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a
  small skillet, heat oil; saute onion and garlic until onion is softened.
  Add seasonings. Stir just long enough to soften parsley.
   In food processor, combine rinsed and drained chick peas and lemon juice;
  process until smooth. Stir in onion and herb mixture; stir in sesame seeds.
  Spoon into serving bowl. Top with garnish if desired.
     Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans
  for chick peas.

  Source unknown

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