Wednesday, December 12, 2018
Work, drinks with clients, you know.
But I will make you a most marvelous stew
Of chicken and fresh garlic!
I eat the savory strew, alone, and it tastes good
But where are the bulbs of garlic?
Later you tell me you never used fresh garlic
But the dehydrated, powdered variety.
Wednesday, December 5, 2018
West 46th Street
*In all honesty, the grandma slice had way too much garlic - I don't recommend it
Monday, December 3, 2018
Sunday, December 2, 2018
Sometimes do you get down in the dumps? You want to smile but you just can't! Well I have the perfect remedy: get thee to a juicery! Sometimes the act of stepping out of your shitty, overpriced Manhattan apartment and walking to a local juiceria or pressery is enough to get you back on track! But if that's not enough, once you enter a local juice house, the fresh aromas are enough to help even the deepest melancholia! A green juice, perhaps with some citrus, perhaps some mango? Give me the thrill of the juice and I'm a new man.
Friday, November 30, 2018
"What will it be tonight?" I ask Billford. "Well, I do believe tonight would be an excellent night for a filet mignon in a pepper sauce!" says Billford. "Ah, my good man, you really do surprise me. Just moments ago you said you were jonesing for the most flavorful beef you can imagine! Did you not say that?" said I. "Why indeed I did! What of it?" Billford gurgitated. "Well, dear heart, a porterhouse or ribeye has MUCH more flavor than a filet. If you're looking for a tender beef, then by all means proceed with a filet. But you have twice affirmed your interest in FLAVOR, and if you speak the true state of your desire, you must not order the filet and instead go with a cut with much more marbling." Billford sat astonished and then spoke: "My dear fellow! You are quite right!"
The beef was ordered (porterhouse for two), as were sides galore. Shrimp cocktail? Check. Wedge salad? Check. Thick cut bacon of course. Potatoes au gratin AND house cut fries? You better believe it. And, it goes without saying, extra fresh garlic for the table! We sat in heaven, spreading garlic over the food and our faces, ravenously attacking the beef and carbs. At one point I lost control and started screaming "garlic! garlic!"
Eventually I returned to my senses, but not for long. I came out of my garlic delirium to quickly find myself in a creme conundrum. Billford had ordered us hot fudge ice cream sundaes with fresh schlaag, and who am I to abstain from freshly whipped creme, even in the condition I was in? The vanilla ice cream and hot fudge blended together in a cacophony of bliss. Sliced, toasted almonds added crunch and delicate flavor, and, and, of course there was the fresh creme, blanketing the sundae pleasures in its rich, velvety bosom. The last thing I remember that night is slipping into a peaceful, deep sleep. Yet the aroma of beef and fresh garlic was there.
Tuesday, November 27, 2018