We went to a production of Steel Magnolias
(awful, terrible play - stay away), and
when we showed at the box office, our tickets
were not there. Turns out somebody else had
picked up our tickets, why on earth would
anyone do that?, and I was about to rejoice at
getting kicked out, but they let us in anyhow.
Can I assume that they were general admission tickets and not reserved
seats?
No, but the box office was too stressed to
check, and it's unclear that even they knew
where our assigned seats were. It turns out
that we had originally been in the middle in
row J, but the person in charge eventually
said to take any open seats, so I chose the
second to last row, the better to snooze in
if the play got too boring (which it did,
but I stayed mostly awake).
I looked up Steel Magnolias on the Internet to
see what its appeal was and discovered that the
director of the original New York production
was someone I knew, not that that's much
consolation.
Title: Miller's Scallops
1/2 Medium sized tomato, sliced
Still, I think, a little much tomato.
From the Old Red Mill Inn, Clarence, NY, in "Taste of Buffalo Cookbook
1998". Typed for you by Joan MacDiarmid.
I was wondering why the miller.
+
So there's this surfer themed bar Hodad's a couple
miles from the airport; it is frequently cited as
having the best burger in the area (or, according
to the expert Guy Fieri, in the country), so Lilli
took me there to make up for that airplane food.
We have given up on Guy's recommendations after having tried a couple of
them in the Baltimore / Maryland area (I think both with you). The
Mexican place was decent, but not someplace we felt like going back to.
The hot dog place was average or less.
Guy has been accused of never having seen a
plate of food that he didn't like, which
resonates with my experience, which is that
choosing a place to eat based on his
endorsement was about as hit or miss as
guessing randomly. The food show guys have
an interest in making things look exciting
and interesting. Lilli once complained to
me about how Bourdain and Zimmern always
found wonderful places to eat, and why
didn't I have the same track record. I only
slightly reluctantly pointed out that we
actually had been to a lot of the restaurants
they featured (often before they had gone),
with about the same track record.
I had a local lager, not interesting at all, and she had
red wine from a jug, ditto, the only notable bit being
that the waitress said (on being queried) that they had
Merlot and Cab, so Lilli ordered the Merlot, but word
came out presently that she had been mistaken, and they
had only one kind. So Cab it was, served in a brimfull
14 oz mug, same as my beer. It's a lucky thing we made
it back to the house intact.
You might have been a wiser choice to drive home :-}}
It was daylight, so maybe.
Title: BROKEN FISH TRAP SOUP WIP 2/4/95
The name comes from a neat Thai restaurant in Dallas' Greenville
Avenue district called Thai Soon, which specializes in Thai seafood &
vegetarian dishes. I guess the name comes from "whatever crawled in"!
MM by Sylvia Steiger.
Changed and appended by Mike and Karen Stock 2/4/95 Submitted By MIKE
STOCK On 02-13-95
More voices from the past.
Romesco
categories: sauce, Spanish, vegan
yield: 1 1/2 c
1 lg roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 c slivered almonds, toasted
1/4 c tomato pur˙e
2 Tb chopped flat-leaf parsley
2 Tb Sherry vinegar
1 ts smoked paprika
1/2 ts cayenne pepper
1/2 cu\ extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Pulse first 8 ingredients in a food processor
until very finely chopped. With motor running,
slowly add oil; process until smooth. Season
with salt and pepper. DO AHEAD: Romesco can be
made 1 week ahead. Cover and chill.
Soa Davies, bonappetit.com
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