MitchW

I was gonna say, if you really had a problem, I'm sure I could help! But this was a walk in the park compared to, shall we say, crazier presales. I did think that we would have gotten a presa;e password from the mailing list, but...no!

As it will...just don't administer it at home!

Quickly cooked dinner in between periods 1 and 2 of the Rangers' game last night: Thankfully, I already had the rice going. Shrimp and scallops sautéed in butter and olive oil, pan sauce. Stir fried bok choy with lots of garlic and ginger. Rice was the latest crop from The Rice Factory, Minamiuonuma Koshihikari.

Your usual suspects, as usual (i.e.: Ticketmaster and/or Live Nation). They'll most likely send presale passwords.

I saw T-Bone Burnett do an interview, and then sing about 6 songs (5 songs from his new record, The Other Side), at National Sawdust a couple of weeks ago. It was a great evening, and a rare performance in front of an audience...https://www.nationalsawdust.org/event/the-grammy-museum-presents-a-new-york-evening-with-t-bone-burnett This interview in Variety is very similar to what the interview at National Sawdust was all about. Also, the new record is wonderful.

So after our vaccinations late Saturday, and feeling lousy, I did manage to pull together something to make us feel better: Fortunately, I had made chicken stock early Saturday, so chicken noodle soup was a no-brainer.

I'm working myself up to this series (I had the old shingles vax a while ago, but know I should get this one).

We both had Covid vaccinations (Spikevax) yesterday (being of a certain age, following the 6-month guideline, traveling at the end of the month, and going to a destination wedding next month) and for the first time, the classic malaise, headaches and general icky feeling has happened.

Oh, there’s a medical term for that! Old age.

You probably know that Eastwood has had a turntable and vinyl since it opened?

Just so you don't feel alone, I had a SLAP 2 repair like 15 years ago. When I tore my shoulder up, I had tripped and fallen, and went to catch the fall with an outstretched arm - not necessarily the greatest idea, but I guess better than smashing one's skull.

I think it's totally unexciting, but there are some dishes that I've rarely seen (that salmon, the celeriac tartare for example) so if that's what tips the excitement scale...

https://www.hotelierindia.com/fb/ehv-opens-koloman-in-new-york

And my doctor said, "you don't even have to be that age!"

As someone who has had a "number" of back/cervical surgeries due to various fucked up discs and associated pain/nerve issues, I'd like to throw out that when I was in pain a number of months following my last (and final) micro-lumbar surgery, I had a cortisone treatment administered by the pain management specialists at HSS (the same place I had the surgery). It worked like a charm, and that was like 3 years ago - knock on wood. But no matter what, proper exercise/stretching and being careful are still important. Also - never read MRI/CT Scan reports, or you'll drive yourself nuts.

In addition to having never heard Robert Sietsema speak, I think I can honestly say I've never listened to a podcast. My life is way less fulfilled than it ought to be.

Neither. @Wilfrid If you can drink six, I’m buying. otherwise, you buy my two?

As we're talking about this in another thread, I though I'd mention that the Koloman team is opening a wine bar below the restaurant. Much more casual, with "snacks." And I was told the happy Martini hour is quite good...though at $12/Martini, be careful! https://kolomanrestaurant.com/martini-hour-menu

Watching a playoff game the other night (down in Nashville, I think), they talked about the ice, and how much cooling equipment they need to use in a rink like that. And I imagine in any number of rinks as pro hockey seasons lasts into June.

The schnitzel is very good at Koloman, as is the salmon en croûte. And this dessert was great... Souffle for two. We rolled out.

I've wanted to go back for a while, but man, it's a tough ressie.

So it's only partially stuff to take home and cook (seafood department, vegetables, butchery) ; the rest is like a food hall... Like 89 (I actually thought it was 98) Mott Street.

Chicken Scarpariello. Over a bed of polenta. Instead of how I usually make this dish (i.e.: on the stovetop), once the chicken and sausage were browned, and the onions and peppers were sweated out, it went into the oven (well, the countertop oven) to cook uncovered, which I don't think is called braising, but perhaps called broasting. Made the skin much more crispy, as it was exposed to the dry heat. (Of note, since I don't usually eat a ton of skin (except at KONO), I'd stick with actually braising on the stovetop, covered.)

Hannah's article strikes a chord, as I consistently argue with everyone about bagels. Are We Living Through a Bagel Renaissance? (Though you can hand roll a bagel, and it still might suck!)

I think the last print issue was a double, so probably no issue on Monday.