Wilfrid

I have no idea when I last looked at the cheese selection in Zabar’s. But what a good selection of (expensive) French cheeses. They have Formaggio and even Murray’s beat. I got a poor Pont L’Eveque from Citarella recently. Zabar’s has that, but also a more promising one. And a Livarot. Plus L’Ami du Chamertin and Soumaintrain, both of which seem to survive the trip that turns Epoisses into a hockey puck. These aren’t easy to find in New York. I bought the Soumaintrain for almost $30.

Oh, I have garlic and good butter so maybe garlic butter on the steak. Working remotely obviates the need for respectable breath in the morning.

Zabar’s meatloaf tonight which I will not photograph. Tomorrow, first time cooking a strip steak in years. I foresee great battle between vent and smoke detector.

Happy day ❤️

Amanda thinks Of Monsters and Men sounds like the name of a gastropub. She also seems to think Noel Kahan is well served by a comparison between his lyrics and Wallace Stevens' poetry.

It wasn’t supposed to be a smiley face. I should do Wylie and move everything to the outer rim.

How is Gordo doing?

See? More pork fat. Toulouse sausage from Ends Meat. The flavor was fine but it was very loose; made in-house that’s what can happen. Oh and a roasted shallot. I did have salad (and Montgomery’s cheddar to follow).

Nah, Sifton and Bruni still there.

Wait till she figures out her food.

Restaurant reviews are down to no more than two a month. One in December, one so far in February. Just not enough restaurants to review? Or is he starting to wear out after 12 years? Nobody has done the job longer (Claiborne was on the dining section longer, but only nine years as a regular reviewer).

Okay, I read about it. She is still trying to “figure out” what her food is. Currently hamburger and frozen fries. A charge of $1K for a kiss on the cheek invites inappropriate comments from which I will demur. Place bets on this place. Poor old Chumley’s.

Maybe some variation on Toad?

All best wishes.

Wow that’s so long ago. But it happened.

I just realized that being trapped in indecision about (1) which dip to serve with my plant-based veggie flats (I have 5 dips); and (2) whether to serve the same dip with my second snack, keto-friendly tortilla chips, is a bit of a first world problem. I chose randomly.

Slight return of pork fat. Smoked longaniza.

Better than Slug Shack.

Would make sense to anyone. I would agree that the whodunit solution is a little mundane. But a great journey getting there. Not sure there’s much here for the Alaska Tourist Board. Emmy for Jodie (as there’s no sign of Euphoria season 3)?

What you didn’t say is that, despite the horror and tension, she stops to turn the “fucking” Beatles off. And I am not making that up. I don’t think this is a spoiler, but move on if you’re concerned. I did say, if she regains consciousness he’s in trouble, because she’s a boxer. I was right.

I did look at Ends Meat. No and they were also out of that great quail. Bought some Toulouse sausages, some terrine and a steak. I don’t think I’ve cooked a steak in years. Oh, hanger and flank, sure; this is a strip.

Thanks, good suggestions.

Amy thoughts on where to buy veal (preferably for stewing)? Haven't seen it in Whole Foods. I guess I could try Esposito's. Arthur's Meat Market is a bit of a journey. Online is hopeless: D'Artagnan prices tend to start at $250, Lobel's minimum 5lb order, etc.

I must say, I rarely drink alcohol and eat yogurt at the same time. Which is just as well as I usually eat yogurt for breakfast.

Maybe I am just slow here but realized today that “Davy Crockett” is yet another take on “Louie Louie.” [i]Davy Crockett, ba da dum, da dum, ba da dum…[/i]. Maybe I can get Ana to have the band play “Louie Louie,” which would be just, well…