#spinach salad with smoked trout and apples

[romantisinglife]

Mackerel Pate with a choice of either Melba toast or fresh bread.

Chicken Liver Pate with a choice of either Melba toast or fresh bread.

Salad of Feta cheese, Olives and roasted cherry tomatoes.

Spinach Roulade filled with Smoked salmon and cream cheese.

Melon and Summer Berry Cocktail with fruit Coulis.

Trio of Seafood Prawns, Smoked Salmon, Smoked Trout

Homemade Soup (Various Flavours)

Goats Cheese and Cranberry Parcels

Roquette and Prawn salad topped with marie rose

Blue Cheese and caramelised onion tart

Pressed Ham Hock Terrine with piccalilli

Hot smoked salmon and prawn salad

Marinated King Prawn Skewer salad

Warm breaded brie with a sweet chilli jam

Oriental Duck salad

Thai fish cakes, sweet chilli sauce

Chorizo Scotch egg, red pepper chutney

Fresh Vine tomatoes and sliced Mozzarella salad

Homemade Scotch egg with asparagus and English mustard dressing

Black pudding Scotch egg, apple chutney and crispy pancetta

Smoked Salmon mousse with brioche

Beetroot and Goats Cheese Tart tatin

Parma Ham and Goats cheese toasts with red onion and cranberry relish

Anti pasti platter; cured meats, olives, sun blush tomatoes, dipping oils, cheeses, breads

Sharing Platter of pates; Chicken and fish pate, homemade breads and chutney

Scotch Egg sharing platter – a mix of chorizo, pork and black pudding scotch eggs, crusty bread, apple chutney and brown sauce

Baked camembert (garlic and rosemary or curried mango)

Fresh bread for dipping

[allwayshungry]

Mark Bittman: 10 Fast Spring Salads

1. BLT Salad Fry a few small cubes of slab bacon for about five minutes or until crisp. Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water. Mix a head of Bibb or romaine lettuce with sliced tomatoes and chopped red onions. Add the bacon to the vegetables and dress with the pureed mixture. Serve with warm, crusty bread.

2. Artichoke Heart Salad Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can certainly use canned or frozen for this), and combine them with thinly sliced fennel, sliced snow peas, chopped green olives, crumbled feta, olive oil and lemon juice. If you want some croutons, chop up some pita (I like the pocket-less kind that looks like flatbread), and cook it in olive oil in a skillet until crisp. Toss those with the salad before serving.

3. Salade Niçoise Boil and salt a pot of water. Chop a couple of potatoes (peeled or not) into half-inch dice and boil until a knife can be easily inserted, about eight minutes. When the potatoes are nearly done, add a handful of trimmed green beans or haricots verts and cook until crisp-tender, just a minute or two. Drain the vegetables and plunge them into ice water to stop the cooking process. Put a bunch of mixed baby greens in a bowl with the beans, the potatoes, a handful of good-quality black olives, a few chopped anchovies, a diced tomato, and half a sliced red onion. Combine one-quarter cup of olive oil, a few tablespoons of sherry vinegar, a teaspoon or so of Dijon mustard, salt, and pepper and dress the salad. Top the salad with a drained can of tuna packed in olive oil.

4. Sichuan Salad with Tofu or Chicken Toss together bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil, and a bit of sugar. While those flavors meld together a bit, sauté some chopped or sliced tofu (the firmer the better) or chicken in neutral oil in a skillet until just cooked through. If you like, stir in some minced garlic, a pinch of cumin seeds, and some fermented black beans (if you have them) during the last few minutes of cooking. Toss with the vegetables, and top with chopped peanuts and cilantro.

5. Spinach Salad with Smoked Trout and Apples Toast a handful or two of sliced almonds in a dry skillet until just fragrant. Core two apples and cut them into thin slices. In a large bowl, whisk together a quarter cup of olive oil, the juice of a lemon, and a tablespoon of Dijon mustard. Add the apples and toss to coat. Break a smoked trout into bite-size pieces and add it to the bowl along with a mound of fresh spinach, the toasted almonds, and a handful of currants or raisins. Season with salt and pepper.

6. Roasted Red Pepper and White Bean Salad Slice a bunch of roasted red peppers (if you’re going to use canned ones, try to find piquillos; those are the best). Toss with chopped fresh mozzarella, cooked white beans, olive oil, red wine vinegar, a finely chopped shallot and some fresh rosemary and/or parsley. If you feel like adding meat to this salad, chop up some thick-cut salami and stir it in.

7. Seared Scallops with Escarole, Fennel, and Orange Salad In a large salad bowl, mix together about one-quarter cup olive oil, a few splashes of white wine or sherry vinegar, some salt and pepper, and the zest of an orange. Now peel the orange, getting as much pith off as you can, and divide the fruit into sections. Core and thinly slice a head of fennel and toss this into the bowl with a couple of cups of chopped escarole and the orange sections. Sear eight to 12 scallops in olive oil until nicely browned on both sides, sprinkling them with salt and pepper. Give the salad another good toss and serve the scallops on top.

8. Chipotle-Lime Black Bean Salad Smoky, spicy, and really tasty. Combine cooked black beans (drained and rinsed if they’re canned), chopped tomato, chopped avocado, and some chopped jicama in a salad bowl. For the dressing, in a blender or mini food processor, combine one chipotle in adobo, neutral oil, lime, a pinch each of ground cumin and coriander, and salt and pepper. Blend until smooth, then toss with the black bean mixture. Stir in some chopped cilantro and thinly sliced scallions, and garnish with queso fresco.

9. Spicy Pork Salad Coat thin, boneless pork chops with a mixture of sugar, cumin, chili powder, and salt and set aside to marinate. Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado, and a small handful of toasted pine nuts. Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad. Grill, broil, or pan-cook the pork until it’s just done; cut into strips; and serve on top of the vegetables with the dressing drizzled over all.

10. Tuna and Egg Salad with Cucumbers and Dill The title kind of says it all. Combine canned tuna, chopped hard-boiled eggs, and chopped English cucumbers in a salad bowl (I like the ratio to be 1/3, 1/3, 1/3, but adjust as you like). Add some mayo, a bit of Dijon mustard, a drizzle of olive oil, salt and pepper, and a good handful of chopped fresh dill (tarragon and parsley are nice additions too). Stir to combine, and serve on a bed of greens, or with toasted bread on the side.

[tastesoftamriel]

The Merchants Inn

The Market District's best place to eat and drink!

To start

Spinach and feta parcels, with sweet onion chutney

Nibenay tomato salad, with beefsteak tomatoes, basil, and fresh buffalo mozzarella

Nettle soup, with fresh cream and homemade sourdough croutons

Arancini bites, with portobello mushrooms, pecorino, and basil

Mains

House panini, with crispy bacon, garden salad, smoked provolone, sundried tomatoes, and pesto

Poached eggs, with smoked trout, capers, bearnaise sauce, and homemade sourdough

Fish and chips, with Rumare slaughterfish, lemon tartare sauce, and jumbo potato chips

Leyawiin-style jambalaya, with chorizo, prawns, arborio rice, and our secret blend of spices

Dessert

Homemade apple pie, with whipped cream or rum and raisin gelato

Cheydinhal trifle, with brandy custard, amaretto sponge, and chocolate custard

Cinnamon and cardamom buns, with walnuts and a sticky caramel swirl

Lemon ricotta torte, with limoncello glaze and sliced almonds

[une-nuit-pour-se-souvenir]

random thoughts while i’m re-reading sansa ii and sansa iii.

but i haven’t yet written down properly for the project sansa thing

Sansa II

Sansa rode to the Hand's tourney with Septa Mordane and Jeyne Poole, in a litter with curtains of yellow silk so fine she could see right through them. They turned the whole world gold.

Sansa II is about Sansa’s naive outlook in life. In here, she literally sees the world through gold tinted lenses.

The splendor of it all took Sansa's breath away; the shining armor, the great chargers caparisoned in silver and gold, the shouts of the crowd, the banners snapping in the wind . . . and the knights themselves, the knights most of all.

"It is better than the songs," she whispered when they found the places that her father had promised her, among the high lords and ladies.

The knights, most of all. This chapter should give us Sansa’s true knight, amongst all the false knights.It may even not be a knight, a she begins with this chapter quite idealistic but ends it knowing true knights are cruel (Gregor Clegane), and who wins the Tourney of the Hand is Sandor Clegane, who’s not a knight.

They watched the heroes of a hundred songs ride forth, each more fabulous than the last. 

Most likely, metaphoric for all of Sansa’s “true knight” candidates, or knights she finds through her journey. The Tourney of the Hand features in narrative order:

The seven knights of the Kingsguard took the field, all but Jaime Lannister in scaled armor the color of milk, their cloaks as white as freshfallen snow. > Sansa’s tenure in King’s Landing. These knights follow Joffrey’s orders in abusing Sansa.

Ser Jaime wore the white cloak as well, but beneath it he was shining gold from head to foot, with a lion's-head helm and a golden sword. > Jaime Lannister stands apart from the other kingsguard, as he ignores Cersei’s orders to find Sansa and instructs Brienne to find her, giving her a lion’s head golden sword. He’s actually portrayed as a fool in this chapter, could be Dontos Hollard.

Ser Gregor Clegane, the Mountain That Rides, thundered past them like an avalanche. > Petyr Baelish is narrativelly connected to giants.

Sansa remembered Lord Yohn Royce, who had guested at Winterfell two years before. > Sansa’s tenure at the Vale.

Septa Mordane pointed out Lord Jason Mallister, in indigo chased with silver, the wings of an eagle on his helm. > A winged knight, still at the Vale.

The girls giggled over the warrior priest Thoros of Myr, with his flapping red robes and shaven head, until the septa told them that he had once scaled the walls of Pyke with a flaming sword in hand. > A priest of R’hllor and the wall, along with a flaming sword in hand. We can think of Jon at the Wall, but we can also think of Brienne and Thoros of Myr proper as well considering the end of ADWD.

END PARAGRAPH. Chronologically, this fits the narrative. It may suggest these knights are the ones that shape Sansa’s journey. I’m not convinced of this because of how many other knights are mentioned after this.

The most terrifying moment of the day came during Ser Gregor's second joust, when his lance rode up and struck a young knight from the Vale under the gorget with such force that it drove through his throat, killing him instantly. (...) His cloak was blue, the color of the sky on a clear summer's day, trimmed with a border of crescent moons, but as his blood seeped into it, the cloth darkened and the moons turned red, one by one. (...) It would be different if it had been Jory or Ser Rodrik or Father, she told herself. The young knight in the blue cloak was nothing to her, some stranger from the Vale of Arryn whose name she had forgotten as soon as she heard it.

As many have theorised, this may foreshadow Harry Hardying’s death. Indeed this guy dresses exactly like him, pretentiously with the Arryn coat-of-arms. Interestingly, Sansa says that she’d care if he meant something to her. Around the time Harry is likely to die, Jon is dead at the Wall. Sansa won’t care about Harry, but she’ll care about Jon.

Ser Loras (...) was the youngest rider on the field, yet he had unhorsed three knights of the Kingsguard that morning in his first three jousts. Sansa had never seen anyone so beautiful. His plate was intricately fashioned and enameled as a bouquet of a thousand different flowers, and his snow-white stallion was draped in a blanket of red and white roses. After each victory, Ser Loras would remove his helm and ride slowly round the fence, and finally pluck a single white rose from the blanket and toss it to some fair maiden in the crowd.

The ideal knight, dressed in blue, with the rose thematic. Interestingly, he fights against a Royce and wins. There have been many essays about Loras paralleling Jon here.

However, Brienne also dresses in blue, she wears a blue armour, and whose childhood features a bad memory about a Ser Ronnet offering her roses but was actually mocking her behind her backs. Jon is also thematically linked with blue and roses through his mother, who loved blue winter roses.

It is my conviction Sansa’s true knight is Brienne, not Jon.

    To the other maidens he had given white roses, but the one he plucked for her was red. "Sweet lady," he said, "no victory is half so beautiful as you." (...) She inhaled the sweet fragrance of the rose and sat clutching it long after Ser Loras had ridden off.     When Sansa finally looked up, a man was standing over her, staring. (...) "You must be one of her daughters," he said to her. He had grey-green eyes that did not smile when his mouth did. "You have the Tully look."      "I'm Sansa Stark," she said, ill at ease. (...)     "Your mother was my queen of beauty once," the man said quietly. His breath smelled of mint. "You have her hair." His fingers brushed against her cheek as he stroked one auburn lock. Quite abruptly he turned and walked away.      By then, the moon was well up and the crowd was tired, so the king decreed that the last three matches would be fought the next morning, before the melee.

If we take this all in a chronological order, we have all the knights listed, then Loras Tyrell (Brienne, who started looking for Sansa in ACOK / ASOS), then we have Littlefinger seeing someone else in Sansa but she’s sure of whom she is (Petyr taking Sansa to the Vale, as Alyane Stone), the night comes (winter).

Sansa and Septa Mordane were given places of high honor, to the left of the raised dais where the king himself sat beside his queen. (...) She could not hate Joffrey tonight. He was too beautiful to hate. He wore a deep blue doublet studded with a double row of golden lion's heads(...). Sansa looked at him and trembled, afraid that he might ignore her or, worse, turn hateful again and send her weeping from the table.

A raised dias over everyone else (Wall), Joffrey in blue (Jon as a “Stark”), Sansa is afraid he’ll turn hateful and send her away. This is actually legitimate fear, as Sansa would go to the Wall, yet still afraid Jon would send her away. Jon actually thinks doing this to Arya somewhere in ADWD, the Wall is no place for a woman. It’s also in chronological order with the previous paragraph’s interpretation.

Instead, Joffrey’s perfectly civil, but we must remember he’s Jon’s anti-parallel so whatever’s written about the former reflects in the latter either as a parallel or an anti-parallel and that’s kind of though to figure out.

     He raised his hand to summon a servant with a flagon of iced summerwine, and poured her a cup. (...) The servants kept the cups filled all night, yet afterward Sansa could not recall ever tasting the wine. She needed no wine. She was drunk on the magic of the night, giddy with glamour, swept away by beauties she had dreamt of all her life and never dared hope to know. (...) And Joffrey was the soul of courtesy.      (....) A thick soup of barley and venison. Salads of sweetgrass and spinach and plums, sprinkled with crushed nuts. Snails in honey and garlic. Sansa had never eaten snails before; Joffrey showed her how to get the snail out of the shell, and fed her the first sweet morsel himself. Then came trout fresh from the river, baked in clay; her prince helped her crack open the hard casing to expose the flaky white flesh within. And when the meat course was brought out, he served her himself, slicing a queen's portion from the joint, smiling as he laid it on her plate. She could see from the way he moved that his right arm was still troubling him, yet he uttered not a word of complaint. Later came sweetbreads and pigeon pie and baked apples fragrant with cinnamon and lemon cakes frosted in sugar, but by then Sansa was so stuffed that she could not manage more than two little lemon cakes, as much as she loved them. She was wondering whether she might attempt a third when the king began to shout.

This is similar narrative to Sansa I, especially becomes it features the “return of the trout” and the queen imagery. I proposed in my post on Sansa I that its subtext was about Sansa becoming queen and that Joffrey was a stand-in for Jon, and that their day together foreshadowed the northern campaign. I also mentioned Joffrey’s behaviour could be seen under two different ways, either parallel or anti-parallel, especially when Joffrey is a little shit.

Entrées: no fucking idea, but apparently it involves Jon offering a “snail in honey” to Sansa. I’m... I don’t know.

Fish Course: To remember from Sansa I: “ It was a day for adventures. They explored the caves by the riverbank, and tracked a shadowcat to its lair, and when they grew hungry, Joffrey found a holdfast by its smoke and told them to fetch food and wine for their prince and his lady. They dined on trout fresh from the river, and Sansa drank more wine than she had ever drunk before. "My father only lets us have one cup, and only at feasts," she confessed to her prince.”

I proposed it was interesting because it included conquering the riverlands (exploring the caves by the riverbank would be checking out riverlords for their cause, tracking a shadowcat to its lair would be chasing the lannisters back west, and dining on trout meant taking Riverrun). This time, “her prince helped her crack open the hard casing to expose the flaky white flesh within.” can be seen as foreshadowing a siege of Riverrun that goes well

Meat Course: To remember from Sansa I, Joffrey is humilliated and consequently never forgivies Sansa, so she’d never be a successfull queen married to her (if he was planning on that at all, since he jumped so easily to Margaery). I proposed that Jon as Joffrey’s anti-parallel would be humilliated in battle but he’d move past it (this is basically what happened in the Battle of Winterfell, he got humilliated and he saved her arse, and even expected him to be angry with her but he went all targ sibling on her forehead instead).

In here, we see what I proposed for Jon to go past it reflected, as Joffrey serves Sansa the queen’s portion, smiling as if all is forgiven despite the source of humilliation being present as “She could see from the way he moved that his right arm was still troubling him, yet he uttered not a word of complaint.” Nice guy Snow, thank you very much.

Dessert: No idea, but a few infamous ones are featured. The pigeon pie  present in the purple wedding, cinnamon apples in one of Bran’s banquets (the one he’s given the king’s portion as well), and lemoncakes (three of them), magic number.

Sansa started as Joffrey laid his hand on her arm. "It grows late," the prince said. He had a queer look on his face, as if he were not seeing her at all. "Do you need an escort back to the castle?"

The nice atmosphere is broken because Robert is a dick and fights with Cersei. Joffrey then decides to be a dick as well. This also featured in Sansa I, a boy and a girl fighting, then Joffrey makes a dick of himself.

"You do not tell me what to do, woman," he screamed at Queen Cersei. "I am king here, do you understand? I rule here, and if I say that I will fight tomorrow, I will fight!"

Hopefully, that’s a metaphor for Aegon telling Daniella to go fuck herself, he’s the king of westeros and she does not tell him what to do. I did those dragon posts where Rhaegal (representative of Jon) seems to take take offence of Viserion (Aegon) getting trolled repeatedly.

Sansa could feel the Hound watching her. "Did you think Joff was going to take you himself?" He laughed. He had a laugh like the snarling of dogs in a pit. "Small chance of that." He pulled her unresisting to her feet. "Come, you're not the only one needs sleep. I've drunk too much, and I may need to kill my brother tomorrow." He laughed again.

Joffrey didn’t take Sansa back to Winterfell, but Jon did.

Sansa III

This chapter is completely “useless” at first glance, except for Sansa and Arya’s second squabble, which is when Ned has the ephiphany that Joffrey isn’t Robert’s kid. Other than that, it features a recap of the chapter before, two Sansa and Arya squabbles, and Ned’s "favoritism” (not really, just guilt over his sister) over Arya. So what is this chapter’s for outside of that? The subtext of course.

     "Father, I only just now remembered, I can't go away, I'm to marry Prince Joffrey." She tried to smile bravely for him. "I love him, Father, I truly truly do, I love him as much as Queen Naerys loved Prince Aemon the Dragonknight, as much as Jonquil loved Ser Florian. I want to be his queen and have his babies."     "Sweet one," her father said gently, "listen to me. When you're old enough, I will make you a match with a high lord who's worthy of you, someone brave and gentle and strong. This match with Joffrey was a terrible mistake. That boy is no Prince Aemon, you must believe me." (...)

"Stop that weeping, child," Septa Mordane said sternly. "I am certain your lord father knows what is best for you."

Urgh. lmao.

Ned promises Sansa a high-lord, who’s brave, gentle and strong, that he is no aemon the dragonknight. The latter is the “easier” one, because Jon will remembers much later that he used to say he was Aemon the dragonknight in childplay. Just one out of all that, doesn’t seem promising, eh?

After this, there’s Sansa and Arya cluing in Ned over Joffrey being a bastard aprading as the heir to the Iron Throne, which is the anta-parallel to Jon. As I said in Sansa I post, this could be foreshadowed in the sisters squabbling over Rhaegar’s rubies. It comes in chronologically order, the motifs of the fight at the Trident are similar to what’s used all over GOT, etc etc. So Jon is here again (he was present in  that segment in Sansa I as one of Rhaegar’s ruby), for some reason.

Going back to the beginning of this chapter... the conversation is kind of odd, it goes all over the place. They talk of what happens in there, then Sansa randomly remembers a dream for no reason, and wanders in her mind over this and that. It’s kind of schizophrenic writing... unless it’s kind of awkward because it’s meant to say something else in the subtext... So...

“He wouldn't send Ser Loras," Sansa told Jeyne Poole that night as they shared a cold supper by lamplight. (...) Her father's decision still bewildered her. When the Knight of Flowers had spoken up, she'd been sure she was about to see one of Old Nan's stories come to life. (...) And then Father had refused him! It had upset her more than she could tell. She had said as much to Septa Mordane as they descended the stairs from the gallery, but the septa had only told her it was not her place to question her lord father's decisions.

There have been plenty of essays comparing Jon to Loras Tyrell. This is especially important in Sansa II / Sansa III because Loras is wearing blue (odd choice, as his house colours are green) and roses, thematically connected to Jon’s mother. Ned thinks the kid is too young to be a hero, which is an interesting paralell to him refusing Jon to go to the Wall at first because he was also too young. We can also look at Ned taking Jon as his bsatard son, as taking away the chance to be the song hero. He went from a prince of roses (urgh) to a bastard.

That was when Lord Baelish had said, "Oh, I don't know, Septa. Some of her lord father's decisions could do with a bit of questioning. (...)" (...) He had touched her cheek, his thumb lightly tracing the line of a cheekbone. "Life is not a song, sweetling. You may learn that one day to your sorrow."

Ned’s decision of taking Jon as his bastard will be questioned of course and the truth will come out. Life’s not a song and Lyanna made Ned promise to protect Jon, because Robert would have killed him if he had found out. But Jon has a song, the song of ice and fire. Shut up Littlefinger.

    "Ser Ilyn's the King's Justice, not Ser Loras," Jcyne said. "Lord Eddard should have sent him."     Sansa shuddered. Every time she looked at Ser Ilyn Payne, she shivered. He made her feel as though something dead were slithering over her naked skin. "Ser Ilyn's almost like a second monster. I'm glad Father didn't pick him."      "Lord Beric is as much a hero as Ser Loras. He's ever so brave and gallant." "I suppose," Sansa said doubtfully. Beric Dondarrion was handsome enough, but he was awfully old, almost twenty-two; the Knight of Flowers would have been much better. Of course, Jeyne had been in love with Lord Beric ever since she had first glimpsed him in the lists. Sansa thought she was being silly; Jeyne was only a steward's daughter, after all, and no matter how much she mooned after him, Lord Beric would never look at someone so far beneath him, even if she hadn't been half his age.

(...) "I saw your sister this afternoon," Jeyne blurted out, as if she'd been reading Sansa's thoughts. "She was walking through the stables on her hands. Why would she do a thing like that?"

Instead, Ned chose Beric Dondarrion. There have been plenty of essays that compared Ilyn Payne to Ramsay Bolton (dead eyes and taking over the Stark legacy, etc), and Beric Dondarrion to Jon Snow (dresses in house targ clothes and was ressurrected by a priest of r’hllor, etc). The fact that Ilyn Payne is brought up by Jeyne Poole of all people and after an intermission with the white hart dream, she also mentions Arya, therefore it could be a heartbreaking nod to fake!Arya plotline.

As we also know, Ramsay and Jon have been locked into a bizarre war of wills up north, precisely over fake!Arya. Likewise Beric dying in the middle of his “mission” for the Starks and then ressurrected by a priest of R’hllor, Jon also died while he was going to retake Winterfell and save fake”Arya and its likely he’ll be ressudrected by a priest of R’hllor. In the show, Sansa took over fake!Arya storyline.

It’s interesting to note Beric is awfully old at “twenty-two”, because that’s Jon’s age give it or take it at ADWD if the timeskip between ASOS and AFFC / ADWD  have happened (he’s seventeen or so then). It’s worth noting that Beric is said to be “brave”.

“I had a dream that Joffrey would be the one to take the white hart," she said. It had been more of a wish, actually, but it sounded better to call it a dream. Everyone knew that dreams were prophetic. (...) "He shot it with a golden arrow and brought it back for me." In the songs, the knights never killed magical beasts, they just went up to them and touched them and did them no harm, but she knew Joffrey liked hunting, especially the killing part. Only animals, though.

This one is interesting, because it’s sandwiched between the Ilyn Payne and Arya Stark, which could be a mention to the northern tug of war between Ramsay and Jon mentioned above. As we know though, Jon is one that would fit Sansa’s dream, because not only he protected the direwolves who are magical beasts, he took the white direwolf for himself. “Only touch them and not harm them”, dare I say... gentle? Not only that, the anti-parallel btween Joffrey and Jon is fuelled further since Jon took Lady (and later, he’ll be brigning the white wolf Ghost) back to Sansa while Joffrey took her away.

     "There was a black brother," Sansa said, "begging men for the Wall, only he was kind of old and smelly." She hadn't liked that at all. She had always imagined the Night's Watch to be men like Uncle Benjen. In the songs, they were called the black knights of the Wall. But this man had been crookbacked and hideous, and he looked as though he might have lice. If this was what the Night's Watch was truly like, she felt sorry for her bastard half brother, Jon.

Yoren of the Night’s Watch and it’s self-explanatory, since Jon as a member of the Night’s Watch is even mentioned in this segment. It’s also worth noting that Sansa fantasises the Night’s Watch to be men like Benjen Stark, the black knights of the Wall... dare I say... strong?

It’s also worth noting Sansa’s disilusion with the Night’s Watch comes after a segment that may foreshadow Ramsay and Jon “fighting” over fake!Arya, then Jon being murdered and ressurrected. Which fits eprfectly with Jon’s own disillusion with the Night’s Watch that he felt in the beginning of AGOT but also in the show when he got ressurrected. Not a happy panda.

“And later these two brothers came before him, freeriders from the Dornish Marches, and pledged their swords to the service of the king. Father accepted their oaths . . . “

The Dornish Marches are slightly north of where Jon was born, at the Tower of Joy. Bascially, the next town towards the north is located at the Dornish Marches. In the show, Jon basically pledged his sword to Sansa (Ned’s narrative heir) as well, there’s even a close-in on his sword before they re-meet at Castle Black. Strangely, Sansa IV features Sansa believing Ned’s plans to take her back to Winterfell and the promised match is a hedge knight which is a freerider without a knighthood.

So, in summary, Sansa reports on three men “auditing” Ned. Loras Tyrell, the true hero, which Ned refused and could correspond to Jon as Lyanna Stark’s son due to the narrative uses of blue and roses and refusal. Beric Dondarrion, Ned’s chosen hero, and could correspond to Jon and Ramsay’s tug-of-war with Arya. Finally, Yoren, and could correspond to Jon defecting the Night’s Watch for being disillusioned after being killed by them, something that was rpesent in the show’s foreshadowing all the way back in season 3. Not only is the story presented chronological, after Beric being “brave”, Sansa randomly recalls the white hart dream (”gentle”) and Jon as a black kngith of the wall (”strong”).

So, Jon could actually be lurking in the subtext of that bizarre conversation between Sansa and Jeyne Poole.

The kitchen yielded no lemon cakes, but they did find half of a cold strawberry pie, and that was almost as good. They ate it on the tower steps, giggling and gossiping and sharing secrets, and Sansa went to bed that night feeling almost as wicked as Arya.

The dessert again.

The next morning she woke before first light and crept sleepily to her window to watch Lord Beric form up his men.

The men preparing to war. Still goes on well chronologically with the conversation before. It had stopped at Jon quitting the Night’s Watch and pledging to Sansa.

     "Liar," Arya said. Her hand clenched the blood orange so hard that red juice oozed between her fingers.      "Go ahead, call me all the names you want," Sansa said airily. "You won't dare when I'm married to Joffrey. You'll have to bow to me and call me Your Grace." She shrieked as Arya flung the orange across the table. It caught her in the middle of the forehead with a wet squish and plopped down into her lap.      "You have juice on your face, Your Grace," Arya said.

So from the subtext from Sansa I and Sansa II, I’m convinced Sansa will become queen MUCH sooner than in the show. This squabble over here is interesting, because Arya calls her “your grace” as if she was already queen. So in the subtext that may correlate to that.

This of course, comes with a very strong imagery of wedding consummation. Sansa is wearing a white dress, that gets stained by blood orange juice (red in colour) at the lap (crotch area). Are they related?

The blood orange had left a blotchy red stain on the silk. "I hate her!" she screamed. She balled up the dress and flung it into the cold hearth, on top of the ashes of last night's fire. When she saw that the stain had bled through onto her underskirt, she began to sob despite herself. She ripped off the rest of her clothes wildly, threw herself into bed, and cried herself back to sleep.

In addition, this white dress has red blood, but it also has black fire when it’s thrown into the ashes of the hearth. The words of House Targaryen are fire and blood, the colours are red and black.They’re all there, in this white dress. So it's a Targaryen (virgin, ehem) wedding dress... for Sansa. There are only two male left for that to happen and only one of them has been lurking in the background.

And after this, comes Ned’s covnersation about Sansa’s true match. So Jon’s all over the subtext, of a chapter with wedding consummation imagery and Ned Stark’s promise of the “true one”. Why, if not to marry his arse to Sansa? I do not know.

[artsychowroamer]

Pick of the Month: Fortify Kitchen & Bar

Author: ArtsyChowRoamer

Pick of the Month

FORTIFY KITCHEN & BAR IN CLAYTON, GEORGIA

One of the main reasons we decided on a road trip to Clayton, Georgia recently was all the noise we had been hearing about the Fortify boys. The friends from days at Lake Rabun together that led them to open their own place down the road a piece. This post will give you all the info on why they are my pick of the month.

Owners Jack Nolan and Chef Jamie Allred have put together a stellar farm to table concept which these days seems to be the mantra of every restaurant. But they really mean it; putting together a video on their website and naming over 20 different local farms they are sourcing from to prove it.

This kind of resources allows Chef Jamie to change up his offerings seasonally. Having just released the fall menu you might think the usual suspects would be on there but there are more than a few surprises and his own take on some oldies but goodies.

RESERVATIONS SUGGESTED

It was suggested to us before that reservations were a good idea even before Covid restrictions limited seating to get the social distancing right. Even though we were visiting mid week 6:30 was the earliest available the week before.

I sent a message that we would like to get in earlier if they had a cancellation at opening time of 5. Don’t roll your eyes at that. We just have found that getting in at opening time insures the least number of people, the speediest service for shorter stays and the best sanitized situation for the evening.

Happy was I to receive a call that day around 2 that they would be able to take us at the earlier time as requested. We left our hotel up the street and walked the few blocks where crowds were already gathering at the door; some with reservations and some without hoping the earlier time would net them a sneak in.

CASUAL COZY ATMOSPHERE

The host and hostess were wearing masks along with our server I was glad to see. The bartender was also masked up and busy with social distanced diners being seated at the bar. This reassured me feeling like they were putting safety front and center for their customers.

The restaurant had a nice casual atmosphere with a coziness from metal details, old brick and traditional light fixtures with a modern twist. I noticed a sign with an arrow that said Local Art and realized that everything on view was most likely for sale by artists living in the community.

I took the opportunity to snap a few photos for this post to give you an idea of what to expect and some of the art the restaurant sports on it’s walls. The waiter dropped by to give us our menus and tell us about the specials for the day while we decided what kind of wine to order.

They have a very nice selection so I tried the William Hill Estate cabernet while my husband decided on a German white Riesling. Both selections were excellent and were terrific with the different breads offered in our bucket along with flavored butters.

FIRST COURSE

Since fall was in the air I decided that a good soup was going to be my first course and went with the Butternut Squash with pumpkin seed pesto, fried sage and a maple drizzle. My husband went for the Short Rib soup on the specials list.

Soups, salads and snacks ranged in price from $6-13. Choices included usual suspects like a Spinach or Caesar salad and fried green tomatoes but Chef’s take and local sourcing added ingredients like pickled red onion, candied bacon, roasted sweet potatoes, poached apples, goat cheese and house made dressings.

Not the usual suspects would be coca cola braised pork cheeks, fried gouda fritters or clams done in a Mexican style. Let me just say those fritters are addictive. One arrived in the middle of my husbands short rib soup and it was heaven in of itself.

The meat was fork tender and tasty like eating barbecue with this crispy melty thingy going on! Hard to describe but most definitely delicious. My soup was luscious, thick and rich with cream. The pesto and sage provided background flavors and texture with added sweetness from the maple drizzle; a perfect cold night Southern dish that will please throughout the fall season.

HARD TO CHOOSE AN ENTREE

We looked over the menu again to pick an entree and it wasn’t easy. He went with the duck breast in a roasted red pepper sauce and I wanted to try seafood and waffled back and forth between the trout and fried shrimp platter ending up with the shrimp. Pricing ranged from $18-35.

Both dishes arrived in a timely fashion as I snapped my pics with nicely composed plates. The only criticism I would offer in this area would be wiped plate rims to meet a more perfect expectation of this level of dining.

I tried the duck first. We were asked if we wanted it medium rare or more. We ordered it medium rare which is the way I think duck breast should be cooked giving you a crispy skin hopefully with a texture on the meat similar to a medium rare steak.

A word about duck expectations. My husband is from Eastern Europe where the duck is most often offered with the bone thereby allowing them to render that duck into fall of the bone capacity. My husband is always expecting that even when it isn’t possible!

I reminded him you can’t do that with no bones-it will only dry it out and make it tough. I loved the dish both texturally and taste wise with a polenta cake and crispy relish of shallots, mushrooms and grapes. Having said that if there were anything to wonder about it was the red pepper sauce.

Lovely in conception but not quite sweet enough for duck I think but I could be wrong. My husband loved the sauce. My dish felt like a homegoing homage to the South with the fried shrimp set off with collard greens, coleslaw and hushpuppies.

Chef’s version of cocktail sauce was a miss for me without the horseradish zing you want. I asked for the Remoulade which was much better and seemed to work well with the other flavors overall. Something called comeback sauce was offered as well.

I’m thinking my next trip will include the trout with lemon scented rice pilaf, pecan roasted brown butter and fresh dill. You probably would be happy with the beef, chicken or pork dishes on offer as well. Sides like fried rice, Napa slaw, beer battered onion rings and buttermilk mashed potatoes all speak to seasonal freshness with a wink to Southern preparation.

DESSERT AND SPECIALTY COCKTAILS

While we were too full to try dessert the choices were tempting and several included chocolate. The photo below will give you a good idea what to expect if you have a sweet tooth.

Besides having nice wine selections Fortify is pretty proud of their signature specialty drinks. There are 8 on the menu for $10 that range from a sour, to an old fashioned along with a Pink Panther and a Smoking Jacket. There is a pleaser for any taste here. The video below will give you a better idea.

A WORD ABOUT PI

Fortify became such an instant hit that they decided to branch out and add the location next door known as Fortify Pi and it’s all about the pizza. You can have one of their designs with the latest and freshest ingredients or you can make your own with different price levels of choices.

They are making some good pie in that restaurant. Sitting at the bar, outside or at a socially distanced table this more casual atmosphere makes for a lively entertaining lunch or dinner choice especially if you can’t get in to the other location. They were crowded as we were leaving from dinner.

CONCLUSION

All in all we enjoyed our road trip to this little gem of an artsy community. You don’t normally find this level of dining and commitment to ingredients in the North Georgia mountains. I can highly recommend you visit the area and don’t miss either of their locations. You won’t be disappointed.

If you enjoyed what you read you might also like other posts under Edible Fare and on Clayton, GA too. Hey, don’t be a stranger! If you visit, let me know what you ate and what you thought. Look for more upcoming posts on this area soon. Until next time…

Cheers!

ArtsyChowRoamer

Follow me on You Tube, Facebook, Pinterest, Instagram & Twitter

[mrburchcafe]

We know the Easter bunny likes carrots, so we made a carrot & ginger soup with prawns & chervil for extra energy to bring us lots of chocolate eggs! 🐰👍 . POT PIE is pork, apple & sage with chunky chips; PASTA is pumpkin & spinach fettuccini carbonara; SALAD is warm potatoes, oak leaf lettuce with hot smoked trout in a horseradish dressing; . Bon Appetit! . . . . . . . . #PPSspecials #specials #carrotsoup #potpie #pasta #soup #salad #easterbunny #easterweekend #goodfood #goodcompany #goodtimes #everytime #mrburch #vintage #cafe #McKinnon #McKinnonvillage #theplacetobe #melbourne #melbournecafe #eat #drink #talk ❤️🐰 https://www.instagram.com/p/Bwc7GFSgIgw/?utm_source=ig_tumblr_share&igshid=kc6grpohlq1l

[leanpick]

The Work Diary of Derrius Quarles, Million-Dollar Multitasker Wednesday 6 p.m. I made a salad with smoked trout, spinach, tomatoes, green apple (but any kind of apple will work) and a little lemon juice.

[bigyack-com]

The Work Diary of Derrius Quarles, Million-Dollar Multitasker

Wednesday

6 p.m. I made a salad with smoked trout, spinach, tomatoes, green apple (but any kind of apple will work) and a little lemon juice.7 p.m. Breaux Capital is launching a merchandising campaign tomorrow. It’s all caps — dad hats, like a curved baseball cap, with different textures, colors and tones. We have a lot of dad in the Breaux Capital network, and I am really proud of that. It’s all black men, so we had to think of something that naturally fit our culture. If you buy a T-shirt not everybody is going to rock it; some people like the button up. If we do a beanie hat, not everyone is into that.We have the social media images all ready to go, so I review the communication we are sending our owners about selling the merchandise. It’s kind of complicated because the caps are physically in different hubs, and if we have sales there are around seven different steps to get them to the customer. We want to make sure everyone knows their role and that it’s clear.

Thursday

5:15 p.m. I leave the office to get to the bus station. I go back and forth to Chicago pretty much every weekend on the Indian Trails bus. It’s where Theodora, my girlfriend, soon-to-be fiancée, lives. I haven’t proposed yet, but it is going to happen later in the year. I can’t share the details without spilling, but she knows it is coming. We have to be out of the country to do it. I want to be very very relaxed, and I want to be on vacation. I don’t want to be even remotely near work.She’s a clean energy consultant. She does very cool work for a boutique consulting agency. They work with larger utilities on their clean energy program for low-income residents. Something like LED light bulbs, how do we ensure equitable access to those things so that low-income communities have access to clean energy also. We have to lessen the impact of global warming.8:20 p.m. I wake up from a nap and get some reading done. Right now I’m working on a book called “Inspired: How to Create Tech Products Customers Love.” It’s for my State of Michigan work, but I’m also interested in becoming a better designer. I taught myself how to design all of my company’s websites by reading books, so I know reading is important.11:15 p.m. My bus pulls into Chicago six hours later. I check in with my girlfriend, and then I fall asleep. Read the full article

[damienonketo-blog]

Just How to Consume Healthy

It's much easier than you think to begin consuming healthy and balanced! Take tiny actions each week to boost your nutrition and move toward a much healthier you.

Eight Healthy Eating Goals

Small adjustments can make a big distinction to your health and wellness. Try integrating at the very least 6 of the 8 objectives below right into your diet. Commit to integrating one new healthy consuming objective every week over the following six weeks.

Make half your plate fruits and vegetables: Choose red, orange, as well as dark-green vegetables like tomatoes, wonderful potatoes, and broccoli, in addition to various other vegetables for your dishes. Add fruit to meals as component of primary or side dishes or as dessert. The more vivid you make your plate, the more probable you are to obtain the vitamins, minerals, and fiber your body requires to be healthy and balanced.

Make half the grains you eat whole grains: A simple means to eat more entire grains is to change from a refined-grain food to a whole-grain food. For example, consume whole-wheat bread instead of white bread. Check out the ingredients listing as well as select products that provide a whole-grain ingredients first. Look for points like: "whole wheat," "brown rice," "bulgur," "buckwheat," "oat meal," "rolled oats," quinoa," or "basmati rice."

Switch over to fat-free or low-fat (1%) milk: Both have the same amount of calcium and various other necessary nutrients as entire milk, but less calories and also less saturated fat.

Select a range of lean protein foods: Meat, chicken, seafood, completely dry beans or peas, eggs, nuts, and also seeds are taken into consideration component of the protein foods team. Select leaner cuts of ground beef (where the label says 90% lean or higher), turkey breast, or hen bust.

Contrast sodium in foods: Use the Nutrition Facts label to pick reduced salt versions of foods like soup, bread, and frozen meals. Select tinned foods labeled "low salt," "decreased sodium," or "no salt added."

Consume alcohol water instead of sweet beverages: Cut calories by alcohol consumption water or bitter drinks. Soft drink, power drinks, and also sporting activities beverages are a major source of added sugar as well as calories in American diets. Try including a piece of lemon, lime, or watermelon or a dash of 100% juice to your glass of water if you desire some taste.

Consume some fish and shellfish: Seafood includes fish (such as salmon, tuna, and trout) as well as shellfish (such as crab, mussels, as well as oysters). Fish and shellfish has healthy protein, minerals, and omega-3 fatty acids (heart-healthy fat). Adults should try to consume at least 8 ounces a week of a range of seafood. Youngsters can eat smaller amounts of fish and shellfish, too.

Cut down on strong fats: Eat fewer foods which contain solid fats. The major sources for Americans are cakes, cookies, and also other treats (commonly made with butter, margarine, or shortening); pizza; processed as well as fatty meats (e.g., sausages, hot dogs, bacon, ribs); and gelato.

Emphasis on Fruits & Veggies

Mix veggies into your go-to dishes. Try spinach with pasta or peppers in tacos.

Use fresh, icy, as well as container vegetables and fruits. They all supply the same terrific nutrients. Simply make certain to watch the salt on canned veggies as well as search for fruits crammed in water or 100% juice (not syrup).

Load your kid's lunch bag with fruits as well as veggies: chopped apples, a banana, or carrot sticks are all healthy options.

Healthy and balanced Snacks

For a handy treat, maintain cut-up vegetables and fruits like carrots, peppers, or orange pieces in the refrigerator.

Educate children the distinction between daily treats, such as fruits as well as veggies, and also periodic treats, such as cookies or other sweets.

Make water a staple of snack time. Try adding a slice of lemon, lime, or a splash of 100% juice to your water for a little flavor.

Swap out your cookie jar for a basket filled with fresh fruit.

Ways to Reduce Fat, Salt, as well as Sugar

Pick baked or smoked food rather than fried when you're eating out and also implement this at home, too.

Make water and also fat-free or low-fat milk your best drinks rather than soda or sweetened drinks.

Offer fruits as everyday desserts-like baked apples and pears or a fruit salad.

Check out labels on packaged active ingredients to locate foods lower in salt.

Avoid including salt when cooking; instead make use of herbs and also seasonings to add taste.

Regulating Portion Size

Use smaller plates to manage portion sizes.

Don't cleanse your plate or dish if you're complete, instead conserve leftovers for tomorrow's lunch.

Part dimensions depend upon the age, gender, and also task level of the individual.

Healthy Eating in School

Bring healthy and balanced snacks into your child's class for birthday celebration parties as well as celebrations, instead of giving sweet treats.

Pack healthy and balanced lunches for your kids consisting of whole grains, fruits and vegetables, as well as fat-free or low-fat dairy products.

Schools throughout the country are making their lunch spaces healthier locations. Find out more with the Chefs Move to Schools initiative-where chefs work with neighborhood schools to include flavorful, healthy meals to food selections.

Tips for Balancing Calories to Manage Weight

Following the eight healthy and balanced consuming goals above can assist your body obtain the nutrients it needs. Here are some other ideas to remember if you additionally are attempting to handle your weight.

Balance calories: Find out the amount of calories you need for a day as a primary step in handling your weight. Go to to discover your calorie level. To help plan, analyze, and also track your diet as well as exercise, make use of the SuperTracker.

Enjoy your food, but eat much less: Take the time to completely enjoy your food as you eat it. Consuming also quickly or when your interest is somewhere else might cause consuming a lot of calories. Take note of hunger and fullness signs in the past, throughout, and also after dishes. Use them to acknowledge when to consume and when you've had sufficient.

View your section sizes: Check to see what the suggested part dimensions of foods you eat looks like in the bowls, plates, as well as glasses you make use of in your home. When eating in restaurants prevent "supersizing" your meal or acquiring "combo" dish offers that commonly consist of large-size menu items. Select small-size products instead or request a take home bag as well as wrap up fifty percent of your dish to take home prior to you even start to consume.

Be literally active: Being physically active can help you manage your weight. Young people (6-17 years old) require to be active for at least 60 mins a day (or 12,000 steps). Adults (18 and also older) require to be active for a minimum of 30 minutes (or 8,500 steps) a day.

Food Safety

When cooking, maintain these tips in mind to keep your family secure from food poisoning.

Tidy: Wash hands, utensils, as well as reducing boards before as well as after contact with raw meat, poultry, seafood, as well as eggs.

Different: Keep raw meat as well as poultry besides foods that won't be cooked.

Cook: Use a food thermometer. You can not inform if food is prepared safely by just how it looks.

Cool: Chill leftovers and takeout foods within two hours as well as keep the fridge at 40 ° F or below.

Rinse: Rinse vegetables and fruits (even those with skins or rinds that are not eaten) with tap water.

[juniorformulamotorsport]

Wednesday, 25th September 2019 – Schwarzenberg’s Traube, Glottertal

So it’s Wednesday and we discover that we can’t eat at the hotel because Wednesday is the day the kitchen is closed – I know, an odd concept in many countries where hotel kitchens never close, but many of these places are family run businesses and everyone needs a day off, so theirs is Wednesday. We had already established that the Hirschen was fully booked and couldn’t help us, which was a shame because it looked good, and the Adler, close by, was also closed on Wednesdays, and so we decided on a short walk to the Schwarzenberg Hotel to see if we could get in there. We couldn’t, and the young man who told us they were fully booked was not interested in the fact that we might be facing the prospect of no dinner, and deeply unhelpful in that he had no idea at all where else we might try.

It was raining, though not heavily, so we decided we would walk just a little further before we’d give up and get in the car and drive to civilisation in search of dinner. And that is when we spotted the Hotel Schwarzenbergs Traube which was just as you might expect a Black Forest hotel to look, and which, more importantly, had a table for us! We settled in and then spent some time trying to order an aperitif because the staff seem to consist of just two people who are rushed off their feet. When it arrived, it was a very nice local sekt and we enjoyed it while we studied the menu and tried and decide what we wanted and whether we were up to tackling their gourmet menu. They brought us bread and a form of delicious dripping to spread on it. We tried to resist and mostly succeeded.

Having decided that yes, we could tackle four courses, we started with a small (for these parts anyway) plate of venison ham, smoked, thinly sliced and served with a fruit dressing mostly of cranberries, walnuts, tomatoes and a small amount of green salad. It was tasty, full of lots of flavours that went well together, and light. We were off to a very good start, and it even went well with the sekt.

We decided we’d had a good choice foisted upon us! It definitely wasn’t just a case of making the most of a bad deal, or even the only deal. This was genuinely good food if not quite as high end as the Hirsch would have been. The fish course was a roasted fillet of salmon trout served with spinach, broccoli and a creamy sauce containing, I think, almonds. The skin was good and crisp and the flesh was soft and flaked perfectly when a fork was applied to it. Lynne didn’t care for the vegetables, but then she really can’t stand what she perceives as the bitterness of green leafy vegetables, and the entire brassica family, but I found them well cooked and tasty.

The main was excellent, being a dish of beautifully pink in the middle venison, browned to perfection on the outside, with a deep, glossy jus, served with red cabbage that was almost as good as that which my Oma used to make, shot through with apple and sugar and vinegar, and butter-bathed spaetzle, something of a local speciality and a particular favourite of mine, especially when they are as light as these were. A scattering of chives and a slice or two of fresh apple lifted the dish even further and we both enjoyed it enormously.

The wine I chose was a good one, too, although part of the reason for selecting it was a childish amusement about the winemaker’s name, it being a Moosmann 2014 Buchholzer Sonnhalde Spätburgunder, from the Sonnhalde parcel in the village of Buchholz, a vineyard known for the quality of its “Burgundy” wines. It is of course a Pinot Noir by any other name, and is matured in oak barrels, and although it was slightly lighter than some people would like, it went well with the venison.

We finished that off, and rounded the meal out with a selection of sorbets, made in house and beautifully presented. They included an apricot and I think a greengage and were sweet but tart and refreshing, an ideal way to conclude a very good meal.

Happily sated, we paid our bill, gathered our possessions together, and made a slightly damp dash back to the Hotel Schlossmuehle and a good night’s sleep, hoping for better weather in the morning.

Food 2019 – Alsace and Baden, Day 13, Schwarzenberg’s Traube, Glottertal Wednesday, 25th September 2019 – Schwarzenberg's Traube, Glottertal So it's Wednesday and we discover that we can't eat at the hotel because Wednesday is the day the kitchen is closed - I know, an odd concept in many countries where hotel kitchens never close, but many of these places are family run businesses and everyone needs a day off, so theirs is Wednesday.

[vacationsoup]

New Post has been published on https://vacationsoup.com/?p=260764

[Duplicated:260763] Places to Eat and Drink Near Glamis

Glamis is only about 30 minutes from the coastline, so wherever you chose to eat, make sure you make the most of the local seafood on offer, likewise meat lovers will be delighted to find Aberdeen Angus steaks on pretty much every menu in every eatery in this part of Scotland.

The closest bar and restaurant to Glamis is either Armstrongs which offers traditional pub food and of course, Aberdeen Angus steaks or The Strathmore Arms which is a very traditional country pub.

If you’re planning on making a few cocktails during your weekend away then pay a visit to Ogilvy Farm and pick up a bottle of their Scottish potato vodka. You can also book a tour and tasting. They also sell artisan cocktail mixes, simply mix with vodka and serve, what could be easier?

If vodka isn’t your tipple, then Glamis also has a gin maker as well! The Gin Bothy sells several types of gin as well as a selection of gin liquors.

Enjoy a G&T but want to feel good about it? Then head to the Persie Distillery, just over 30 mins drive from Glamis, the distillery has teamed up with PADS (Perthshire Abandoned Dogs Society) £1.00 from every bottle of their Labrador, spaniel or Dachshund gin goes to the charity.

Forfar is a short drive from Glamis, The Drovers Inn Bar and Restaurant offers an a la carte menu, light dish menu, bar menu and also a vegan menu.

Sinclairs Kitchen, also in Forfar, offers a bar menu and a la carte menu as well great Sunday roasts.

If you’re heading for a day along the coast, then stop off at Smithies cafe, deli and gin emporium. They have over 220 gins as well as 40 different cheeses. Not open on a Sunday. 16 Keptie St, Arboath, DD1 1RG

If you want to sample some innovative dishes made with the famous Arboroath Smokie then head to The Old Boatyard, they even make an Albroath Smokie Ice Cream!

Golf lovers may want to venture to Carnoustie, just a 30 minute drive from Glamis and famous for it’s golf course, home to the Open Championship since 1931. The Rookery Restaurant is well worth a visit if you want something a little bit special, not only for the fabulous food but the view over the golf course to the sea. Dishes on the dinner menu include Scottish favourites with a twist such as Haggis with pork belly and apple sauce, served on a crumpet or crispy squid with a Vietnamese dressing to start or Sea Bream with noodles, Pak Choi, Chillies, Coriander and Sesame Seeds or a more traditional Scottish Lamb Canon for main course.

Dundee

Run by Yorkshire-born chef Stephen Collinson, Collinsons Restaurant is located just outside Dundee in Broughty Ferry. Using locally sourced ingredients, their restaurant has a set lunch and dinner menu. Expect to find dishes such as Seared Scottish scallops – butternut squash & ginger puree – balsamic & hazelnut oil dressing or Pan-fried fillet of beef – polenta & parmesan crouton – salsa verde – roast baby tomatoes – French beans – Madeira sauce.

For wine lovers a visit to The Wine Press Bar is a must. As well as wines by the glass and bottle they also have an enomatic wine machine. This allows you to try samples of various wines before you take the leap and buy a bottle. They also have a cocktail list and a food menu, which offers small plates including patron peppers, Spanish omelettes and meat and cheese boards, perfect if you don’t want a 3 course dinner. There is also outdoor seating for the summer months.

If you’ll looking for some great vegan comfort food then head over to The Underdog, 21 – 23 Old, Dundee DD1 5EU and try their vegan Haggis Bon Bons with mango & coriander chutney or gram a vegan ice cream.

If you’re looking for a really good place for brunch then head to Pacamara Food and Drink Here you’ll find traditional brunch dishes with a twist, such as Wild Garlic Pesto Eggs and Asparagus on Sourdough with Smoked Bacon and Avocado or if you’ve got a sweet tooth why not try the Roasted Strawberry French Toast with White Chocolate Mascarpone and Basil.

“Arrive as a guest, leave as a friend” is the tagline on the website for Brasserie Ecosse and with menu items such as Spring Garden Salad, Truffle Bean Puree, Malt Crumb or Pan Cooked Sea Trout, Crushed Edamame, Sorrel, Pea Velouté we wish we had more friends like these! As well as a range of steaks they also include some interesting vegetarian options such as Courgette, Petit Pois, Haricot Blanc & Celeriac Lasagne, Salsa Verde or Spinach & Ricotta Ravioli, Walnut & Truffle Pistou so there is something for everyone on the menu. There instagram page highlights a great and innovative cocktail menu.

If you’ll looking for somewhere a bit hip and trendy then head to Daisy Taskers they have an all day menu offering breakfast through to afternoon tea and the A La Carte includes hand cut pasta dishes, steaks as well as Scottish favourites, Balmoral Chicken.

If you’ll looking for some great local produce to take back and enjoy one evening then The Cheesery is worth a visit, with over 40 cheese to chose from, as well as great selection of olives and other deli staples.

[hedgeradish9-blog]

Jicama-Mango Salsa with Chipotle ♥

Say hello! hello! hello! to the summer's new salsa, an alluring combination of crunchy jicama and sweet mango, all bound up with a little lime juice and chipotle and brightened with cilantro. Add a few chips? Summer's sweet spot.

Great for Meal Prep. Low Carb. Low Fat. Raw. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. And of course? Delicious!

Skip Straight to the Recipe

Can You Judge a Salsa By Its "Cover"? Not This Salsa!

GOOD TASTE First bite, I was disappointed with this salsa but put it in the refrigerator, thinking the flavors might meld. Then while jotting down a few recipe notes (that's where ALANNA'S TIPS come from!), oops, I realized that I'd forgotten an important ingredient, chipotle. So out came the salsa and in went the chipotle. Wow, what a huge difference! Just one teaspoon adds a small touch of heat but an intoxicating measure of smokiness.

GOOD LOOKS And no doubt, I expected this salsa to be prettier in the looks department. Again: it's the chipotle. It makes all the difference, muddling the fresh colors of jicama-white and mango-orange. But still: that single teaspoon of chipotle is totally worth it taste-wise.

And besides, if my book club is any guide, Jicama-Mango Salsa isn't going to last long anyway.

Kathy: "I can't stop eating this!" Ann: "What's in this? It's great!"

And the next night, I made another batch, this time using a mini food processor in an attempt to shave off some prep time. My husband and I polished it off, just the two of us, on a pretty spring evening sitting outside. He was half-surprised to learn that "dinner" was to follow!

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

JICAMA-MANGO SALSA with CHIPOTLE

Hands-on time: 30 minutes Time to table: 30 minutes Makes 3 cups

3 cloves garlic 1 teaspoon kosher salt or sea salt 1/2 medium jalapeño, minced tiny-tiny (about 7g) 1/2 cup red onion, minced tiny-tiny (about 55g) 3 tablespoons lime juice 1 teaspoon chipotle 1 small jicama (about 12oz/340g), skin sliced off and diced very small (about 8oz/225g) 2 mangoes, diced very small (about 225g) 1 cup finely chopped cilantro Freshly ground pepper

TO CHOP & MIX BY HAND Grate the garlic on a microplane, you want to yield about 1-1/2 teaspoons. (No microplane? With the flat of a knife, smash the garlic and salt together until it forms a garlicky-salty mush.) Collect the garlic and all remaining ingredients in a bowl. Serve and savor!

TO USE A MINI FOOD PROCESSOR (saves about 5 minutes) Chop the garlic and kosher salt together in the mini food processor until very fine, you may have to scrape the sides a time or two. Roughly chop the jalapeño, add it to the processor and chop until fine. Roughly chop the red onion, add it to the processor and chop until fine. Transfer the chopped mixture to a bowl and add the remaining ingredients. Serve and savor!

MAKE-AHEAD For maximum freshness, make and eat the salsa within about 4 hours. Still, it's definitely remains fresh enough to enjoy the next day, it won't go to waste.

RESOURCES A mini food processor is a real workhorse in my kitchen, especially for small batches and chopping things that would just get lost in a bigger food processor. My Disclosure Promise

ALANNA'S TIPS & KITCHEN NOTES With a sharp knife, dice both the jicama and mango as small as you can manage. I tried doing the jicama in the food processor, nope, it just turns to mush. And besides, jicama is super-easy to dice up. WHAT IS CHIPOTLE? Chipotle are smoked poblano peppers. Buy them in small cans labeled "chipotle in adobo sauce" or something similar. Inside, you'll find pieces of chile in a brown adobo sauce. Some recipes just call for just the chile or just the adobo sauce, they're both really spicy. But I like to run the contents of a just-opened can through a mini food processor to combine the two, then it keeps in the refrigerator for a long while (my current container is a year old) to use a teaspoon or two at a time. Oh! And while there's still a bit of the combined mixture in the food processor, make a chipotle version of My Everyday Creamy Herb Salad Dressing, so so good! IS THIS SALSA SPICY? Just a little bit, though to my taste it's more smoky than spicy: and that's a good description because my heat-averse husband didn't even mention it. Real heat seekers might want to amp up both the jalapeño and chipotle. ONION Red onion is perfect for this salsa. White onion is a little harsh, a sweet onion would probably be fine. I served Jicama-Mango Salsa with Trader Joe's Longboard Tortilla Chips for my book club one night (excellent non-greasy chips with a high ratio of salsa:chip, 3 chips per SmartPoint) and alongside chicken enchiladas another. It would also be great alongside fish, tucked into tacos, draped over cream cheese for an appetizer, etc. Very handy, this!

NUTRITION INFORMATION Per Quarter Cup: 23 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 6g Carb; 1g Fiber; 3g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 0 & PointsPlus 1 & SmartPoints 1 & Freestyle 0 CALORIE COUNTERS 100-calorie serving = 1 cup (2g protein).

SHORTHAND RECIPE Jicama-Mango Salsa with Chipotle Equal parts jicama & mango diced small + garlic + salt + chipotle + jalapeno + red onion + lime juice + pepper. (Once upon a time, I kept "shorthand recipes" for my most-cooked simple recipes, more reminder than prescription, easily followed by intuitive cooks. Is this useful? Let me know!)

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MORE SUMMERY SALSA RECIPES

~ Creamy Cucumber-Tomato Salsa ~ ~ Roasted Nopalito Tomatillo Salsa ~ ~ Cauliflower Steaks with Warm Corn & Poblano Salsa ~ ~ more salsa recipes ~ from A Veggie Venture

~ Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips ~ ~ Green Chili Sauce (Salsa Verde) ~ ~ Avocado, Cucumber, Mango Salsa ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Fresh Kohlrabi Spinach "Jelly Roll" Pancake Butter-Simmered Carrots Chutney-Glazed Carrots Pied Piper Refrigerator Pickles Roasted Asparagus with Browned Butter Pasta with Shrimp, Asparagus & Sun-dried Tomato Eggplant Caviar Kalyn's Roasted Asparagus & Mushrooms Arugula Salad with Smoked Trout & Peach Preserve Dressing Pimm's Originals for a Mother-Daughter Weekend Spinach Burgers Barely Roasted Asparagus Warm Black-eyed Peas with Yogurt & Ginger Easy Coleslaw with Blue Cheese & Apple Easy Easy Radish Appetizer Afghan Eggplant & Tomato Casserole (Borani Banjan) Deep Mexico Carrot Soup with Tomatillo & Lime

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2019

Source: https://www.aveggieventure.com/2019/05/jicama-mango-salsa-with-chipotle.html

[fgipr]

Anaheim White House Catering to Serve Mother's Day Feast at Christ Cathedral

(Sir Bruno To Throw Lavish Brunch for Adults ($35), Children ($17.50) & Kids Under 6 (Free)

Not one to be deterred by major challenges, Sir Bruno Serato, owner of the Anaheim White House restaurant that was devastated by fire earlier this year, will serve Mother's Day brunch on Sunday, May 14th from 10 a.m. – 3 p.m. at Christ Cathedral in Garden Grove, 13280 Chapman Ave.  Families used to taking dear old mom to the iconic restaurant may continue their tradition at Christ Church.  Cost for the open buffet is $35 per adult, $17.50 for those 12 and under and no cost for children under 6.  Reservations are strongly encouraged by 714.528.6888 or visiting info@whcatering. “Mother’s Day is one of my favorite occasions as it brings back dear memories of my own Mama Caterina,” said Serato, who said that he named his nonprofit that feeds 2,250 children each day after his beloved mother.  “We are so grateful to Christ Cathedral for opening up their doors for us.  We are deeply thankful for their continued kindness and generosity.” MENU Gourmet Soup Station ·      New England clam chowder ·      Rustic Tomato Basil The Bakery Corner ·      Assortment of Mini Croissant, Muffins, Cookies, Danish & Scone ·      French Baguette with Selection of Jam, Jelly & Honey ·      Corn Flakes, Cereal & Muesli Salad Station ·      Grilled Vegetable Pasta Salad ·      Frisée, Orange, Fennel & Asparagus ·      Salad Caprese with Fresh Basil & Balsamic Drizzle Seafood Station ·      Smoked Salmon, Bagel & Dill Crème Fraiche ·      Smoked Trout Dip with Capers & Chives ·      Cajun Shrimps The Egg Station ·      Scrambled Organic Eggs Bar ·      Ranchero Sauce, Spinach Sauce, Mushroom Sauce & Assorted Salsas ·      Roasted Breakfast Potatoes ·      Apple Smoked Bacon & Sausage Signature Hot Selection ·      Natural Chicken Breast Medallions– Dijon Mustard Sauce ·      Grilled Salmon Fillet – Fire Roasted Tomato Sauce ·      Roasted Beef Tri Tip – Marsala Sauce ·      Creamy “Au Gratin” Potatoes – Gruyere & Parmesan ·      Fusilli Pasta – Chunky Primavera Tomato Sauce Dessert & Cheese ·      Assorted Imported Cheese Platter, Fig Jam, Dry Fruits & Nuts ·      Chef Selection of Mini Tarts, Mousse & Chocolate Crunchies House Brewed Coffee & Organic Milk

[biofunmy]

The Work Diary of Derrius Quarles, Million-Dollar Multitasker

Wednesday

6 p.m. I made a salad with smoked trout, spinach, tomatoes, green apple (but any kind of apple will work) and a little lemon juice.

7 p.m. Breaux Capital is launching a merchandising campaign tomorrow. It’s all caps — dad hats, like a curved baseball cap, with different textures, colors and tones. We have a lot of dad in the Breaux Capital network, and I am really proud of that. It’s all black men, so we had to think of something that naturally fit our culture. If you buy a T-shirt not everybody is going to rock it; some people like the button up. If we do a beanie hat, not everyone is into that.

We have the social media images all ready to go, so I review the communication we are sending our owners about selling the merchandise. It’s kind of complicated because the caps are physically in different hubs, and if we have sales there are around seven different steps to get them to the customer. We want to make sure everyone knows their role and that it’s clear.

Thursday

5:15 p.m. I leave the office to get to the bus station. I go back and forth to Chicago pretty much every weekend on the Indian Trails bus. It’s where Theodora, my girlfriend, soon-to-be fiancée, lives. I haven’t proposed yet, but it is going to happen later in the year. I can’t share the details without spilling, but she knows it is coming. We have to be out of the country to do it. I want to be very very relaxed, and I want to be on vacation. I don’t want to be even remotely near work.

She’s a clean energy consultant. She does very cool work for a boutique consulting agency. They work with larger utilities on their clean energy program for low-income residents. Something like LED light bulbs, how do we ensure equitable access to those things so that low-income communities have access to clean energy also. We have to lessen the impact of global warming.

8:20 p.m. I wake up from a nap and get some reading done. Right now I’m working on a book called “Inspired: How to Create Tech Products Customers Love.” It’s for my State of Michigan work, but I’m also interested in becoming a better designer. I taught myself how to design all of my company’s websites by reading books, so I know reading is important.

11:15 p.m. My bus pulls into Chicago six hours later. I check in with my girlfriend, and then I fall asleep.

Sahred From Source link Fashion and Style

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[wikitopx]

1. It’s Hard To Beat A Huge Burrito

Cilantro Latin Grill 56 Carmel Rd Wheeling, WV 26003 (304) 218-2043 Yelp: 5 Stars; 17 Reviews.

A staple of the Wheeling area, Cilantro Latin Grill has some of the most vibrant flavors around. The ingredients are fresh and everything comes in huge portions. Honestly, who needs Mexico for Mexican food? Or Texas for Tex-Mex? Next time you need your burrito fix, head here if you have any sense at all.

2. You Can Always Trust This Chef in Vagabond Kitchen

Vagabond Kitchen 1200 Market St Wheeling, WV 26003 (304) 232-2568 Yelp: 4 Stars; 8 Reviews.

If you find yourself in Wheeling, make sure you check out the Vagabond Kitchen. It’s easy to see why the staff takes pride in every dish that comes out of the kitchen. The brunch menu? Delicious. The Vagabound duck burger (topped with spinach, apples, and a red onion marmalade)? Put a fork in me. I’m done. But don’t take my word for it, swing by and try it for yourself.

3. DEM Brothers Sure To Make Delicious Food

DEM 2 Brothers And A Grill 426 Wirginia St W Charleston, WV 25302 (304) 550-4421 Yelp: 5 Stars; 9 Reviews.

Grilling up some of the best barbecue in the Charleston area, this joint will leave your stomach full and happy. The fan favorite here seems to be the slow smoked ribs topped with spicy sauce, not (I repeat — NOT!) complete without a side of mac n’ cheese.

4. Why Eat Like A King When You Can Eat Like A Hillbilly?

Hillbilly Sandwich Shack 1141 Staunton Tpke Ste 1 Parkersburg, WV 26101 (304) 482-3336 Yelp: 5 Stars; 1 Review.

This humble restaurant has some of the best sammies around. One of the local favorites is the “Hilljack burger,” a double cheeseburger topped with bacon, pulled pork, hot pepper cheese, jalapenos, and the best homemade hot dog sauce you’ve ever had. You’re welcome.

5. Send Your Taste Buds Into Outer Space

Atomic Grill 595 Greenbag Rd Morgantown, WV 26501 (304) 241-1170 Yelp: 4 Stars; 71 Reviews.

This barbecue and soul food hot spot will satisfy any carnivore. With food inspired by traditional West Virginia cuisine, the rotating menu is constantly filled with new and exciting dishes. However, classics like the pulled chicken and brisket are hard to beat. Just make sure you don’t leave without trying the fried green tomatoes.

6. This Urban Beach Bar Is The Perfect Escape On A Rainy Day

Tricky Fish 1611 Washington St E Charleston, WV 25311 (304) 344-3474 Yelp: 4 Stars; 64 Reviews.

While Tricky Fish might not be built on sand, their food will have you thinking otherwise. With seafood favorites like the shrimp po’ boy and hushpuppies filling the menu, everything that comes out of the kitchen has flavors reminiscent of a tropical paradise. Try to head their way during one of their live music shows if you want a truly awesome atmosphere while you enjoy your meal.

7. 6,000 Miles From Lebanon But It Never Felt Closer

Chams Lebanese Cuisine 610 Market St Parkersburg, WV 26101 (304) 428-2730 Yelp: 4.5 Stars; 31 Reviews.

If you’re a fan of kabobs, you probably already know about Chams Lebanese Cuisine. This place serves up some of the best Lebanese food in the country. Feel free to be adventurous with the menu (but you seriously can’t go wrong with one of the shish kabobs and the tabouli salad).

8. Farm-to-Table Comfort Food At Its Finest

Bluegrass Kitchen 1600 Washington St E Charleston, WV 25311 (304) 346-2871 Yelp: 4 Stars; 184 Reviews.

Everyone needs some comfort food. If you have a hankering and happen to be anywhere near the Charleston area, head straight for Bluegrass Kitchen. With dishes like trout with grits and sassafras short ribs, this place will never let you down.

9. This Morgantown Classic Is Here To Stay

Mario’s Fishbowl 704 Richwood Ave Morgantown, WV 26505 (304) 292-2511 Yelp: 4.5 Stars; 20 Reviews.

While Mario’s Fishbowl may just seem like another local dive bar, it’s so much more. A favorite among WVU students for years, everyone is always down for a trip to Mario’s. With classic American pub foods on the menu, the burgers and wings are simply amazing. A bunch of hungry college students out the door is a good, good sign.

10. Feed Your Sushi Craving

Yama 387 ½ High St Morgantown, WV 26505 (304) 777-4670 Yelp: 4.5 Stars; 40 Reviews.

If you’re in dire need of a sushi roll, Yama is the place for you. While they’ve got sushi on the menu, they’ve also got a ton of other Japanese dishes that are equally as delicious. A few of the most popular items include the soba noodle bowl with tempura shrimp and the shoyu ramen.

Here are a few more ideas for what to do in the area: Top 10 things to do in Charleston, West Virginia

  From : https://wikitopx.com/food/top-10-best-restaurants-in-charleston-wv-700954.html

[jessekranzler]

Everything I ate in 2018

It’s been a long time since I updated this page. What a better way to update it then give you an exhaustive list of everything I ate last year.

Some quick disclaimers:

- This is a list of everything I ate and drank between 1/14/18 - 1/14/19. This counts everything swallowed excluding little bits of toothpaste here and there, and also includes gum and marijuana in edible format.

- Unless otherwise stated, all bowls of cereal were eaten dry. That is, without milk, alt-milk, or any other form of lubrication. I know it's weird, but deal with it.

- All food items are recorded to the best of my ability. Since I do not drink, most alcohol sips and samples over the course of the year are documented poorly and inconsistently, and for that I am truly sorry.

- You'll notice many entries for Trader Joe's mini mint ice cream sandwiches. I could never quite recall the exact name of them, but just know any combination of the words "mini", "mouthful", "mint", & "ice cream" are referring to the same item.

- Logging all of this made me realize I don’t know the canonical names for the various generic mint gum flavors, so I have just referred to them by the color of their packaging (since that usually indicates the flavor within.) My New Years Resolution for 2019 is to learn the names of these flavors.

OK, on with the list...

1/14 Four Horsemen - Farro ciabatta w olive oil - kale salad w tahini, sapore del piave, toasted sesame - Roasted kabocha squash, hazelnuts, pickled raisins, cilantro - Lentil stew, beets, celery root, yogurt, mint - Sour cream tart, blood orange, lemon - Persimmon leaf tea Home - One bowl of Cinnamon Toast Crunch Brooke & Ian's Apartment - Tortilla chips, guac, and salsa - Fennel salad w castelvetrano olives, provelone, citrus, & breadcrumb - Veggie burger w mustard, tomato, cornichon, & avocado - Perrier pink grapefruit Delivery from "Mango Mango Dessert" - mango juice sago with pomelo & mango ice cream - "Snow White juice" with mango and black rice - mango pancakes - mixed fresh fruit (pinapple, mango, durian) with sago and grass jelly 1/15 Home - one bowl of Cinnamon Toast Crunch - one mint weed chocolate - one half bowl of Cinnamon Toast Crunch (one full bowl split with Erica) - green curry from sripraphai - 3 handfuls of spinach - 1 wasabi kit kat 1/16 Home - 3 leaves of spinach - orange chicken, white rice, hot & sour soup, and 2 fortune cookies from Home's Kitchen - 1 Cinnamon Toast biscotti 1/17 1/2 turkey, salami, provolone sandwich, 1/2 chorizo and manchego sandwich from Lamazou Chapli roll and jaal moori from thelewala One piece of winter green trident 1/18 - pulled pork bahn mi with red curry sauce, cilantro, carrots, & mushrooms from BonMi - 1 beef stick and cubed pinapple - 1 snikiddy cheddar baked fry, one package of peanut butter cheese crackers, 1 orange - 1 glass of orange juice 1/19 - egg and cheese on a roll with hot sauce, salt, and pepper from cart in union square - 1 French fry from shake shack - 1 gross, cold piece of Buffalo chicken pizza with ranch dressing & 2 pretzel rods - pinapple / mint juice & cornichon, butter, and saucison sec sandwich from Maison Kayser 1/20 - 1 almond croissant from revolution, 1 glass of orange juice - 1 bowl of Cinnamon Toast Crunch, 1 mug of orange juice - 1/4 lb spicy beef jerky from Li King Beef jerky - 1 chicken wing, 2 chicken skin, and 2 squid leg yakitori skewers with rice, miso soup, potato salad, salad, spaghetti, and pickled daikon at oh Taisho - 1 scoop of cardamom lemon jam ice cream with pickled pinapple from Morgenstern's 1/21 Four horsemen - sesame ciabatta with Paola Bea olive oil - little gem salad with radishes, creme fraiche, hazelnuts, mint - potato gratin with caciocavallo - grilled pork chop with Dijon mustard & peppercress - baked golden russet Apple with cardamom & sweet cream St Agnes (medieval) feast - turnip tart with mozzarella and rose water - artichokes with cinnamon sugar and vegan butter - pompys (meatballs) in almond milk gravy - compost (root vegetable salad) - spice cake - mascarpone fritters - ossau iraty , Gouda , and one more cheese with crackers - wassail (spiced cider) - clementines studded with cloves - kumquats 1/22 - everything bagel with cream cheese - one bag of goldfish Honey's - Winter Salad with tardivo, treviso, grumolo, persimmon, cashew, & hemp - Polenta with spicy cauliflower, carrots, fermented ramps, & breadcrumbs - apple, pecan, and einkorn tart - a very large amount of orange juice 1/23 - mighty mango naked juice - witch finger grapes - pinapple - piece of epi baguette from Maison Kayser - crispy pork belly pad gra paw from sripraphi - lots of orange juice 1/24 - bowl of Cinnamon Toast Crunch - 2 beef sticks - one huge red Gatorade - leftover pork belly pad gra paw from sripraphi Ato - uni with soy reduction & wasabi - masu (trout?) with ginger, apple, & carrots - sashimi assortment: fatty tuna, stripe jack, Aji (horse mackerel), baby sea bream - sawara (Spanish mackerel), eggplant, gochujiang bouillabaisse - chirashizushi: ikura, shimaji, tuna, Madai, fatty tuna, uni, barracuda, cuttlefish - miso, egg drop, Japanese pickles - matcha panna cotta with azuki bean & sesame 1/25 - one banana - farro w butternut squash, grilled apples, jasper hill Mac & cheese, roasted kale w butter bean ragout, and tarragon mustard from dig inn - shoyu ramen with roasted mackerel from yuji - double chocolate cookie & cookies & cream ice cream sandwich from coolhaus 1/26 - plié au chocolat from Mayson Kaiser Gramercy Tavern - cheddar, apple, & thyme bread - chickpea soup with pickled cauliflower, yogurt, and chili oil - pork Toulouse sausage with sauerkraut, and apple cider mustard - brisket with pickles, pickled chilies, and picked onions and vinegar slaw from Mighty Quinn's 1/27 - glass of orange juice - bucatini with parmesan, parsley, butter, olive oil, and pepper - one glass of orange juice - one bowl of Cinnamon Toast Crunch Café Mogador - chicken tagine with preserved lemon, olives, and cous cous - grilled chicken & vegetable skewers with rice & Arabic salad - coolhaus double chocolate cookie with peanut butter ice cream 1/28 - fontina and onion focaccia from Lilia Caffe - mighty mango naked juice Barney Greengrass - sturgeon, cream cheese, onions, and capers on a toasted sesame bagel - 2 rainbow cookies - watermelon, cantaloupe, pineapple, mango, kiwi, & blueberries - leftover bucatini from yesterday morning 1/29 - one banana - chicken thigh teriyaki over white rice, salad with carrot ginger dressing from Glaze - tomato soup Hanoi House - pho bac (beef pho) with filet mignon, brisket, oxtail, & quay crispy breadstick - clams & congee (chao hao): broken rice porridge with roasted Manila clams, peanuts, scallions & crispy garlic - one scoop of strawberry sour cream streusel ice cream from morgensterns 1/30 - toasted plain bagel with cream cheese - grilled chicken poblano over white rice with corn, zucchini, lettuce, escabeche, suisa sauce, & smoked jalapeño salsa from Oxido - grilled steak with teriyaki sauce over white rice, salad with sesame dressing from Glaze - a glass of orange juice in the bathtub 1/31 -two apple cider cinnamon donuts from Breezy Hill Orchard - orange chicken, vegetable fried rice, & hot and sour soup from Homes Kitchen (split with Justin), 1.5 fortune cookies - grilled chicken thigh over white rice, salad with carrot ginger dressing from Glaze - baby carrots - 1 mini mint mouthful ice cream sandwich from Trader Joe's 2/1 - baby carrots - a bowl of Special K Red Berries - bahn mi xuong nuong (grilled pork chop) from Luu's Baguette Otway - bread with butter & sea salt - aged beef fat fried chickpeas - marinated mushrooms - kohlrabi with bayonne ham & chervil - grilled snails with sunchoke, garlic, & parsley - dorade with sauce american & potatoes - coconut pot de creme with passion fruit and toasted coconut 2/2 - one banana - paneer tikka biryani with pineapple raita from IndiKitch - one fortune cookie El Gran Canario - pollo a las brasas (rotisserie chicken) - moro (rice, beans, et al) - chinola (passion fruit juice) 2/3 - leftover chicken and moro from 2/2 - glass of orange juice - chocolate croissant & a bite of a chocolate almond croissant from Runner & Stone - La Quercia spicy borsellino salami - seared squid, soba noodles, baby bok choy, roasted maitake & baby shiitake mushrooms, charred scallions, roasted garlic, in a dashi (with added chicken fat & yuzu kosho) - double chocolate cookie with cream & cookies ice cream from Coolhaus 2/4 Four Horsemen - farro ciabatta with paolo bea olive oil - beet salad with yogurt, toasted walnuts, upland cress - savoy cabbage with black pepper and lemon - roasted chicken with herb butter - pear crumble with sweet potato ice cream - one bowl of Cinnamon Toast Crunch - La Quercia spicy borsellino salami - one glass of orange juice - 1 mini mint mouthful ice cream sandwich from Trader Joe's 2/5 - half everything bagel with cream cheese - one banana - chicken drunken noodles, spring rolls, & salad from Chaamlex - two mentos mints - ankimo miso ramen from yuji ramen - one mini mint ice cream mouthful from Trader Joe's - one glass of orange juice 2/6 - bacon, egg, and cheese from Shake Shack - grilled chicken breast platter with rice & salad from Tony's Dragon Grille - two mentos mints Samurai Mama - 3 veggie gyoza - 3 soft shell shrimp with spicy cod roe - tsukune udon with leek, yuzu, and togarashi - one scoop of vegan strawberry shortcake ice cream in a sugar cone from Oddfellows 2/7 - one banana - mojo chicken thigh over rice with elote from fields good chicken - smoothie samples from Blix - a large quantity of orange juice - one weed mint chocolate - a handful of mixed nuts - green curry and rice from sripraphai - black truffle salami from Charlito's Cocina - 5 ice cream mini mint mouthfuls from Trader Joe's 2/8 - two vitamin c cough drops (one grapefruit one lemon) - pernil with a twist (pernil, onions, sweet plantains, green sauce) sandwich from Sophie's Four Horsemen - bread, cultured butter, cantabrian anchovies - beef tartare, seeds, buttermilk, sesame cracker - montauk scallops, chilled dashi, finger lime, white soy - citrus salad, pistachio, cilantro, Calabrian chili, ricotta salata - spaghetti, Meyer lemon, spicy breadcrumbs, cured tuna heart - St. Louis ribs, plum glaze, togarashi, kaffir lime - sweet potato ice cream, pumpkin seed brittle - sesame semifreddo, orange marmalade, chocolate 2/9 Maison Kayser - iberico ham, manchego, figs, & mustard on a seeded baguette - plie au chocolat - black truffle salami from Charlito's Cocina - one macoun apple - dashi, roasted garlic, mushrooms, & scallions, bok choy, soba noodles - salad with macoun apples, grapefruit, shallot, olive oil, garlic, and lemon juice - 2 ice cream mint mini mouthfuls from Trader Joe's 2/10 - one apple cake donut, one sugar raised donut, and one orange juice from Mo's Doughs - one hot dog with brown mustard, a bag of "Scrabble Jr." themed cheez-itz, and a package of Oreos from Rahway High School - salami, mozzarella, lettuce, pickle, and mustard on a roll - glass of orange juice 2/11 - smoked sturgeon, cream cheese, onion, tomato, and capers on a sesame bagel from Frankels - two Harry's strawberries - one sparkling ice grapefruit - two slices of cantaloupe, four slices of pineapple, two burnt cocktail weenies, two burnt potato knishes, one gross egg roll at Zeide's wedding - butternut squash soup with croutons, two onion breadsticks, two sugar cookie with dairy-less strawberry cream sandwiches, one peanut butter rice crispie bar, & a sip of red wine at Zeide's wedding - grilled chicken thigh over rice, salad with carrot ginger dressing from Glaze - one glass of orange juice 2/12 - one banana - two spring rolls, clear soup (the kind that tastes like bath water, but in a sort of pleasant way), and chicken drunken noodles from ChaamLex Honey's - two different kinds of mead that I don't remember - salad of radicchios, persimmon, & seeds - squash, cashew, miche toast - mushroom, sorana bean, wild broccoli stew - one tangerine 2/13 - two bites of an extremely green banana - sesame bagel with cream cheese - general tso's chicken, vegetable fried rice, hot and sour soup from Home's Kitchen (split with Justin) - tunakotsu ramen with yuzu kosho, broccoli raab, tuna chashu from Yuji Ramen (also had two kinds of sake, but I don't remember them) - black sesame, ash, chocolate cake ice cream with blackberry compote, charcoal honeycomb candy, and whipped cream from Van Leeuwen - one glass of orange juice 2/14 - two apple cider donuts from Breezy Hill Orchard - salt & pepper grilled chicken, butter lettuce with tarragon dressing, mashed potatoes from Tender Greens - one chocolate cupcake with those gross Valentines sweetheart candies - two slices of sourdough bread with melted vegan cheese 2/15 - one banana Pippali - Chana masala - mutter paneer - basmati rice - saag - yellow daal - naan - okra & potato curry - salad - 3 mentos mints Alta Calidad - hiramasa ceviche, blood orange, Meyer lemon, fennel, habanero - Mexican roti, burrata, pickled onions, cilantro, bone marrow - mahi mahi tacos, olive veracruzana, crispy onions, saffron aioli - charred steak tacos, crispy chihuahua cheese, tomatillo salsa, cilantro 2/16 - one banana Tender Greens - grilled steak - arugula salad with fennel, Parmesan, and lemon - mashed potatoes - salted caramel cookie - samples of various macarons: passion fruit, honey / lavender, lychee / rose, pistachio, matcha, & coconut Cafe Mogador - merguez cous cous - baba ganoush with pita - olives 2/17 Four Horsemen - buttermilk biscuits, honey butter - Savoy cabbage slaw, mustard dressing, poppy seeds - jimmy red grits - St. Louis pork ribs, molasses glaze - 1.5 golden russet Apple hand pie with sweet potato ice cream - one altoid™ small mint Olmsted - hot apple cider - beer battered delicata squash rings with green tomato glaze - carrot crepe with little neck clams and sunflower - rutabaga "tagliatelle" with burgundy black truffle and brown butter - Long Island grilled duck breast and laab made from the legs, watercress - frozen yogurt with lavender honey - old school chocolate mousse with vanilla creme fraiche - citrus gummy 2/18 - roasted turkey breast sandwich on a baguette with pears and pecorino from Eataly - bottle of grapefruit juice - grilled hanger steak w onion soubise and maitre'd butter at Saison (the bistro in Newark airport, not the real restaurant in SF) - bag of United Airlines brand pretzels - 6 oz of raspberries 2/19 - half a bowl of special k red berries mixed with half a bowl of regular special k - glass of grapefruit juice - raspberries & yellow mango - 3 different cured meats The Patio (San Diego) - roasted vegetable flatbread with shishito pesto, broccolini, carrot, mozzarella, & Parmesan - open-faced steelhead trout sandwich with tomato, arugula, citrus aioli, asiago crusted sourdough & French fries - grapefruit mint soda - Moroccan chicken stew with citrus cabbage slaw - grapefruit Izze 2/20 - half a container of raspberries - spicy salami - container of blackberries - bake penne with feta, broccoli, and olives - fried chicken sandwich with pickled chilies & aioli on brioche, butter lettuce salad with tarragon dressing - beef stroganoff, cauliflower - 2 ice cream mint mini mouthfuls from Trader Joe's 2/21 - two bowls of half regular special K half special K red berries - container of raspberries - baked penne with feta, broccoli and olives - grapefruit Izze - red Gatorade Starlite Diner - chickpea battered winter greens with aioli - grilled flatiron steak with chorizo saffron rice and pickled chilies 2/22 - bowl of half regular special k half special k red berries - container of blackberries - leftover steak from 2/21 - container of raspberries - one loquat - baby carrots - corned beef, cabbage, potatoes, baby carrots, mustard - grapefruit juice 2/23 - one container of raspberries - grapefruit juice - a bowl of half regular special k mixed with half special k red berries - four lemon creme cookies - glass of grapefruit juice - baked penne with feta, broccoli, and olives - grapefruit izze Tacos Libertad - duck confit taco with Oaxaca cheese, blue cheese, caramelized onions, balsamic reduction, arugula, corn tortilla - caja china pork belly, sweet potato, cilantro aji crema, salsa criolla, corn tortilla - chips and guacamole - tonic water with lime 2/24 - a bowl of half regular special k mixed with half special k red berries - two mugs of grapefruit juice Guisado's - one chicharron taco - one chicken mole poblano taco - one cochinita pibil taco - cantaloupe Agua Fresca - one piece of chocolate toffee weed chocolate - toblerone - one spicy potato cheese taco from Taco Bell Jitlada - plaa pear (fried red snapper with basil and chilies) - green curry with squid - sticky rice - crudités 2/25 - tropical acai bowl - bottle of squirt - chicken fingers and French fries - two glasses of grapefruit juice - salad of red romaine, apple, carrot with honey lime vinaigrette 2/26 - one carrot - lots of Touchdown Crunch (football themed Crunch Berries) - container of blackberries - another carrot - container of raspberries Dune - lamb sandwich, flatbread, toum, lemon tumeric yogurt, marinated onions, seasonal greens, house s'rug, Bulgarian feta - baklava with saffron honey - one al pastor taco Honda-Ya - one chicken skin skewer - one chicken tail skewer - one squid leg skewer - one ginkgo nut skewer - side of yuzu kosho - pickled cucumbers - tako wasabi 2/27 - strawberries - one carrot Jon & Vinny's - ricotta, orange blossom honey, & sesame seeds on grilled Gjusta ciabatta - LA Woman pizza: burrata, tomato, basil, olive oil, sea salt - spicy fusilli, vodka, basil, Parmesan Night + Market Song - moo yang nom khon: fatty pork shoulder soaked in turmeric / condensed milk and grilled, w cucumber relish - larb lanna: chiang rai style larb, pork, pork liver, & pork blood with dry spices - khao soi neua: mae sai curried noodles with braised hanger steak and tendon - fortune cookie - one piece of toffee weed chocolate 2/28 - blackberries - grapefruit juice Destroyer - beef tartare, smoked egg cream, pickled mushrooms, radish sprouts - rice porridge, caramelized broccoli, burnt onion, puffed rice - chicken confit, heirloom grits, spigarello, roasted strawberry - Green gage plums, Bavarian cream, pistachio streusel Kismet - harissa olives - spring vegetable crudités with kumquats and almond aioli - marinated feta, roasted onion, beet, & orange blossom - avocado, puffed wild rice, crispy lentils, coconut vinaigrette - spiced carrots, chickpeas, cilantro, almond broth - kabocha squash, peanut, citrus, Aleppo pepper - Barbari bread with labne - jeweled crispy rice with egg yolk - honey mousse with kumquat, walnut, and puff pastry - two rosewater lemonades 3/1 - grapefruit juice - leftovers from Kismet (2/28) - a bowl of half regular special k and half special k red berries - grapefruit Izze - spicy salami - container of raspberries - grapefruit Izze Underbelly - Underbelly ramen: tonkotsu broth, soft boiled egg, chashu pork, adobo pulled pork - one piece of toffee weed chocolate 3/2 - one container of raspberries - one bowl of half regular special k half special k red berries - grapefruit Izze - dad's famous pasta - grapefruit Izze - berry weed gummy - two ice cream mint mini mouthfuls Oscar's Mexican Seafood - one battered fish taco - one skirt steak taco - one spicy grilled shrimp taco - one piece of Trident™ lime passionfruit gum - one grapefruit Izze - three lemon cookies - one piece of toffee weed chocolate 3/3 Davanti Enoteca - one sip of spoiled orange juice - orchiette with sausage, broccoli rabe, chili, lemon, and Parmesan - Biscoff cookies Bottle & Barlow - grapefruit, ginger beer, pepper, lime cocktail from Bottle and Barlow - Booch Craft ginger lime rosehip high alcohol kombucha - glass of Squirt - shot of Pappy Van Winkle 15 year - shot of Weller whiskey - glass of orange juice - bag of black pepper beef jerky - one Girl Scout lemonade cookie - a few ounces Modern Times passion fruit and guava gose - sample of an Old Fashioned Localis - ceviche, green curry, coconut, chard, parsnip - spring vegetable & "egg", roast, pickled, and raw vegetables, cider vinegar, pasture egg, blossoms - fire roasted octopus, romesco, potato, lemon, brussels - full barn chicken, mushrooms, fava greens, pilaf, Chardonnay - Risotto Milanese, osso buco, sundried tomato, olive - lemon olive oil cake, kiwi sorbet, fresh kiwi, olive oil powder, fennel cream, pistachio crumb - Rose geranium sorbet Kru - sip of sake - spicy tuna handroll - bite of chicken/pork bone broth ramen with crispy pork belly, enoki - 2 bites of wagyu burger, greens, relish, pickle, caramelized onion - 2 more sips of sake Bottle & Barlow - some grapefruit n/a cocktail - a sip of green chartreuse 3/4 - half of an apple cinnamon hand pie from Camelia Coffee Canon - ricotta pancakes, apple filling, Rosemary powdered sugar - Frank's special, fried egg, fried rice, sausage, shrimp, chicken drumstick, peppers, peas, pickled ginger - Smoked trout hash, dill creme fraiche, spinach, egg crepe - mixed grain bowl, pickled vegetables, artichoke hearts, pork belly, soft boiled egg, sunchoke, fried chickpeas, Caesar dressing - avocado Toast, Dungeness crab, preserved lemon, roasted tomato, brioche - smoked sturgeon, fromage blanc, beet greens, rye - chicken apple sausage - kimchi home fries - sweet potato cinnamon roll - fruit bowl, chamomile-lemon curd, lavender - grapefruit juice - grapefruit juice with ginger beer from Bottle & Barlow - grapefruit juice with ginger beer from Bottle & Barlow Masullo - 3 slices of Margarita pizza - 4 slices of cremini, bacon, cream pizza - 4 slices of arugula, chorizo, garlic pizza - 4 slices of salami, mozzarella pizza 3/5 Pho City - baked catfish, pinapple, sawtooth, garlic, rice paper, lettuce, rice noodles - bahn xeo, pork, shrimp - one peppermint candy Lalo's - piece of a fried potato quesadilla - bite of a Suegra (milanesa & pork loin) torta - chips, salsa, and beans - strawberry agua fresca - bite of an adobada taco 3/6 Camellia Coffee - bacon breakfast sandwich Lam kwong market - 1 egg roll Canon - bite of a chicken drumstick with urfa chile sauce, orange, dried garlic, Greek yogurt - sip of a martini - non alcoholic cocktail: grapefruit, lime, peach bitters, ginger beer, green tea, and edible flowers - sip of De Garde Hose Ginger Elizabeth Chocolates (ate 1 3/6, 1 3/7, 4 3/8) - raspberry rose geranium chocolate - california passionfruit chocolate - grapefruit fennel pollen chocolate - bergamot pale ale chocolate - wildflower honey yogurt chocolate - brown butter chocolate Kru - 2 Kumamoto oysters with sturgeon caviar, yuzu kosho - sip of sake juice box - sip of Gerard Bertrand 2014 sparkling rosé - pickled cucumbers with kelp jerky - pot of genmatcha - Sashimi (below) - shirako from Hokkaido poached then grilled with yuzu soy sauce - smoked sawara (king mackerel) with barley miso with bay berry - royal miyagi oyster bbq'd with butter, garlic and togarashi - poached ankimo with ponzu & hot sauce - Kushiyaki (below) - tea smoked duck breast , plum wine sauce - chicken tsukune - kimchi beef - ground beef with wagyu fat - jidori chicken egg yolk - hotaru (firefly squid) with mustard miso, tempura, and sesame - Nigiri (below) - scallop - akami (lean tuna) - chu-toro (medium fatty tuna) - o-toro (fatty tuna) - kanburi (winter yellow tail) - kinmedai (golden eye snapper) - kamasu (barracuda) - shima aji (jack mackerel) - madai (Japanese sea bream) - poached and marinated sturgeon, fried sturgeon skin, sturgeon caviar - marinated blue fin tuna head meat with torched Santa Barbara uni - flounder with ankimo, shiso, torched flounder fin muscle - Hokkaido uni - torched wagyu beef, quail egg, lemon, truffle oil, salt - negi toro maki - Australian wagyu rib eye cured in koji, grilled with spring vegetables and white soy hollandaise - sip of Fernet - mochi brownie cake, vanilla ice cream, sesame powder, lychee dots, edible flowers, coffee cremeaux, green birthday candle Bottle & Barlow - Non alcoholic cocktail: grapefruit, ginger beer, chili oil - 4-6 sips of two variations of whiskey, passionfruit, honey, salt, lemon, angosturra bitters 3/7 - grilled asparagus, jalapeño, avocado, micro cilantro, fried leek, pickled wasabi, shiso hand roll from Kru - leftover wagyu from 3/6 - one ginger Elizabeth chocolate (see 3/6) South - fried chicken, biscuit, honey butter, and kale greens - roasted carrots Louie's Gen-Gen Room / Liholiho Yacht Club - ginger beer with passion fruit non alcoholic cocktail - wagyu beef jerky, 5 spice - hamachi poke, octopus puff, radish, spicy mayo, black sesame - coconut and pinapple non alcoholic cocktail - sip of Gamay Rosé "Les Griottes" Beaujolais 2016 Domaine Vissoux - sip of skin fermented vermentino "his" carneros 2015 Ryme PCH - non alcoholic cocktail: lime, ginger beer, mint - sip of Oh Snap cocktail - sip of Lucky Melon cocktail - non alcoholic cocktail: snap pea, soda water, citrus, simple syrup Mister Jiu's - sip of Year of the Dog (rum, sesame, orange curaçao, orgeat, pineapple, lime - wild mushroom bao - crispy scarlet turnip cakes - Dutch crunch BBQ pork buns - fermented cabbage, Sichuan oil, cilantro - tendrils, greens, & stems with meyer lemon & roasted garlic - hodo tofu skin with yellow foot mushrooms, chives, cured egg yolk - carrot 'ma jiang mian', mustard greens, chanterelle, sesame, bergamot - brûléed Dan tat (egg custard tart) 3/8 - 4 ginger Elizabeth chocolates (see 3/6) Tartine Manufactory - morning bun, cinnamon, sugar, orange zest - shelling beans, asparagus, fava & pea greens, mint, soft boiled egg, ricotta salata - beet shrub soda - bite of halibut crudo, mango, puffed rice, cilantro, mint - bite of wild mushroom tartine, ricotta, Parmesan, arugula - mango la croix State Bird Provisions - yellow eyed bean falafel, preserved lemon, pink peppercorn yogurt - oysters with kolrhabi kraut, chili oil and white sesame - roasted root vegetables with black sesame aioli - silken tofu with kimchi beans, pickled clams, aged tamari - Jamaican jerk style octopus with potatoes - crispy pork belly, Vietnamese vinaigrette, grapefruit, herbs - state bird with Provisions, sour onions, Parmesan - heart of Palm salad, kiwi, lilikoi vinaigrette - kiwi / long pepper soda - sourdough garlic fry bread with burrata - half moon bay spot prawn, chili jam, brown butter - guinea hen / shiitake dumping, aromatic broth, preserved lemon - poppyseed buckwheat beef tongue pastrami pancake - pineapple granita, elderflower tapioca, Cara Cara, kumquat, yuzu curd - chocolate ganache passionfruit tart, apricot jam, pink peppercorn - creme fraiche ice cream sandwich, black sesame macaron, awesome sauce (chocolate / honey), cocoa granola - peanut, muscavado, chocolate, milk shot True Laurel - sip of Grandma's to Blame (islay gin, clarified grapefruit, manzanilla, lavender, honey ferment, salt) - sip of Top Dawg (fermented shinko tonic, rancio wine, black sudachi, & smoked salt) 3/9 - honey oat nutrigrain bar - glass of orange juice - half of a watermelon basil THC sublingual strip Mourad - strawberry & tumeric non alcoholic cocktail: strawberry, beet, black pepper, turmeric, lemon - kefta meatballs: tomato, cucumber, feta, basil - couscous, broccoli, sesame, beet, harissa, radish - basteeya, duck, verjus, aziza curry, banana, turnip, almond AL's Place - winter citrus shrub - brine pickled French fries, smoked apple sauce - brassicas, bravocado, burrata, pumpkin spiced furikake, green tomato - asparagus, green peach mayo, white beech, yuzu cucumber, burnt miso - sunchoke curry, black lime-cod, citrus jewels, persimmon jam - grits, goat's milk curds, chimichurri, figs, spicy Brussels, hedgehogs - red bow trout, tom yum nam khon sauce - steak tartare, pickled kohlrabi, black mandarin, horseradish - crisp brisket, garden variety greens, awesome sauce, j-nards - winter citrus, avocado mousse, cardamom crunch - warm brownie, PB ice cream, "payday" filling Liholiho Yacht Club - passion fruit & ginger beer - tuna poke, sesame oil, radish, nori cracker - beef carpaccio, fried oyster, 1000 island, butter lettuce 3/10 - 3/4s of a nutrigrain honey oat bar - 1/4 of a tarragon citrus THC sublingual strip Fish - Monterey squid with fresh fettuccine - Portuguese red chowder: tomato, linguica, clams, Madeira, smoked paprika, cilantro, watercress - peacemaker sandwich: cornmeal crusted oysters, Fra'Mani ham, shredded lettuce, tabasco mayo, roll - chili lime coleslaw - crab roll: Dungeness crab, torpedo roll, butter, chives - shoestring fries Shed - bite of nougat - chocolate passionfruit truffle - segment of TDE tangerine SingleThread - barley tea with herbs - late winter in Sonoma (details below) - cauliflower panna cotta with osetra caviar - Japanese needle fish, oro blanco, wasabi from half moon bay - shallow water bream, negi, kombu - barracuda, radish, ponzu - komatsuna, sauce of sesame - kyoto red carrots, Green garlic sheep's milk yogurt - geoduck, soy cream, winter citrus - firefly squid, mustard miso, mustard flowers - big eye tuna, smoked avocado - shigoku oysters, malted potato - chawan mushi with braised greens - non-alcoholic gin with sparkling frilly mustard and citrus - Akabana kanpachi: jelly of local citrus, daikon radish, imperial miso, and komatsuna - sparkling cucumber with meyer lemon reserve & blood orange - Dungeness crab: heirloom pumpkin, yuba, makrut lime, kani miso - mulled kombu dashi - ora king salmon "ibushi-gin": shio-koji vinaigrette, steelhead roe, & myoga - Pinot noir juice with buddha's hand and smoked cherry - poached fois gras: dried and fermented beets, black truffle, wild winter greens, and roasted chicken broth - amazake and liquid shio koji - black cod "fukkura-san": broth of ember grilled cod bones and saikyo miso - lacto-fermented apple steeped in sencha leaves - American wagyu: roasted broccoli, nettle cream, and sunchoke - hibiscus kombucha with smoked beet and black tea - Sonoma grains: braised wagyu short rib, pickled vegetables, shiitake tea, ice-filtered beef broth - sunset oolong with hawthorn berry and white tamari - yogurt tarragon sherbet: blood orange, sumac, and sablé breton - pecan ice cream: Cara Cara orange, miso financier, and pecan - apple cider and honey with fig balsamic - wagashi: pine nut praline, Japanese cheesecake with kumquat, coriander and citrus custard True Laurel - bar nuts: warm, savory, candied, brassicas, meyer lemon - non alcoholic cocktail: seedlip non alcoholic gin lavender fizz 3/11 In Situ - bread with sesame butter - cuttlefish cappuccino: potato, braised cuttlefish, ink (Massimiliano Alajmo, Le Calendre, Rubano, Italy, 1996) - dill-brined cabbage: wasabi emulsion, stout vinegar, black truffle, mushroom (Simon Rogan, L'Enclume, Cartmel, England, 2013) - wasabi lobster: mango jelly, Thai vinaigrette, wasabi marshmallow (Tim Raue, Restaurant Tim Raue, Berlin, Germany, 2013) - Jokbal Ssam: lettuce wraps with pig's trotter, sesame leaf (Byung Jin Kim, Gaon, Seoul, South Korea, 2015) - beef & pumpkin molé: cranberry beans, radish, cashew (In Situ) - Oops! I dropped the lemon tart (Massimo Bottura, Osteria Francescana, Modena, Italy, 2012) - Jasper Hill Farm cheesecake: Hazelnut, white chocolate, cookie (Albert Adrià, Tickets, Barcelona, Spain, 2015) - Dang™ original flavor sticky-rice chips Pagliacci Pizza - one salami piccante pizza: rosmarino salami from Salumi, sweet peppers, mozzarella, Rosemary, tomato sauce - one goat cheese primo pizza: goat cheese, fresh and sun ripened tomatoes, green peppers, mozzarella, mushrooms, garlic, olive oil 3/12 - leftover pizza from 3/11 - BLT with egg sandwich from Le Panier - white peach ginger beer - 1/4 tarragon citrus thc strip - tarragon cucumber ginger beer - red grapes - salad with chickpeas, salami, roasted red peppers, and cheese - bucatini with snap peas, Parmesan, butter, smoked bacon, & shiitakes - 1/2 tarragon citrus thc strip - pistachio gelato & raspberry sorbet 3/13 - 3 piece dark and white mixed fried chicken and a roll from Ezell's - grapefruit izze - a few bites of a veggie sandwich from Le Panier - two slices of pizza from 3/11 - calamansi soda - slice of marionberry tart and a few bites of a pear tart from Le Panier 3/14 - salad of butter lettuce, raddichio, pea shoots, snap peas, radishes, mandarin, oro blanco grapefruit, Fresno chili, basil-lemon vinaigrette - oro blanco grapefruit and mandarin juice - 1/2 watermelon basil thc strip - waffle cone from Molly Moon's Salare - sourdough bread - salumi & charcuterie: pickled carrots, cauliflower, broccoli, eggplant, cornichon, mustard, pork rillette, pork terrine with pistachio, pork terrine with carrot, whipped lardo with Rosemary, spicy salami, sesame cracker - lamb tartare, yacón, kimchi, smoked egg, & rye - gnocchi, shishitos, & black pepper - white asparagus, hen egg, sauerkraut, spring garlic, & sunflower seed romesco - cavatelli, squid ink, calamari, jalapeño, preserved lemon, & sea beans - pork, broccolini, Hakurei turnips, freekeh, alliums, & apple butter - passionfruit soda - rhubarb tart, almond cream, Rosemary rhubarb coulis, orange tuile & thyme ice cream - bergamot crème brûlée, lemon creme fraiche, mango, Cocoa nib tuile, blood orange & earl grey macaron - ginger hibiscus tarragon jelly 3/15 - leftover pizza from 3/11 - mandarin & oro blanco grapefruit - 1/2 watermelon basil thc strip - fresh waffle cone from Molly Moon's Annapurna - tensing momos (Himalayan chicken momos) with peanut, sesame, and tomato chutnies - Himalayan lamb curry: Tibetan herbs, Sichuan pepper, tomatoes, onions, sweet peas, potatoes - beet strawberry rose sorbet with rhubarb yuzu yogurt vegan ice cream from Frankie & Jo's 3/16 - half finnochiona half mole salami sandwich with fresh mozzarella, onions, and peppers on Giuseppe bread from Salumi - fresh waffle cone from Molly Moon's - dry sparkling rhubarb soda - weed mint chocolate - blackberry jalapeño margarita: tequila jalapeño infusion , Cointreau, lemon juice, blackberries Tsukushinbo - miso soup Nigiri - salmon roe - eel - yellowtail - scallop - tuna - salmon - shrimp - surf clam - sea bass - tuna roll - Two French fries with ketchup - one piece of that green Orbit mint gum - pinapple cake and a bite of an almond cookie - part of a porchetta sandwich from Salumi 3/17 Hi-Spot Cafe - corned beef hash, 2 eggs over medium, wheat toast - orange juice Salt & Straw - one scoop strawberry honey balsamic with black pepper ice cream, one scoop of Ellenos Yogurt & matcha ice cream in a waffle cone Ooink - spicy ayam goreng: fried chicken with Malaysian spices (curry leaf, galangal, ginger, lemongrass, turmeric, garlic) - spicy kotteri ramen 3/18 - slice of cheese pizza from Two Bros - 6 pan-fried Mimi Cheng's (chicken and zucchini) dumplings from Mimi Cheng's Cha An Teahouse - hojicha - raindrop cake with Sakura flower and Mochi - strawberry / raspberry tart with cheesecake pieces - cookie plate: black sesame / matcha, matcha shortbread, yuzu shortbread, chocolate - Amy's vegetable lasagna - bowl of Cinnamon Toast Crunch - glass of orange juice 3/19 - bag of Cinnamon Toast Crunch - charred chicken with brown rice, grilled heirloom apples, roasted kale with butter bean ragout and tarragon mustard from Dig Inn Yuji Ramen - chawan mushi with rhubarb and arare (toasted mochi) - shoyu ramen with roasted monkfish Honey's - radicchios, kumquat, seeds - chaga chocolate cake 3/20 ChaamLex - chicken drunken noodle - clear (bathwater) soup - veggie spring rolls - beef tartare smørrebrød, chive mayonnaise, pickled pearl onions, mustard, rye crumble from Open Rye Los Tacos No 1 - one adobada taco - one pollo asado quesadilla - 1/2 watermelon basil thc strip - Mighty mango naked juice 3/21 - Chicken kebab, basmati rice, hummus, babaganouj, salad from Dar 525 - 2 glasses of orange juice - 1 umeboshi onigiri & 1 kombu onigiri from Dianobu - 1 matcha Joe's O 3/22 - grilled chicken rice bowl with olives, pickled carrots, green pea hummus, greens, feta, roasted red pepper sauce, grilled zucchini & tomato, cucumber tomato salad, & fennel salad - grilled steak with mashed potatoes, arugula, fennel, Parmesan salad with lemon vinaigrette from Tender Greens - 4 tagalong cookies 3/23 - shackburger & fries from Shake Shack - 2 tagalong cookies SriPraPhai - crispy Chinese watercress salad, tofu, king oyster mushroom, snow mushroom, cashews, chili, lime - pad see ew with vegetables - green curry with vegetables 3/24 - leftover pad see ew from 3/23 - 3 tagalong cookies Ugly Baby - kang kua supparod: mushroom pinapple curry - laab ped udon: duck laab - pla tod kamin: fried tumeric sea bream - Sticky rice - rhubarb semolina pound cake from Bien Cuit - 1/2 tarragon citrus thc strip 3/25 Four Horsemen - sesame baguette with paolo bea olive oil - little gem salad, green goddess dressing, anchovy, parmigiana reggiano - broccolini, pine nuts, Calabrian chili, currants - roasted pork loin, fennel, pimiento de espelette - hazelnut ice cream, dulcinea coffee, chocolate crumble - sip of 1712 sake - two tagalong cookies - 1/2 citrus tarragon thc strip - one tagalong cookie - leftover green curry from 3/23 - one mandarin 3/26 - half of a croissant - Frenchman's lunch: cantaloupe, sweet coppa, Calabrian chilies, mozzarella, epi baguette, apricot jam, genoa salami, & brocollini - pinapple Alon shaya cookbook event - 2 pieces of zaatar fried chicken - 2 cherry pistachio cookies - 1 laatke - roasted tomato summer vegetable Israeli cous cous 3/27 - another Frenchman's lunch (see 3/26 for the wares) Oh Taisho - 2 squid leg skewers - 2 chicken skin skewers - 1 chicken wing skewer - pickled daikon - rice - miso soup - potato salad - spaghetti - green salad - pistachio ripple gelato and apricot tangerine sorbet from Superiority Burger 3/28 - two apple cider donuts from Breezy Hill Orchards - continuation of Frenchman's lunch (3/26) minus Calabrian chiles & broccolini plus macoun apple, two carrots, and honey oat sourdough from She Wolf Bakery - broccoli with garlic from Westville - chocolate pistachio halvah from Seed + Mill - pineapple & sugar snap peas 3/29 Gramercy Tavern - cheddar apple bread - short rib French dip sandwich with pickled vegetable giardiniera & beef au jus - beef broth with oyster mushrooms, Serrano chili, and egg noodle - green curry ice cream sundae, sticky toffee cake, puffed rice, kumquat compote - pesto tortellini from Trader Joe's - sugar snap peas - glass of tangerine juice - one mandarin 3/30 - spicy beef noodle soup from Burp Bowl - spuma chinotto soda - scoop of vegan peanut butter chocolate ice cream and a bite of vegan cookie crumble strawberry jam from Van Leeuwan - 1/2 tarragon citrus thc strip - 1 mandarin - ricotta and spinach tortelloni with red pesto from Trader Joe's 3/31 - spaghetti with turkey bolognese, shiitake mushrooms, & chilies - 1/2 tarragon citrus thc strip - tangerine juice - sip of hawberry tea and a few bites of tiger vegetable salad from Xi'an Famous Foods Okonomi - barley tea - squid, irazake (reduced sake with umeboshi), peas, shiso, tangerine oil, chrysanthemum - sashimi: surf clam foot, big eye tuna, fluke cured in kombu with yuzu kosho and soy sauce with bonito flake - surf clam adductor muscle , chickpea, scallop liver - sunchokes, surf clam guts, swordfish bacon, fermented ramp & vinegar - clam lip, scallop, mustard miso, scallion - chawan mushi, rhubarb sauce, arare, seaweed - poached tilefish, ginger, scallion, meyer lemon, pea shoots, dashi - scallop, maitake broth, olive oil, miner's lettuce, horseradish, lemon zest - sip of Yamahai sake - miso roasted Spanish mackerel, puntarelle with sesame and garlic pickled in miso - ushiojiro miso soup, leek - maitake mushroom cooked in clay pot with fish bones, rice, sweet soy cured egg yolk - pickled vegetables - miso fermented tofu - glass of Brooklyn kura namazake - buckwheat chiffon cake, whipped cream - matcha 4/1 - four frozen Thin Mints - one mandarin - pasta with turkey bolognese, shiitake mushrooms, and chilies - one mandarin - matzah ball soup, parsnip, carrot, turkey, dill - lamb, rosemary - shmura matzah - asparagus, dukkah, lemon zest - roasted sweet potatoes - arancita soda - coconut gelato, pineapple, chocolate macaroon 4/2 - Frenchman's delight: (see below) - salad of Belgian endive, Boston lettuce, little gem, broccolini, Calabrian chilies, Italian dressing - fresh mozzarella - epi baguette from Maison Kayser - genoa salami - bresaola - cantaloupe - 7 mini sweet cakes from a cart on Canal St Locanda Verde - focaccia - fresh sheep's milk ricotta with grilled bread - squid ink linguine, frutti di mare, soppresata, shishito pepper - malfaldine verde, white veal bolognese, aged parmesan, pink peppercorn 4/3 - Frenchman's delight (see 4/2) - one mentos mint - bite of Royce Sakura fromage chocolate King - Sardinian flatbread - panisse - grilled mackerel with preserved lemon, capers, and parsley - ravioli with spinach, nutmeg, butter, and parmesan - lombatello chargrilled over Rosemary branches, smashed ceci, rainbow chard, marinated chili 4/4 - Frenchman's delight (see 4/2) plus butter and apricot jam - chocolate ice cream cone with chocolate crunch from Mr Softee - three samples of bread from Meyer's Bageri: rugbrød, sesame rye, and sourdough Karczma - ogorkowa - breaded chicken cutlet with mashed potatoes and sauerkraut - one mint - 4 chewable Aspirin (orange-flavored) - pineapple - two pieces of rainbow cake 4/5 - charred chicken, quinoa with preserved lemon & lime leaf, charred green beans with pumpkin seed romesco, radishes & sweet pea leaves from Dig Inn - dashi with mountain yam soba, baby bok choy, hon shimeji mushrooms, roasted shiitakes, & roasted scallions - two pieces of Royce Sakura fromage chocolate 4/6 - spicy basil fried rice with tofu, clear soup with hon shimeji mushrooms & cabbage, veggie spring rolls from Thai Villa - 1 mint thc chocolate Yuji Ramen - ankimo miso ramen with squid - barley tea - 1/2 CoolHaus strawberry snickernoodle ice cream sandwich, 1/2 CoolHaus chocolate cookies and cream ice cream sandwich - lots of Tangerine juice - piece of rainbow cake 4/7 - bite of She Wolf miche bread - 1/2 of "big breakfast" (Belgian waffle with whipped cream, Canadian bacon, sausage, bacon, two over medium eggs, Cholula hot sauce) & an orange juice from Clark's Diner - 1/2 mint thc chocolate - one bite of black pepper off a tree and oxalis from the ground at the Brooklyn Botanic Garden - one slice of white pizza from Best Pizza - roasted potatoes, sunchokes, & shiitake mushrooms with Calabrian chilies and citrus zest - duck breast cured in 5-ish spice basted with white pine butter - salad of blood orange, pea shoots, micro wasabi greens, red veined sorrel, butter lettuce, radicchio, ricotta salata with citrus chili dressing - one piece of Royce Sakura fromage chocolate - one piece of rainbow cake - two frozen thin mints - hojicha tea - grapefruit juice - 1/2 thc mint chocolate 4/8 Four Horsemen - whole wheat baguette, paolo bea olive oil - grilled chicories, lemon, parmigiano reggiano - marinated mushrooms - chicken thigh skewers, oregano, yogurt - mint chocolate chip ice cream - one bite of chocoberry cookie sandwich and a bite of chocolate marshmallow cookie from Ovenly Babu Ji - papadum with cumin-spiced yogurt, chili hot sauce, tamarind chutney, pickled mango, mint chutney, sweet mango sauce - short rib korma, fresh curry leaves, cardamom, coriander, coconut, & cashew curry - tandoori chicken, spiced yogurt, sprout salad 4/9 - one jelly donut, one glazed donut - Frenchman's delight: butter lettuce, Boston lettuce, pea tendrils, micro wasabi greens, Italian dressing, head cheese, She Wolf miche croutons, mozzarella, Calabrian chili - one BelVita cranberry orange breakfast biscuit - leftovers from Babu Ji (see 4/8) - 1/2 thc mint chocolate 4/10 - Frenchman's delight (see 4/9) Contra - non alcoholic cocktail - shrimp, red shiso, beet purée - sourdough bread & butter - black bass & lobster tartare, castelvatrano olive, finger lime, kumquat, nasturtium, Hokkaido uni - potato & spelt crepe, boudin noir, onion, herbs - olive oil poached halibut, spring onion, morels, green peppercorn broth - guinea hen, white asparagus, hazelnut - Winninere cheese (Jasper hill), potato, honey - elderflower, pistachio, vanilla mousse, pickled celery - mango semifreddo, vanilla olive oil - strawberry, lavender ice cream, milk meringue - 1/2 thc mint chocolate - Tangerine juice 4/11 - Frenchman's Delight (see 4/9) Honey's - salad of wild pennycress, fennel, scallion, claytonia, Rupert reserve - butter beans, nettle pesto, breadcrumbs - Chaga chocolate cake 4/12 - Frenchman's delight (see 4/9) - grapefruit juice Barano - pizza with green garlic, ricotta, shaved asparagus, stracciatella, pea greens - beet caramelle, goat cheese, feta, golden beets, nigella seed - fusilli lunghi, lamb shoulder, roasted peppers, preserved lemon, fennel - saffron gigli, Calabrian honey, pecorino, black pepper - grapefruit juice 4/13 - two eggs, cheddar, tomato, avocado, spinach, lemon aioli on baguette from Au Bon Pan - mini pretzels Centurion Lounge at MIA - arroz con pollo, olives, roast peppers, cous cous with cumin, annato chicken - Mexican style corn - heirloom tomatoes - vanilla pudding, whipped cream, graham cracker crumble - blackberry lemonade - pesto pasta - mini pretzels - can of Sierra Mist - stale crackers with processed "gruyere" (aka cheddar / American cheese) spread - salad (aka romaine with red bell peppers) - chocolate caramel brownie - one lemon hard candy 4/14 - chicken chili - lomo saltado - strawberries - scrambled eggs - bacon - queso fresco - peach juice - cantaloupe juice - pineapple - hearts of palm Astrid y Gastón - Santo Morado n/a cocktail: purple corn, grapefruit, Tangerine, pineapple, and mint - sip of pisco sour - sip of Lima passion (passion fruit syrup, orange, cedron, lime) - three sea bass ceviche tasting: 19th century style with sour orange, 20th century with lemon and limo chili, 21th century street food style - arroz con pato: duck leg and breast with coriander rice, egg, salsa criollo and banana - strawberry, basil flower cocktail with some sort of alcohol I can't quite identify but i'm pretty sure it's white wine - blue corn & berry bread, potato cheese aromatic herb roll, cheese croissant, focaccia with rosemary with avocado butter, smoked tomato butter, and plain butter - bite of grouper with mole corn stew, tamarillo, and cilantro tortillas - bite of norteño style sea bass with wheat, peaks, and a cebiche-ski amarillo emulsion - King Kong: pineapple, quince, homemade caramelized milk, lúcuma, coffee and saffron ice cream - bite of 70% chocolate Central: - (with non-alcoholic & alcohol pairings throughout) - Rock Molluscs: sea snail, mussel, sargassum, limpet - Desert Plants: huarango, cactus, sweet potato leaf, loche - Mil Moray: potato, tree tomato, alpaca, muña mint - Thick Stems: olluco, chincho, onion, field mustard - Waters of Nanay: piranhas, cocona, achiote, huampo bark - Forest Cotton: river shrimp, llanten, huito, pacae - High Jungle: macambo, cassava, copoazu, air potato - Marine Soil: sea urchin, pepino melon, razor clam, seaweed - Tree Points: avocado, kiwicha, arracacha, lake algae - Land of Corn: kculli, purple, chulpi, piscorunto - Amazonian Plain: churo, cecina, black chili pepper, bellaco - Coastal Harvest: scallops, yellow chili pepper, milk, tumbo - Sea Coral: octopus, crab, squid, sea lettuce - High Andes Mountains: pork belly, yellow mashwa, kañiwa - Amazonian White: yacon, coconut, wrinkled lemon - Lower Andes: cacao, Chaco clay, cushuro, muña - Medicinals and Plant Dyes: congona, matico, malva, pilipili - (and various samples of the vegetarian equivalent courses) 4/15 - cup of coca tea - samples of salt (in the form of sea salt, salt water and salt in water that was almost ready to harvest), various varieties of dried corn, salted chocolate, and dried banana - frutillada (chicha with strawberry) & chicha Mil - tasting of chocolate: 72% chocolate, cocoa nibs, chocolate that has been ground for 3 days, strawberry chocolate truffle - Preservation: freeze dried potato chuño, corn, wild uchucuta, black maca - smoked lettuce, pampanis drink - Plateau: cabuya nectar, lamb, kanihua grain, white quinoa - Cabuya, tumbo drink - Andean forest: lupinus legume, pork belly, avocado, rocoto pepper - leche de kiwicha, cedron drink - Diversity of Corn: piscoronto, chullpi, white corn, queso fresco - kombucha with cacao nib - Extreme Altitude: duck stew, black quinoa, lake blue-green algae, chicchipa - airampo, konuka drink - Central Andes: potatoes, stems, chaco clay, wild chincha - chirimoya, coca, muña drink - Frozen Cordillera: wild muña, mint, tuber ash cream - maiz, sacha inchi, molle drink - Huatia of Cacao: mashwa coca leaf, cacao, sacha inchi - muña tea - sip of black coffee and cappuccino - one miscellaneous macaron 4/16 - strawberry yogurt with mango, pineapple, and corn flakes - bread - avocado, ham, cheese, scrambled eggs - orange juice - coca tea - chocolate oatmeal raisin cookie that tasted like none of the aforementioned ingredients (more of a mild sawdust cookie) - one Peruvian passionfruit - quinoa with sofrito and aji criolla - Electrolight™ piña flavor - one Tangerine - bacon salad sandwich? (I think that's what it was?) - granola bar of puffed kiwicha, large raisins, and maybe some form corn - three coca leaves - passionfruit ice cream - inca soup: dried potatoes, beef, Lima beans, quinoa - lomo saltado - two slices of salami & pepperoni pizza 4/17 - pineapple, avocado, baguette, queso fresco - one coca candy - scoop of passion fruit gelato, scoop of strawberry gelato, scoop of chocolate gelato - penne with mixed vegetables, garlic, and Parmesan - one bite of grilled chicken with honey lime sauce delivered via the classic "here comes the helicopter" method - vegetarian sandwich: brown bread, olives, carrots, zucchini, and roasted red peppers - half of a chocolate brownie - muña tea - chicken Caesar salad with quail egg & cashews - one bread roll - a few bites of penne with tomato, basil, cream sauce 4/18 - 2 chocolate coffee bon bons Los Toldos - 1/2 Peruvian roast chicken with French fries - avocado with salt and tobacco onions - sample of lucuma ice cream, sample of aguaymanto ice cream - passion fruit mousse Chicha - corn bread, potato bread, rocoto butter - alpaca carpaccio, turnip flowers, cipriani sauce, chips, & Andean pesto - tumbo, passionfruit, Tangerine juice - oven baked lamb foreshank, vegetable huatia, & tubers - strawberry & tumbo: Quillabamba tumbo mousse, kiwicha, arroz con leche foam, strawberry compote, and Manjar blanco ice cream - 2 alfajores (Peruvian cookie) 4/19 - salami - country ham - two mini baguettes - scrambled eggs - queso fresco - marinated trout - pineapple - green & black olives - orange juice - pineapple juice - one croissant - lemonade with muña - rice - fried white river fish (paramo) with orange - fried rice with jerky and banana - salad - papaya - pineapple - flan - one cocoa bean eaten from a fruit picked in the rainforest - cocoa bread & Brazil nut bread - eggplant timbale with sachatomate sauce and citrus from the jungle - farfalle with regional vegetables, curcuma sauce - cold watermelon soup, copoazu, green apple 4/20 - spaghetti with ham, olives, & cheese - vegetable fried rice with pork - fried BBQ chicken with citrus - beans - mashed potatoes - lemon pie - pineapple - one fish eye chili picked and eaten in the rainforest - beet cream soup with green plantains - beef tenderloin with black pepper sauce, potato croquettes, sautéed vegetables - fruit napoleon, cream, chocolate truffles 4/21 - one piece of white bread toast with butter - queso fresco - one slice of ham - pineapple - pineapple juice - roasted potatoes - one tiny croissant - one tiny chocolate croissant - one tiny ciabatta roll - one bite of the soggy equivalent of corn flakes - one Nestlé Sublime™ ice cream bar (I think it was chocolate, coffee, and peanuts?) Maido - passion fruit, Tangerine, spiced soda - tuna tartare, sushi rice cracker, soy, avocado, squash purée - sansei ceviche: silverside fish, scallops, limpets, smoked yellow pepper leche de tigre, avocado, kizanda nori, Peruvian corn - grouper & fried calamari ceviche with red onion & corn - toro, mustard seed, torikara sauce nigiri - scallop, rocoto chimichurri, aji negro sauce - steamed bun, crispy devil fish, tartar sauce - grouper, sudado reduction, vongoles, black crackers, shrimp & crab dumpling - bite of miso black cod - bite of 50 hour short rib - bite of cold hot chocolate (chocolate brownie with hazelnut cream, wild berries, vanilla ice cream, & hot Nutella) - dessert ceviche: lime ice cream, sweet potato paper, Peruvian corn powder, limo pepper macaroons, chirimoya, & Tangerine - one glass genmaicha 4/22 - 1/2 salami and cheese sandwich - one bite of some sort of hot ham and cheese sandwich that tasted like a freezer - one airplane equivalent of a croissant - mixed fruit - one small ham, cheese, and mustard sandwich - one ginger ale - one personal pan supreme pizza from Pizza Hut - one mint thc chocolate - one bag of BBQ potato chips - two mini mint chocolate ice cream sandwiches 4/23 - sample of pecorino gigante Frenchman's delight: - salad of cress, spinach, castelfranco, snap peas - molé salami from Salumi - fresh mozzarella - rainbow carrots - epi baguette with butter Ferris - bread & butter - iberico katsu sandwich - duck leg, ginger scallion paste - octopus, egg custard, squid ink, confit potato, Pedro ximenez - carrot agnolotti, lamb neck, pickled squash - grilled lobster tail, hearts of palm, white curry - chocolate mousse, malted espalette & jasmine meringue - yuzu frozen yogurt, Japanese mountain peaches, olive oil 4/24 - Frenchman's delight (see 4/23) Lilia - radishes, whipped ricotta, olive oil, salt - grilled clams, Calabrian chilies, breadcrumbs - sheep's milk filled agnolotti, saffron, dried tomato, honey - rigatoni diavola, tomato, chilies, oregano, pecorino - cacio e pepe fritters Patisserie Tomoko - bite of sakura flan - chocolate soufflé, berry sauce - pinapple cake, coconut cookie, black sesame caramel cookie with nuts 4/25 - Frenchman's delight (see 4/23) - cup of genmai cha - two slices of Trader Joe's pesto, tomato, broccoli pizza - three frozen thin mints 4/26 - Frenchman's delight (see 4/23) - Evolution strawberry lemonade Kang Ho Dong Baekjeong - marinated short rib - seafood soft tofu stew - various ban chan 4/27 - pork clouds with malabar pepper - Vegan Rob's Brussels sprout puffs - 3 small pieces of pita with za'atar Little Tong Noodle Shop - salted cucumber, bang bang sauce, mint - house pickles - sample of vegetarian mala Dan Dan mixian - jumbo Alaskan king crab mixian, spicy Singaporean laksa broth, tea egg, pea shoots, crispy shallots 4/28 - three frozen Thin Mints Four Horsemen - ramp focaccia, freshly milled rye - pearled farro, pine nuts, asparagus - sugar snap peas, tomme de fayette, radish, bacon - olive oil poached cod, butter beans, salsa verde - vanilla bean panna cotta, roasted strawberries -beet rose soda - 1 thc mint chocolate - at least 7 apple cider donuts (aka dronuts) - lamb & beef kefta flatbread with turmeric labne, herby salad, white cheese from Alimentary Café 4/29 - red machine naked juice - two French fries fried in beef tallow with sauerkraut from Radegast Fu Ran (fka Fu Run) - two cups of tea - green bean sheet jelly with chili oil, peanuts, & cabbage - crispy fried fish filet with cumin and chili Guan Fu - razor clam with green pepper & chili - dry sautéed eggplant with green pepper - white rice - cup of tea - beef rice roll with egg, cilantro, lettuce, corn, and sesame from Joe's Steam Rice Roll Spot Dessert Bar - golden toast: honey butter toast, condensed milk ice cream, strawberries, cookie crumbs, whipped cream - winter yuzu: frozen citrus cream bar, oreo crust, raspberry foam, strawberries - one stick of Wrigley's mint gum (the stick is white; I'm not sure what kind of mint that entails) 4/30 Make Sandwich - 1/2 tri-tip sandwich w salsa verde & Tunisian olive oil on baguette - 1/2 roasted mushroom, miso charred zucchini, piquillo pepper, artichoke, lemon-harissa hummus, alfalfa sprouts on ciabatta Chez Ma Tante - kohlrabi and apple salad - steak tartare with celery & potato chips - stracciatella with English peas & fave beans - kedgeree, curried rice, poached cod, celery salad - half chicken with romesco sauce - maple creme brûlée - chocolate cake 5/1 - grilled teriyaki chicken thigh over white rice, salad with carrot ginger dressing from Glaze Teriyaki - one bottle Boylan's ginger ale Uncle Boons - fried pig ears, whiskey, chili - green curry snails, crispy garlic, herbs - roti - sticky rice - lamb laab, toasted rice, mint, cilantro, pickled onion, cucumber, chilies - Thai blood sausage, kaffir lime & herbs wrapped in banana leaf - charcoal grilled baby octopus, lime, nam prik - boneless beef rib, massaman curry, potato, red onion, peanut, green peppercorn - pea shoots, garlic, Thai bird chilies, salted soy bean - toasted coconut ice cream sundae, peanuts 5/2 Lamazou - 1/3 smoked duck, cornichon, brie, & dijon sandwich - 1/3 manchego & chorizo sandwich - san pelligrino grapefruit soda Miss Lily's - sorrel soda - calamari, spicy escovitch, scotch bonnet mayo - red stripe battered mahi mahi tacos, spicy escovitch - jerk chicken, mango chutney, cucumber escovitch - braised greens - one sweet plantain - coconut rum cake 5/3 - grilled steak, arugula salad with fennel & Parmesan, & mashed potatoes from Tender Greens - San pelligrino blood orange soda - chocolate frozen custard from Shake Shack (in observance of National Chocolate Custard Day) - one red marigold petal - asparagus, arugula, spicy broccoli, dill, basil, feta, za'atar breadcrumbs, lemon, cucumber tahini dressing and a little avocado from Sweetgreen 5/4 - plie au chocolate from Maison Kayser - chicken sausage bahn mi, chicken liver pâté, pickled vegetables, herbs, spicy mayo from Made Nice - one lemon Ricola cough drop Yuji Ramen - sea cucumber, wakame, cucumber, ground ivy, sesame - yuzu ricotta: beet, sugar snap pea, garlic mustard, meyer lemon, ramp oil - clam shiro shoyu: topneck clam, white soy, garlic mustard, mitsuba, yuzu - cup of brown rice sake - bonito sashimi, soy, yuzu kosho - picked radish and knotweed - one scoop of saffron passionfruit ice cream with dried apricot and pistachio from Oddfellows 5/5 - one bite of a fritelle San Giuseppe from Lilia - glass of pomegranate rose kombucha from Pilot - spicy beef jerky from Ling Kee Beef Jerkey (misspelling is theirs, not mine) - chrysanthemum monaka with honey from The Little One - Perrier pink grapefruit sparkling water - soppresata slice from Corner Slice - bowl of gnocchi sorrentina from Trader Joe's 5/6 Four Horsemen - ramp focaccia, freshly milled rye - spring peas & beans, buratta, mustard flowers - grilled bok choi, garlic chili oil, blood orange - slow roasted short rib, gremolata - strawberry semifreddo - spaghetti with asparagus, peas, mint, pecorino, lemon, & Calabrian chili - glass of orange juice 5/7 - glass of strawberry rose lemonade from Noon - sample of cheese from Eataly Frenchman's delight: - salad of radicchio, little gem, arugula, brocollini - mole salami, finocchiona - mozzarella - Calabrian chilies - cantaloupe - epi baguette from Maison Kayser - two Mentos mints Yuji Ramen - barley tea - shiitake tan tan, chili, sesame, onsen egg - clam shiro shoyu ramen (see 5/4) 5/8 - Frenchman's delight (see 5/7) (with monge baguette instead of epi) Faro - bread with cultured butter - lamb tartare, ramps, fennel, labneh - bucatini, chicken confit, alpine cheese, chili - strawberry panna cotta, vanilla cream, oat streusel 5/9 - mighty mango naked juice - Frenchman's delight (see 5/7) Ootoya - shrimp, salmon roe, scallop over sushi rice - Roasted salmon marinated in yuan sauce - vinegared octopus - broccoli rabe - mushroom & wakame clear soup - pickles - chawan mushi - strawberries, milk meringue, shortbread, vanilla soft serve from Made Nice 5/10 Yale Club - scrambled eggs - bacon - home fries - croissant - strawberries - cantaloupe - Frenchman's delight (see 5/7) - 1/2 thc mint chocolate - fried rice with wakame, ramps, edamame, asparagus, peas, yuzu kosho - one thin mint - three ice cream mint mini mouthfuls from Trader Joe's 5/11 - soft shell crab sandwich with kohlrabi slaw, preserved lemon aioli, pickles with kale chips from Tender Greens - 2 mentos mints - buckwheat ice cream monaka, toasted buckwheat groats, chocolate fudge from The Little One - bucatini with peas, asparagus, ramps, Calabrian chili, mint, pecorino, & breadcrumbs - mug of orange juice 5/12 - mug of orange juice Four Horsemen - nettle focaccia - grilled Nantes carrots, orange gremolata, cress - bloomsdale spinach salad, cashews, pickled chilies - chili mafaldine, lamb ragu, oregano, whipped ricotta - cherry pavlova, lemon verbena The Little One - corn ice cream monaka, lime zest, toasted coconut - bite of chrysanthemum ice cream monaka with honey - strawberry kakigōri, Harry's berries strawberry sauce, condensed milk, roasted strawberries, whipped cream - hojicha - 3 nasturtium leaves picked out of my window box - "famous original" pizza (tomato, mozzarella, parmigiano, caciocavallo, oregano, chili) from Roberta's - mug of orange juice 5/13 Otto - cacio e pepe pizza: mozzarella, pecorino, parmigiano, cacio, black pepper - chopped salad - English peas & prosciutto - bread & olive oil - grissini - sample of "au lait" nama chocolate from Royce - one bite of a rice crispy treat - one cup of fresh squeezed orange juice Thelewala - thelewala chicken roll, fried egg, green sauce, red onion - jaal muri, puffed rice, peanut, potato, lime 5/14 Frenchman's Delight - salad of mixed greens, brocollini and purslane - Gorgonzola dolce - cantaloupe - finochionna salami & bresaola - baguette monge from Maison Kayser - one scoop of strawberry ice cream from Van Leeuwen Yuji Ramen - clam shiro shoyu: topneck clam, white soy, yuzu, garlic mustard, pea shoots - barley tea - glass of sake 5/15 - Frenchman's delight (see 5/14) - 5 pieces of honeydew - strawberries from Harry's Berries Tørst - Dorset cheese, fennel pollen crackers, buckwheat honey - stracciatella, green garlic, basil, miche toast - marble potatoes, black garlic vinaigrette, pea tendrils, scallion 5/16 - Frenchman's delight (see 5/14) - Nancy's chopped salad (romaine, kale, salami, Parmesan, dried oregano, hot chickpeas, tomato, cucumber, pickled celery, onion, Italian dressing) from Sweetgreen 5/17 Mighty Quinn's - brisket sandwich with pickled celery, pickled cucumbers, pickled chilies, & vinegar slaw - smoked sausage - sweet corn fritters with honey chili dipping sauce - mug of orange juice - nasturtiums picked from my window box - 3 tagalong cookies 5/18 - plié au chocolat from Maison Kayser - Frenchman's delight (see 5/14) - penne with asparagus & ramp pesto, pecorino, lemon, breadcrumb, & Calabrian chili 5/19 - roasted fish donburi with tsukemono, vegetables, and okaka over seven grain rice from Osakana - 3 tagalong cookies Okozushi - 6 pieces porgy hakozushi with various toppings (blue cheese, umeboshi, preserved strawberry with honey, radish with preserved orange, olive tapenade with dill, rhubarb ) - fish broth - tsukemono - tuna temari with shoyu koji - ricotta temari with shoyu koji - spicy tuna temaki - dogfish temaki - kona-cha green tea with matcha from Fukuoka - 2 frozen tagalong cookies - flourless orange almond cake with creme fraiche from Café Mogador 5/20 - plain bagel with pastrami salmon, pickles, scallion cream cheese from Frankel's - two frozen Thin Mints - one bottle of grapefruit juice - raspberry almond smoothie bowl (raspberry, banana, almond butter, honey, & vanilla almond milk with strawberry, banana, coconut, and granola on top) from Liquiteria 5/21 - chicken burrito bowl with white rice, black beans, corn, cheese, medium salsa, & lettuce from Chipotle - half of a hot dog from Shake Shack - bite of Royce Sakura fromage chocolate - grilled razor clams - grilled scallops with yuzu kosho - grilled asparagus & ramps with grated radish & lemon, & nasturtiums - sorrel salad 5/22 Frenchman's Delight: - Gorgonzola dolce - fino finichionna salami & coppa sweet giorgio - cantaloupe - nectarines - salad of Boston lettuce, cress, & little gem lettuce Yuji Ramen - barley tea - cup of Brooklyn Kura sake - bonito sashimi - yuzu ricotta mazeman - tunakotsu ramen 5/23 - Frenchman's delight (see 5/22) (with epi baguette instead of monge, vegan Caesar dressing instead of standard vinaigrette) Empellón - white asparagus salad, grapefruit, queso fresco - sticky rice tamal with red chile duck - short rib confit, picadillo garnish (almond, olive, grape, chile), corn tortillas - avocado mousse, lime, olive oil, eucalyptus yogurt - pinapple with piloncillo, bee pollen, & chamomile ice cream - tequila barrel ice cream , anejo tequila caramel, meringue 5/24 - Frenchmen's delight (see 5/22) Contra - blackberry & lemon mocktail - potato chip, uni, shallot - lobster crudo, green asparagus, walnut - spinach, sorrel, pancetta, sorrento lemon - halibut, pickled white asparagus, green almond - beef, rhubarb, squid ink, black sesame, turnip - Winnimere cheese, Rosemary, potato, honey - blackberry, bitter almond - lavender ice cream, strawberry - passion fruit semifreddo, vanilla, olive oil 5/25 - Frenchman's delight (see 5/22) Four Horsemen - bread with butter and Cantabrian anchovies - chicken wings, plum sauce, togarashi - amberjack crudo, scallion, fermented pepper - yellowfin tuna crudo, tonnato, smoked dulse, yuzu kosho - burrata toast, 'nduja, black maitake mushrooms - little gem salad, green goddess dressing, radishes, fried croutons - spaghetti, meyer lemon, parsley, bottarga, breadcrumb - 3 mugs of persimmon leaf tea - 1/2 thc mint chocolate - 1 frozen thin mint 5/26 Norman - Puffed millet granola with yogurt & rhubarb - Smoked salmon smørrebrød, pickled beets, dill Momofuku Ko Bar - apple cider: apple cider, yuzu, apple - scallop crudo, pineapple, shiso - pickle sandwich, potato roll - cold fried chicken (fried 4 times), pickles - dry aged beef strip loin - rice, nori, smoked duck - asparagus & anchovy - Japanese cheesecake (with meyer lemon & deeply caramelized onion purée), maple syrup - Alfonso mango, sea salt, olive oil - cherry blossom ice cream, fermented cranberry, broken rice The Little One - buckwheat ice cream monaka, toasted groats, chocolate fudge - corn ice cream monaka, toasted coconut, lime zest 5/27 Four Horsemen - spelt & olive ciabatta, paolo bea olive oil - spring lettuces, hazelnuts, gran pepe, sherry vinaigrette - Spanish tortilla, aioli - baked skate wing, Tokyo turnips, espelette butter - flan de queso - persimmon leaf tea Café Mogador - hummus plate, chickpeas, pita, hot sauce, Israeli salad - halibut tagine, spicy tomato, saffron & cilantro sauce, potato, carrot, red pepper, herbed cous cous - chicken tagine, preserved lemon & olive, cous cous 5/28 Norman - farro porridge with wild mushrooms - grilled cheese with havarti & apple - blueberry shrub Mani in pasta - fennel salad, baby arugula, celery, pomegranate, endive, lemon dressing - Regina pizza - one scoop rhubarb ice cream and one scoop strawberry sorbet from Il Labritorio Del Gelato 5/29 - sample of Apple, orange, spinach & Apple, orange, banana smoothies from The Economist magazine cart Frenchman's Delight - salad of frisée, arugula, Boston lettuce, lemon, olive oil, Parmesan - mole salami from Salumi - kumquats & strawberries - baguette monge - fresh mozzarella - 18 month aged raw milk Parmesan - Calabrian chilies - one Cepacol extra strength cherry throat lozenge The Musket Room - Prince Edward Island blue mussel, dashi - spring flower tart - pork rillette, huckleberry, sage shortbread - sourdough roll, chive butter - Spanish mackerel, farmstead buttermilk, dill, cucumber - cheddar brioche - quail, blackberry, bread sauce, roasted onion - Colorado lamb, peas, heirloom grains - white chocolate & passionfruit tea bon bon - raspberry, pomegranate, olive oil - passionfruit pavlova, passionfruit curd, whipped cream, strawberries - one cepacol extra strength cherry throat lozenge - another cepacol extra strength cherry throat lozenge 5/30 - one cepacol extra strength cherry throat lozenge - Frenchman's delight (see 5/29) - one cepacol extra strength cherry throat lozenge - another cepacol extra strength cherry throat lozenge Honey's - hiyashi chuka mazeman: chilled noodles, wild bamboo, cucumber, radish, lettuce, chive blossoms, asparagus - shoyu ramen: mushrooms, scallion, broccoli - one slice of Brooklyn Blackout chocolate cake from Bake Shop 5/31 - Frenchman's delight (see 5/29) - one Cepacol extra strength cherry throat lozenge Okozushi - 6 pieces bluefish hakozushi with various toppings (olive & dill, blue cheese & wasabi, yuzu kosho & cucumber, umeboshi basil & rhubarb, peach & shiso, salted orange & ginger) - ricotta, wasabi, & olive oil temari sushi - tuna & shoyu koji temari sushi - clam & cucumber temaki - spicy tuna temaki - fish broth - konacha green tea 6/1 - Frenchman's delight (see 5/29) - one Cepacol extra strength cherry throat lozenge - one slice of white pizza with caramelized onions & sesame from Best Pizza - two tacos with corn, squash, guacamole, queso fresco, & radish - pineapple & mango - Pilot peach lavender kombucha 6/2 - Roberts's Famous Original pizza - 2 frozen thin mints - 9.4 Korean fried chicken wings (half soy, half spicy; part of a set of 10 that was unfinished) from Garlic to the Chicken - 12 frozen trefoil cookies 6/3 Four Horsemen - cornmeal flatbread, sesame seeds, garlic oil - kohlrabi, lime, cucumber, jalapeño, flowering cilantro - bintje potatoes, queso fundido, chives - grilled kurabuta pork collar, tropea onions - banana bread, dulce de leche, almonds Dianobu - 5 pieces tuna nigiri with yuzu kosho - one cooked eel onigiri - one umeboshi onigiri 6/4 Frenchman's delight - salad of frisé, Boston lettuce, arugula, 18 mo raw milk Parmesan - peacharines - cantaloupe - fino finicchiona - breasola - fresh mozzarella - Calabrian chilies - Epi baguette from Maison Kayser Olmsted - snap pea sushi, fluke, lemon - fried fiddlehead fern pickles - asparagus som tum, Thai basil, crispy shallot - beef tartare Polonaise, broccoli, hard boiled egg, sauce Bearnaise - carrot crepe, sunflower, littleneck clam - grilled scallops, celeriac, honeycrisp apple, spicy peanuts, xo sauce - grilled duck breast & sausage, ramps, truffles, sour cherry jus - s'mores, runner & stone graham crackers, hershey's chocolate (the single worst dessert I've ever had in a restaurant) - sour grapefruit gummy 6/5 - chicken souvlaki, pita, habanero tzatziki, Aegean slaw from GRK - plie au chocolat from Maison Kayser Samurai Mama - hamachi toro roll - pork gyoza - chilled ume oroshi udon 6/6 - Frenchman's delight (see 6/4) - sample of chocolate halvah from Seed + Mill - Misfit S.C.R.E.A.M. Juice (strawberry, pear, lemon, ginger) - 3 pickle pieces - 2 French fries - beef noodle soup from Vanessa's Dumplings - sample of passion fruit smoothie from Vanessa's Dumplings - four frozen trefoils 6/7 - Frenchman's delight (see 6/4) - one chocolate crunchy crunch cone from Mister Softee (in observance of National Chocolate Ice Cream Day) - one scoop saffron passionfruit ice cream with dried apricots & pistachios from Oddfellows - sample of banana pudding ice cream from Oddfellows - cochinita pibil, blue corn tortillas, salsa verde from Molé 6/8 - Frenchman's delight (see 6/4) - 1/2 mint thc chocolate - 3 chocolate strawberry Pocky™ Yuji Ramen - striped bass sashimi - shoyu ramen with blue fish - one sip of apple cider vinegar, blackstrap molasses, pink lemonade, & prosecco - one piece of Orbit™ winter mint gum 6/9 - yogurt with puffed millet & rhubarb from Norman Honeys - sip of apple mead - Yesfolk jasmine kombucha - one "No Reservations" skewer: lion's mane & oyster mushrooms, SheWolf miche bread, scallion, sumac - Parts Unknown: noodles, funky rhubarb, hemp cream, nigella, brackenfern, borage, black locust blossom - The Layover: hakurei turnips, radishes, sugar snap peas, cucumber, flame snow pea, za'atar leaf, hazelnuts - sweet birch custard, strawberry chia goo - one piece burnt hallumi - pita with tzatziki & taramosalata - pork souvlaki skewer - one piece grilled but not burnt hallumi with another piece of pita 6/10 Four Horsemen - rye & spelt focaccia, flowering thyme, smoked pork fat, sea salt - melon & prosciutto, lime, Calabrian chili, red shiso - marinated chard, whipped ricotta, pine nuts - cavatelli, short rib ragu, English peas, mint - rice pudding, poached peaches, brown sugar crumble - one spicy 1/2 sour pickle & 1/2 spicy full sour pickle from The Pickle Guys - spicy beef jerky from Li King Beef Jerky The Little One - pineapple dorayaki: caramelized pineapple, yogurt cream, shortbread crumble - rhubarb rose sorbet with mini strawberry meringues - one bottle pink grapefruit Sparkling Ice™ Little Tong Noodle Shop - spring ceviche: green & white asparagus, shrimp, wood ear mushrooms - cold crab-o-cado: lump crab, citrus soy glazed avocado, pumpkin seeds, spiced green curry, celtuce, market herbs - grandma chicken mixian: chicken broth, chicken confit, black sesame garlic oil, tea egg, pickles, flowers, fermented chili - one pot of Dragon Well green tea from Cha-An Tea House 6/11 Frenchman's Delight - gaeta olives - molé salami from Salumi - Gorgonzola dolce - salad of Belgian endive, frissé, arugula, lemon, olive oil, and 18 mo aged raw milk Parmesan - kiwi - galia melon - baguette from Maison Kayser (epi for 2 days, monge for 2 days) - 2 Mentos™ mints - one scoop maple gelato one scoop strawberry jam sorbet from Superiority Burger Honey's - prosciutto & melon, flowering greens, lovage pesto - pickled fruit & white anchovies: strawberries, plums, celery, spring onion, fresh herbs, white anchovies - sunshine spaghetti: garlic, Calabrian chili, lemon peel, fresh herbs, spruce powder, sage flowers, cured egg yolk - whole wheat lavender focaccia - angel food cake with marinated berries & wheat grass whipped cream 6/12 - Frenchman's delight (see 6/11) Torishin - tsukemono: pickled cucumber & daikon - cold fried chicken wing, vinegar, edamame, yellow bell pepper, chili thread - grated daikon with soy - chicken breast, shiso, umeboshi skewer - tsukune (chicken meatball) skewer - shishito pepper skewer - chicken wing skewer - zucchini skewer with mentaiko (spicy cod roe) - pork belly skewer with red miso & lemon - beefsteak tomato, sweet onion, shiso, dashi - chicken diaphragm skewer - chicken inner thigh skewer - chicken oyster skewer - chicken knee bone skewer - chicken main artery skewer - chicken belly skin skewer - oyako don - cup of chicken broth - strawberry sorbet - bite of hojicha creme brûlée 6/13 - 1/2 asiago roll from Maison Kayser - Frenchman's delight (see 6/11) - teriyaki grilled chicken thigh over white rice, salad with carrot ginger dressing from Glaze - macerated strawberries with trefoils 6/14 - one bottle Mighty Mango Naked juice - 2 chocolate chip cookies, one oatmeal raisin cookie, one molasses cookie - 3 pieces salmon avocado roll, 3 pieces salmon maki, 3 pieces salmon nigiri from Itsu - 3 Mentos™ mints - one chip with salsa from Oxido abcv - Alphonso mango, tomato, Serrano, spearmint - heart of palm, passion fruit, basil, avocado - saison battered chicken of the woods mushrooms, sage, chili, honey, lemon - basmati lemon rice, saffron, jungle peanuts, bamboo, peas, asparagus, herbs - guava sorbet & vanilla gelato from Superiority Burger 6/15 - Frenchman's delight (see 6/11) - one sip Tea's Tea™ mango yuzu green tea - washed Hollander cheese (sheepsmilk) - selles sur cher cheese - She Wolf miche bread - pork pate - one piece of prosciutto - grilled dry aged NY strip steak with Thai vinaigrette (fish sauce, lime, chili garlic sauce, shallot, thai bird chili, ginger, mint, toasted rice powder), pickled strawberries, charred cabbage, radish, cilantro - macerated strawberries (and a few raspberries) with Jeni's brambleberry crisp ice cream 6/16 - one small hunk of cranberry walnut loaf from Whole Foods - a few sips of a spoiled tangerine juice - one bottle not spoiled blood orange juice - one honey dip donut from Peter Pan - one fried chicken leg, one fried chicken thigh, and fries at Blue Ribbon Fried Chicken Wildair - bread & olive oil - topneck clams, XO, almond broth - little gem lettuce, pistachio, chili, herbs - mussel, endive, smoked egg yolk, olive - crispy grain salad, asparagus, tarragon - chocolate hazelnut tart - vanilla panna cotta, strawberry granita, milk crumble 6/17 Four Horsemen - spelt ciabatta with schmaltz - chicken liver mousse - frisée salad, shallot vinaigrette, bacon lardons, poached egg - bloomsdale spinach, roasted garlic, black pepper - roasted sasso chicken - crème brûlée tart, rhubarb The Little One - chrysanthemum ice cream monaka with honey - cashew ice cream monaka with olive oil and sea salt Rahi - dahi chilli paneer: paneer, 5 chilli blend, guava compote - eggplant bharta: charcoal smoke, onion, cumin, coriander - smoked salmon chaat: Russ & Daughters lox, sunchokes, date chutney, vermicelli - banana leaf chicken: Kerala coconut curry, basmati rice - dabba gosht: bohri lamb curry, ginger, cumin, clove smoke - herbaceous dhokla: chickpea flour, herbs, radish, yogurt kadhi - dal - butter naan - basmati rice - a sample of Thai chili chocolate gelato, one scoop mango gelato, & one scoop pink peppercorn gelato from il laboratorio del gelato 6/18 - chicken drunken noodle, vegetable dumplings, & salad from ChaamLex - 1/2 thc mint chocolate Café Mogador - 1 grilled chicken kebab, 1 grilled vegetable kebab - a whole lotta basmati rice - 1 piece of pita - some hummus - you know I had that Greek salad too (with feta) - 3 frozen trefoils with macerated strawberries 6/19 - Marvé watermelon juice Frenchman's Delight - salad of grilled little gem lettuce, frisée, Boston lettuce, broccolini, radish, 18 mo raw milk Parmesan and honey, lime, olive oil, roasted garlic dressing - bresaola - peach - strawberries - selles sur cher cheese - balsamic belevitano cheese - pork liver pate - monge baguette from Maison Kayser Yuji Ramen - spicy tuna mazemen: tuna confit, sesame oil, spigarello, chili - shoyu ramen, roasted bluefish, broccoli rabe - sunomono: sea cucumber, cucumber, wakame - 2 frozen trefoils with macerated strawberries 6/20 - Frenchman's Dwight (see 6/19) - 1/2 avocado - salad of arugula, mint, basil, buckwheat baguette croutons, Parmesan, radishes, strawberries, snap peas, lemon, olive oil - tomatoes, peaches, basil, olive oil, sea salt 6/21 - one orange starburst - Frenchman's Delight (see 6/19) - one orange starburst - salad of arugula, snap peas, mint, basil, radishes, buckwheat croutons, strawberries, Parmesan, lemon, olive oil - 1/2 chocolate strawberry kit-Kat 6/22 - grilled chicken bowl with white rice, black beans, corn, medium salsa, cheese, lettuce, & tortilla from Chipotle Honey's - 1/3 Hell Chicken with shmaltz rice, chopped garden vegetables, & spicy spring onions - chopped liver & anchovies with turnip & dandelion greens - 4 mulberries & many strawberries - 2 sugar snap peas 6/23 Four Horsemen - spelt fougasse, sesame, paolo bea olive oil - castelfranco, fennel, basil, cantabrian anchovy - long-cooked romano beans, smoked tomato - striped bass en papillote, Socrates cucumbers, yogurt - tristar strawberry parfait - 2 mini mint ice cream mouthfuls from Trader Joe's - buttered popcorn from Williamsburg Cinemas - leftover salad from 6/21 - leftover Hell Chicken from 6/22 - 4 sugar snap peas 6/24 - one mighty mango naked juice - one grandma slice from Best Pizza Tacombi - one yellowfin tuna tostada - one al pastor taco - chips and guacamole - pinapple, ginger, mint juice - choripan (Portuguese chorizo, chimichurri, & potato sticks on baguette) from Beco - two mini mint ice cream sandwiches from Trader Joe's 6/25 Frenchman's Delight - salad of frisée, arugula, radicchio, lemon, olive oil, and Parmesan - 1/2 peach & raspberries - finocchiona & Rosemary salami from Salumi - mozzarella - Calabrian chilies - epi baguette from Maison Kayser - one cup of genmai-cha from Sei Tomoko Oh Taisho - miso soup - 2 chicken skin skewers - 2 squid leg skewers - one chicken wing skewer - rice with soy and togarashi - potato salad - spaghetti with ketchup - salad - pickled daikon - green tea parfait (matcha ice cream, matcha whipped cream, matcha jelly, chestnut, mochi, red bean) & a bite of hojicha ice cream from Cha-An Teahouse 6/26 - two of Marc's spicy peanuts - Frenchman's Delight (see 6/25) Wildair - guacamole, salsas (one was sunflower seed based, the other was a real sesame fest), blue corn tostada - octopus ceviche, pasilla mixe - lamb belly taco, pineapple, green mango - fried chicken taco, papaya, cashew mole - pork jowl taco, fluke, black beans - sweet corn ice cream, strawberries 6/27 - Frenchman's Delight (see 6/25) - salad of sugar snap peas, radishes, cilantro, basil, strawberries, arugula, SheWolf miche croutons, lime, olive oil 6/28 - Frenchman's Delight (see 6/25) Contra - shrimp, red shiso, fermented kohlrabi - bread with butter - lobster, green asparagus, walnut, lemon verbena oil - spinach, pancetta, sorrento lemon, smoked butter - halibut, cucumber, hyssop, chamomile - guinea hen, potato, agretti - blackberry, bitter almond, vanilla olive oil - burnt vanilla, raspberry, caramel - samples of wine pairing throughout Wildair - glass of pet'nat (Les capriades, Pépin la Bulle, Methode Ancestrale, 2013 magnum) - samples of two other wines - fluke, pineapple, turnip, 'nduja, pine nut - beef tartare, smoked cheddar, horseradish, Brazil nuts - little gem lettuce, pistachio, herbs - crispy grain salad, asparagus, tarragon - chocolate hazelnut tart 6/29 - one bottle Mighty Mango Naked juice Atla - sips of txakolina, mauzac, & Fledermaus (white wines) - rhubarb, strawberry, peppercorn agua fresca Momofuku Ko - sips of one red and one white wine - scallop crudo, pineapple, shiso - pickle sandwich - cold fried chicken wing - 45-day dry aged strip loin - pork rib tips - rice, nori, smoked duck - Japanese cheesecake, maple syrup - cherry blossom ice cream, fermented cranberry, broken rice - watermelon lemonade from Bar Goto - one glass grapefruit juice Four Horsemen - beef tartare, seeds, buttermilk, sesame cracker - fluke, English peas, trout roe, herb juice - roasted pork sausage, grilled broccolini, scallion vinaigrette - sesame semifreddo, bittersweet chocolate 6/30 - bites of kanelsnurre & frøsnapper pastries from Norman - spicy beef tendon skewer from a cart on Main St in Flushing Fu Ran - green bean sheet jelly in red oil, peanuts, cabbage - triple delight vegetable - crispy sliced fish with cumin & chili - white rice Guan Fu - Chinese kimchi - chongqing fried chicken - razor clam with green pepper in home sauce - green tea - one stick Wrigley's™ gum (it's the white mint one, but I don't remember which flavor that's considered) - one Portuguese egg custard tart and two bites of sponge cake from New Flushing Bakery - 1/2 of a weed caramel - 3 sips of a rum punch - 2 sips of Campari, countreau, gin, & lemon juice (shaken) - 1/4 orange TGIFriday's - one French fry - Friday's™ big ribs (pork ribs) - Cajun shrimp & chicken pasta 7/1 Four Horsemen - sparkling yuzu soda - blue corn ciabatta - summer squash, basil, lemon, nasturtium - razor clams, kohlrabi, Thai chili, cucumber - pork pozole, radish, hominy, cabbage, cilantro, lime - 3 servings of horchata ice cream with almond & peaches Hemlock - sweet potato bread with burnt leaf butter - Tokyo turnips with lavender - fluke crudo, cucumber, chamomile - razor clams, roasted garlic, dandelion - bone in skate wing, cumin, mint - duck breast, fennel, basil - one scoop labne tahini gelato & one scoop cherry verbena sorbet from Superiority Burger 7/2 - most of a grilled pork chop bahn mi & one shrimp summer roll from Luu's Baguette - 2 Mentos™ mints Una Pizza Napoletana - carne cruda, pistachio, castelvetrano olives - filetti pizza: fresh tomato, buffalo mozzarella, basil - pistachio gelato & malted milk gelato - strawberry panna cotta - tiramisu - 1/4 of a grapefruit sparkling ice - 1 nasturtium from my window box 7/3 - caprese sandwich (mozzarella, roasted tomato, & basil on a baguette) from Eataly Atomix - seaweed chip, potato chip, perilla leaf chip - cabbage chip, dungeness crab, mayo - guk: burdock, eomuk, baby corn, maesil - hoe: sea bream, uni, chungjang - twigim: langoustine, nasturtium, chopi, anise hyssop - sukchae: golden osetra caviar, artichoke, fresh curd, pine nut - pyogo, whelk, ma - jeon: golden eye snapper, ginjang, mustard sauce - tot & dubu rice - jjim: eggplant, smoked eel, doenjang - poached oyster mul-kimchi - jorim: turbot, ssukgat, mungbean sprouts - moo namul rice - gui: wagyu strip loin, fermented fruit juice, garlic - ipgasim: creme fraiche, strawberry, tteok - husik: nurungji, pine honey, milk - lots of sips of wine from Four Horsemen - sip of Piña Colada from Maison Premiere 7/4 Frankel's - 1/2 sesame bagel with pastrami salmon, pickled cucumbers, scallion cream cheese - 1/2 sesame bagel, smoked sturgeon, tomato, red onion, capers, cream cheese - 2 bites of a carrot - one glass of orange juice - chips and guacamole - bite of soy sauce sausage and pork dumpling sausage - 2 cups of sangria with strawberries, cherries, blackberries, and blueberries Claro - sip of michelada with mezcal - aguachile de sepia, cucumber-melon, charred habanero - 1.5 lengua tacos - pork rib memela, chile de arbol, farm cheese - mole rojo, pork cheek, cherry & dandelion salad - one sip mezcal - a few sips of wine 7/5 Home's Kitchen - hot & sour soup - 1/2 order of fried rice (full order split with Justin) - 1/2 order orange chicken (same) - one fortune cookie - one Coolhaus chocolate cookies and cream ice cream sandwich - gazpacho ramen (shrimp, squid, zucchini, corn, kikurage mushroom, scallion) from Samurai Papa 7/6 - Mediterranean steak salad (grilled tri-tip, heirloom tomatoes, marinated feta, pickled cucumbers, green olives, lemon dressing) from Tender Greens - buttered popcorn Ootoya - 1/2 piece grilled Scottish salmon with saikyo miso - tsukemono, seaweed, & kombu - pumpkin - white rice - 2 bowls pork and vegetable miso soup - grated daikon - 1/2 bara chirashi don (blue fin tuna, shrimp, scallop, amberjack, salmon, egg, ikura, and shiso over sushi rice with pickled ginger and wasabi) - 1 chocolate ice cream cone with crunchy crunch topping from New York Ice Cream truck 7/7 Café Habana - one glass of orange juice - chicken chilaquiles with black beans - 2 bites of elote The Little One - buckwheat ice cream monaka, toasted groats, chocolate fudge - bite of cucumber rose sorbet with meringue - bite of chrysanthemum ice cream monaka with honey - one slice veggie pizza (radish, potato, kale, corn, zucchini, cheese, asparagus) from Best Pizza - mint chocolate and Oreo cookies and cream Dippin' Dots - 9 or 10 frozen trefoils - the remainder of an old bottle of grapefruit juice 7/8 Four Horsemen - spelt focaccia, zucchini flowers, paolo bea olive oil - green tomato salad, buttermilk, dill, crispy garlic - padrón peppers, whipped ricotta, tomato vinegar, fennel pollen - grilled New York strip steak, spring onions, basil pesto - chocolate cherry ice cream - 2 Zapp's voodoo chips - one slice cheese pizza & one slice white pizza from Best Pizza 7/9 - samples of Calabrian olive oil and bread from Eataly - sample of cinnamon raisin brioche from Maison Kayser Frenchman's Delight - genoa salami - Gorgonzola dolce - salad of arugula, frisée, radicchio, Parmesan, lemon, and olive oil - castelvetrano olives - 1/2 peach - apricot or plum (alternating days) - Monge or epi baguette from Maison Kayser (alternating days) Chefs Club: Maison x Roberta's - marinated maguro, cacao vinegar, kohlrabi - mushroom pizza: fermented mushrooms, shallots, Parmesan - bucatini alla carbonara: pecorino, black pepper, guanciale - mangalista pork collar, soy sauce, green sauce, cherry - Oreo cookies and cream Dippin' Dots 7/10 Frenchman's Delight (see 7/9) Contra - raw shrimp, red shiso, kohlrabi - bread & butter - scallop crudo, lemon cucumber, hyssop - summer squash, uni, nasturtium, onion - pollock, peas, shishito - guinea hen, potato, agretti - blackberry, bitter almond - cherry kernel ice cream, caramel, cherries - passion fruit semifreddo, vanilla olive oil 7/11 - Frenchman's Delight (see 7/9) - Mexican corn elote bowl (roasted corn & peppers, tomatoes, shredded cabbage, cilantro, goat cheese, spicy sunflower seeds, quinoa, arugula, cilantro jalapeño lime vinaigrette) from Sweetgreen (and a bite of the salami pickled vegetable salad) - 1/2 Oreo cookies & cream & 1/2 mint chocolate Dippin' Dots - 1/2 watermelon basil THC strip (NOTE: I think I've been eating the watermelon basil flavor all along and thinking it was the tarragon citrus) - 1 small peach - 1 mini mint ice cream mouthful from Trader Joe's 7/12 - Frenchman's Delight (see 7/9) - 1/2 Oreo cookies and cream and 1/2 mint chocolate Dippin' Dots - sardine toast, radish, lemon from Lefthand Path - turkey, Swiss, lettuce, pickle, and mustard on a roll from the bodega next door 7/13 - salt & pepper grilled chicken, mashed potatoes, & Caesar salad from Tender Greens Yuji Ramen - barley tea - potage: sake kasu, potato, leek - sunomono: sea cucumber, cucumber, wakame, sesame - eggplant escabeche, basil - 1/2 clam shiro shoyu ramen: topneck clam & fennel broth, garlic scapes, yuzu - 1/2 spicy tuna mazemen: tuna confit, sesame oil, chili thread, togarashi, onsen egg - one cup banana split Dippin' Dots - one scoop strawberry sour cream streusel ice cream from Morgenstern's 7/14 Four Horsemen - spelt focaccia, zucchini flowers, paolo bea olive oil - beefsteak tomato, stracciatella, breadcrumbs, bronze fennel - red norland potatoes, tarragon aioli, boquerones, celery - grilled head-on shrimp - sour cream cake, blueberries, lemon balm - 1/2 rainbow sherbet MiniMelts™ ice cream (NOT DIPPIN' DOTS) - one package rainbow ice Dippin' Dots (and one spoonful of Cotton Candy flavor) - pasta with meatball ragu, ricotta, lemon, & parmesan - sweet cherries - one bag chocolate Dippin' Dots (and a spoonful of Oreo cookies and cream dippin dots) 7/15 Maison Kayser - baguette with salami, cornichon, and butter - apple, strawberry, basil juice - one scoop corn gelato and one scoop blueberry / blackberry sorbet from Superiority Burger Somtum Der - tum Thai kai kem: papaya salad with salted egg - moo ping Kati sod: grilled coconut milk pork skewers - laab ped: spicy minced duck salad with green vegetables & chilies - sticky rice Cha An Teahouse - pot of chiran sencha - one scoop of hojicha ice cream, one scoop of cherry blossom ice cream 7/16 - one Krispy Kreme glazed donut - ratatouille, goat cheese, pesto sandwich from Whichcraft - 1/2 mini sesame baguette from Breads Bakery Okozushi - 6 pieces bluefish hakozushi (topped with peach cured in black rice vinegar, radish with orange & ginger, olive & dill, cucumber & yuzu kosho, rhubarb & basil, blue cheese & wasabi) - sockeye salmon temari with wasabi - smoked swordfish temari with koji - whitefish salad temaki with scallion - amberjack tartare temaki with cucumber and yuzu kosho - pickles - fish broth - sweet cherries - 2 mini mint ice cream mouthfuls from Trader Joe's - one small peach 7/17 Los Tacos No 1 - one pollo asado quesadilla - one carne asada taco - one adobada taco - one bottle of Squirt (from Mexico) Gohan - roasted eggplant with miso tofu - multigrain rice - miso soup - hijiki with chickpea and carrot - kabocha squash with adzuki bean - one piece orbit mint gum - one glass grapefruit juice 7/18 Tender Greens - salt & pepper chicken sandwich, aioli, roasted red peppers - arugula, fennel, Parmesan, lemon vinaigrette - Nature's Angus uncured hot beef stick - one scoop vegan passion fruit ice cream from Van Leeuwen - falafel sandwich from Oasis - one nasturtium from my window box 7/19 - two peaches - 1/2 chorizo and manchego sandwich & 1/2 smoked duck, brie, and cornichon sandwich from Lamazou - one scoop cardamom gelato and one scoop plum sorbet from Superiority Burger - pasta al pomodoro from Antica Pesa - one glass of grapefruit juice - one peach 7/20 - one peach - grilled chicken thigh, white rice, salad with carrot ginger dressing from Glaze - cheeseburger from Burger Joint (at JFK airport) - 4 IceBreakers cinnamon mints - 1 IceBreakers cinnamon mint - one bowl of pasta with pesto and herb goat cheese 7/21 - toasted raisin bagel with honey almond cream cheese - 2 IceBreakers cinnamon mints - small sample of balsamic berry caramel - cucumber mint soda from Soda Jerks Fresh Soda - Dungeness crab roll, celery, shallot, herbs, lettuce, lemon, cayenne aioli from Meet the Moon Kamonegi - chilled corn soup - king oyster mushroom tempura, umeboshi ponzu, daikon - geoduck ceviche, yuzu gelee, avocado, shiso - duck tsukune with soft egg - corn butter scallop nanban soba: Japanese baby scallop, corn, butter, leek - kamonegi nanban soba: duck breast, tsukune, leek, mitsuba - red shiso plum soda - sip of elderflower grapefruit soda 7/22 Bakery Noveau - 1/2 caprese sandwich - 1/2 roasted lamb sandwich with mint jelly, feta cheese, pickled red onions, tomato, arugula - raspberry flower croissant - 2 icebreakers cinnamon mints - one tiny bottle of strawberry juice - some romenesco cauliflower - cherries - one slice of brownie with chocolate ganache - 1/2 mint thc chocolate - 3 slices of pizza with olives, tomatoes, mushrooms, & feta cheese from Pagliacci Pizza - strawberry pistachio genoise: pistachio genoise, strawberry mousse, strawberry gelee, pistachio madame - raspberries 7/23 Il Corvo - rigatoni alla bolognese - conchiglie, garlic scapes, clams - gigli, sun gold tomatoes, white wine, rosemary - raspberry limeade Sparkling Ice from SeaTac Airport - one scoop boysenberry ice cream & samples of cherry ice cream & lemon verbena ice cream from Kurt Farm Shop - turkey, havarti, artichoke spread, tomato, arugula, & avocado aioli on a baguette on a plane 7/24 - one IceBreakers cinnamon mint Scarpetta - bread: stromboli with salami & smoked mozzarella, focaccia with parmesan, & ciabatta with olive oil, eggplant caponata - polenta with truffled mushrooms - roast chicken with peas, favas, potatoes, and chicken jus - olive oil cake with whipped mascarpone and citrus 7/25 - The Boss (hot capicola, hot soppresata, mozzarella, prosciutto cotto, arugula, tomato, chili oil, banana peppers) from Lorimer Market - 2 IceBreakers cinnamon mints - one small glass of grapefruit juice - 2 frozen thin mints - chicken cous cous with bullion, vegetables, raisins, chickpeas, & caramelized onions from Café Mogador 7/26 Homes Kitchen - hot & sour soup - Szechuan spicy chicken with cucumber - Mapo tofu - white rice - vegetable fried rice - 2 fortune cookies - one package of Smarties (shared with Goldberg) Racines - chilled cherry soup, tomato granita - espelette madeleine, creme fraiche, purple chrysanthemum - phô, peekytoe crab, kaffir lime, English pea - heirloom melons, white corn, buckwheat, white peach vinegar - bread & butter - lobster 'Paris-Brest', yuzu mayo, green apple, squid ink pate a choux - summer lamb, black olive, orange flower water, cranberry beans - chocolate, black caramel, sesame crepe - sip of a chenin blanc and a red wine - candied kalamansi 7/27 - grilled mojo chicken thigh with brown rice, Mexican corn off the cob, and Brussels & blue (Brussels sproutsz, blue cheese, pomegranate seeds, & walnuts) from Fields Good Chicken - one glass grapefruit juice - leftover cous cous from 7/25 Superiority Burger - cava gelato & nectarine basil sorbet - one Superiority Burger - cherry tomatoes, corn, basil, & okra 7/28 Four Horsemen - ciabatta, roasted garlic oil, sumac - radish salad, walnuts, feta, mint, cumin vinaigrette - chickpeas, romano beans, zhoug, delfino cilantro - lamb leg skewers, grilled onions, yogurt, dill - orange-almond cake, cardamom, pistachio cream - a few little tomatoes - 6 frozen thin mints - mole salami from Salumi - one glass of grapefruit juice - lots of chips with salsa and guacamole - one fried cod taco - one carnitas taco 7/29 - a few tomatoes - mole salami from Salumi - one glass of grapefruit juice National Lasagna Day - 1.5 glasses of a pet nat by Les Capriades Method Ancestrale (a red) - the rest of a container of grapefruit juice - "raw" lasagna: tomato salad (with anise hyssop, thyme, lemon basil, Calabrian chilies, olive oil), ricotta with lemon zest & thyme, guanciale, and pane carasau - lasagna bolognese - peso genovese in the style of lasagna with potato disguised as noodle along with green beans - 27-layer "artistic suicide" lasagna: layers of ricotta, Marinara, mozzarella, and bechamel ad naseum - corn, shishito pepper, & tomato lasagna with brie or some other sort of creamy cheese and Japanese Worcestershire sauce - ice cream that couldn't quite pass as lasagna: layers of Haagen Dazs (or is it Dasz?) rocky road, Ben & Jerry's Chunky Monkey™, anise hyssop, lemon basil, and frozen thin mints 7/30 - 2 red starburst, 1 pink starburst Frenchman's Delight - salad of arugula, frisée, raddichio, lemon, and olive oil - genoa salami - Coppa sweet Giorgio - mozzarella - Gorgonzola dolce - peaches - epi or monge baguette from Maison Kayser Nonono - chicken skin skewer - chicken knee cartilage skewer - chicken heart tissue skewer - chicken oyster skewer - chicken skirt meat skewer - chicken neck meat skewer - baby scallop skewer - lime cilantro chicken thigh skewer - saba oni on: marinated egg yolk, smoked mackerel, radish sprouts, and onion sauce sushi roll - grilled squid with lemon butter sauce - grilled corn with tobanjan, miso, and parmesan - shisamo skewer - chicken wing skewer - milk soft serve, caramelized peaches, candied almonds, & whipped cream from Made Nice 7/31 - Frenchman's Delight (see 7/30) - pasta with butter, garlic, olive oil, lemon basil, anise hyssop, thyme, Calabrian chili, and parmesan - leftover parmesan rind - 6 frozen thin mints 8/1 - Frenchman's Delight (see 7/30) - 1 red starburst, 1 orange starburst - grilled steak, brown rice with parsley , marinated Persian cucumbers, peaches with chili lime salt, and tarragon mustard from Dig Inn 8/2 - Frenchman's Delight (see 7/30) - 3 pieces of shishito, corn, tomato, and Camembert lasagna - one piece of raw spaghetti - multiple leaves of anise hyssop - 6 (maybe 7) frozen thin mints 8/3 - grilled chicken, roasted vegetables (corn, green beans, summer squash with pesto), & arugula, fennel, Parmesan salad from Tender Greens - uncured hot beef stick from Nature's Angus - one peach Estela - burrata, salsa verde, charred bread - summer squash with miso and pine nuts - endive, walnuts, anchovy, and ubriaco rosso - fried arroz negro with squid and romesco - ricotta dumplings with mushroom and pecorino sardo - monkfish, salt-baked cabbage, and capers -milk ice cream with cherries and halvah - chocolate cake with whipped cream 8/4 - rigatoni with sungold tomatoes, garlic, thyme, lemon basil, anise hyssop, Calabrian chili, butter, and olive oil Oh Taisho! - 2 chicken skin skewers - 1 squid leg skewer - 1 shishito skewer - 1 chicken wing skewer - white rice - potato salad - green salad - pickled daikon - miso soup - one scoop nectarine sorbet and one scoop poppy gelato from Superiority Burger 8/5 Four Horsemen - rye focaccia with roasted garlic oil - yellow romano beans, toasted pine nuts, anchovy - mozzarella, marinated peppers & onions, basil - lumache, sweet corn, calabrian chili, whipped ricotta - pistachio ice cream - one bottle of grapefruit juice from Maison Kayser Somtum Der - tum thai kai kem: green papaya salad with salted egg - tum pla too & kao mun: Thai mackerel in papaya salad with coconut rice - nue dad dieo: deep-fried sun-dried beef - sa poak kai tod der: fried chicken thigh - ping kati sod: grilled coconut milk marinated beef skewer - larb ped: duck larb with green vegetables and chilies - kuay tieo pad see eiw talay: fried flat noodles with shrimp and calamari - pad Thai min poo: pad Thai with crabmeat and crab paste - 1.5 slices of mocha and vanilla ice cream cake with chocolate chunks and cookie from Chinatown Ice Cream Factory 8/6 - one chocolate croissant from Pret A Manger Frenchman's Delight - salad of arugula, frisée, radicchio, basil, parmesan, lemon, and olive oil - Rosemary salami from Salumi - La Quercia spicy prosciutto - mozzarella, tomato, basil - 1/2 peach - epi or monge baguette from Maison Kayser - one IceBreakers cinnamon mint Yuji Ramen - whelk tsukudani: soy-braised whelk - seaweed-cured fluke with yuzu kosho and soy - clam shiro shoyu: topneck clam, corn, fennel broth with garlic scapes & sweet corn - one peach 8/7 - Frenchman's Delight (see 8/6) - one IceBreakers cinnamon mint - 1/2 thc mint chocolate Outback Steakhouse - bone-in natural cut ribeye - bloomin' onion with smuggled in okonomiyaki fixings (kewpie mayo, okonomi sauce, nori flakes, and bonito flakes) - lobster tail - Gold Coast coconut shrimp - green salad - Mac n' cheese - grilled shrimp on the Barbie with garlic herb butter - chocolate thunder from down under: pecan brownie, vanilla ice cream, whipped cream, chocolate sauce, and chocolate shavings - salted caramel cookie skillet: salted caramel cookie, white chocolate, almond toffee, pretzels, and vanilla ice cream 8/8 - Frenchman's Delight (see 8/6) - one IceBreakers cinnamon mint - spaghetti with sun gold tomatoes, Calabrian chilies, anise hyssop, thyme, lemon basil, garlic, olive oil, and butter - one nasturtium flower 8/9 - one peach - Frenchman's Delight (see 8/6) Bombay Kitchen - potato and pea samosas - chicken tikka masala - basmati rice - naan 8/10 - peanut butter and dark chocolate Kind bar - mighty mango Naked juice - Nature's Angus uncured hot beef stick Momofuku Ko - grilled octopus, blueberry tare - pickle sandwich - cold fried chicken with pickled - grilled duck - animal sausage - rice, smoked duck, nori - spicy pickled vegetables - Japanese cheesecake, maple syrup - strawberry, jasmine rice, banana pepper - one peach - peaches with Van Leeuwen vanilla ice cream, anise hyssop, rose salt, and olive oil - 2 cups of persimmon leaf tea - some pieces of boiled peaches - Van Leeuwen vanilla ice cream with sansho pepper & olive oil 8/11 Four Horsemen - sticky rice wrapped in fuki leaves - beef tendon, melon, seasoning peppers - fried fish salad, summer beans, grilled okra, strawberries, banana peppers - cabbage, raddichio, & perilla leaves - chili oil, fermented blueberry and anchovy salsa - beet cake, sour cream, husk cherries - 2 nasturtium flowers - cherry tomatoes Honey's - sip of RTR mead - popcorn - piece of orange segment - Yesfolk jasmine kombucha Bunker - grilled lemongrass short ribs, peanuts, crab spring roll, rice vermicelli - one bite of beef jerky papaya salad 8/12 Okonomi - roasted bluefish with saikyo miso - 7 grain rice with onsen egg - clam lip sashimi with yuzu kosho and soy with egg yolk - soy marinated tuna sashimi - tsukemono - zuchinni & eggplant with blueberry miso - green bean with mustard miso - grilled shishito and tomato with sake kasu - tamagoyaki - roasted eggplant, squash and dashi - one Nature's Angus spicy beef stick - kielbasa, pretzel bun, German mustard, sauerkraut from Radegast - one scoop "hot Brooklyn summer" (sweet corn with mulberry jam & honey) ice cream and one scoop of strawberry ice cream from Van Leeuwen 8/13 Frenchman's Delight - monge or epi baguette from Maison Kayser - culatello - salad of spinach, arugula, frisée, lemon, olive oil, and red cow parmesan - chorizo seca from Charlito's Cocina - black pepper salami from Elevation Charcuterie - Gorgonzola dolce - peaches, watermelon, and cantaloupe Yuji Ramen - cup of Brooklyn Kura sake - cup of barley tea - sunomono: sea cucumber, cucumber, wakame - kampachi (amberjack) sashimi, soy, yuzu kosho - tunakotsu ramen: tuna paitan broth, yuzu kosho, tuna belly chashu, leek - one mini mint ice cream mouthful from Trader Joe's 8/14 - Frenchman's Delight (see 8/13) Osakana - mixed sashimi with soy sauce and yuzu kosho - spicy tuna confit, seven grain rice, cabbage - 1/2 thc mint chocolate - mixed bowl of jalapeño potato chips, Maui onion potato chips, and dill pickle potato chips - 1/2 Andes mint bar 8/15 - Frenchman's Delight (see 8/13) - 2 nasturtium flowers - 2 pieces of dark chocolate Dig Inn - brown rice with parsley - charred chicken thigh - cauliflower with onion ash and pickled chilies - arugula salad with husk cherries & parmesan Four Horsemen - pine nut tart, creme fraiche - sesame semifreddo with dark chocolate 8/16 - Frenchman's Delight (see 8/13; though I didn't have the salad since I was still full from the previous evening's desserts) Fat Rice at Chef's Club - bacalhau spread & bread, olives, chili, mint - arroz de tomate: Carolina gold rice, heirloom tomato, refogado, cilantro, kale, fried garlic - chili prawns, vinho verde butter sauce - cavala recheado: masala stuffed whole mackerel, green tomato, coconut, cilantro - po kok gai: chicken thighs, chouriço, potato, tomato, hen egg, coconut curry, sao jorge, black olive - beef ambilla: shoulder roast in tamarind and fresh herb curry, kara pok, eggplant, long beans, rambutan - coconut rice, fried shallot, sesame - papo seco (Portuguese bread) - watermelon cendol: watermelon sorbet, summer corn, adzuki beans, pandan jellies, coconut 8/17 - Frenchman's Delight (see 8/13; added a mango peach) - pasta with summer squash and garlic - vanilla ice cream with olive oil & raspberries 8/18 - grilled marinated summer squash & pickled cucumbers & mint over lemon ricotta - peaches with basil and olive oil - salad of cherry tomatoes, corn, purslane, garlic, basil, mint, Persian cucumbers, lemon, and olive oil - blistered shishitos - one scoop of vegan peach cobbler ice cream in a cone from Van Leeuwen - a few pieces of SheWolf miche bread - 2 pieces of SheWolf miche toast with grilled marinated summer squash, pickled cucumbers, and lemon ricotta 8/19 - 2 pieces of SheWolf miche toast with lemon ricotta and nasturtium (leaves and flowers) - one peach - one piece of cold SheWolf miche toast - a few raspberries with a very small amount of passionfruit curd Four Horsemen - chicken liver mousse, fennel pollen crackers - yellowfin tuna, tonnato, yuzu kosho, smoked dulse - beef tartare, seeds, buttermilk, sesame cracker - red endive, shiro plum, pistachios, pink peppercorn, gran pepe - lumache, jonah crab, meyer lemon, calabrian chili, chervil - pork sausage, grilled jimmy nardello peppers - vanilla frozen yogurt, wild huckleberries - sesame semifreddo, dark chocolate 8/20 Frenchman's Delight - salad of arugula, spinach, watercress, endive, lemon, olive oil, and parmesan - loukanika from Olympia Provisions - breasola with porcini and black pepper from Brooklyn Cured - peaches - cantaloupe - mozzarella - epi or monge baguette from Maison Kayser Hao Noodle & Tea - pork intestine skewer with Sichuan peppercorn - shishito skewer with sweet and sour sauce - ginkgo nuts with butter - hot pot beef noodle soup with rice noodle & cabbage - mung bean jelly with peanuts and Sichuan style sauce - silver needle tea - one scoop cucumber gelato & one scoop passion fruit gelato from il labritorio del gelato 8/21 - Frenchman's Delight (see 8/20) SriPraPhai - beef green curry - white rice - chicken drunken noodle - 5 strawberry sour punch straws - a small handful of nerds - vanilla ice cream with olive oil, sea salt, and sansho pepper - more nerds (a lot more than I wanted to have) 8/22 - mountain Gorgonzola, young manchego, and Maroilles (pasteurized French cow's milk cheese) with crackers - Frenchman's Delight (see 8/20)(cheeses added to the rest of the week's Delight) - 2 IceBreakers cinnamon mints - bread and olive oil and some crackers - leftover drunken noodles and green curry from 8/21 - Maroilles cheese with crackers - frozen Andes chocolate mint 8/23 - Frenchman's Delight (see 8/20) - one IceBreakers cinnamon mint - one walnut brownie from Maison Kayser (warmed up at home) - salad of sweet corn, pickled cucumbers, arugula, purslane, nasturtiums, lemon, and olive oil 8/24 - one sample of strawberry, banana, pineapple, coconut water smoothie from the street (from whatever café is next door to my office) - Frenchman's Delight (see 8/20) - one IceBreakers cinnamon mint Red Lobster - virgin passion colada - snow crab claws with yuzu kosho butter (I brought my own yuzu kosho) - king crab claws with yuzu kosho butter - cheddar bay biscuits with uni and ikura (also brought our own uni and ikura) - shrimp linguine with ikura - shrimp cocktail - shrimp scampi with uni butter - Caesar salad - baked potato with uni butter and sour cream - French fries - broccoli - a small bite of lobster tail 8/25 Four Horsemen - rye focaccia, roasted garlic oil - arancini, black pepper, parmigiano reggiano - avocado squash, yuzu oil, basil, tropea onions - charred cucumbers, salmoriglio - flourless chocolate cake, zabaglione cream - a bite of fried chicken from Norman - salted cucumbers - one deviled egg - 2 baby carrots - 3 olives Wu's Wonton King - roast suckling pig, steamed buns, hoisin, scallion - snow pea leaves - Chinese broccoli - golden fried rice - wonton soup - dry sautéed string beans - mapo tofu - crispy pig intestines - cold jelly fish - small glass of Brut Cremant De Bourgogne - mango jelly - a "splash" of prosecco - 3 or 4 slices of strawberry shortcake from Veniero's 8/26 - spaghetti with sweet corn & Calabrian chili - one mini mint ice cream mouthful from Trader Joe's - some crumbs of everything bagel seasoned pretzels 1 or 8 - miso soup - tuna akami roll - edamame - white rice - miso eggplant, coconut, egg yolk - skate, yuzu, almond, parsley, watercress, soy koji, butter - futomaki roll: dried squash, egg, pickled daikon, shiitake, cucumber, shiso 8/27 - Dr Smood grapefruit, lemon, açai, green coffee bean, garcina cambogia juice - sample of Roman margarita pizza from Eataly Alla Panza - sample of flax bread from Maison Kayser - sample of Beyond burger on a pretzel bun from The Economist Magazine Frenchman's Delight - erborinnato san carlo guffanti - mole salami from Salumi - salad of spinach, arugula, watercress, castelfranco, parmesan, lemon, and olive oil - peaches (and cantaloupe for days 2 & 3) - monge baguette from Maison Kayser - one bag of Dr Smood "wild berry beauty mix" trail mix - heirloom tomato, watermelon, feta, mint, pickled red onion, and olive salad from The Meat Hook at Three's Brewing 8/28 - Frenchman's Delight (see 8/27) - 2 IceBreakers cinnamon mints Marlow & Sons - roasted chile kefir dip, bread - fried summer vegetables: zucchini, spring onions, string beans, shiso - cucumbers, whipped feta, mint - eggplant toast, sesame, mint - chilled corn soup, miso, roasted sungolds 8/29 - Frenchman's Delight (see 8/27) - a few sips strawberry pineapple purée with some sort of alcohol - one plain square pizza slice - one cup of strawberry pineapple purée watered down with WeWork spa water - grilled teriyaki chicken thigh over white rice from Glaze Teriyaki - leftover strawberry shortcake from 8/25 - one peach 8/30 - grilled chicken, saffron rice, beets, cucumber tomato salad, roasted broccoli, roasted sweet potatoes, spicy hummus, cucumber yogurt, bademjan, olives, roasted garlic, and Persian bread from Skewr - 2 IceBreakers cinnamon mints - 1/2 thc mint chocolate - one plie au chocolat from Maison Kayser - 1/2 thc mint chocolate - Lil' Stinker (tomato, mozzarella, parmigiano, double garlic, onion, pepperoncini) pizza from Roberta's 8/31 - paneer tikka biryani with fried onions, pineapple raita, and peanut mirchi from Indikitch Yuji Ramen - asazuke tsukumono - sunomono: cucumber, sea cucumber, wakame - yakibitashi: chilled dashi, eggplant, squash - porgy sashimi with sweet soy and yuzu kosho - clam shiro shoyu ramen: topneck clam and fennel broth, sweet corn, garlic scapes - one Starbucks peppermint - one red nasturtium flower from my window box 9/1 - one peach - 3 pieces of old, cold SheWolf miche toast - one bottle of Power C (or whatever the redesigned equivalent is called) Naked Juice - one plain slice with pickled chilies and parmesan from Di Fara Pizza Café Mogador - mixed mezze plate: hummus, eggplant, tahini, Arabic salad, pita - cod tagine, spicy tomato, saffron and cilantro sauce, potato, carrot, red pepper, and herbed couscous - 2 mini mint ice cream mouthfuls from Trader Joe's 9/2 Four Horsemen - rye focaccia, olive oil - fried walla walla onions, green peppercorn aioli - tomatoes, coriander berry vinaigrette, opal basil, ricotta salata - cockles, lipstick pepper sofrito, sorana beans, speck broth - charred lemon tart, creme fraiche - bread, cultured butter Yakitori Totto - isobemaki: Japanese pickle, dry bonito, & sticky yam wrapped in seaweed - nasu mizore gake: deep fried eggplant & mochi with daikon & nameko sauce - chicken skin skewer - chicken wing skewer - chicken thigh skewer - negima skewer - chicken tail skewer - hatsu moto (heart's source) skewer - asparagus skewer - shiitake skewer - eggplant with miso skewer - grilled rice ball with tare - chocolate crunchy crunch cone from an overpriced Mr Softee knockoff truck near Radio City Music Hall 9/3 - samples of tomatoes & lemon verbena at the Union Square Greenmarket - duck confit with roasted fairy tale eggplant, cherry tomatoes, pickled cucumbers, and a real bastardized romesco / gazpacho style sauce (with roasted lipstick & cayenne peppers, tomatoes, basil, sugar cube melon, peaches, olive oil, & garlic) - sugarcube melon and peaches - the rest of the duck confit, vegetables, melon (an entire melon was consumed), and peaches (2 large peaches in total) - 2 mini mint ice cream mouthfuls from Trader Joe's - 4 frozen Thin Mints 9/4 - one Krispy Kreme glazed donut - "Mo' Miso" (grilled chicken, brown rice, avocado, sesame veggies, cucumber, panko, spicy miso dressing) bowl from Fields Good Chicken - penne with garlic, basil, butter, and olive oil - one peach 9/5 - grilled teriyaki chicken thigh over white rice with salad with carrot ginger dressing from Glaze Teriyaki - one IceBreakers cinnamon mint - one peach (minus one bite) - 2 bites of a crunchy pear whose variety I didn't know - 1/2 shroomami salad from Sweetgreen - one bowl of the Spanish no-name brand equivalent of Rice Crispies (1/2 of this bowl was eaten in the bath) 9/6 - salt and pepper grilled chicken, Caesar salad, and mashed potatoes from Tender Greens - baked pork bun at Mei Lei Wah - Crawfish, mussels, shrimp, corn, & French fries at Vietnamese Cajun Crawfish Boil pop-up at the Basement 9/7 - salami, pepperoncini, mozzarella sandwich from The Mill - turkey, bacon, avocado sandwich from The Mill - Kettle brand salt and vinegar potato chips - pretzels Sunday in Brooklyn - stracciatella, smoked chili oil, focaccia - cucumbers, frog melon, pistachios, mint - roasted potatoes, buttermilk, garlic scapes - tomatoes, tonnato, black olive oil, basil - spicy togarashi fried chicken - applewood smoked chicken, crispy herbs, romesco - one scoop of strawberry ice cream in a sugar cone from Van Leeuwen - 1/2 THC mint chocolate 9/8 Four Horsemen - rye focaccia - spigarello, wood ear mushrooms, green yuzu - fennel salad, castelvetrano olives, parmigiano reggiano - grilled swordfish, Japanese cucumbers, yogurt ramp kimchi - grape nut semifreddo, honey - calamari sandwich with aji panca, aji amarillo, charred scallion from Llamita - mini waffle cakes from a cart on Canal St - one slice of strawberry shortcake from Veniero's - 1/2 THC mint chocolate 9/9 Riverpark - rainbow connection: pineapple, basil, yuzu, cherry - cinnamon donuts, spiced chocolate sauce - 1/2 of brisket hash, fingerling potatoes, heirloom tomatoes, pearl onions, sunny side up egg - 'nduja & scrambled eggs, country bread, cherry tomato, dressed greens - 1/2 kouign-amann - 1/2 blueberry muffin - lavender pavlova, vanilla cream, summer berries, basil chantilly - one bite strawberry black pepper ice cream, one bite almond cherry ice cream Bombay Kitchen (delivery) - chana masala - saag paneer - papadum - garlic naan - basmati rice 9/10 Frenchman's Delight - monge baguette from Maison Kayser - pleasant ridge reserve (Upland's) - peaches, red pears, comice pears, and honey crisp apples - salad of mustard lettuce, dandelion greens, endive, parmesan, lemon, and olive oil - genoa salami - marinated grilled artichokes - one biscuit with honey butter from the Commodore Four Horsemen - red endive, pluots, pistachios, gran pepe, pink peppercorn - polenta, chanterelle mushrooms, gremolata, peppers - grapenut semifreddo, honey 9/11 - Frenchman's Delight (see 9/10) Pasquale Jones - fluke crudo, basil, sea beans, watermelon - littleneck clam pizza, garlic, lemon, broccoli rabe, cream - suckling pig agnolotti, sage, parmigiano reggiano - lamb, Sicilian eggplant, olive, pine nut - yogurt gelato, pecans, olive oil cake, peaches (just a few bites of this since it was, to date, the worst dessert of 2018) - two dark chocolate covered pretzels at Dakota's apartment 9/12 - Frenchman's Delight (see 9/10) Ikura Sushi (Delivery) - one eel cucumber hand roll - 5 pieces yellowtail nigiri - 6 pieces yellowtail jalapeño roll - pickled ginger - one peach - couple of handfuls and chopsticks-fuls of cold, old basmati rice - one bowl of Crisp Rice™ - two more bowls of Crisp Rice™ 9/13 - pork yeero pita with onion, tomato, and tzatziki from GRK - 2 IceBreakers cinnamon mints - another IceBreakers cinnamon mint - one more IceBreakers cinnamon mint - 1/2 thc mint chocolate bomb bon - one bite of a wine biscuit Yuji Ramen - clam shiro shoyu ramen with garlic scapes and fennel - one cup barley tea - 1/3 of a yellow peach (split with Bonnie and Jess) 9/14 - chicken drunken noodles and veggie spring rolls from ChaamLex - one peach Ghenet - one sip of Barbaresco - injera - kitfo - misir wett - shiro wett - shiro aletcha - yedubba wett - aterkik aletcha - atkilt wett - fasolia - gomen - azifa - engoudaye tibs - doro wett - siga wett - siga aletcha - 1/2 THC mint chocolate bomb bon 9/15 The Little One - mango semifreddo doriyaki, coconut - chrysanthemum ice cream monaka, honey - a few sips of sparkling rose lemonade Kopitiam - kaya butter toast - Malaysian style half boiled eggs, soy sauce, pepper - pulut panggang (glutinous rice, dried shrimp, sambal) - penne Mediterranea & arugula salad from Café Reggio - 1/2 THC mint chocolate bomb bon Estela - chocolate cake, whipped cream - sip of rye cocktail (I think it had "Greenpoint" in the name) - 2 pieces of cold fried chicken with pickles from Momofuku Ko 9/16 Four Horsemen - a few sips of Allez Goutons (white wine) - rye focaccia - grilled courgettes, preserved lemon butter, chives - chicory salad, somerset grapes, walnuts, cava vinaigrette - stoneground polenta, smoked sungold tomatoes, pumpkin seeds - bomboloni, peach jam - six french fries from McDonald's - 4 or 5 sips of various jungle juice concoctions at Soul Summit - one hellboy slice and one cheese slice from Paulie Gee's Slice Shop 9/17 - everything bagel with cream cheese - one IceBreakers cinnamon mint - trofie al pesto with green bean and potato and 2 slices of bread from Obica - 1/2 thc mint chocolate bomb bon - a tiny additional sample of that bomb bon - 1 sesame bagel from Ess-A-Bagel - the rest of that bomb bon - grandma chicken mixian (chicken broth, chicken confit, black sesame garlic oil, tea egg, pickles, flowers, fermented chili) from Little Tong Noodle Shop 9/18 Homes Kitchen - Sichuan spicy chicken with cucumber - white rice - hot and sour soup - fortune cookie - one yellow peach - one peanut butter dark chocolate Kind bar 9/19 - one yellow peach - salt & pepper grilled chicken, mashed potatoes, and baby lettuces with sherry vinaigrette from Tender Greens - rigatoni bolognese from Atlas Café - one scoop of chocolate fudge brownie in two sugar cones from Van Leeuwen 9/20 - grilled khmer sausage sandwich from Num Pang - one spicy mentaiko onigiri & pickle / umeboshi maki from Dianobu - cardinal tart (vanilla and raspberry mousse) from Maison Kayser - one peach - one bowl of Crisp Rice™️ 9/21 - grilled steak sandwich with roasted red peppers and aioli & Caesar salad from Tender Greens Honey’s (Mid-Coast Maine foraged dinner) - one sip each of Dagger, Memento Mori, and St Crimson mead - one can of Yesfolk jasmine kombucha - pickles - Maine uni - mackerel sashimi - clam onigiri - pickled beet top onigiri - clam chowder - grilled mushroom skewer (puffball, porcini, maitake, chicken of the woods, chanterelle, & bolete mushrooms with wild sea bean oil) 9/22 - one half bottle of mighty mango Naked Juice - one raspberry almond tart from Maison Kayser (split with Brendon and Tristan) - chapli roll from Thelewala - one grandma slice from Williamsburg Pizza (split with Bonnie) and a can of San Pellegrino sparkling grapefruit soda - 1/2 THC mint chocolate bomb bon - sort of ratatouille (eggplant, summer squash, fennel, tomato, aromatics, & herbs) with Runner + Stone buckwheat baguette 9/23 Four Horsemen - whole wheat focaccia - roasted beets, radicchio, arugula, pistachio - hand-pulled mozzarella, tomato oil, squash blossom - end of summer bean stew, zucchini, turnips, lovage - chocolate custard, hazelnut, salted caramel - 1/2 bottle mighty mango Naked Juice - the rest of that ratatouille and buckwheat baguette from 9/22 9/24 - salt & pepper grilled chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - one CVS brand cherry throat lozenge - another CVS brand cherry throat lozenge - crispy pork belly pad gra paw with jasmine rice from SriPraPhai - 2 large glasses of orange juice - one cepacol extra strength throat lozenge 9/25 - one cepacol extra strength throat lozenge - another cepacol extra strength throat lozenge Tender Greens - grilled steak - kale salad with parmesan and roasted garlic vinaigrette - roasted vegetables (zucchini, green beans, mushrooms) Honey’s - wild apple & onion flatbread, black garlic, hyssop - squash & potato, peach, tomato, chili - grits, mushrooms, shishito, wild cherry, egg - chaga cacao cake - 1/2 can Yesfolk jasmine kombucha 9/26 - prosciutto brioche from Lilia Caffé - one IceBreakers cinnamon mint - pernil, white rice, sweet plantains, green sauce, and avocado from Sophie’s - one CVS brand cherry throat lozenge - one mug of orange juice - left over pad gra paw and jasmine rice from 9/24 - spaghetti with leftover ratatouille from 9/22 - one bite of a stale Tate’s chocolate chip cookie - 5 frozen thin mints - 2 rice cakes 9/27 - sample of sopressata from Salumi - sample of pecorino gigante Frenchman’s Delight - salad of mesclun greens, watercress, lemon, grana padano, and olive oil - chorizo seco from charlito’s cocina - peaches - mozzarella - monge baguette from Maison Kayser - one Cepacol extra strength throat lozenge Balaboosta - fried olives, labneh, harissa oil - pita, hummus, red baba, labneh - red snapper ceviche, watermelon curry, kataif, sumac pickled onions, pistachio dukkah - cauliflower, lemon, currants, pine nuts, parsley - octopus, lamb belly, black chickpeas, amba aioli - lamb neck, dates, preserved lemon, freekah, chestnuts - brick chicken, walnut fasanjoon, tahdiq rice - coconut malabi, apricot jam, pistachio, kataif - one cepacol extra strength throat lozenge 9/28 - Frenchman’s Delight (see 9/27) - one cepacol extra strength throat lozenge - one small bag of popcorn (half popped, half unpopped) - one cepacol extra strength throat lozenge Wildair - bread & olive oil - shishitos, yuba, yuzu, sesame - potato darphin, maine uni, jalapeño - little gem lettuce, pistachio, herbs, chili - squash blossom, stracciatella, chicken skin, tomatillo, corn nuts - crispy grain salad, hearts of palm, tarragon - spicy tuna on toast, nduja, tomato, sesame - panna cotta, watermelon granita - chocolate hazelnut tart - lots of fries and a bite of a chicken tender from Blue Ribbon Fried Chicken - one mug of houjicha 9/29 - grapefruit juice with strawberry from John’s Juice Four Horsemen - rye & whole wheat focaccia - german butterball potatoes, pearl onions - little gems, crème fraîche, anise hyssop, sesame croutons - hanger steak, anchovy butter, jimmy nardello peppers - pound cake, tristar strawberries, fennel pollen - one cup of houjicha Five Leaves - heirloom tomato & leek terrine, sunflower crisps, borage, pea shoots, pine nut mayo - crispy oyster mushrooms, miso, shiso - crispy black rice, fried duck egg, fermented radish, spicy mayo, pickled vegetables - spent grain fettuccini, charred corn, chanterelles, kale stem pesto, buttermilk curd - ora king salmon, golden beet tzatziki, cucumber, bitter melon, salted orange, radish, and basil - rosewater pavlova, passion fruit curd, kiwi, whipped cream -1/2 thc mint chocolate bomb bon 9/30 Mo’s Doughs - 1/2 bow tie donut -1/2 pistachio cake donut - 1/2 egg & cheese with hot sauce on a sesame bagel - one small bottle of orange juice - 1.5 nougat apricot candies and a bite of a date ma’amoul from Kalustyan’s Samurai Mama - veggie gyoza - hamachi belly & scallion roll - anago tempura udon, wakame, shiso, scallion, yuzu 10/1 - one bowl of cinnamon raisin granola - chipotle chicken sandwich with roasted red peppers & aioli with caesar salad from Tender Greens - matcha gelato in a waffle bowl from Frozen Palm (at Instagram) Alfio Ghezzi at Chef’s Club Counter - beetroot & apple tartare, mustard ice cream - porcini mushrooms & their essence - basil ravioli, buffalo mozzarella jus - bread & olive oil - veal tonnato, caper powder, coffee, jerusalem artichoke chips - panna cotta, raspberry, rose petal - a piece of chocolate 10/2 - samples of various cheddars, goudas, soppressata, and bresaola from Eataly - sample of Roman margarita pizza from Eataly - sample of sourdough bread from Maison Kayser Frenchman’s Delight - forelle pears - honeycrisp apples - bresaola bellese - grafton cheddar - sola di bufala - salad of castelfranco, arugula, boston lettuce, lemon, olive oil Bar Boulud - gourges - bread & butter - beef tartare, baby gem lettuce, capers, mustard - lapin à la moutarde: braised rabbit, fresh plums, fall vegetables, whole grain mustard - one bite of coq au vin 10/3 - one cepacol extra strength throat lozenge - mean green smoothie (kale, spinach, mango, banana, golden pineapple) from Liquiteria - Frenchman’s Delight (see 10/2) - stoneground polenta with pickled chiogga beets, braised kale, & charred poblanos 10/4 - skinny smoothie (banana, strawberry, apple cider, fat burner, & vegan protein) from Liquiteria - Frenchman’s Delight (see 10/2) Speedy Romeo - caesar salad - grilled octopus, hazelnut romesco, crispy potato, chili oil, celery - chicken wings, celery, scallion, ranch - speedy romeo pizza: grilled dough, ricotta, marinated heirloom tomatoes, basil, lemon - margarita pizza - marinara pizza: anchovy, basil, oregano, chili flake - white album pizza: béchamel, roasted garlic, mozzarella, ricotta, provel, pecorino, parm - st louie pizza: provel, italian sausage, hot soppresatta, pickled chilies - dangerfield pizza: béchamel, pork/veal meatballs, ricotta, basil, garlic chips - chocolate cake, marshmallow, graham cracker - olive oil cake, blackberry, vanilla gelato - vanilla gelato from il labratorio del gelato 10/5 - sample of bandaged goat cheddar, black & blue goat cheese, smoked fiore sardo, & pecorino gran riserva from Eataly - spinach lasagna, salad, and two slices of bread from Obica - one fortune cookie - 4 Kirkland brand peanut butter-filled pretzel nuggets (let’s just assume from here on out that this is the make and model of all PB pretzels I consume for the remainder of the year, unless explicitly stated otherwise) - one bottle Suja Passionfruit Paradise Ootoya - grilled butterfish - white rice - miso soup - pickles - grated daikon - kabocha squash - hijiki seaweed - the remainder of Bonnie’s yakitori ju - tastes of items cooked to be consumed the morning of 10/6 10/6 - duck fat potatoes, caramelized onions, rosemary, pickled carrots with a fried egg - roasted SheWolf honey oat bread with lemon ricotta & nasturtium leaves and flowers from my window box - the remainder of a large bottle of orange juice - 1/2 mint chocolate thc bomb bon - lots and lots more SheWolf honey oat sourdough (the remainder of the loaf, partially shared with Bonnie) - an excessive amount of freeze dried strawberries from Kalustyan’s Wildair - bread & olive oil - topneck clam, almond broth, xo sauce - beef tartare, smoked cheddar, horseradish, brazil nuts - little gem lettuce, pistachio, chili, herbs - black maitake, stracciatella, corn nuts, tomatillo, chicken skin - crispy grain salad, tarragon, hearts of palm - spicy tuna toast, tomato, sesame, ‘nduja - chocolate hazelnut tart - vanilla frozen yogurt with tristar strawberries & sips of various wines from Four Horsemen 10/7 - soft scrambled eggs with caramelized onions & pickled carrots - one bowl of Crisp Rice cereal with freeze dried strawberries - 1/2 green tea mille crepe cake & 1/2 chocolate mille crepe cake from Lady M Chez Ma Tante - oyster with parsley - falafel with hummus, harissa, & cucumber - chicken, boudin blanc, & red wine sauce 10/8 - one bottle Mighty Mango Naked Juice - toasted sesame bagel with cream cheese at Newark Airport - one cup of orange juice on Alaska flight 1187 - Alaska Airlines signature fruit & cheese platter: Beecher’s flagship, Tilamook cheddar, brie, red & green grapes, apple, crackers, chocolate truffle Nopalito - spiced chickpeas - tepache with piloncillo & star anise - 2 rockfish tacos al pastor (ancho chili adobo, orange, onion, cilantro, tomatillo salsa, pickled vegetables) - rotisserie 1/2 chicken with chicken jus, mashed potatoes, carrots, & zucchini from Scratch - 1/2 chocolate chip cookie from Hotel Vue, Mountain View 10/9 Hotel Vue, Mountain View - Cheerios with cantaloupe, strawberries, & grapes - one bite of a pancake - bacon - potatoes with rosemary - bacon - blueberry muffin - one cup of orange juice - carne asada burrito and a can of squirt from Chavela’s - one AlterEco mint creme truffle Bushido - yaki onigiri - chicken thigh skewer - chicken cartilage skewer - miso black cod - two pieces of watermelon radish 10/10 - toasted bagel with cream cheese and some strawberries from Hotel Vue, Mountain View El Roy’s - three tacos dorados al pastor (hard shell with sour cream, onion, cotija, monterey jack, lettuce, tomato) - pineapple agua fresca - a few sips of horchata - chips and salsa - radishes Camper - yellowfin tuna crudo, olio nuovo, yuzu, daikon, ginger - bread & olive oil - toasted durum fusilli, little neck clams, oreganata, chili flake 10/11 - toasted bagel with cream cheese, bacon, and 2 cups of orange juice from Hotel Vue, Mountain View Tyler Florence @ SFO Terminal 2 - roasted pork shoulder, fennel seed, smoked brown sugar, honey glaze - fall baked ziti, red sauce, pesto, cottage cheese, artichoke, spinach, mozzarella - chickpeas, chorizo, roasted fennel, orange zest, aioli - one cup of Sprite Zero on Alaska flight 1178 - strawberries, cantaloupe, honeydew, & pineapple - 1/2 avocado grapefruit salad with arugula, fennel, & macadamia nut dressing from The Plant in SFO airport 10/12 - steak sandwich with roasted red peppers and aioli & caesar salad from Tender Greens - 2 IceBreakers cinnamon mints - polenta with roasted shiitake & hen of the woods mushrooms, parmesan, lemon, & bread crumb - salad of frisée, red endive, nasturtium leaves & flowers (from my window box), honeycrisp apple, lemon, white wine vinegar, olive oil - 1/2 mint chocolate thc bomb bon - 1/2 Coolhaus snickerdoodle strawberry ice cream sandwich 10/13 - one Roberta’s sticky bun from Whole Foods - one sesame pancake with kimchi from Vanessa’s Dumplings Ugly Baby - sai tod: fried pork intestine and jaew - kang kua supparod: mushroom pineapple curry - khoong muk kai kem: shrimp, squid, & salted egg yolk - laab ped udon: duck laab, long beans, cabbage - pla tod kamin: fried tumeric sea bream - 1/2 slice of green tea mille crepe cake from Pattiserie Tomoko 10/14 - 2 over medium eggs, whole wheat toast, sausage, home fries, and orange juice from Lite Bites - 1/2 chocolate orange THC CBD bomb bon - more buttered popcorn than I should have eaten at Nitehawk Cinemas (while watching Mandy) Samurai Mama - two pork gyoza - cold ume oroshi udon Four Horsemen - 1/2 glass of Val Frison blanc de noir brut nature - sesame semifreddo, dark chocolate - pine nut tart, creme fraiche 10/15 - chipotle chicken sandwich with roasted red peppers & aioli & Caesar salad from Tender Greens - one fortune cookie from Home’s Kitchen - spaghetti (not actually spaghetti shaped but who cares, no one is reading this), brisket meatballs, parmesan - 1/2 slice of semi-frozen crumb cake from a shop near Hackensack, NJ that claims to have the best crumb cake (I cannot comment on that claim, though I can say the semi-frozen version was not the best semi-frozen crumb cake I’ve ever had) 10/16 - fried chicken, mashed potatoes, and green salad from Tender Greens - pepper turkey, mozzarella, tomato, basil, roasted red peppers, olive oil on a toasted hero from Milano Market 10/17 - one blueberry pancake with maple syrup, one sausage link, and 2 strips of bacon - ginger bbq brisket sandwich from Num Pang - 1/2 walnut brownie from Maison Kayser - 1/2 mint chocolate thc bomb bon Honey’s - oat milk & einkorn flatbread, grilled mushrooms, radicchio, tomatillo & pepper sauce - one can of Yesfolk jasmine kombucha (split with Bonnie) - one green mint lifesaver plus a lick of a second one 10/18 - beef noodle soup from Burp Bowl - 15 peanut butter filled pretzel nuggets - 1/2 of a honeycrisp apple - penne with butter and parmesan - salad of frisée, red endive, watercress, honeycrisp apple, & blood orange - another 1/2 honeycrisp apple - more salad & pasta 10/19 - 1/2 chicken & chorizo sandwich & 1/2 chicken parmesan sandwich from Make Sandwich - 17 peanut butter filled pretzel nuggets - 1 slice of white pizza with chili oil from Best Pizza - 1 mango hi-chew - 1/2 thc chocolate - panzanella with tomato, cucumber, roasted garlic, roasted red peppers, & red onion - potato salad with radish, caper, veganaise, orange, & mustard - salad of frisée, watercress, red endive, red onion, and blood orange - SheWolf honey oat toast with whipped sweet potatoes 10/20 - scrambled eggs with asparagus - leftover panzanella from 10/19 - Maison Kayser apple walnut toast with whipped sweet potatoes - a hunk of french baguette - one small *magic* mushroom - one mango hi-chew - one sip of a chocolate peanut butter shake at the Sheep & Wool Festival at the Duchess County fairgrounds - one bratwurst & one “snacking kielbasy” (aka Slim Jim) from Janek’s at the Sheep & Wool festival - one bite of whole roasted lamb - one bottle of Gold Emblem (CVS generic brand) sparkling pink grapefruit soda - 3 double stuf™️ oreos - 2.5 more double stuf™️ oreos - a small bite of yellow cake - 1/2 mint chocolate thc bomb bon - salad of kale, pickled cucumbers, asparagus, red onion, & arugula - a little bit of fettuccine with roasted tomato & herb sauce with parmesan - one glass of orange juice - another one of those *zany* mushrooms, but this time it was larger - another glass of orange juice 10/21 Murray’s Tivoli - two sips of golden ticket (apple cider, turmeric, cayenne, garlic, ginger, agave) - one sip chicken broth - egg sandwich with bacon, cheddar, & pickled peppers - one scoop chocolate peanut butter ice cream and one scoop strawberry ice cream from Holy Cow Osakana - paitan / dashi broth with spanish mackerel tsukune and scallion - sashimi of torched spanish mackerel, sea trout, & kobia with sweet soy - radish, cucumber, apple, fennel, chili oil & torched Boston mackerel - triple tail sashimi with nasturtium, radish, peach habanero hot sauce, & nori salsa - nimono: shiitake dashi, indonesian eggplants, tokyo turnips, butterball potatoes - shio koji & awase miso marinated monkfish with cabbage & shiitake, mutsu squash and nasturtium - onigiri cooked in maitake and shiitake tea with daikon, cucumber, and carrot - miso soup - one cup of matcha - mutsu apple, snap dragon apple, & suckle pears - 2 squares of a honey salted almond Ritter sport 10/22 - bbq grilled chicken salad with radish, avocado, tortilla chips, and green goddess from Tender Greens - 8 peanut butter-filled pretzel nuggets - one cinnamon raisin insomnia cookie Karczma - one bowl of ogorkowa - 6 fried potato and cheese pierogis 10/23 - one mini blueberry muffin - tondo sandwich (sopressata, prosciutto, mozzarella, provolone, tomato, green olive) from Covina - 2 IceBreakers cinnamon mints - one cup of apple cider Frenchette - bread & butter - spanish tortilla with trout roe - blowfish tails a la diable - spaghetti bottarga, espelette, lemon - duck frites - fig tarte, ricotta, fig leaf ice cream 10/24 - NY style pizza (mozzerella, parmesan, tomato sauce, chili, oregano, garlic) pizza from Follia Tikka Indian Grill - sabji mughlai biryani (vegetable biryani) - chana masala - basmati rice - aloo gobi samosa 10/25 - grilled chicken, mixed greens, apple, grape, walnut, parmesan salad with white balsamic vinaigrette from Tender Greens - 12 peanut butter-filled pretzel nuggets - 9 peanut butter-filled pretzel nuggets - leftover chana masala, rice, and biryani from 10/24 - dried strawberries from Kalustyan’s 10/26 - chipotle chicken sandwich, roasted red peppers, aioli & Caesar salad from Tender Greens - 8 peanut butter-filled pretzel nuggets - 1/2 box of chocolate Hello Panda cookies - spaghetti with lemon, butter, and parmesan - salad of roasted sunchokes, baby shiitakes, honeycrisp apple, frisée, & citrus dressing - 1/2 mint chocolate thc bomb bon - leftover pasta - kettle potato chips with vanilla ice cream & olive oil 10/27 - 1/2 piece of grape & fennel focaccia & 1/2 piece of cheese focaccia from Lilia Caffe - roasted monkfish marinated in awase miso, roasted honey nut squash with black sesame and mirin, baby bok choi, charred scallions, roasted garlic, roasted shiitake mushrooms with chicken fat, chicken broth, dashi (with dried squid) - squash skin chips with maine uni - one cup of orange juice - 1/2 red pear - one sleeve of smarties - lots and lots of pretzels - most of a bag of trolli sour bite crawlers minis - one strawberry now n’ later - one apple now n’ later 10/28 Four Horsemen - garlic bread - broccoli rabe, chili oil, lemon - caesar salad, anchovy, croutons, parmesan - lasagna bolognese - tiramisu - most of a red pear - 1/2 bee sting pizza and 1/2 lil stinker pizza from Roberta’s 10/29 - 9 peanut butter-filled pretzel nuggets - one liege waffle with chocolate fudge and crickets from the Economist magazine food truck - ginger bowl with shio koji pork, kale, corn, & scallion from Roast Kitchen - one fortune cookie from Homes Kitchen - 10 peanut butter-filled pretzel nuggets - 6/10 of grilled chicken, mozzarella, roasted red pepper, lettuce, and caesar dressing hero (the rest was thrown away after I almost puked) - 4 frozen thin mints - one bowl of Crisp Rice cereal with freeze dried strawberry powder from Kalustyan’s - one sleeve of smarties 10/30 - plié au chocolat from Maison Kayser - grilled steak, arugula salad, roasted mushrooms, carrots, potatoes, and squash from Tender Greens - 9 peanut butter-filled pretzel nuggets - one scoop passion fruit sorbet, one scoop toasted white sesame gelato, and one scoop Mexican cinnamon gelato (& samples of Concord grape & honeycrisp apple sorbets) from il laboratorio del gelato - grilled teriyaki chicken thigh over rice from Glaze 10/31 - matter paneer, daal, & basmati rice from Pippali - spaghetti with roasted honeynut squash, braised kale, garlic, and chili - epi baguette from Maison Kayser - roasted squash seeds with cinnamon and black sesame - one Justin’s dark chocolate peanut butter cup - one mug of orange juice 11/1 - one piece of leftover epi baguette from 10/31 - grilled chicken harvest salad with walnuts, cheddar, grapes, & apple from Tender Greens - 10 peanut butter-filled pretzels - one fortune cookie from Home’s Kitchen - one bag of cheddar goldfish crackers - one oreo ice cream sandwich - leftover spaghetti from 10/31 11/2 - 1/2 smart duck (smoked duck breast, brie, cornichons, mustard) sandwich & 1/2 troubadour (chorizo & manchego) sandwich - one can of San Pellegrino sparkling clementina soda Birds of a Feather - wood eat mushrooms with pickled peppers & cucumber - mung bean noodles northern style - poached pork wontons in chili sauce - fried rice with shredded duck and egg - fried eggplant with sweet and sour sauce - one piece of Wrigley’s mint gum (the white kind) - 2 frozen thin mints - 1/2 thc mint bomb bon - some leftover squash seeds from 10/31 11/3 - 1/2 of a honeycrisp apple (shared with Bonnie) - one mug of orange juice - one cold subway churro - one scoop of french fry ice cream, one scoop of strawberry passion fruit ice cream (& samples of raspberry long pepper & chocolate olive oil orange) from Morgenstern’s - roasted yellowfin tuna belly marinated in sake kasu, roasted sunchokes, matsutake mushrooms cooked in dashi, yuzu kosho, leftover rice and eggplant from 11/2 - 1 d’anjou pear - 4.5 Oreos (last 1/2 was the creamless cookie) 11/4 - soft scrambled eggs - one pancake with an Oreo inside - one mug of orange juice - 2 nasturtium leaves and a flower - one hellboy slice and one mootz slice from Paulie Gee’s Slice Shop - one bottle of Natalie’s tangerine juice - one box of raspberries (split with Bonnie) - 1/2 mint thc bomb bon Olive Garden - a sample of house sangria (with an added Driscoll’s raspberry brought as a supplement) - lasagna fritti with alfredo sauce - famous original salad with Calabrian chili (DIY supplement) - many breadsticks - chicken Alfredo with shaved burgundy black truffles & red cow parmesan (DIY supplement) - shrimp scampi with angel hair pasta, asparagus, tomato , and red cow parmesan - apple crostata with vanilla ice cream, caramel, & shaved black truffle (somehow maybe one of the best desserts of 2018) - tiramisu with shaved black truffle - 2 Andes mint chocolates 11/5 Thai Villa - steamed pork and shrimp dumplings - clear soup with enoki mushroom and cabbage - green curry with chicken, heart of palm, and pineapple - jasmine rice - roasted king mackerel with awase miso - one frozen thin mint - 5 oreos 11/6 - spicy & tingly beef noodles from Xi’an Famous Foods - one fun-size pack of skittles - 12 peanut butter-filled pretzel nuggets - one mug of orange juice - spaghetti with parmesan and black truffle - one mug of orange juice 11/7 - one waffle with whipped cream and cinnamon - chicken burrito bowl with corn, medium salsa, cheese, lettuce & tortilla on the side from Chipotle Honey’s - popcorn - calcots with romesco sauce - grilled koginut squash with brazil chili - little gem lettuce, apple, hyssop, & mint - Haagen Dazs vanilla French almond ice cream with sea salt kettle potato chips 11/8 - one bag Miss Vickie’s salt & vinegar potato chips - one large shrimp tempura onigiri & one small umeboshi onigiri from Yaya Tea - one IceBreakers cinnamon mint - one nasturtium leaf from my window box - a few bites of red cow parmesan - one small glass of orange juice - roasted matsutake mushrooms - one hellboy slice and one Freddy prince slice from Paulie Gee’s Slice Shop - sample of mint chip ice cream from Van Leeuwen 11/9 - one bow tie donut and 1/2 chocolate glazed donut from Peter Pan - orange chicken, vegetable fried rice, hot & sour soup from Home’s Kitchen (split with Kevin) - 3 slices of marinara pizza, 2 slices of iron age pizza (mushrooms, mozzarella, parmesan, herbs) & house salad (with radicchio, apples, & hazelnuts) from Op’s Pizza - one bite of a banana 11/10 - egg & cheese on a toasted sesame bagel from Moe’s Doughs - one bottle of Natalie’s orange juice Oiji - a few sips of Flying Lotus cocktail - mushroom (maitake, shiitake, woodear) salad with pine nuts and romaine - scallops “hwe”, jellyfish, snow crab, gooseberry, Korean mustard vinaigrette - oiji bowl: maine uni, sweet shrimp, pickles, seaweed rice - baby octopus, butter gochujang, chayote - butter-poached halibut, rice porridge, pickled artichoke, mushroom perilla broth - honey butter chips with vanilla ice cream 11/11 Four Horsemen - garlic focaccia - brussels sprouts, red onion, cilantro, cumin vinaigrette - delicata squash, pickled raisins, mint, ricotta salata - longfin squid a la plancha, spinach, garlic chili oil - orange upside-down cake, whipped cream Leonti - chickpea farinata - beef brodo with warm spices - cinnamon fettuccine with wild boar ragu - one bite of porcini pasta with chianti braised snails - a few bites of agnolotti with fennel, marcona almond, & grapefruit - milk-braised lamb, tarbais beans, rosemary - Apricot pate a feuille - Chocolate meringue - Pistachio marzipan with luxardo cherry - Chocolate coconut meltaway - Almond cookie - persimmon leaf tea 11/12 - chipotle bbq chicken salad with blue corn tortilla chips, radishes, cotija, & avocado from Tender Greens - one yellow & one red starburst - one orange and one red starburst - roasted red snapper with baby bok choi & yuzu kosho in smoked squid dashi - pickles from Osakana - 4 mini mint ice cream mouthfuls - lots of unseasoned rice cakes - 1/2 bag of haribo peach gummies (split with Becca) 11/13 - Italian hero (salumi, hot peppers, lettuce, & aioli) & potato chips from Tender Greens - four slices of margarita pizza from Folia - one small glass of orange juice (extra pulp) - 2 more slices of margarita pizza from Folia - arugula salad with fennel, parmesan & lemon vinaigrette from Tender Green 11/14 - mean green smoothie from Liquiteria - plie au chocolat and sample of seeded baguette from Maison Kayser - ankimo miso ramen & 1/2 of miso roasted vegetable mazeman from Yuji Ramen - one package of mini Oreos 11/15 - grilled chicken harvest salad with hazelnuts, apples, & grapes from Tender Greens - 2 pink starbursts - grandma chicken mixian with chicken confit, chili oil, and tea egg from Little Tong Noodle Shop - 2 glasses of orange juice (extra pulp) - 1 rainbow cookie and 1 finger cookie with raspberry jam and chocolate from Veniero’s 11/16 - one finger cookie with raspberry jam and chocolate from Veniero’s - chipotle bbq chicken sandwich with roasted red peppers and aioli & Caesar salad from Tender Greens Reynard - bread & butter - dayboat scallops, quince purée, pancetta, parsnip - lamb sausage, sourdough flatbread, roasted peppers, yogurt - roasted chicken, whipped pumpkin, savory, pan sauce - grass fed steak, coal-roasted chanterelles, whipped bone marrow - warm chocolate torte, chestnut, wild huckleberries, candy cap ice cream - pine ice cream - one spoonful of cookies n cream dippin dots 11/17 - orzo salad with kalamata olives, feta, & tomato from Apartment 7B at JFK terminal 7 - one bottle of mighty mango Naked Juice - two biscoff cookies aboard Alaska flight 1411 (JFK>LAX) - grilled chicken pesto sandwich with roasted red pepper, arugula, and aioli aboard Alaska flight 1411 (JFK>LAX) - cookies n cream dippin dots on the Santa Monica Pier (split with Bonnie & Bryna) Felix Trattoria - sfincione: focaccia siciliana, rosemary, sea salt, olive oil - grapefruit, honey, & lime mocktail - margarita pizza - dama bianca: honeycrisp apple, fennel, celery, parmesan - panzanella: tomato, cucumbers, herbs, burrata pugliese, & pane fritto - fried squash blossoms, crema di ricotta - tonnarelli cacio e pepe - rigatoni all’amatriciana - busiati: pesto trapanese, sungold tomatoes, pecorino siciliano - gnocchi di patate, oxtail ragu, & pecorino romano - torta della nonna: olive oil cake, pear, lemon gelato & pine nuts - torta caprese: flourless chocolate cake, gianduja, & hazelnut croccante 11/18 - scrambled egg, avocado, & pesto on a toasted croissant (split with Bonnie) from The Larder at LAX Aboard Flight SQ11 (LAX > NRT) - one cup of orange juice - another cup of orange juice - fried fish with gin-an sauce, capsicum omelette, vegetables (carrot, snap pea, fish/taro ball), and steamed rice - cantaloupe & grapefruit - one container strawberry greek yogurt - one bite of a bread roll - blue bunny cookies and cream ice cream sandwich - another glass of orange juice - zensai: burdock, pickled daikon, mackerel - cold noodles with wasabi, nori, and dashi - yuzu sesame chicken with steamed rice, pumpkin, broccoli, and some sort of mushroomy gelatin thing - seaweed cracker - one bite of a bread roll - one cup of sprite - a few bites of a toffee crunch blondie 11/19 - one carton of Tropicana essentials mango blend - one package of “oishii salami” - one glass of grapefruit juice from the Moxy hotel in Tokyo Torikizoku - kawa shio skewer - bonjiri (chicken tail) skewer - 2 hiza nankotsu (knee gristle) shio skewers - tsukune skewer - ajitsuke nitamago (soy sauce eggs) with japanese mustard - edamame - sasami wasabi skewer - momo kizokuyaki (thigh with leek) skewer - kuromitsu matcha ice cream 11/20 - a few sips of leftover watered-down grapefruit juice - one cup of fresh-squeezed orange juice at the Moxy Hotel Tokyo - one umeboshi onigiri from 7/11 Tsukiji Market - boiled octopus in teriyaki - broiled scallop in butter from Kaki Koya - fried chicken skin - one tamagoyaki skewer - one matcha strawberry daifuku from Iroha - two strawberries - one o-toro nigiri - one strawberry (and lots more strawberries) - one sansho chocolate from Le Chocolate de H - one sakura (red bean and salted cherry) anpan from Kimuraya - lasagna sample from Dean & Deluca Ginza - thick snapper ramen with greens & smoked pork chashu from Madai Ramen Mengyo 11/21 Moxy Hotel Breakfast - rice with baby sardines, pickled mustard greens, & umeboshi - mushrooms with butter & soy - 2 sausages - japanese omelet - 3 pieces of mackerel - one cup of fresh-squeezed orange juice - 2 mini waffles - 1 mini croissant - 1 mug of grapefruit juice Flipper’s Pancakes - kiseki pancakes with maple butter & whipped cream (split with Bonnie) - “millennium” kiseki pancakes with strawberries, yogurt, and strawberry jam (split with Bonnie) Sushizanmai Okunoin - miso soup - shirako - leatherfish with liver - uni - ikura - tai (red snapper) - chu-toro - o-toro - anago - ebi (red shrimp) - squid with shiso - ark shell clam - tamago - chive nigiri - aji - herring roe on kelp - abalone - whelk - gizzard shad - live octopus 11/22 Moxy Hotel breakfast - rice with umeboshi, baby sardines / sansho, & pickled mustard greens - mushroom, cabbage, & carrots - japanese omelet - 3 pieces of mackerel - Maile whole-grain mustard - one cup of fresh-squeezed orange juice - one mini croissant - 2 mini chocolate croissants - one cup of orange juice from concentrate - one ikura onigiri & one umeboshi & seaweed onigiri from 7/11 Savoy Pizza - marinated octopus with peppers & onions - one margarita pizza (split with Bonnie) - two marinara pizzas (split with Bonnie) 11/23 - one cup of pineapple juice at the Moxy Hotel - caramel apple cinnamon bun with almond from Boulangerie Asanoya (at Kinshicho Station) Harajuku Gyōza Rō - cucumber with miso sauce - pickled cabbage - 6 pork gyoza - 3 garlic & chive gyoza - 1/2 mug of Kirin beer - Morinaga jumbo monaka from 7/11 Jiromaru Akihabara - bowl of white rice - king oyster mushroom - shiitake mushroom - asparagus - various yakiniku to follow (all A4-A5 wagyu, cut names don’t translate to American cuts well) served with wasabi, citrus ponzu, & salt - beef shoulder - beef tenderloin - beef belly - beef leg / forearm? - A5 brisket 11/24 Moxy Hotel breakfast - rice with baby sardines / sansho, pickled mustard greens, & umeboshi - japanese omelet - chicken & vegetables with butter and soy - 3 pieces of spanish mackerel - one glass of fresh-squeezed orange juice - one bowl of cocoa crispies Seto Udon - bukkake udon with tempura flake, negi, & nori - mini maguro rice bowl with wasabi & soy (plus half of Bonnie’s maguro bowl) - anago bento box from Shinagawa Station with mushroom, tofu, bamboo, carrot, pickled japanese eggplant, daikon, rice, & sansho pepper - Meiji dark chocolate almonds (split with Bonnie) - most of an orange 11/25 Yassa Hotel breakfast, Mihara - miso soup with wheat gluten - braised daikon in meat ragu - broiled salmon with kombu & nori - pickled daikon, mustard greens, & plum - white rice with raw egg & soy sauce - tofu with bonito flake - some sort of sesame vegetable salad - one sip of green tea that tasted like a chlorinated pool - 1/2 thc mint chocolate bomb bon - bolt & washer-shaped chocolates from Mihara ferry cafe - a few sips of Minute Maid “Qoo” - two strawberry Pocky Tokishou - teriyaki octopus with shiso - live octopus sashimi with wasabi, shiso, & umeboshi dipping sauce - tempura octopus, kabocha squash, & eggplant with lime & salt - tsukemono - octopus hot pot with tofu, hon shimeji, enoki, negi, bean sprout, & cabbage in smoky/sweet broth - rice with octopus, edamame, & carrot - dashi with fish cake & some herb I couldn’t identify (I think it was mitsuba; looked similar to cilantro but more floral) - 2.5 slices of Asian pear - morinaga jumbo monaka from Lawson at Mihara Station 11/26 Yassa Hotel breakfast - broiled salmon with kombu - miso soup with wheat gluten & tofu - white rice with nori - fried egg - tsukemono (cucumber, kombu, & sesame) - wheat gluten with green bean - pickled daikon, mustard greens, & umeboshi - half tangerine (or maybe satsuma?) & a piece of persimmon - one sip of that chlorine-esque green tea - 3 tiny sausages (the 7/11 equivalent of “Lil’ Smokies”) Sanjobo (Nara Station) - bukakke udon with tempura maitake mushrooms, grated daikon & ginger, negi, & tempura soft-boiled egg - chocolate croissant from Vie de France (Nara Station) - one bottle of Mets grapefruit (bottled by Kirin) (*Note: this is the best grapefruit soda I’ve had besides Squirt*) - one persimmon cookie Tsukijitei - 2 cups of hojicha - 4 pieces of persimmon leaf sushi (mackerel, red snapper, horse mackerel, & salmon) with pickled ginger - nyumen noodle soup with mushroom - simmered vegetables with clam & egg - tempura: shrimp, mushroom, kabocha squash, eggplant, & shishito pepper - some premium-ass strawberries & the remainder of a bottle of Mets in the bathtub (*Note: by this time, Mets has surpassed Squirt as the preeminent grapefruit soda*) 11/27 - 2 deer-shaped kanoko with white bean paste in Nara Deer Park - one tsukune skewer with tare & one ship chicken wing skewer from the yakitori shop at Nara Station - one bottle of Mets grapefruit (see 11/26) Isetan Kyoto Station food court - squid & shiso maki with soy and pickled daikon - butter & scallop onigiri - European pear & yellow peach juice from Vegetaria - one cup of hojicha at Kyomachiya Ryokan Sakura Hongangi Gokomachi Tagawa - one cup of green tea - chawan mushi with burdock, spring onion, minced duck, sansho pepper, & yuba sauce - snapper (tai) sashimi with seaweed soy sauce, wasabi, and shiso flowers - yellowtail sashimi with spicy daikon, chili powder, & green onion with ponzu & salt - white miso soup with crayfish (grilled head, brains, and body) with taro & sansho leaf - grilled conger eel with ginger soy - oyster from Hokkaido - ginkgo & lily with tofu sauce - deep fried persimmon with chestnut & cream cheese - sea bass sushi presented as onigiri (fish was seared with charcoal brick before serving) - grilled Touchigi beef (H-bone & rump) with roasted walnuts, aka miso & walnut sauce - crab from Taiza (? I don’t know my japanese cities, sorry) with roe, brain, & vinegar jelly - turnip & mizuna soup with kue (grouper) back with dried scallop broth & yuzu - tsukemono (carrot, daikon, & cucumber), lotus root, & ginger beef Achilles’ tendon - miso soup with shimeji mushroom - rice from Kyoto - two cups of hojicha from Ippodo tea - persimmon with lime jelly & mint with a birthday candle in it - Haagen Dasz strawberry crispy ice cream sandwich with a taller, more impressive birthday candle in it 11/28 Kyomachiya Ryokan Sakura Hongangi breakfast - salt-grilled mackerel with grated daikon - pickled daikon & carrot - rolled tamago omelet - rice with furikake - simmered mushroom, eggplant, carrot, & edamame - miso soup - one glass of hojicha - 1/2 mint chocolate thc bomb bon - one bottle of Mets - one red bean mochi with strawberry - matcha kyo roll from Arinca Kyo Roll - lotus root & ginger beef Achilles’ tendon onigiri (take-home from Gokomachi Tagawa) - sugar snap peas - roasted sweet potato (from Chiba) (split with Bonnie) on the street in Arashiyama, Kyoto - a few roasted chestnuts from Yakigori (directly next to the sweet potato vendor) Muromachi Kaji - sweet potato fried with pork - kamo (burdock root) - yam with hairy crab - sawada (spanish mackerel) fried with onion sauce - yurine soup with mochi - yuba with soy milk sauce - sashimi (with soy, umeboshi, & red snapper / flounder liver dipping sauces): buri, hirame (flounder), smoked bonito, Kyoto-style presser mackerel - burdock with sesame - one large cup of hojicha - chawan mushi (with abalone liquor instead of dashi) with wheat gluten, scallop, & crayfish - grilled spanish mackerel with potato, eggplant sauce, & green onion - grilled sesame dough with soy sauce - kabura radish, carrot, ginkgo, & amadai soup with wasabi & seaweed - rice from Shiga with mukago (tiny japanese yam seasonal in autumn) with yuzu - tsukemono (carrot & radish), baby sardines with sansho, & kombu - matcha sorbet with some sort of roasted rice powder (the same powder on mochi kinako)(*Note: this was the best sorbet of 2018 to date*) 11/29 Kikunoi Roan - a sip of yuzu-scented sake - 4 cups of hojicha - Nanzenji mushi (steamed egg custard with soy milk) with ginger - hassun course: smoked salmon sushi, lotus root stuffed with mustard, sea cucumber & turnip salad, poached anglerfish liver, haddock roe terrine, mustard-dressed canola flower, tofu pickled in white miso - sashimi of tai (red sea bream) and koshibi (young bluefin tuna) with chrysanthemum petals, soy, & wasabi - sashimi of yellowtail, grated Kyoto radish, soy sauce - red tilefish steamed with grated kabura turnip, wood ear mushroom, lily bulb, mitsuba, uni from Hokkaido, ginkgo nut, wasabi - miso-marinated karei (flatfish) with yuzu fragrance - strawberry & wasabi sorbet (*Note: this has been my favorite sorbet of 2017 & is a close second to 11/28’s sorbet*) - hot pot of duck breast, duck meatballs, kujo onion, shimonita onion, & sansho pepper - rice with salmon roe & japanese pickles (kombu & burdock, I think) - Kintoki carrot soup with fu (wheat gluten) - yuzu sorbet, kaki (persimmon), tea jelly - many a sip of Mets grapefruit - onigiri from Muromachi Kaji (see 11/28): rice, mukago, & yuzu - onigiri from Kikunoi Roan: rice, ikura, and seaweed - more sips of Mets grapefruit - two cups of Meiji-brand matcha pudding - you know I capped those off with the sweet refreshment of Mets grapefruit soda 11/30 - a couple of sips of Mets grapefruit soda to start the day off right - chocolate croissant & Asiago roll from Boulangerie DONQ Française in Kyoto Station - one piece of NOTIME gum - samples of grilled dried/ salted horse mackerel & komasu from a fish store on the side of the road in Hakone - a few sips of kombu tea from the same store - one white bean manju from another shop in Hakone - ikura onigiri from 7/11 - 6 pieces cucumber maki, 6 pieces of dried gourd maki, 6 pieces of pickled daikon maki from a shop next to the Hakone open-air museum - one cone of coffee milk soft-serve from Café Adanté Hakone Hakoneyumoto Onsen Yaeikan dinner - LOTS of Mets grapefruit (a 1.5 liter bottle was consumed over the evening; half in the onsen, half at dinner) - mochi kinako - one sip of sake - sashimi: ika, hamachi kana, tai, & maguro with shiso flowers, soy, & wasabi - almond-coated shrimp - poached daikon - fish cake with something resembling jicama (or Asian pear but not sweet) - sardine - rolled omelet with herbs (mitsuba maybe?) - mochi with ikura - mochi vegetable salad - chicken dashi with mushroom & daikon - steamed tai with shimeji & negi - duck tsukune (I think) with bell pepper, sansho leaf, & daikon - sumono (I think that’s what she said? It resembled squid but with texture closer to scallop) sashimi with grated mountain yam, chrysanthemum, & canola flower - pork belly hot pot with fried tofu, grated daikon, mochi, & cabbage - rice with daikon - swampy miso soup with shimeji - tsukemono: pearl onion, daikon with yuzu, mustard greens - pound cake with strawberry, whipped cream, & black sesame 12/1 Hakoneyumoto Onsen Yaeikan breakfast - maguro with grated mountain yam & soy - rice with pickled daikon & mustard greens - rolled tamago with seaweed - stewed eggplant with sansho leaf & bean curd - potato salad - roasted saba mackerel with umeboshi-pickled daikon - wakame & edamame salad, mentaiko, mountain yam, & miso - spinach (or some equivalent) with sesame oil & mountain yam - hot pot with tsukune, soft tofu, enoki mushroom, & cabbage - miso soup with mountain yam - most of a bottle of Mets+ lemon squash - kiwi & pink grapefruit juice from Kinokuniya Fruits at Shinagawa Station Yakitori Imaiya Sohonten - soft tofu with wasabi & nori - chicken breast with sweet soy - 1 negima skewer - 1 kawa skewer - 2 bonjiri skewers - 1 hatsu (chicken heart) skewer - 1 sasami wasabi skewer - 1 tsukune skewer with raw egg - 2 chicken wing tip skewers (2 tips each, so I guess 4 wings) - 1 ginkgo nut skewer - 1 shiitake skewer - 1 momo skewer - green tea - pound cake with Haagen Dasz vanilla ice cream & strawberries (the remaining strawberries were eaten in a jacuzzi tub) 12/2 Sakura Prince Hotel (Tokyo) breakfast - bacon - 2 pieces of marjoram sausage - 1 mini croissant - 1 mini chocolate croissant - rice with pickled mustard greens - 2 slices of melon - orange juice - a few slices of grana padono - jamon y brie baguette from Brasserie Viron, Tokyo Station - one glass of grapefruit juice at Sakura Prince *executive lounge* Unagi Uomasa - green tea - deep fried eel bones - eel liver with wasabi - clear soup with mitsuba, eel liver, & rice puff - tsukemono - unagijyu with sansho pepper 12/3 Florilège - sweet potato with roasted hojicha leaves - scallop, turnip, fennel flowers, finger lime, kombu powder, fromage blanc with lemon sauce - bread roll made from the byproduct of rice wine - n/a cocktail: ginger, Japanese mandarin, shiso, & shiso flower - pacific saury with its liver, ikura, ginger, Japanese spinach (?), & parsley oil - suppon, kinomi (?), wild shiitake, cabbage, caviar, suppon broth - miyazaki sirloin carpaccio (7-8 year-old cow), pommes / mushroom purée, Japanese herbs, beef consommé - sea eel, eggplant, port wine sauce, beet, red shiso ice - abalone with sauce of is liver, shiso with pumpkin purée, maitake & mixed mushroom noodles - whole wheat sourdough - guinea fowl with miso rice - ginger / lemongrass gel & foam, Japanese mandarin served fresh, powdered, & as sorbet - deconstructed apple tarts tatin with vanilla ice cream - chocolate omelet, espresso sauce, whipped chantilly cream - ground cherry with apricot glaze - 2 cups of green tea - 1/2 mint chocolate thc bomb bon Han No Daidikoro Kedochika - nishio matcha & shochu - spicy salad with sesame oil & red pepper - roast beef - kimchi - pickled cucumbers - nori chips - white rice - 5 cuts of wagyu beef (+1 cut of Omi wagyu as a gift) - mascarpone ice cream - more mascarpone ice cream with a “happy anniversary” sparkler in it - 2 cans of Mets grapefruit (drank while taking a foot bath) 12/4 Sakura Prince Hotel breakfast - white rice with whitebait & mustard greens - 4 cubes of pineapple - many strips of bacon - a can of Mets grapefruit soda - lots of strawberries (Smile Monkeys brand ¥500 container) Aboard Singapore Airlines flight SQ12 (NRT > LAX) - one cup of orange juice - one bag Singapore Airlines brand peas and crackers - zensai: shrimp ball, vegetables, and stewed bean curd - cold soba noodles with wasabi, nori, negi, and dipping broth - gyuniku sigureni: simmered beef with burdock, sweet potatoes, & flavored rice - bread roll - Haagen Dazs cookies and cream ice cream - one banana - nasi lemak: coconut rice, peanuts, fried chicken & shrimp, dried baby anchovies, sambal, hard-boiled egg, green beans - bamboo shoot salad - Haagen Dazs vanilla ice cream - Insalata pizza (mozzarella, basil pesto, baby greens) from WPizza @ LAX - one lifesavers mint (the green kind) 12/5 - salad with avocado, blu di bufula, tomato, olives, almonds, & vinaigrette & two small slices of bread from Obica - 15 peanut butter-filled pretzel nuggets - 3.5 slices of pepperoni, bell pepper, extra black olive and extra mushroom pizza & 2 parmesan bread twists from Domino’s Pizza 12/6 - one bottle mighty mango Naked Juice - chicken harvest salad with apples, walnuts, grapes, and cheddar from Tender Greens - one sleeve of Smarties (note the smaller sleeve size in the 2018 holiday season) - one latke with sour cream at WeWork Gramercy - 3 handfuls of Cinnamon Toast Crunch - steak with wild rice, butternut squash, cranberries, & parsley leftover from Nordstrom’s catering - 4 handfuls of Cinnamon Toast Crunch 12/7 - chipotle bbq chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - sample of cured aged bonito and soy cured tuna from Osakana - roasted gochugiang and sake kasu-cured swordfish, roasted mushrooms with soy and yuzu kosho, komatsu with ginger and black sesame 12/8 - bacon, egg, & cheese on a roll from a bodega in BedStuy - some grapes, pineapple, watermelon, and salami leftover from Nordstrom’s catering - one mini clementine - one mini chocolate macabee - kale, broccolini, radicchio, and nuts with jasmine rice with black bean and corn leftover from Nordstrom’s catering - turkey, swiss cheese, lettuce, pickles, and a comical amount of mustard on a roll from a bodega in Dumbo - simply mango brand orange mango juice 12/9 - two bowls of Special K red berries - one nasturtium from my window box - 2 slices of leftover pizza from 12/5 - one big ol’ nasturtium from my window box - 2 scoops of Ben & Jerry’s non-dairy PB & cookies ice cream - basil fried rice with vegetables from SriPraPhai 12/10 - grilled albacore tuna, roasted carrots & Brussels sprouts, arugula salad with fennel, parmesan, and lemon vinaigrette from Tender Greens - one mini sleeve of Smarties Four Horsemen - salt cod fritters, chermoula - chicken liver mousse - bread, cultured butter, cantabrian anchovies - la marotte (pasteurized sheep’s milk cheese), tomato jam, fennel pollen crackers - shima aji, yuzu, lemon oil, calabrian chili - spanish mackerel, coriander, garlic oil, lemon - sea scallops, leche de tigre, kohlrabi, fish sauce - beef tartare, seeds, buttermilk, sesame cracker - shrimp a la plancha, salmoriglio, meyer lemon, oregano - red endive, honeycrisp apple, pistachios, pecorino pepato, pink peppercorn - crispy potatoes, aioli, tomato chipotle sauce - roasted rack of lamb, beluga lentils, pickled aji dulce, celery root - almond cake with quince - butterscotch budino, hazelnuts, salted caramel - fior di latte ice cream, marsala zabaglione 12/11 - cup of hot chocolate from some Jaguar promo campaign in Flatiron - roasted chicken salad with grapes, smoked almonds, & capers from Sarabeth’s - some sea salt & caramel Buc’ee’s beaver nuggets - salt & pepper grilled chicken sandwich with roasted red peppers and aioli & mashed potatoes from Tender Greens - Israeli couscous with herbs & radishes leftover from Nordstrom’s catering 12/12 - fried chicken, mashed potatoes, and baby lettuces with sherry vinaigrette from Tender Greens - 13 peanut butter filled pretzel nuggets Atla - pineapple, canela, passion fruit agua fresca - quesadilla with maitake mushrooms - striped bass black aguachile - mole blanco, leeks, cabbage - fish milanese, cucumber, lime, tortillas 12/13 - one bosc pear - grilled chicken harvest salad with strawberries, blueberries, walnuts, cheddar, and champagne vinaigrette from Tender Greens - one crusty old yellow starburst and a slightly less crusty red starburst Sweetwater - bread with olive oil and balsamic - pappardelle with slow roasted lamb, sun dried tomatoes, cream & parmesan 12/14 - chipotle bbq chicken sandwich with roasted red peppers & aioli & Caesar salad from Tender Greens - one mini sleeve of smarties - one bottle of Natalie’s orange juice - a few pieces of SheWolf miche - chicken broth with sunchokes, fingerlings, & chestnut mushrooms 12/15 - everything bagel with vegetable cream cheese and tomato from Hot Bagels and Deli - leftover SheWolf miche Kajitsu - sweetened sparkling matcha soda - soup of kabura turnip, wood ear mushroom, and wasabi - sake lee and white miso soup with carrot, shiitake, and namafu - daikon rice with turnip greens and sesame - spinach in dashi with nori - grilled black sesame tofu, soy sauce, wasabi, monaka - seasonal assortment: endive and chrysanthemum petal in dashi - maitake mushroom with apple - lotus root with red bean - namafu wrapped in Napa cabbage with shiitake jelly - pickled Japanese artichoke (crosne) - tofu, persimmon, pomegranate - fried potato & romenesco cauliflower - namafu coated with nori - fried yuba - grilled pumpkin, ginkgo nut, and namafu in white miso and yuzu - fried mushroom & ginkgo nut spring roll with yuzu kosho - unsweetened sparkling matcha - simmered daikon with yuzu - chilled cabbage, lotus root, shiitake with sesame dressing - black truffle rice with scallion and kudzu root sauce - green apple sorbet, honeycrisp apple sorbet, apple gelee, pistachio and goji berry - lily bulb with red bean, strawberry, mochi flake - grape sorbet with fresh berry and tofu purée - yuzu soda - matcha - sugar candies 12/16 - oeuf gamin (poached egg, potato and goat cheese nest, ratatouille) from Le Gamin - 2 bowls of half regular Special K half Special K red berries - one bottle of Egils Grape (grapefruit soda from Iceland) - one bag of Dirty jalapeño kettle chips 12/17 - strawberry almond quinoa crunch with granola clusters Joy Böl - shio koji pork, white rice, bean sprouts, corn, and kale from Roast Kitchen - one handful of Buc’ee’s beaver nuggets - one IceBreakers cinnamon mint Frankie’s 457 Spuntino - Sicilian white anchovy on Sullivan Street Bakery stiratto bread - fennel, celery root, parsley, red onion, pumpkin seed, pecorino romano with lemon vinaigrette - cavatelli with hot sausage and sage brown butter - a few bites of gnocchi marinara with fresh ricotta - one candy cane 12/18 - chicken and chorizo sandwich with queso fresco, pickled onions, and jalapeño from Make Sandwich - one mini sleeve of Smarties - walnut brownie from Maison Kayser - one bite of a holiday cookies 21 Greenpoint - meg ryan pizza: arrabiata sauce, garlic confit, mozzarella, basil - pepperoni pizza 12/19 - beef noodle soup with baby bok choi from Burp Bowl - one mini sleeve of Smarties Pasta Flyer - whole wheat rigatoni with meat ragu - tri-colore side salad: romaine, arugula, radicchio, watercress, baby kale, farro, cucumber, young pecorino, red wine vinaigrette - one bowl of half Special K red berries half regular Special K 12/20 - grilled chicken harvest salad with grapes, apples, walnuts, and cheddar from Tender Greens - one bag of pretzel Goldfish Saint Julivert - cantabrian anchovies, vanilla butter, bread - sorullitos, hush puppies, chili-caper mayo, - pickled wild shrimp, sweet onion, saltines - pig ear terrine, kombu, chili oil, oysters - raw scallop, shiso tacos, salsa macha - squid carbonara, parmesan, spicy squid ink, endive - pozole, wild shrimp, avocado, lime - hamachi collar, jerk seasoning, lime - budín: Cuban bread pudding, mezcal ice cream - flourless chocolate cake, cocoa nib frozen yogurt, candied fennel seed 12/21 Aquavit - two pieces of rye bread with butter - one sourdough roll - matjes herring - mustard herring - glassblower herring - gravlax with havmäster - shrimp skagen egg - cheese pie - peanut potato - swedish meatballs with lingonberry - christmas ham with mustard - glazed spare rib with braised red cabbage - prinskorv - jansson’s temptation - one cup of glögg - saffron custard - 1/2 double chocolate cookie (note: this might legally count as one full chocolate cookie) - 1 earl gray or bergamot cookie - 1/2 sugar cookie Cote - one glass of frosé - pickled cauliflower - pickled chayote with jalapeño - American wagyu flatiron - 45 day dry aged ribeye - galbi - hanger steak - ssamjiang (with the meats) - pink radicchio - egg soufflé - fermented soy bean and tofu stew - spicy kimchi and pork belly stew - radish kimchi - white rice - Korean sweet potato - shiitake mushroom - vanilla soft serve with soy sauce caramel Momofuku Ko Bar - one sip of Momofuku Shacksbury cider - one piece of cold fried chicken with pickles - pepper, steak, & cheese hot pocket - naked pruner ice cream, pickled mulberries, olive oil 12/22 Four Horsemen - house-milled rye focaccia - chicory salad, mulled cider vinaigrette, pears, pecans - roasted turnips, pickled golden raisins, whole grain mustard - rigatoni cacio e pepe, pecorino romano, parmigiano reggiano - flourless chocolate cake, soft cream, salted caramel Aboard American Airlines flight AA2218 (JFK > SAN) - one bag of mini pretzels - one can of Sierra Mist - 12 ounces of raspberries 12/23 - one grapefruit Izze Hillcrest farmer’s market - one chicken taco, one al pastor, & one carne asada taco with guacamole, pico de gallo, and salsa rojo - sample of grapefruit juice from Valley Center Growers - sample of black olive bread from Bread & Cie - hard cider salami from small goods - small goods chicken liver pate - andante cheese bel canto (goat cheese) - point Reyes 2 year Gouda - mt Townsend creamery trufflestack - Cabot black label cheddar - sample of ginger beer from SD ginger beer co - chilaquiles verde: 2 eggs, cilantro cream, black beans, cotija, guacamole, latin gremolata from Hundred Proof - a hunk of Bread & Cie olive bread - one grapefruit Izze El Jardin - jalisco style quesadillas: fresh masa, cotija, caldillo - red snapper pozole verde - beet aguachile, yellowtail, chiltepin chili, carrot, citrus - yellow corn tostadas that were sorta like papadums - blue corn tortillas with salsa macha - seared tuna tiradito, black garlic & orange chiltepin sauce - grilled octopus, sour orange glaze, root purée, romanesco, chorizo, pickled red onion & habanero - arroz con leche with poached quince & amaranth crunch - one glass of champagne or prosecco or whatever - another hunk of Bread & Cie olive bread 12/24 - tangerine curd & vanilla cream morning bun and cinnamon roll from Wayfairer - one mug of grapefruit juice - point reyes two-year gouda with bread and cie olive bread crostini - one bottle of grapefruit Izze - one mug of grapefruit juice - 3 pieces of bread and cie olive bread crostini Campfire - sprouted porridge bread, whipped butter, lava salt - roasted beet, persimmon, sunflower, coffee, chocolate meringue - grilled brassicas, korean chili vinaigrette, buratta, yeast - blistered wax beans, opah, soft boiled egg, olive, shallot - potato cooked in chicken broth, celeriac purée, garlic, peppers, celery - beef filet, sage, pepita pesto, pumpkin béarnaise - buckwheat cake, walnut, apple butter, apple ice cream, creme fraiche, clove 12/25 - chocolate croissant from Wayfairer (toasted day-old version) - point reyes two-year gouda with bread & cie olive crostini - one mug of grapefruit juice - bites of daikon, carrots, dried cherries and dried apricots - more bread & cie olive crostini with gouda - pomegranate-braised brisket with turnips, daikon, and carrots - one can of Canada Dry ginger ale - a couple of spoonfuls of some sort of soup that may or may not have been ribolita (note: some of the sips were spoon-fed from Thomas and Brooke) 12/26 - more gouda and bread & cie olive crostini - two squares of Ritter Sport George’s California Modern - bread & butter - honeynut squash, honey vinaigrette, toasted squash seed and bee pollen dukkah, tangerine, espellete yogurt, chili - carrot campanelle pasta, alba white truffle, soft egg, pickled ramps, peas, parmesan, potato crumble - San Diego spiny lobster, foraged herb and flower butter - Rohan duck, preserved kumquat, grilled broccoli, toasted peanut, scallion pain perdu, pickled vegetables, crispy duck leg - dry-aged ribeye, smoked pastrami crust, brassicas, pickled mustard seed jus, sunchoke gratin with mornay sauce - tangerine & quince vacherin, cream cheese mousse, tangerine sherbet, burnt mandarin meringue - doughnuts & dips: almond cookie butter, bourbon caramel, meyer lemon marshmallow creme, salted maple frosting - 3 mini mint ice cream mouthfuls from Trader Joe’s - one fortune cookie from Panda Express 12/27 - one bottle of grapefruit Izze - pesto pasta salad with tomato from Jetbox at San Diego airport - one bag of Deep River zesty jalapeño kettle chips (note: these were EXTREMELY zesty, almost dangerously so) - spicy chicken teriyaki, some salad, and some gyoza from Shodai Teriyaki - one glass of orange juice 12/28 - one grapefruit - northern gold cheese with cranberry and hazelnut rainforest crisps - a few handfuls of Life cereal - 1.5 glasses of orange juice - several handfuls of white cheddar pirates booty - 2 rock goat cheese with cranberry and hazelnut rainforest crisps Kedai Makan - roti jala (net bread) with lamb curry - kam heong clams “golden fragrant” with bird’s eye chili, shallots, curry powder, oyster sauce, rice wine, dried shrimp, jasmine rice, & kerabu taugeh - one bite of mushroom pan mee 12/29 - full house (one pancake with maple syrup, 2 over medium eggs with green tabasco, & 2 strips of bacon) with a large glass of orange juice from Hi Spot Cafe - 1 mint thc chocolate (Phoenix Cannabis) - salt & pepper peanuts - cornmeal crust pizza with pesto, pickled garlic, onion, arugula, egg, parmesan, mozzarella, giardinara, and mushroom powder - spinach and arugula salad with white onion & mushroom-powder covered mushrooms - 1 can of Cawston Press ginger beer - 1 mini bottle of Prosecco - 1 lime lacroix - a silly amount of bolthouse farms amazing mango juice 12/30 - 2 waffles with strawberries, blueberries, pineapple, and butter - 1/2 bockwurst - 1 serenekake - 2 krumkake No Anchor - kumamoto oyster, No Anchor beer vinegar, dill oil - endive salad, compressed persimmon, fromage blanc, yuzu jelly, honey - smoked sturgeon, beet mostarda, beet meringue, egg, green elderberry capers, sourdough rye - beetroot vareniki: cheese & potato dumplings, roasted oyster mushrooms, sour cream, rye & sage crumble - wagyu zabuton, pickled onion soubise, hakurei turnip, garum - frozen yogurt semifreddo, maple gel, aquavit meringue, fig leaf oil - dark chocolate sorbet, maple caramel, whipped olive oil - a small glass of bolthouse farms amazing mango juice - one mint thc chocolate (Phoenix Cannabis) - another glass of bolthouse farms amazing mango juice - 2 rock goat cheese and clothbound cheddar with cranberry and hazelnut rainforest crisps 12/31 Coastal Kitchen - jok congee: ginger fish sauce, pork sausage, carrots, pickled ginger, bell peppers, cilantro, green onion, egg - apple crumble with rosemary - one slice of green apple - one large glass of orange juice - thc mint chocolate (Phoenix Cannabis) - 2 arbutus strawberries picked on the side of the road - 1/2 roast chicken with mashed potatoes from Red Apple Market - one glass Simply Orange extra pulp - another glass of simply orange extra pulp - another phoenix thc mint chocolate 1/1 - two two-bite brownies - two glasses of simply orange high pulp - hash browns and one fried egg with cholula Aboard Alaska Air flight 14 (SEA>EWR) - fall harvest salad: spinach, maple-miso roasted sweet potatoes, quinoa, feta, farro, & rotisserie chicken with avocado coconut curry dressing - 2 biscoff cookies 1/2 - chicken and chorizo bowl with spinach, basmati rice, & salsa verde from Roast Kitchen The Meatball Shop - meatball smash with spicy pork meatballs, spicy meat sauce, and mozzarella cheese - simple salad with apple, chive, & apple cider vinaigrette - roasted broccoli with garlic and chili 1/3 - harvest salad with grilled chicken, grapes, apples, and walnuts from Tender Greens - 8 peanut butter-filled pretzel nuggets - one IceBreakers cinnamon mint Yakitori Taisho - 2 squid leg skewers - 2 chicken skin skewers - 1 chicken wing skewer - potato salad with kewpie, ponzu, and togarashi - spaghetti with ketchup - rice with sansho and soy - miso soup - pickled daikon - salad with tomato and cucumber 1/4 - chipotle bbq chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - tunakotsu ramen, tuna belly chashu, yuzu kosho, onsen egg from Yuji Ramen - 1.25 CoolHaus IM Pei-nut butter ice cream sandwiches with chocolate cookies and peanut butter ice cream 1/5 Frankel’s - 1/2 aunt Blanche (scallion cream cheese, roasted and pickled beets and carrots, watercress, vinaigrette) on a toasted sesame bagel - 1/2 number one (pastrami salmon, scallion cream cheese, pickles, and dill) on a toasted sesame bagel The Islands - jerk chicken - esvoveitched red snapper - rice & peas - steamed vegetables - salad - one peppermint in the Lyft ride home 1/6 - one fried egg over medium with cholula, one pancake with butter and maple syrup, bacon, & one large orange juice from Kellogg’s Diner - 1/2 orange cbd chocolate bomb bon Aris Pollos A La Brasa - 1/2 roast chicken (split with Bonnie) - mashed potatoes - sweet plantains - octopus / shrimp salad 1/7 - shio koji marinated pork bowl with kale, roasted corn, basmati rice, ginger scallion sauce from Roast Kitchen - 12 peanut butter-filled pretzel nuggets - 7 peanut butter-filled pretzel nuggets - lots of cantaloupe - African peanut stew with sweet potatoes, bell peppers, and vaped weed over white rice - one sour orange gummy bear - one sour watermelon & one sour grapefruit gummy bear 1/8 - beef noodle soup, chili oil, baby bok choi from Burp Bowl Racines - lots of bread & butter - winter citrus, kaffir lime, tardivo - warm scallops, bonito butter, meyer lemon - sepia, asian pear, white soy - grilled leeks, lovage, anchovy - roasted chicken thigh “catalane”, walnut, espelette - miso ice cream monaka with oat crumble & feulletine from the Little One 1/9 - grilled chicken, lettuce, tomato, & pesto mayo on a plain bagel with a bag of jalapeño potato chips from Zucker’s Bagels & Smoked Fish - bites of honeycrisp apple & SheWolf miche bread - borscht with beets, potatoes, dill, and honeycrisp apple - SheWolf miche bread - 1/2 (partially) baked honeycrisp apple with oats, cinnamon, clove, and nutmeg 1/10 - chicken tikka biryani with peanut mirchi dressing, pineapple raita, and crispy onions - earl gray dark chocolate truffle from Eh Chocolatier Just for Fen - marinated beef rice noodle: beef shank, pickled radish, sour string bean, baby bok choi, scallion, cilantro, peanuts - crispy cucumber - one bowl 1/2 special k red berries 1/2 regular Special k 1/11 - grilled chicken sandwich with roasted red peppers and aioli with Caesar salad from Tender Greens Wu’s Wonton King - three cups of jasmine tea - cold jellyfish salad with pickled carrot and daikon - 3 bowls of wonton soup - garlic aromatic crispy chicken - golden fried rice - mango jelly - buckwheat ice cream monaka with toasted buckwheat & chocolate fudge from The Little One - a few sips of chamomile tea - one cutie (are those tangerines or clementines?) 1/12 Chez Ma Tante - salmon gravlax with sesame, lemon, creme fraiche, and crackers - 1/2 of one pancake - one bottle of Natalie’s grapefruit juice Racines - lots of bread & butter - sepia, asian pear, red shiso, white soy - fluke crudo, yuzu, swiss chard, apple - roasted sunchokes, coffee, black cardamom, jamon - grilled cabbage, duck fat, banyuls vinegar - steelhead trout mi-cuite, sorrel, butter - most of a bag of matcha Hello Panda - one bottle Elite Organic blackberry juice 1/13 - steamed rice roll with beef, bean sprout, cilantro, corn, & sesame from Joe’s Steam Rice Roll - one peking duck bun with hoisin & scallion from Peking Duck Sandwich Stall Fu Run - cumin and chili crusted crispy fish - triple delight vegetable: potato, long pepper, and eggplant - green bean sheet jelly with peanuts, cabbage, cilantro, cucumber and chili oil - white rice - five pours of sichuan green tea from Fang Gourmet Tea - Portuguese egg custard tart from New Flushing Bakery Ian’s house - fresh bread with handmade butter, fermented garlic honey - green salad - tomatoes with fresh ricotta - radishes with garlic and vinegar - fresh buttermilk vanilla ice cream, pears cooked in honey - strawberry shortcake from Veniero’s 1/14 - one mimosa with a slice of strawberry from WeWork - grilled albacore tuna, mashed potatoes, arugula salad with fennel & lemon vinaigrette from Tender Greens Num Pang - grilled khmer sausage sandwich with sriracha mayo, pickled carrot, jalapeño, & cilantro - charred broccoli with spicy green goddess dressing - one cutie (are those tangerines or clementines?) - one sip of penicillin (scotch, ginger, honey, lemon, & laphroaig 10 yr) from The Exley