Dinner: Monday, March 30, 2009

photo-5“Come, hither.” 

Every meal of every day begins with such a sign — we make our choices based on preferences, whims, little bells and whistles that sound off on a primal level. 

Tonight’s impromptu deliciousness began with a package of Trois Petits Cochons “Bloc de Foie Gras de Canard” (made with Foie Gras and Satuernes wine) burning a hole in the fridge, which led to an expedition through the West Village, which wound up with a visit to the pilot pig (left), pusedo mascot of Sea Grapes, one of my favorite wine shops in the city, before retiring to feast.

 In between, we foraged at Murray’s Cheese Shop, opting for a wedge of photo15Persille Du Malizu, which, the cheesemonger said: “Here’s where our cheese-tasting ends; this is the strongest cheese we have.” (Ed. Note: Okay, that’s a parahrase.)

The signage, if it’s hard to see, reads: “Ohh spicy! Made with the same high-quality, raw Lacaune sheep milk as Rocquefort, but less salty, sweeter and more balanced than its famous cousin. …”

(pictorial essay continues after the jump.)

 

Continue reading “Dinner: Monday, March 30, 2009”

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Lunch: Monday, March 30, 2009

photo14Lunch today is all about vibrant, bright green.

… In part because I missed the mark on my 5-a-day fruit and vegetable count over the weekend,

… Which happened in part because I was enjoying such fine fare a the aforementioned bacon-wrapped Crif dog (see Sunday), and a not-yet-mentioned Aussie-style burger at 8 Mile Creek — order it with the “Lot” and it turns up sandwiched stacked with bacon, a pineapple ring, a beet slice and fried egg, in addition to standard lettuce, tomato, onion,

… And also potentially because I was out late and up late back-to-back nights, which always throws a kink in fresh vegetable consumption. Funny how that works.

COST: $5.95 for four add-ins plus one protein
PREP TIME: 5 minutes

Breakfast: Monday, March 30, 2009

photo13Sometimes there’s just no time to eat a full breakfast, let alone make one.

One grab-and-go food that does the trick in a pinch is a Larabar. These tasty, all-natural, no sugar added, raw fruit and nut bars include a whole serving of fruit (get me going toward my daily 5) and a refreshingly short list of immediately-recognizable ingredients. The ingredients for Apple Pie, my favorite, reads like this: Dates, Almonds, Unsweetened Apples, Walnuts, Raisins, Cinnamon. That’s it.

COST: $1.39 – $1.99 per bar
PREP TIME: N/A

Sunday, March 29, 2009

photo12Grey, mist-shrouded Sunday afternoons are just so conducive to laziness and $4 beer-and-whiskey specials.

Like the one we discovered today about 5 p.m. at International Bar, where $4 gets you a 12 oz. can of Schaefer beer and shot of seriously sweet clear-bottle whiskey (read, not Jameson’s).

I couldn’t have picked a better accompliment for my bacon-wrapped Crif Dog (not pictured). Ahh the weekend … 

COST: >$10
PREP TIME: N/A