Lunch: Wednesday, April 1, 2009

Veritable smorgasbord of Village awesomeness from Murray’s squared (unrelated).

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Also known as “finishing off the good stuff” before S. leaves for Geneva.

Round one: Bagels and belly lox from Murray’s Bagels, toasted, smeared with scallion cream cheese, gigantic capers, sliced red onion and a healthy squeeze of lemon juice.

Round two: Domestic prosciutto (from Canada) leftover from Murray’s Cheese Store spree the other night and some organic heirloom lettuce leaves from Earthbound Farms — never had this mix before but it is just stunning.

Finished up with sharing a Murray’s Munchies “Ring Ding.” Yep, you guessed it, Murray’s spin on the Ding Dong, that classic treat from Hostess, the makers of the Twinkie. As a child I’d always preferred Little Debbie’s creme-filled chocolate cupcakes. I’m fairly certain it has something to do with the looped scroll of white frosting on the top.

For a detailed history of the strangely compelling saga of the Ring Ding versus the Ding Dong, read up here.

COST: complicated.
PREP TIME: 15 minutes

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