Dinner: Tuesday, April 14, 2009

photo-52Who would ever willingly make a soup that begins with a “broth” that is water in which Kielbasa sausage has boiled for two-thirds of an hour? A soup in which that that severely overcooked sausage comes back into play, along with lemon juice, heavy cream, fresh horseradish and slices of hard boiled eggs … 16 hours later? 

I would. I did. For Easter; it’s the Polish Easter Soup I mentioned in passing. I slurped that broth up with a few brave friends — who liked it to varying degrees, none of which actually, simply, liked it like I do. The best compliment that it got was that it’s “very Polish.”

I’m writing about it tonight because it deserves its due, and was entirely overshadowed by the S’meep Show on Sunday, and because … well, alright, I didn’t go back to the broth which has been in my fridge now for two days, and is entirely separated and strange-looking, but those leftover overcooked Kielbasa slices and extra hard-boiled egg? Couldn’t let that go to waste. 

photo-27So for dinner I made some simple cheese-on-cracker items, topped with the leftover egg, and the Kielbasa was used for even grander plans: Reheated one last time to serve as a mix-in to half a can of Annie’s organic All Stars (fancy version of Chef Boyardee stars — ED NOTE: WTF just went looking for official Internet reference to star-shaped pasta in tomato sauce by Chef Boyardee and ran into this scary CG child!).

COST: Rescuing the about-to-be-tossed. Annie’s can, $2? 
PREP TIME: 10 minutes

Scary picture of how I almost burned down the house and the Kielbasa boiling, all after the jump: Continue reading “Dinner: Tuesday, April 14, 2009”

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Lunch: Tuesday, April 14, 2009

photo37Look at them there, all lined up. So, so pretty.

I’m a sucker for all things rainbow colored, and Macaron Cafe‘s macarons — and the brightly-colored cafe in which they’re sold — are no exception. The walls here are pink, the menu written out in multi-colored chalk, the staff all smiles and lilting French accents.

It all makes you just want to sit back, and stay a while. Which is exactly what I did when I saw a seat open up (there are only about eight seats total in the whole place).

photo38photo212I’ve only just begun to work my way through the menu, which includes about 20 sandwich and salad options, a daily soup and a daily special entree. But my first pick, the Siciliano sandwich … OMG.

Between the savory Bressaola (Italian dry-aged beef), the silky-smooth fresh mozzarella, the brightness of the fresh basil, the acidity of the cherry tomatoes, the saltiness of the giant capers — all drizzled with olive oil and tucked inside a very traditional, and very crusty, baguette — it may take some time to move on.

COST: $9.20 (sandwich and one macaron)
PREP TIME: However long it takes to imagine Midtown slip away … and become Paris.

Breakfast: Tuesday, April 14, 2009

Love ginger, how drinking a hot mug of these instant ginger honey crystals made by Prince of Peace sends little sensory jolts — so spicy! so sweet! — ricocheting through my core like an errant ping pong ball.

Mmm good.