That is intended to expunge any political nastiness that may linger from the previous post or any other post put up today.
April 26, 2008
Another floral palate-cleanser.
That is intended to expunge any political nastiness that may linger from the previous post or any other post put up today.
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12 comments:
Mmmm, palate-cleanser. I made 8 doughnuts today and ate 6 of them for lunch.
Possession in backyards, this evening.
Today passing a planting of tulips and daffodils outside a bank building the thing that really caught my eye and made the whole ensemble satisfying was a few strategically placed hyacinths. That blue note is what makes all the hot reds and salmons and yellows bearable.
Do you make apple fritters, Chip? They're irresistible. Went through a whole box in one go recently.
Is that a huge above-ground pool in the background, Rh?
darkness and beauty of stars
was on my mouth petals danced
against my eyes
and down
if i believe
e.e. cummings
"Tulips and Chimneys"
For lunch today I had a Prosciutto and fresh mozzarella sandwich with a slice of tomato and some basil on a toasted piece of crusty Italian bred with a Manhattan Special Espresso coffee soda and some olives and hard provolone for lunch. Also an order of baked clam’s oreganato as a snack. But I cleansed my palate with a nice lemon sorbet. Next dinner.
Trooper knows how to eat well. I could cut and paste that comment right into my mouth.
Get back with dinner.
Thank Finn, I am thinking about the menu for the final Brooklyn meet up of the Althouse Gang. It would be family style. We would start out with some antipasto platters. The cold antipasto would of course include arugula, tomato, red onion, prosciutto, soppresseta, provolone, black and green olives and in honor of the professor sliced hard boiled eggs. With “a leech” which is guinea for anchovies. Also a hot antipasto with stuffed mushrooms, eggplant rollatini, stuffed artichoke, baked clams, and mussels. Than a pasta plate your choice of ziti or penne alla vodka. A main course choice of veal, chicken or filet of soul. Desert would be assorted pastries and sorbet as well as tartuffo or spumoni, Wines of course will be served throughout the meal with after dinner espressos with anisette or sambucca. Perhaps some grappa. But of course that is all subject to the professor’s approval. She has had some bad restaurant experiences lately. So it might be the teahouse for crackers and tea.
No, again, I'm not the slightest bit ill. It's purely an aesthetic problem today.
Trooper, I see you appreciate French cuisine. ← See, now that there's a little joke.
Ann, do you feel your camera is able to capture the red tulips accurately? Maybe it's because I have a cheap camera, but I haven't been able to get the reds right. Tweaking in iPhoto doesn't help much, either.
Ah, Trooper, you being back memories. I used to make meals like that ALL the time when I was married.
Ann, I'm going to miss all the Brooklyn pics when you leave. My niece had her wedding in the Egyptian wing of the Brooklyn Museum of Art several years ago. Her brother
http://laurencecraigcatering.com/
did the catering. The museum even let him take up part of the flooring to put in glass with lighting underneath. It was an EVENT.
Peter, red seems to lose detail and sort of blow out the camera.
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