Cleansing, Part 1

So, C and I are doing a Whole Body Detox Cleanse...this has nothing to do with rehab, it's simply a detoxification of our liver, lymphnodes, and intestines. You have to limit your intake of processed foods, carbs, refined sugars, sodium, and a whole lotta else.

So far, so good - we both are feeling a longing for carbs (crackers, pasta, ANYTHING). It's funny because not only can C not wait for dinner (dinner=brown rice) but he actually thinks that everything smells like bread.

Real conversation:

"Smells funny...like paint or something."

"I don't get that. Smells like bread. I think someone is making bread"

"Honey, that's not bread, that smell is sawdust or something" (noting the dusty footprints)

"Hmmm...all I smell is bread. Everything smells like bread."

Only 10 more days to go.

B&G + me = A+ lunch

Not that you needed that weird equation, but go with it...It's Restaurant week and honestly, I've only gone out once all week...it's just been another nutty week and [insert adjective here: cold/rainy/windy/busy]. I went with a good friend/colleague to a Friday treat lunch at B&G.

The place was packed, first of all, with patrons all along the open kitchen bar seats and at every table. It was great for us, though, because we were seated right in the thick of it all, in the center of the bar. No later than 2 minutes after presenting us with menus had we decided our order. For me, the lobster bisque followed by the salmon croquettes. M had shrimp bruschetta followed by ocean perch.

The lobster bisque was super rich - cream, sherry, butter and all their friends came to play in that soup. In the center was an unnamed fried mashed potato thing...but my favorite part was the celery leaf garnish. Added such a taste of spring to this soup and cut the richness. M's bruschetta was great - it was white beans, arugula, and two huge shrimp on a crusty baguette.

For the second course, my salmon croquettes came over a pea puree (another sign of spring) and a watercress salad. I think overall the dish was nice, but would have been great with an acid or a sprinkle of salt. M had the pan seared perch over a fennel, radish, olive salad...quite delicious, too.

We both splurged on dessert with a salted caramel gelato and a tuile - luscious. I want it everyday. Overall, the experience was great, I think M ordered better though. Food for thought!

Route 1 Adventures

C and I have been on Route 1 probably 100 times in the last few years...and always around a meal. We've tried to find edible options that either a) won't bust our waistline or b) don't include pole dancing and cover charge. It is a fast food haven - you've got your McD's, BK's, TB's and all the like. Nothing is generally appetizing for us...until Monday.

We nearly pulled off to go to the left (heading south) to Pizzeria Uno, giving into the pull of the quick service, chain restaurant. BUT, up ahead on the right, an indesript little joint (yes, joint) called Uncle Pete's BBQ glowed at us. We'll take it, and we swerved to the right to exit.

Upon entering, we found the obligatory red check tablecloth, the roll of papertowels on each table alongside a laminated menu showcasing several types of meat. Yum. I struggled with my order, giving into the server's suggestion of babyback ribs. C went for the pulled pork plate. DOUBLE the amount on the sandwich...because they can.

While the salad is to be skipped and the sweet potato roll I don't care for, the ribs were great. They were tender, with good smokey flavor and just the right amount of fat along the edges. I picked on several onion rings as a side, a mountainous order that would serve better as an appetizer, and I did wish I had ordered the baked beans or something to complement the ribs, but otherwise I enjoyed it.

C had the piled high pork with a side of mashed potatoes...the potatoes were definitely overcooked as you could taste the water in the mash. Sorta mealy and wet. The sauce that came with the pork was super sweet (more like an Asian barbeque sauce) but he ended up liking that in the end. I personally would have liked a more vinegar based sauce on the pork, more Carolina than Beijing. Strangely, everyone one except for the owner (Lou?) was of Asian descent - just a random observation after tasting the sauce.

Either way, if you're on Route 1 and hungry, don't be afraid to try Uncle Pete's!

Totally wierd and not related...

19

I don't know if I am proud per se, but at least I know I could survive...

Sad day

well, this has been a tough week for us...C's grandfather passed away in the early hours of March 1. He was surrounded by his family and slipped quietly and peacefully away - just like he wanted to. As he'd been battling lung cancer for the last 9 months, it wasn't completely unexpected, though I think death always has a way of catching you off guard or taking life too soon. When is it ever too late? You never hear anyone say that.

Well, in honor of Grandpop, the family has been eating eggplant parmagian and drinking his homemade wine...just a small gesture that I think is tributary in it's own way. It's something that he would have enjoyed knowing...

Anyway, more to come after we get through these next few days.