Monday, June 29, 2009
If everything goes according to plan, they will have a new bundle of joy sometime tonight or tomorrow morning. While the thought of any of my friends raising children still totally weirds me out....I know Al and Ralph will be really wonderful parents.
I can't wait to meet baby Maura!
Wednesday, June 24, 2009
Friday, June 19, 2009
It is located in Clifton down by Cincinnati State. I pass it a couple of times a week and have always wanted to try it, but then when I found out it was a BYOB, I was even more intrigued. Rob and I decided to go last night and I'm not gonna lie, I could go back there and eat again tonight. We grabbed a bottle of wine from the Ludlow wine shop (savignon blanc to be exact- goes great with spicy food) and headed to the restaurant. Right off the bat, the service was great. I have the tendency to be a very inquisitive eater... I ask millions of questions.. I'm curious about food and like to know what the waiter/waitresses' favorite thing on the menu is and why....and how was this cooked, etc. She happily answered our ten million questions.
First we ordered a mixed appetizer dish...it was lots of things that were fried, which I didnt really realize in advance, and for that reason probably wouldnt order again, but what made it delicious was the sauce medley that came with it... spicy onions, a mix of mint and parsley and some kind of sweet deliciousness... Anything dipped in those sauces would have been yummy...so next time I would probably order something healthier to dip into the deliciousness.
For dinner I ordered the lamb saag (oh.my.goodness) It was spicy and delicious, the lamb was tender and fell apart when you poked it with the fork. It was the best lamb saag I've ever had. period. Rob ordered Chicken Tikka made in a tandori oven, which was also delcious...and apparantly much more healthy since it doesnt have any cream in it. His dish was probably enough food to feed a family of three and he brought a ton of leftovers home (never a bad thing)...He absolutely loved this dish and said he would probably get it again next time we came. We also split one garlic naan which was huge and garlicy..just the way I like it.
When we were done with our meal they gave us one more little round sweet fried thing, that was soaking in a sweet sauce...kind of like an Indian donut of sorts.. I'm not a sweets eater, so I had one bite and gave there rest to Rob and he happily finished it off. I always think its nice when restaurants give you a last little sweet bite at the end of your meal.
I apologize for no pictures on this post, but i didnt really think about it at the time. But do yourself a favor and eat at this restaurant....you will thank me later.
oh, and bring me your leftovers (if you have any).....
Thursday, June 11, 2009
Tuesday, June 9, 2009
We finally got around to making some last night.. and lets just say the $15 bottle would have been a good investment...because this stuff was some deliciousness in a bowl. It was smooth, garlicy and SERIOUSLY tasty.... I am so excited to experiment with other flavors!
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh cilantro or parsley
Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
* recipe from Cooks Illustrated
Friday, June 5, 2009
I know some of you are really interested in California Part 2, but seriously...it's been like 3 weeks and it doesn't seem all that relevant anymore, so let's wrap it up quickly.
Cute Lunch Spot
The last day we were there, Rob and I drove around town a little in his parents car (while pretty sure all the native Californians were making fun of us behind our backs for driving around with the top down on a 100+ degree day), had lunch outside at a cute little brunch place and then had some late afternoon drinks and snacks at his parents house...All and all it was a great trip!
Time for lunch (teak back patio anyone?)-
Look for more updates this afternoon...(and this time I think I really mean it!)