Word: delis
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...know what I am doing. I worked at another Taqueria a long time so I have experience. I get ingredients from a Mexican Famoso, a deli with products from Mexico. The salsas are good and like the ones in Mexico. We have the red salsa, spicy, green salsa, the onions with chipotle sauce. Even the music is like in Mexico...
...secrecy that surrounds intersexuality may be the most damaging thing about it. Julanne Tutty, a 35-year-old assistant deli manager in a Boston supermarket, didn't learn she was intersexual until she was 31. During a routine visit to her doctor's office, she became curious about her voluminous medical records and decided to sneak a peek. They indicated her chromosomes are all XY, yet she was born with an internal vagina, two testes and a "flattened stump" for a penis. "I was stunned," she says. Eventually Tutty got a copy of her medical records. "It was like getting...
...Roasted Salmon Hash (9.95), Oscar eggs served with scrumptious potato pancakes (9.95) and Belgian waffles (7.95). The restaurant is large but so is the brunch crowd, so be prepared to wait for a table. For the impatient, there’s always the option of getting takeout from the Deli and brunching casually...
...start with the fake orgasm. The scene everyone remembers from Rob Reiner's iconic 1989 romantic comedy When Harry Met Sally is the one in which Meg Ryan's mischievous Sally shows Billy Crystal's bemused Harry just how women fake it - in a restaurant (actually Katz's Deli in New York City, where the relevant table now bears a plaque boasting of its close encounter with the ecstatic Ryan). So a major point of interest in the movie's starry stage adaptation, which opened last week in London's West End, is: How does Alyson Hannigan's Sally measure...
...record straight, FM decided to consult an expert: Oken Stroh, deli-meister at Cardullo’s Gourmet. Stroh maintains that lunar cheese is undoubtedly hard, like parmesan. Maybe a Gruyère, he muses, or a Comet (pronounced co-may, comme les français). Then revelation strikes: Appenzeller, a firm, full-flavored Swiss. Just the right texture and bouquet...