Word: meal
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Dates: during 2000-2009
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...10pm: Late lunch in a cafe high above the ruins of the city fortress. The long-anticipated meal followed a substantial walk through the park that now occupies the formerly bustling community within the fortress. We stay for nearly three hours, snacking on the tastiest salads I've ever eaten. Serbian cuisine, which is all locally grown, is definitely the best part of the trip. I'll never be able to return to my genetically modified diet...
...spring and hauled along a suitcase of edibles, which included packets of dried herbs and berries prepared by my mother (and still sitting in my cabinet to this day). Shamefully, despite mastering made-from-scratch pasta sauce and somewhat authentic baklava, I had yet to prepare a proper Chinese meal when I left Boston this summer to spend a month at my boyfriend's home in Germany...
...inspired" because it seemed less than likely that I'd be able to procure all the ingredients necessary for a truly authentic Chinese meal. While Osnabrück boasts a significant Turkish population like many German cities, it isn't exactly what I'd call a diverse place. I've spent nearly two months here in the past year and have seen exactly three Asian people, all of whom worked in the single decent Chinese restaurant in town (a strangely upscale establishment compared to the ones I'm used to frequenting in America). So when I chose Chinese...
...some mistranslations and improvisation, my meal didn't turn out quite as planned, nor was it very authentic. The wraps actually ended up being more of a salad, because I couldn't explain to my German kitchen aide that the lettuce had to be cut into cups. Instead of jasmine rice, I had to make do with Uncle Ben's as an accompaniment to the salmon, a minor tragedy. But despite the comedy of errors that the dinner turned into, it was a success—if seven clean plates are any indication of culinary victory...
...tapas bar, part Latin grill, Mercat a la Planxa marks a coming home of sorts for locally raised chef Jose Garces, the wonder-toque of Philadelphia's top Nuevo Latino eateries. Opened last year in the Blackstone Hotel, Mercat is a Catalan kitchen and Garces' first hometown restaurant. A meal at Mercat is kicked off with a cocktail menu strong on sangria and cava as dishes big and small flow freely from a glass-tiled open kitchen. Tiny padron peppers come fried in a crust of salbitxada (almond sauce); Catalan sausage and meatballs serve as anchors for a spicy Spanish...