It’s probably been six months or more since I had lunch here and I had to break that drought today. The best Mexican food in the city (which is saying something) and if I go too long without a visit, I feel it in my soul.
Broke another long drought today at lunch. One of the best burgers in the city but not my favorite (that place—an Italian restaurant owned by a French immigrant—hasn’t been open for lunch in four years).
There was a burger place around the corner where I used to live. They started with all fresh ingredients that were delivered …like every other day. No frozen burgers. No frozen fries.
That i That is correct. I did my first attempt of while watching it in the hospital after a heart surgery.
Got the Star Trek cookbook for Christmas and have been having lots of fun with it. I present: Lingta roast with grapok sauce!
More from the Star Trek cookbook: Denobulan sausages Krada leg skewers: Blood Wine: Romulan ale: And a bonus, from the Elder Scrolls cookbook - Hoarker Loaf
I don't have it here at work with me, but it's something like red wine, prune juice, beet juice, pomegranate juice, cinnamon whiskey, and...I don't remember exactly. I'm experimenting with different reds. I tried malbec, but now I'm looking for something more like a plum wine.
I have a friend who is a connoisseur of wines, beers, etc., I’ll ask her for recommendations. Will you post the recipe? Or send it in an IM? Is it supposed to be sweet? Or dry?
Sure, I can post it when I get home. I'm pushing for sweeter for myself, personally. But I'm a sissy and don't like dry wine, lol
