"I'm thinking, what I'd try is writing notes."
Googling indicates no one's caught it yet...
Totally Over-Thinking It
"I'm thinking, what I'd try is writing notes."
The most mysterious of the unexplained mysteries about Mitt Romney’s considerable wealth is how he was able to amass between $21 million and $102 million in his individual retirement account during the 15 years he was at Bain Capital LLC.
How did he do it, given the relatively small amounts that the law permits to be contributed to such a plan on an annual basis?
Pheww...what a day (Tuesday July 1)
Breakfast pork sandwiches at Astoria's Stick To Your Ribs BBQ (5-16 51 ave 718-937-3030 and going WAY downhill--I've got to remember to add it to the Downhill List) with a ravenous friend, then out to the Javits Center (ironic: the most corrupt building in NYC named after one of the most honest, idealistic politicians in NY history...) for the Fancy Food Show.
Lots of good bites (but also plenty of silly Nutella knock-offs and low fat EVERYTHING--Lord, how I despise low fat), but then over to Cupcake Cafe (522 9 Ave @39 St 465-1530). Everything evoked the same adjective: homey. If you rolled your eyes at that word, forget this place. But it feels like a Missouri kitchen, the food tastes grandma, and I liked the lumpy yellow split pea soup, the amazingly unsweet buttermilk doughnuts (widely acknowledged to be the city's best cakey doughnuts), course-grained apple coffee cake and whole-wheat crust pizza.
Then to Mocca Restaurant (1588 2nd Ave, 734-6470), NYC's only Hungarian. Way-charming; like an Eastern European cafe, with all manner of characters stocking the place. Food's very authentic--if not particularly subtle-- and the peaks are lofty. Stuffed cabbage was unbelievably satisfying (even better: Szekely gulyas, an off-menu version served with sour cream--mix it in--and with meat and cabbage prepared separately). This dish is transporting, evocative cooking; I dare people to keep their eyes open while tasting it.
Chicken paprikash was only fair; ultra satisfying in an elemental way, but not prepared with the canny skill and balance of the paprikash I tried at the UN's Hungarian Food week.
A bean soup was full of paprika and pork flavor...what could be bad?
They heated the strudel (cherry) in a microwave (the scourge of my existence) so the pastry was ultra mushy, but the crepes (darn... forgot the Hungarian name) were just WONDERFUL.
It was a three Tums For The Tummy day (I can't go on like this much longer, yet I have a book due in October). Tomorrow, back to the Fancy Food Show, then Greek for dinner (we're going to an ultra-secret place...I've got to withhold the address from y'all, but I will give hints). Stop by tomorrow for the story