Food
Living where we do, and having the lifestyle we have (work, work, work, play with dogs), Nadia and I spend a lot of time socializing around tables. Restaurant tables, our dinner table, the counter we eat at when it’s the two of us at home, and more. So I’m inaugurating a new category here at mikel.org called simply “Food” in which I plan to note down quick reviews of restaurants we go to, meals we make, things we put on the grill, etc.
The first entry will be to note our favourite new (to us) find, a wonderful market/French resto called La Colombe on Duluth E. We’ve been twice now in the past few weeks and everything we’ve had has been spectacular. Last time, I had the magret de canard, which was wonderful, and the time before that the jarret d’agneau (sorry don’t know what you’d call that in English; probably a lamb hock or something) which was just a shade less satisfying as the duck. Hint: they suggest the cheese plate as an entree, but save some wine (it’s BYO) and you’ll enjoy it more where it should be served – before dessert.
Blork describes
one of two or three perfect summer dishes: the tomato sandwich. What are some other perfect summer-only foods?
Things I learned on my summer vacation
- The depth of field of photographs I take with my old digital camera sucks
- It takes but a few days to bond with a puppy, but it takes two weeks to really develop a relationship
- I can live without blogging just fine. I knew that already, but taking a week off confirmed it. I don’t want to or intend to stop, though
- Aaron, with a beard and pilot’s glasses, bears some resemblance to the old unabomber sketch that they circulated a few years ago
- Jish is still Jish. This is unquestionably a good thing, and it was nice to have a quick visit with the man while he was here
- BBQs are great cooking devices
- Vacations are, in general, wonderful things.
Yet more inspired blogging
by my friend Ed in Blork Blog: “that second thing [that Brussels Sprouts taste cabbagey] is less of a problem these days, as I am gaining more and more respect for the cabbage, mostly on historical and philosophical grounds.”
Uh huh. I like Brussels Sprouts (try boiling them then lightly frying in oil and garlic). But not, I repeat NOT, for philosophical reasons.
