Two days after our sushi night in Köln, the Gastrognome and I found ourselves in the city of Göttingen, home to one of Germany’s most prestigious universities. But we weren’t there for the university, so when it all comes down to it, bringing that up was really quite irrelevant to this story. At any rate, […]
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The intrepid Gastrognome and I have a monthly tradition that dictates that on at least one day we must eschew the consuming of lunch in anticipation and preparation for a dinner which involves consuming large (okay, okay–excessive) amounts of sushi and sushi-related food items. But what to do when you’re in a foreign country and […] …is not as good as the sundaes you’ll happen across in Germany. Many food items in Germany are better or different than what you find at home– quark and hazelnut yogurt, to name a couple– but, as Amon and I reconfirmed during our most recent tra-la-la through the Teutonic Tastyland, Germany’s really got it down […] Ah yes, ramen. Purveyor of absurdly unnecessary levels of sodium to students, cash-strapped persons and suddenly hungry individuals the world over. A delightful little seizure in a styrofoam cup. Surely one cannot live in this world without experiencing it at least one or five thousand times! But as I sat at my desk one day […] Trust me, I’d rather be “getting in the kitchen” and “making Amon a sammich,” but there’s work to be done. Which means, of course, that I’m daydreaming of making a sammich and reliving the last time I did by posting pictures of it. If only all overpriced sandwiches in overpriced restaurants could look […] Sometimes, you have to keep it simple.
In case you weren’t fortunate enough to miss Amon’s and my adventure with the foot-flavored custard known as durian, here’s something to take the bad taste out of your mouth. Delicious, delicious baked scallops in white wine sauce. NOT DURIAN. I’m usually not good for much other than drinking everyone’s booze and taking […] Ah yes, the legendary durian. A fruit whose exterior is so violently thorny that people living in the areas where it grows dread to walk under its trees at night, lest they be smashed in the skull by its terrifying form as it plummets earthward like an alien missile sent to obliterate the civilizations of […] . . . . and a little patience.
Those are the two keys to making a successful omelet. Well, those and some fresh ingredients. The other day, I just happened to have the two keys and fresh ingredients handy.
Four Eggland’s Best into my grandmother’s enameled bowl, whisked briskly with her quite lovely […] |
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