Posted by Sarah
It took us long enough but Meg and I have finally discovered our broiler. Or rather, we finally figured out what to with it and the results have been pretty awesome. I’ve taken my pan-fired winter steak (which I make all year long since I don’t know how to use the grill) and made a mighty tasty pepper-crusted broiled steak. Meg of course had to go and show me up and fix up a pretty spectacular London Broil. Really, as long as she keeps sharing, she can show me up any old time.
Posted by Meg
Today’s New York Times dining section announces the extinction of entrees in restaurants across the country. Personally, I’m glad. I agree with all the foodie chef-y explanations like boredom of the palette, but I like it for another reason. Entrees these days are giant. I mean, they’re enormous. I don’t want to leave a restaurant feel like I’m going to puke. I just want to enjoy something tasty and be satisfied. Call it a snack, a small plate, whatever you want. I’m convinced that this new dining phenomenon is simply a return to normal portion sizes… with tastier edibles.
Posted by Meg
This is all way too clever.
My favorite is the CD-spindle bagel sandwich carrier:
