The Angel of Mercy

My brother and I were sitting at The Cedar Lane Grill ready to sink our teeth into delicious bacon cheeseburgers, French fries and milkshakes.

It was a sunny, crisp day and we had the diner to ourselves.

A couple walked in. Laurel and Hardy from the looks of it. The man, five feet nothing was puny and spare looking. He sat down at a table near us and when the waiter approached to ask him what he wanted, he answered “well, I just had lunch, so tea and a jello.” The lady was twice his size both in girth and height. She told the waiter that she too had just eaten her lunch but that she wanted a hot fudge sundae.

The waiter placed our orders on the table.

My brother took one look at this ten ton tessie and turned to face me. I was about to bite into the burger. With a stern look on his face, he said to me, “Seby, God has sent this angel of mercy as a warning sign to you.” A stricken look spread across my features. The burger glistened with the bacon and cheese and the fries beckoned me to take a bite. I looked at my brother poker-faced and then bleakly at the lady. My brother continued, “…if you are not careful, you will end up looking like her very soon.”

I swallowed with difficulty. Here I was about to dive into what was a heavenly lunch and now I couldn’t even take one bite. I put it down. My appetite vanished and I looked forlornly at the lady who was eating her sundae with gusto, her thin husband, my brother and the food on the table.

I did finally eat it but without the joy I normally reserved for such pleasures.

The “angel of mercy” has often visited me in various guises throughout these years. On my own, I move on ignoring her presence. With my brother around, that is highly unlikely as he never fails to point out the sins of over indulging. Reader, is he lean? Far from it.

The Pleasures of Celeriac Remoulade

This knobby vegetable had no place in my weekly shopping list at the farmer's market. A lack of knowledge was the main culprit, till a friend explained how tasty it was once you got past the arduous task of peeling it with care so as to avoid waste. I brought one home and stood staring at it with knife in hand. It looked hairy and peculiar to me. The peeling, slicing and cutting took quite a bit of time at first but then I followed a simple recipe and couldn't believe just how tasty it was.

The best way I like it is cut into match-stick pieces blanched briefly in salted water and paired with a creamy dressing. My favorite is a remoulade sauce. Mustard, gherkins, capers and chopped herbs mixed with mayonnaise. Hellman's did just fine for me. Then into the fridge to marinate.

At one point some five years ago, I made celeriac remoulade every week so that I could eat some for both lunch and dinner. I loved the taste - the sharp flavor of the celeriac paired with the tangy dressing. Ooh! I couldn't get enough.

When I began to eat it with eggs for breakfast, I knew I had to stop - at least for a little while, till the following winter....

Comfort Food

When the weather is soggy, I crave comfort food. What do I like best?

I make braised endives.

Endives must be my favorite vegetable. I can eat it every day and still find pleasure in each bite. Having an addictive personality where food is concerned, I can safely say that endives, along with celeriac have been savored for months on end till I needed a respite.

This weekend, I braised endives with sugar, white wine, home-made chicken stock and aromatics till the juices married together to form a sticky, juicy crust that had a caramelly flavor that puckers the mouth with deliciousness and which also made me want to lick the pot clean.

I paired this with soft white polenta (not the 5-minute variety) to which grated cheese, scallions, butter and mascarpone were stirred in. Heaven!

A glass of Mosel completed the picture. This was just the ticket to soothe the soul.

I enjoyed it so much - I made polenta for dinner again this evening but this time omitted the scallions and added finely diced rosemary and thyme and used a mixture of Emmentaler and Parmesan cheeses to give it an extra bite.

I shan't mention what I had for dessert.

Eggnog

About 8 years ago, a Christmas market started in Union Square right after Thanksgiving. Winter had already set in. It was bitterly cold and a Saturday morning. I was browsing through the market when I spied a stall where Remy Martin was trying to promote its brandy. They were pouring bottles and bottles of Ronnybrook's eggnog in a vast tub and then emptying vast quantities of their brandy and stirring the brew together. Free glasses of the concoction were being handed out liberally. I had one glass - it was delicious. Walked around for a while and then had a second glass. By the time I finished, I had drunk 5 glasses and suddenly realized that the world certainly looked like a brighter place but it was slowly spinning! I gingerly made my way home warmed with a cozy feeling but a little shaky and had a 3 hour siesta and woke up with a hazy rememberance of what had occured that afternoon. Needless to say, I told very few people of this story incase my reputation got tarnished. I often wondered what Chef S. would think if he ever heard this story. He would probably shake his head in utter disbelief and then send an email to every chef in the city warning them....of the lush who would soon be asking for a job. The other chefs would probably have a belly laugh.

La Chasse

A few years ago in the quest for a male companion, I found myself in a quandary as the usual ways of meeting members of the opposite sex had changed. Online dating was suggested. A beginner and rather shy despite the anonymity of this device, a friend helped me compose what I thought was an innocent but humorous advertisement. Little did I realize what would ensue!

“Cosmopolitan pastry pro with a passion for chocolate wants to make decorated sugar cookies and petit fours till you burst! Of course, this would be after a scrumptious main course with me serving you wrapped in parchment paper with basil leaves behind each ear and a touch of oregano behind my neck. Hurry and reply because this tantalizing tart can't wait forever. I'm hot, hot, hot! Sense of humor is a must. Late 30's to mid-50's. Age/race no bar, but I'm Indian.

My humor is unique. I do love to laugh and enjoy food a great deal. Even though my posting could be considered unconventional, I am serious in seeking someone to share some laughs with, talk about food and see what happens from there.”

I received fifty one replies – quite a feat for a first posting! It took a few days to go through it all. It was touching to note how many “foodies” reside in this city – there was one man who wrote that he was just about to put a Godiva (ugh!) chocolate in his mouth and fell off the chair when he read the ad as he couldn’t believe anyone could possibly write this! That made me laugh and wished he could have eaten a better tasting chocolate.

Some replies made me blush to the roots - unfortunately some hapless readers assumed that I would "serving them" in a most peculiar way dressed in god alone knows what outfits - these were deleted double quick.

Despite meeting up with one or two interested parties, I found that the evening was spent avidly discussing the culinary arts and everything else seemed to fall away.

So "la chasse" is still on as there is one thing that I would above all like - to meet a passionate chef who would cook for me for a change instead of it always being the other way around!

Sheer Bliss Revisited

Last Saturday I went out on a date with a man who wasn't passionate about the culinary arts but did have some opinion on what he ate and drank.

I told him excitedly about the pleasures of Sheer Bliss. He has not tasted it nor had he heard of it. I let that pass - I am not sure if it is advertised.

However, my eyes widened with surprise when he said that he hadn't heard of Ciao Bella - another friend later told me that even her boyfriend hadn't heard about it and that I shouldn't assume that everyone in this city is a foodie or an armchair foodie at that.

We then ate ice creams at Mary's. He chose chocolate with pistachio halva. An odd choice for someone who didn't know about Ciao Bella. Then fear gripped me. I assumed that perhaps he knew of another, better ice cream and would drop that bomshell on me.

Perish the thought!

He hedged about telling me his favorite ice cream and then out it came - Breyer's "for economic reasons". Breyer's - good God!

I was silent for 5 minutes.

Before we parted for ever, I told him not to bother seeking out Sheer Bliss as I didn't want him cursing me for what would become an addiction and rapid loss of funds.

Caramel Custard

The French have their creme brulee and creme caramel.

Mention "caramel custard" to an Indian, and more often than not, eyes will shine and nostalgia will seep in.

This simple dessert originated during the heydey of the British Raj. The memsahib tried her level best to teach the natives how to make English steamed puddings. However, many of the cooks only knew how to make a floury version with lots of sugar and tropical fruits to liven it up like coconut, ginger and limes.

To this day in India, caramel custard is still served especially in the old gymkhana clubs where the "British" system for meals still holds forth.

How do you make this? All you need are eggs, milk, flavoring and.......Brown & Polson's Custard Powder! Simple recipe: mix custard powder with some milk. Boil remaining milk. Add combined mixture off the stove. Cook again for a few minutes and voila, it's done.

That's the easy version devoid of any flavor reminiscent of the trying time when the memsahibs tried in vain to knock some taste sense into their bawarchis.

Now my Mother's version is absolutely delicious and a dessert I ask for several times over when I visit her. Her custard is creamy, has a bite and is very flavorful. Rum, home-made orange rind and and other secrets are mixed in. When it is unmolded, it is a quivering beauty to behold.

We always eat it with lashings of thick cream, poached fruit, a tablespoon or two of Amaretto or rum and a dollop of condensed milk. Then it is off to heaven!

Sheer Bliss

Sheer Bliss is a drug in the form of an ice cream. From Florida. Florida?

I have become an addict.

It comes in a round tin and is peppered with descriptions and also has a warning sign - the kind that come on forbidden delights, like alcohol and cigarettes - this one plainly tells you that "one taste will change your life".

It has changed mine.

In saner moments, I think of the first time I saw this tin at Garden of Eden. I love finding out about new ice creams that come into the market. When I saw the price of SB at a whopping $6.99, I stopped and put the tin back. After walking around the store debating, I told myself that one purchase wouldn't hurt the bank and could not possibly rival other excellent ones like Il Laboratorio di Gelato which thankfully isn't available readily. It requires a trek to Orchard Street.

The flavors are few:

"freedom" - translation vanilla with blueberry and pomegranate swirls (my favorite)
plain vanilla
vanilla with pomegranate swirl
Mediterranean coffee (a close runner-up)
chocolate

What is it about this ice cream that has made me demented?

It's best taken out and thawed for a little under ten minutes and then when it is slightly soft at the edges but still firm in the center, put a spoonful in your mouth. It is delicate, creamy, decadent, lush. One bite and I want another and another and another....

As of today, I have bought at least 8 tins - 7 of which have been "freedom" and have been using the empty tins to store odds and ends. I don't hide them - that would be peculiar. I gave one away to a friend who heard me rhapsodising about this treat. She wants to see what the fuss is all about.

Another friend is upset that I actually spend so much on this particular one when Haagen-Daaz is good and priced sensibly. He has promised to try it for himself.

Is there an ice cream therapist around? I have just finished the second half of the coffee ice cream that I bought yesterday.

Ancient Indian concoction

Yesterday I fell. A silly mistake which made me land hard on my hands and knees on an uncarpeted area of the floor.

Got up slowly and saw the blood and a large bump on the knee - the kind one saw as kids in cartoons that made one laugh but in this case it just hurt plain bad.

The first thing I did before I washed the blood was to go to the kitchen and heat a cup of milk and then put one tiny teaspoon of turmeric in it - let it simmer for a few minutes and then held my nose and just swallowed.

Turmeric is known to have healing properties and this vile tasting concoction is always drunk at the first instant when there is an injury or any suspected internal damage.

Then I washed the blood off under lots of hot water and then placed an ice pack on my knee and took a pain killer. By mid-afternoon, the large ugly bump had completely subsided and my knee looks normal even though it still is painful.

I have a friend who gives her husband this concoction every evening and insists that is the reason why he is always fittum fit (never sick - as said in India).

My decision right now is to have this yellow brew every evening so that more healing can take place if that's possible.

One thought has crossed my mind - would the healing inch up faster with the addition of a shot of bourbon or just soften the acrid taste?

Shake Shack

When Shake Shack announced it's opening after the winter months, I ran to get my fix one rainy day. I needn't have rushed as it was a disappointment. Having enjoyed the burgers and shakes last year, I had eagerly told friends about what they were missing.

What was even worse was that the burgers were more expensive. had to wait 20 minutes for my order to be filled. I spent nearly $8 on a single burger that was lukewarm and a caramel shake that wasn't caramelly enough.

There were a number of people waiting for their orders to be filled. The service line inside the shack was not running efficiently at all and it seemed like a mess. The expeditor kept having to repeat orders. Burgers that were made were put into the open brown bags lining the counter and then after a while, the drinks were being put in. It seemed like the kitchen crew were overwhelmed by the amount of orders flowing in. They seemed to be trying their best but it was no dice.

I called my friends to tell them that they shouldn't bother going as it wasn't much cop. I know that I will not be returning.

Instead I will be going to The Burger Joint where the burgers are sent out faster, arrive hot and are cheaper.

A day of over indulgence

Today I went slightly overboard as it seemed there was an eating festival at work.

First the monthly order from a bakery came and Leland kept my favorite "honey bee" lying innocently near the keyboard.

After lunch, a chef brought in a plate of eclairs. I love eclairs dearly and first tried to resist but better sense came over me and I took one and proceeded to demolish it lest it vanished.

Then there was "an afternoon of dessert" which translates to my having not one but at least two or three plated desserts in one sitting. So I had a light puff pastry stacked with milk marmalade topped with a scoop of lemon yogurt sorbet and kiwi. The puff pastry tasted a bit like a macaroon and with the sorbet was quite delicious.

I also asked for and was given two scoops of cranberry swirl ice cream to taste.

Then I had a savory. Mushrooms and spinach encased in two layers of puff pastry with a bechamel sauce around it and two sprigs of scallions for decoration. This was tasty although one observer found it odd to have a salty dish after the sweet but if you are an Indian, it is a fairly easy thing to do.

Leland also had two offerings from the menu - a crisp rhubarb tart served with a strawberry and rhubard coulis and then the savory dish that I had.

We both felt slightly ill to say the least in the afternoon and assured each other that we wouldn't partake of any refreshments at the bar after work.

Food promises however, are meant to be broken and they were when we repaired to the little bar across the street to unwind over bottles of wine and chorizo which Brendan adores and salted almonds.

Then if that wasn't enough - how better than to end the day after hearing the magical word "bacon" being mentioned in a conversation, but with an invitation to share gruyere omelettes, bacon crisped but still soft in spots and yam fries cooked in bacon grease.

Bacon overload! Thank you Leland for making my bacon wishes come true.

Once in a while that is just what we need, especially when we have indulged and bulged at an afternoon of dessert along with an eclair or two thrown in for good measure!

Dinner at Tempo

Restaurant week is something I look forward to as it affords me the opportunity to try a variety of places. This evening in Brooklyn, a friend and I went to eat at Tempo. It had a good write-up in The New Yorker last year and it was on my list of places to check out.

What can I say about the meal? The two entrees were very good. The salmon had been seared so nicely that the top was caramelized and glistened under the subdued lighting. It was served with a tart apple and fennel salad that Tina found acidic but for me it balanced out the sweetness of the charred salmon. If it had been less sharp, it would not have stood out as being impeccably paired.

I chose buccatini which came mounded in a large soup bowl and tasted heavenly. It had all the ingredients that are dear to my heart - lemon zest, bread crumbs, French slim green beans in a melange of what tasted like an anchovy based sauce - yum! it was finger licking good.

The two appetizers - a faro salad and duck rolls are best quickly forgotten.

The desserts offered with gelato or sorbet. These were dreadful. Tina chose the vanilla & nutella ice cream paired with the mango and basil sorbet. Mango and basil? Ugh! Even contemplating this pairing is horrible and one bite sent my mouth into spasms of disgust and I gulped water hastily to neutralize the onslaught of terror in my mouth. The harsh basil had completely overpowered the delicate mango. Why can't we just have plain mango or mango with vanilla swirls or mango and cream? Who pairs mango with basil? Who? I like basil in pasta sauces or with chicken not with panna cotta or chocolate desserts. Do normal people like mango with basil? I seriously doubt it. Just because a restaurant decides that this is what their customers will like doesn't mean that they will. If I combined mango with kari patta (used only in savory dishes in India) and served it to my Mother, she would have my temperature taken at once and shake her head in dismay. Leave it well alone. Serve something simple and tasty, even if it's old fashioned.

My two choices - vanilla with nutella - why not just vanilla with chocolate swirls? What's wrong with that? Tina thought the nutella was odd as well. The other was orange with cardamom - okay but not memorable.

So tonight I hope that I will not wake up shuddering that someone is force feeding me mango and basil whatever. Instead I want to have pleasant dreams of the delicious buccatini.

Bits of Frozen Heaven

Ice cream. Yummmm! Who can resist licking a cone on a hot summer's day? Or in countries, like Russia, where even cold winters bring out people lining up waiting to buy their favorite ices? It is one of life's simple pleasures and even though one place may be pricey, another is not but both have delicious ice cream. Here in New York city, so many new places have come up that my list is constantly being revised so if you don't find a place, it will be added soon. Meanwhile, take a leap and try some of these places - you will enjoy every slurpy lick.

Avalanche
French style ice creams available in pints and available at Musette (19th & 20th on 3rd Avenue).

Berkshire Ice Cream
Available only in pints at Fairway, Dean & Deluca and select gourmet stores.
A farmer in Massachusetts has 200 Guernsey cows and he produces incredible ice cream. A large variety of flavors are available including coffee, vanilla, butter crunch, black raspberry and ginger, to name a few. The coffee is particularly good layered with ground hazelnuts and drizzled with chocolate sauce and a dollop of freshly whipped cream.

Bindi Ice Cream
Available at Ferrara’s on Grand Street and other Italian cafes/restaurant stores.
Imported from Italy in all kinds of intense flavors that truly epitomize the passion for Italian “gelati”.

Bischoff’s
Cedar Lane in Teaneck
A very old establishment. Good ice cream – very large portions along with large prices. Beware!

Brooklyn Ice Cream Factory
Fulton Ferry Landing Pier, Brooklyn
Limited selection of ice creams which are tasty. Sundaes are a specialty.

The Chinatown Ice Cream Factory
Off Mott Street
Regular ice creams plus unusual ones, like red bean and green tea.

Ciao Bella
262 Mott Street (main store) and; also available in pints at gourmet stores.
Ice cream, sorbets, frozen yogurts. Especially good are the pistachio, hazelnut biscotti and the Valhorna chocolate which is just superb.

Cookies & Cream
New Paltz, New Jersey
Small selection of soul satisfying frozen confections served in freshly-made waffle cones.

Cones
272 Bleeker Street
Expensive but delicious ice cream in a myriad of flavors.

Delphi
109 West Broadway (corner Reade Street)
Greek restaurant that makes their own home-made ice cream and it is very good. Try the tri-color (vanilla, strawberry and chocolate) or the sherbet.

Eddie’s Sweet Shop
105-02 Metropolitan Avenue in Forest Hills
Opened some 90 years ago. Excellent home made ice cream. Recommended: banana splits, sundaes, best eaten at the counter for that “old world” feeling.

E Mack & Bolio
389 Amsterdam Avenue between 78th & 79th Streets
Boston-based ice cream. Very satisfying. People drop in by taxi from all over town to run in and pick up pints and leave. The best vanilla ice cream on the East Coast. Warning: the hot fudge sauce tends to thicken fast and then eating a sundae becomes a tug of war.

Ronnybrook Farm Diary
Farmer’s Market Union Square/Chelsea Market & gourmet stores
A variety of ice cream in all flavors including coconut, raspberry, hazelnut crunch, to name a few.

Serendipity 3
225 East 60th Street between 2nd & 3rd Avenues
Frozen hot chocolate, hot fudge sundaes, strawberry sundaes (any cold dessert is superb). Note: it’s Haagen Daz, not home-made ice cream.

Shaheen
74th Street and 37th Avenue in Jackson Heights
The best kulfi i.e. Indian ice cream “heaven” on a stick – malai (full cream with cardamom), mango and pistachio.

Susan Murphy’s Home-Made Ice Cream
Spring Lake, New Jersey
Delicious – delicious – home-made nirvana. They make excellent banana ice cream which is rare to find and their own chocolate wafers that are placed on top of sundaes or you can ask them for one or two for your cone. Try the strawberry sundae – try anything – you will love it! Some years ago, I went there for 4 days and visited the store 5 times and put on 5 happy pounds as I related this to the startled owner when I returned a year later! On that day, I visited it twice and both times, it was scrumptious. I shudder to think what would happen if I lived there.

Afternoon Tea

Reader, this was a piece written a while ago and even though new places have come to tempt our palates, I still relish going to the ones below.

Tea Box Cafe at Takashimaya
693 Fifth Avenue between 54th & 55th Streets
(212) 350-0100
A serene oasis located in the basement of the store. Both China and Indian teas are offered. If you like your brew extra strong, be sure to tell them, or else the result is a weak pot. Individual afternoon tea items can be ordered but I would suggest the "east-west bento box". At $14.50, it is a superb choice in that it combines both a western and eastern marriage of flavors both in taste and artistry. Laid out in a large painted box, delicate finger sandwiches consisting of smoked chicken, salmon sushi and cucumber sit to one side, freshly made sweet potato chips on another corner, a selection of melt-in-your-mouth cookies and a rich pastry in the middle, crystallized fruits and fresh fruit make up the rest of the tray. Any of the items can be had as a second helping for a small fee - the sweet potato wafers are definitely worth every bite. No reservations needed.


Lady Mendl's
56 Irving Place at the Inn at Irving Place Hotel
(212) 533-4466
Lady Mendl's tea room is a special treat in the heart of winter and just the place to take your Mother or a favored aunt. It is warm and very cozy inside and around Christmas time, the tree looks enchanting. The afternoon tea presented here tends to be on the sweet side starting with an offering of crystallized fruit, then onto the finger sandwiches, scones with cream and jam, and pastries and more sweetmeats. However, the ambiance alone is worth every cent especially in the bleak winter months when you can feel yourself transported to 19th century New York a la Edith Wharton. Reservations are recommended.


The Mark Hotel
25 East 77th Street between Madison & Park Avenue
(212) 744-4300
This hotel has one of the best valued teas all around. At $17.50 per person, it may seem a little on the expensive side, but the tea selection is varied and the food is delicious, filling and presented beautifully. The scones are particularly tasty with thick cream and strawberry jam in little pots. One can linger there without being rushed out and if you stay past 6:00 p.m., then you can order an aperitif and enjoy the cocktail hour at the place considered to be the finest hotel bar in New York city. No need to mention that the selection of salted nuts are also considered superb. Reservations are recommended.


T Salon & Emporium
11 East 20th Street between 5th Avenue & Broadway
(212) 358-0506
Originally in Soho, the new premises are much smaller but on two levels. The ground floor houses the tea room with a large selection of teas and serves excellent scones with cream and jams and various sandwiches. Reservations are not necessary. The level above is a store selling an assortment of products entirely related to tea and the prices are fairly reasonable and make good presents.

The Blue Period

I am sure all of you readers have had some kind of blue period in your lives. Mine is composed on three canvasses.

The first one began many years ago in Kenya. My parents took me very often to Mrs. K___’s house. Mrs. K. had two redeeming qualities about her: her house had a large swimming pool and she made the most delicious chicken curry I had ever eaten. Even Arma, our cook, could not top that curry. This curry was redolent with spices – each piece of the chicken glistened in the thickened spicy sauce. It was served on each visit and I relished every morsel, licking my fingers joyfully. I didn’t bother with anything else that was served except for the rice.

One afternoon at her house, I heard someone mention that she was leaving for London and would be gone for several months. I went white with alarm. Who was going to make that curry for me if she was not here? Now what to do? I did the next best thing. I ate and ate and ate – after all, if this was my last supper at that house for months to come, I felt that I had to do justice to it and etch that flavor in my memory.

A few hours later, my father saw me lying on a deck chair looking stricken - green at the gills and blue in the face. He asked me if I was unwell. I just stared at him forlornly. I was so stuffed, I could barely move, let alone speak. My Mother came over and took one look and glared at me. She was horrified that I had behaved so badly – “no manners!” she cried. I muttered half crying about Mrs. K’s chicken and how I would miss it. My Dad had to carry me to the car. I was banished to my room with the clear understanding that no food would be forthcoming for the rest of that day.

Two more memorable instances came after that and the name “blue period” stuck as my family’s name for going blotto from over-indulgence.

The next episode occurred when my friend Madhu returned from a trip to India bringing with her a box of mithai. Mithai from India is authentic not the bastardized version that is sold here with gaudy colors beckoning the innocent. I had gone to visit her with P___ and she had put a plate of ten slim barfis coated with silver out for me to eat. While P and Madhu were talking away to one side of the apartment, I ate a piece. One taste brought in a rush of the colors, aromas and the earthy smell of India. I helped myself to another – after all, Madhu would want me to enjoy myself. I decided to have one for P___ as he was so busy talking and he surely would want me to have one for him. Then Madhu needed to be taken care of so I had a piece for her. Surely, she must have eaten lots of barfis, rasgoolas, ladoos, but an Indian can always tuck in another piece. Then I had two more for each of them. Four pieces were left and they looked so forlorn all by themselves so I ate all of them. Now the plate was clean. I also was beginning to feel a bit sugared up as these were made with khoya and were extremely rich.

Madhu turned to look at me and P__ by now had seen the empty plate. I was admonished right away for my lack of manners. I pleaded homesickness to no avail. Then Madhu piped up and said “oh, I brought a box especially for you”. I left her apartment with my reputation in tatters but with the box.

The last memorable incident was at a friend’s baby shower in the middle of nowhere in New Jersey. P___ was accompanying me and told me to “behave” myself and “not over indulge”. After all, he said it was a new Indian restaurant and they couldn’t possibly be serving tasty vegetarian food here in America. I fully agreed with him.

We arrived at the party. P went off to take photographs. I went to meet friends and peruse the lunch offerings. My first plate contained a soupçon of a few dishes. I like a few vegetarian dishes – paneer, bhindis (okra), aloo (potatoes), masoor daal, rotis and rice. My first bite of the matter paneer gave me a jolt – it tasted like my Mum’s. I quickly tried the rest of the food and was in heaven. I went back for seconds, then thirds, fourths and then lost count.

About an hour and a half later, P came over to check up on me and found me slumped on a chair at a table. Not being an arm chair, Reader, you can imagine how difficult it was to be slumped in it. Almost like what a seated dead body would resemble if someone had propped it up there and glued it to the back of the chair. My hands were resting listlessly on my stomach and I was white as a sheet.

“Can you move?” the voice asked me. I looked glassy eyed.

Then the reprimands followed swiftly “can’t take you anywhere”, “glutton”, “what will your hostess say?”

I was then forced up gingerly and taken to the back of the restaurant where another guest – a man thankfully, was walking round and round – I joined him and we both set off as prisoners out for fresh air. I had to smoke several cigarettes to help digest this meal.

Bouchon Bakery

Bouchon Bakery was a mixed bag. What a disappointment - here I had gone with such anticipation having read of the delicious treats in store.

The patisserie is located on the third floor of the Time Warner Building. It's off to one side in the heart of the lobby which seemed an odd location - reminded me of the tobacconists in atriums. Well lit, the baked fare looked jolly inviting. I had a good look and happy that I was hungry to eat both a savory and a sweet. I chose the pork tonnato (?) sandwich that lacked any distinct flavor. I should have had the ham and cheese baguette which was the most popular selection all round.

For dessert, I chose the cappucino slice decorated to the hilt with a truffle on top - devoid of any coffee flavoring - the only redeeming factor was the truffle with it's molten center that burst into my mouth with chocolate joy!

The mille-feuille puzzled me - not quite sure if the cream was off or had too much of a citrusy flavor - each bite was puzzling - the pate feuillete was crisp and flaky. Left it half finished.

Despite this, I took home a few more not knowing when I would return and these thankfully were the best of the lot. The bouchon - yummy in it's bold chocolate flavoring; the large t-k 2 which resembled an oreo - the best of the lot and the nutter butter of the peanut cookie variety - so so.

Will I return? Not for a while. Only if I am in the neighborhood.

Last Meal

Some years ago I had seen a book which gave the last meals that famous people wanted before they died. It was fascinating and reminded me of the true detective magazines I used to read when I was younger. I was only interested in the death row inmates who were to be executed as they were granted a "last meal". That meal was the highlight of the story! I found that all the Americans wanted was Southern fried chicken, French fries and apple pie a la mode. How boring - I wanted more variety but there it was.

The English prisoners would have steak and kidney pudding with a steamed jam sponge to finish with cream. I would read and re-read the piece imagining some fine cooking going on in the prison kitchen and relishing each morsel as the words passed my eyes. I didn't care about the men - only what their tastes were like.

So last week I asked Brendan and Leland what they wanted for their last meal? Brendan said that he wanted a whole lot of heroin and by the time he had injested the lot, he wouldn't be in a fit state to decide if he wanted anything or not!

On the other hand, Leland said that he wanted some peyote and my salted caramel cheesecake. I was both surprised and touched at his admission. Knowing that he isn't partial to having dessert, this was indeed a compliment that I wanted etched in stone - hence it has it's place here.

What do I want for my last repast? I have thought about it over several months and pondered about short ribs, duck, fois gras - oh, the multitude of choice! So I have boiled down to at least 8 courses and right now only have a few to show - all these will be miniscule sizes so that I can relish the food without keeling over with an angina attack.

Escargots napped with a rendition of garlic, fresh herbs, white wine (preferably a Reisling) and lots of butter and olive oil - mopped up with a little warm baguette

followed or preceded by:

Seared fois gras with a tangy confit and not much else

a fresh salad to cleanse the palate

and more to follow after much thought at a later date.....