Vacation, day two
Nov. 26th, 2003 08:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidthree stops for Thanksgiving groceries, including
ten pounds of turkey and
6.625 pounds of pumpkin
two yards of beige on beige fabric
four chairs recovered in striped sage fabric
two people excited to successfully use a staplegun
twenty ounces of rare steak*
one onion blossom
1.25 hours of midrash class, including
one new interpretation the teacher hadn't thought of but liked (squee!)
*I took myself out to dinner.
We went to Rubin's, where I haven't been since the spring, when I saw the steak Wolf got for dinner. I've been drooling over the thought of it since (intermittently! :-). I finally decided to splurge and get it. Along with it came two sides; I got fries and broccoli. And for while we waited (we were both extremely hungry), an appetizer called onion blossom. We weren't sure what we'd get, but it sounded good.
It was fascinating. Onion blossom turned out to be a whole onion that had been sliced most of the way down to the root in two directions, fanned out, dipped in batter, and fried. We got to pull pieces off and dip them in the Russian dressing that came with it. This was better than onion rings, by far (and I love onion rings), with lots of sweet onion, the batter crispy, having the fun of pulling pieces off and dipping them (the combination worked, far better than I would've thought).
Finally the main courses arrived. The steak was wonderful, tender and tasty. I'm so glad that this was the first steak I've had in years, rather than something tough or dried out. It was thick enough to have something to bite into satisfyingly, but not so thick that it challenged (unlike some of the sandwiches I've seen there....), just a bit pink in the middle. Perfect. And there was enough for leftovers.
The broccoli was plain steamed florets, which were just what I wanted as an accompaniment: simple, bright green, to balance out the inherent greasiness of the rest of the meal. I was glad they weren't overcooked into that sad dark green.
The fries, on the other hand, were worth a miss. They tasted like frozen fries, somehow not crisp enough, not at all the fresh, hot fries Rami's makes. I've learned my lesson: fries at Rami's, baked potato or latke at Rubin's. Side note: they did have vinegar for putting on the fries.
ten pounds of turkey and
6.625 pounds of pumpkin
two yards of beige on beige fabric
four chairs recovered in striped sage fabric
two people excited to successfully use a staplegun
twenty ounces of rare steak*
one onion blossom
1.25 hours of midrash class, including
one new interpretation the teacher hadn't thought of but liked (squee!)
*I took myself out to dinner.
We went to Rubin's, where I haven't been since the spring, when I saw the steak Wolf got for dinner. I've been drooling over the thought of it since (intermittently! :-). I finally decided to splurge and get it. Along with it came two sides; I got fries and broccoli. And for while we waited (we were both extremely hungry), an appetizer called onion blossom. We weren't sure what we'd get, but it sounded good.
It was fascinating. Onion blossom turned out to be a whole onion that had been sliced most of the way down to the root in two directions, fanned out, dipped in batter, and fried. We got to pull pieces off and dip them in the Russian dressing that came with it. This was better than onion rings, by far (and I love onion rings), with lots of sweet onion, the batter crispy, having the fun of pulling pieces off and dipping them (the combination worked, far better than I would've thought).
Finally the main courses arrived. The steak was wonderful, tender and tasty. I'm so glad that this was the first steak I've had in years, rather than something tough or dried out. It was thick enough to have something to bite into satisfyingly, but not so thick that it challenged (unlike some of the sandwiches I've seen there....), just a bit pink in the middle. Perfect. And there was enough for leftovers.
The broccoli was plain steamed florets, which were just what I wanted as an accompaniment: simple, bright green, to balance out the inherent greasiness of the rest of the meal. I was glad they weren't overcooked into that sad dark green.
The fries, on the other hand, were worth a miss. They tasted like frozen fries, somehow not crisp enough, not at all the fresh, hot fries Rami's makes. I've learned my lesson: fries at Rami's, baked potato or latke at Rubin's. Side note: they did have vinegar for putting on the fries.