Text 35457, 60 rader
Skriven 2013-03-30 16:14:00 av MICHAEL LOO (1:123/140)
Ärende: IPT 339
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Annie has completed decorating her last bedroom (#8 by my
count) - it has a music theme, with a French horn chandelier
and trumpet and flute lamps. You would see less in House
and Garden or Architectural Digest (Annie used to be a quite
well known crafts person). I didn't much care, but the bed
was comfy, which stood me in good stead, as I was quite tired.

--

We went to Wegmans for last-minute stuff, but on the way as we
went past Donna's, a dive breakfast joint, she went ooh ooh,
let's eat there, so we did. I hadn't been there since before
Billy went wheelchairbound, so about 3 years ago, but our
regular waitress remembered us (how could she not?). I said,
I'm a big boy now, and I can eat what I want, so I ordered
custard pie and scrapple, in that order, and they came in
that order. The pie didn't have that much dairy in it, which
was good in some ways, but that made it too firm; the scrapple,
full of livery goodness and assorted crunchy bits (I suspect
ears), was a bit soft - I like it crisp outside and firm
inside; this was semicrisp and almost oatmeal wobbly.

The special of the day was beef pot pie, and when it came,
Annie said, where's the crust. Being a blonde (ex-blonde), she
had forgotten that pot pie (more properly pronounced and
perhaps spelled bott boi) in Penn Dutch country means stewed
meat with thick noodles. The waitress and I both looked at her
as though she had three heads. Anyhow she enjoyed it once we
reminded her of the local custom. I tasted it - chuck roast
done to shredding consistency, a white gravy with too much
celery, and thickish noodle squares - comfort food, to my
taste a bit underseasoned.

--

We had Mike and Jill from across the river over for dinner.
Annie planned a rather mundane meal of spaghetti and meat
sauce with Pepperidge Farm garlic bread. I added teriyaki
steak as a passed hors d'oeuvre with our Bourbons beforehand,
and good thing, as we had three or four of these each, and
without substantial stomach reinforcement, we would have been
on the floor without any supper if not.

The bolognese was made by me so plain and good; out of
deference to Annie, I didn't add liver to it (it's much
better with liver) and out of deference to me, I didn't add
cream to it (it's much better with cream).

For myself, I made a fairly spicy Texas chili, which gave
me incredible heartburn, and I don't know why, as that kind
of food is my comfort food, usually.

Perhaps it was the cookies from Tony's that gave me the
heartburn - macadamia white chocolate sugar cookies, of
which although the white chocolate was Peters and thus of
pretty decent quality, the nuts were stale.

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