The choices of mochi ice cream are very limited here in the States, especially since most of the time (say four out of five) they taste like chlorine. This also narrows down the options of flavor. Mochi ice cream from my childhood was always black sesame flavor. I just love anything with black sesame. However, it’s still not a very popular ingredient in US. So when I saw this IMOCHI black sesame mochi ice cream in Mitsuwa, no matter how cheesy the name is, we just had to give it a try.
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整理照片時才發現這些可憐蟲們
來幫他們曝光一下

Burger

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心目中美好的英式下午茶有幾個重要要點
很春天的小黃瓜三明治, 新鮮烘烤的scone, 還有吃了想哞哞叫的devon double cream
我比較偏吃的方面, 茶的部份只要不誇張就不太講究
試過香港半島酒店, 整個很菜市場感覺, 食物部份也沒有特別印象
在英國去了兩家有名茶店, high tea的品質也實在很不怎樣, 粗糙的三明治加上粗魯的蛋糕, 冷的
scone加上奶油, 非常令人失望
最喜歡的下午茶竟然在Pittsburgh一家母女經營的下午茶店
完全符合我喜歡的重點

想說既然身於美食眾集的紐約, 英式下午茶應該選擇很多
仔細找了一下, 想說就來Ritz Carlton的Star Lounge試試看
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對Coney Island一直有個很美好的夢想
不過一直拖拖拖, 一直都沒去瞧瞧到底是怎麼一回事
去年忽然聽說他們因為地產關係要關園了
很惆悵的把Coney Island放到遺憾沒去成的地方清單上
結果今年竟然說要再開園
很興奮就拖著mike跑去瞧瞧
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I was complaining lately that there hasn’t been enough meat for dinner. This was the result:

This started a full rack of lamb, on the plate the chops are resting between a mexican-style corn salad and a jicama with boston lettuce, pixie tangerines in an olive oil+citrus juice+shallot dressing. Jicama works really well in that sort of a salad.

Is it necessary for me to add that the meal was delicious or is that implicit from the picture?

Certainly there are some in this household. Some are interesting, like drinking during meals. I drink during my meals. I don’t mean alcohol, I mean water, and generally a lot of it. If you think about it, that makes no sense since the water, or any refreshing liquid really will dilute the acids in the stomach that break down the food hence hindering digestion. Yufei, with thousands of years of Chinese wisdom at her disposal barely drinks at meal time at all.

mike是個不遠庖廚的人
因為我的手很富貴, 煮飯前準備工作洗菜切菜及吃飯後的洗碗幾乎都是他搶著做
這天我坐在電腦前做些有的沒有的東西
mike忽然問我說口不口渴
黏在椅子上的我當然說對, 想說他要拿水給我
沒想到, 五分鐘過後, 下面這杯東西出現了!!!!

Mixed Orange Juice by Mike, the sweetest husband!

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哈哈其實我們是四月中時去的, 最近一直拖拖拖, 一堆照片積在記憶卡裡…

長這麼閃亮這麼美國的店, 一看就知道不是在紐約
要吃cheesesteak當然就是要來到Philly啊
這次到Baltimore朋友音樂會之後順便繞到Philly探親
之前賴在Philly時試過在reading market及south street的起司牛排堡沒有覺得特別美味,
尤其south street那家是碎肉版, 實在很不值得排那個隊
(不過那條街上有攤賣薯條的有賣地瓜條, 還蠻可以撫慰人心的)
這次在當地人帶路之下, 來到在義大利市場的老店 – Geno’s Cheesesteak
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Another dish from the Cook’s Book. I think my weakness are the pictures (whose isn’t?). Every time when I look at those pictures with meat juice dripping, stringy melted cheese or just simply pretty veggie/fruit, I have to try to control myself and not run to the kitchen to start cooking.

This pie is kinda like a calzone – using pizza dough to wrap the whole thing. There are onion, radicchio, garlic (yah!), ham, tomato sauce (for sure!), fontina cheese and grated parmesan inside. It’s interesting. As to the flavor, I’ll say it’s just okay. I don’t really like radicchio. Probably will try a different filling next time.
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很開心的呈現第一個有酬勞的蛋糕
我老闆Sarah看到我蛋糕的照片們之後
決定跟我訂個蛋糕在staff meeting時一起享用
很興奮, 想了一陣子決定做Pierre Hermé的假夏日布丁
不過由於要把蛋糕從brooklyn帶到harlem去
決定將原本底部的派皮改成一片漆風蛋糕
布丁裡加入味道極好的lemon cream
外圍的焦香土司加上裡面的內餡
真是美味!