September 9, 2004
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I don't know what restaurant would want its vanity compared to that of a preening peacock. But I suppose when it comes with a four star review from the New York Times (free registration required) you'll take it. Thomas Keller's, Per Se, in New York City is that preening peacock. The money involved in that restaurant seems excessive by almost any measure. But I admit I am curious to go.
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Jewish New Year (Rosh Hashana) is rapidly approaching. Apparently there's room for more than apples and honey (which I still love) at the table. Not to be outdone, the Boston Globe, had a kugel contest.
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The New Yorker's food issue is out. We still haven't gotten ours.
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We're starting to think about our thanksgiving menu. We've deep fried a turkey. We've done a Thompson's turkey. The only logical remaining choice is to make a Turducken. This year we complete the holy trinity of thanksgiving turkey preparation. We're also wondering if there's a way to stuff bacon into sausage and sausage into ham - Bacausham. (I guess this remains to be invented - quick register the domain.)
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