I’m getting used to my new schedule. It’s nice to chill in the morning with my honey.We’re chilling to sounds of home with Morning Becomes Eclectic on KCRW in Santa Monica. I love Internet radio.
Now, I’m browsing headlines, blogs and indulging in my new digital distraction, twitter. I can update this social network site from anywhere: through aol IM, the web site and my cell phone. I’m intrigued with the random musings posted from all over the US and the world. A few days ago, somebody twittered about doing lunch at Trafalgar Square. That brought back memories of living in London. Other people twitter about waiting for a doctor’s appointment or heading out to an LA club. It’s like viewing other people’s lives through a peephole. Feel free to join the conversation….or lurk on the sidelines. We’ll see how long this web fad will last.
Now on to random musings about food and going out.
On my work blog, I raved about doing brunch at the Brick Oven in Topeka. I didn’t think they could disappoint me until they served up this poor excuse for a side of bacon.
(note this was before Lent and before I gave-up red meat)
On the menu, it’s described as “Hickory Smoked Bacon.” It tasted rubbery, sweet and burnt. Mark said it was disgusting and it felt like his teeth were going to be pulled out of his head. I told our server and she said the Brick Oven fries up the bacon with brown sugar. OK – that’s NOWHERE on the menu. I told her bacon needs to be crispy and burn-free. She was willing to take the side back to the kitchen. The second serving of bacon tasted less rubbery and burnt…but no crispy pieces to be found. She felt awful and I decided to let the issue rest.
Note to self – avoid Hickory Smoked Bacon at the Brick Oven.
Last weekend I did my best to stick with the anti-red-meat plan with Ole Tapas in Lawrence. I remembered Gautam had problems being a vegetarian in Spain. “No jamon,” he told the servers at the tapas bars and they’d shake their heads in disbelief. However, on the other side of the tapas cuisine is the fantastic seafood offerings. Last weekend, I ordered this Catalan seafood broth: salmon, shrimp, calamari and scallops.
I wanted more of that savory broth with touches of saffron, butter and other herbs. It was served on a plate and that confused me on the dish’s identity as a broth. I was bummed about having to ration my bread dipping on the broth, since there wasn’t enough to go around. Still, the seafood was seared nicely and I enjoyed the flaky salmon.
We also enjoyed the margaritas at Ole Tapas. This place doesn’t know how to make a decent pitcher of sangria, but they were spot on with the margaritas.
I’m fascinated by bathroom art at clubs and bars. A few weekends ago, I snapped this picture of the ladies room at the Replay Lounge. I enjoy reading love promises and broken-heart rantings on the walls of the loo.
Bathroom art could make an interesting photo exhibit theme. Maybe I’ll work on that. I now have the time thanks to my new work schedule.