Tuesday, August 31, 2010
What do you usually tip at restaurants? My Dad told me back in the day to leave a dollar for every seven dollars you spend, that's about 15%. These days I leave closer to 20%, based on the economy. I figure if I can't afford to tip well, I'm not going to go out and eat a good meal.
I used to work at Garcia's Mexican restaurant back in the day (many years ago) as a busser, and then I was promoted to a hostess. Ironically I made less money as a hostess, since we didn't get "tipped out." I should have gone into serving instead. I met some really nice people on that job. One of the servers, a flaming dude, was very friendly and always made it a point to invite me to after work activities at Pomeroy's (7th St./Missouri) where they have many beers on tap and great fries. I remember Luis and his brother Javier who taught me the fine art of putting the waxed paper in the bowl with a flair before adding the hot chips, and I fondly remember Mercedes "El Tigre" in the kitchen who had a huge goatee and I suspect, the hots for yours truly.
Who could blame him?
Saturday, August 28, 2010
Thursday, August 26, 2010
Also another place I think of from time to time was Pop's at Scottsdale Fashion mall. Their dinner rolls had amazing crust (they might have been C Steele?) and they had a lemon cake that was to die for. I think I cried when they closed. And then there was Lunt Avenue Marble Club that had an amazing thick crust pizza with crumbly Italian sausage and I suspect they used buffalo milk mozzarella because of the way it melted. Mmmm. Slice of Sicily makes a pie similar to Lunt but you have to order it 2 hours in advance.
I digress...at Hop's they brewed their own and I remember their blonde ale was especially refreshing and delicious. They also did great appetizers. One I remember in particular was a black bean spread served with little french bread "toasts" and a tomato tapenade. My brother told me the chunky tomato mixture was cooked slowly in the oven to make it more concentrated. I suspect it had rosemary in it, the flavor of the tomatoes with the black beans was so yummy.
Jason and I were reminiscing about Hop's last night over dinner at Manuel's and he remembered they had these amazing soft pretzels they served with a cheesy sauce. I remember recently seeing a Postino's menu online that said they are serving soft pretzels as an appetizer, with a cheese and I told him that we need to go and check this out, post haste. Another reason to go to Postino's is that they offer a board of bruschetta and a bottle of house wine for $20 on Mondays & Tuesdays after 8:00 pm. That is a major steal. The salami they use on their pesto and salami bruschetta is of really good quality, and the artichoke spread is delicious, as well as the cannelli bean spread - I think they are cannelli beans at least. Jason likes their brie and apples...I am not a fan of cheesy food (except for pizza) so they are all about him.
It is not unusual in my family to plan a meal while eating a good meal, so that's what happened last night; it reminded me of family holidays, often that take place at my aunt's. On Christmas she makes a chicken cacciatore with spaghetti, she is quite the chef. Then she makes cannoli for dessert (I helped her make the shells last year on her pizzelle maker, they had cinnamon in them and were very crispy). Typically when we have Christmas at my aunt's, we plan Easter at my Mom's and talk about the meal - never mind that it's several months away. We muse about a Honeybaked ham, rye bread and pasta salad with lots of veggies. Boy, that sounds good. That meal planning from the Hamilton gene, it didn't skip a generation when it comes to this kitchen wench.
Happy reminiscing/eating/planning your next meal.
Wednesday, August 25, 2010
This arrived today from my friend Sharon. Thanks, Sharon! It looks like a super healthy yummy salad.
I'm going to make this, for sure.
Thai Sugar Snap Salad Serving Size : 6
1 pound Sugar Snap Peas -sliced diagonally
1/2 Cup carrots -- cut into strips
1/2 red pepper -- cut into bite-sized pieces
1 green onion --Optional
2 tablespoons Brown sugar
2 tablespoons fresh lime juice
1 1/2 teaspoons lime peel
1 1/2 teaspoons chili oil
2 tablespoons chopped peanuts -- optional
In medium bowl, combine sugar snap peas, carrot strips,
bell pepper and green onion (can used dried chives) add brown sugar, lime juce Lime peel and oil.
Toss to coat cover and refrigerate at least 30 minutes. If desired just before serving, sprinkle with peanuts.
In case you're counting...
Per Serving (excluding unknown items): 52 Calories;
trace Fat (0.8% calories from fat); 2g Protein;
11g Carbohydrate; 2g Dietary Fiber; 0mg