brie, mustard, pressed in a baguette.
memphis minnie's, sf
crispy! i grew up on deep-fried bacon.
oxford sandwich shop style: mustard, brie, on a baguette.
sauteed onions, bacon, avocado, blue cheese.
my dad's singapore mai fun
I've been reading Nabokov's Pale Fire for class today and came upon this line that made me laugh aloud. It involves a character who must get rid of a paper with secret info on it: "No, the slip was not for keeps. He could keep it only while memorizing t. This brand of paper (used by macaroon makers) was not only digestible but delicious."
Ohh so many good memories from when I had a similar sausage-in-baguette experience, except my sausage was filled with cheese. So very very delicious.
I came home after a night out and decided to make a cheese omelette. What I didn't realize until I actually tasted it was that I had accidentally poured way way waaaayy too much salt in the egg mixture. To remedy this, using all of my skewed logic, I decided to make two more plain omelettes to put on top of the super salty one. Obviously, this didn't actually help at all.
My dad. He's amazing.
Raw: golden kiwifruit
The first time I feel that I really had argula, truly tasted and appreciated its buttery pepperiness, was a year ago while studying abroad at Oxford University. I had it in a crusty whole grain baguette with fig jam and goat cheese from one of many of Oxford's sandwich shops. Simply amazing.
Knickerbocker's porterhouse with fried onions and creamed spinach!
The Blue Benn in Bennington, VT. Nothing beats a hot, greasy Sunday Brunch after a long night out.
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