Scrambled eggs, bacon, sausage, home fries, English muffins, orange juice, fruit, and coffee. At Sheffield’s in Cromwell, CT.
Souvenir from Garfunkel’s, a restaurant in London’s Piccadilly Circus. I wanted to have it sitting on an image of Mary Poppins, but couldn’t get the lighting right.
I ate at Garfunkel’s right after an apparent bomb threat in Piccadilly Circus in August 1998, and perhaps during it. I had just been taking a photo of one of the square’s statues and when I looked around I found I was in the middle of a taped-off area. For some reason the police didn’t notice me there in plain sight. Troops were marching into the square and I quickly got on the good side of the tape. Police were pushing everyone further and further back from the area, and when I asked an officer how far we should go, he said, “It depends on how much you want to live.” They stopped pushing just before Garfunkel’s, and it was supper time, so I supped there. The staff told me bomb threats were a common occurrence and everyone had a sheet of questions to ask anyone calling in with a threat. I couldn’t find anything in the news about the incident afterward.
I was in London for the Babylon 5 Wrap Party. Harlan Ellison served me black pudding in his pajamas there, and I got to put a tipsy James White to bed one night.
The statue photo was the last one on the roll and didn’t turn out, of course.
At Cora Cora Restaurant in West Hartford, CT.
Chicharron de Colas de Camaron with fries. “Juicy shrimp tails seasoned with garlic, salt, pepper, egged, floured then fried. Served with house sauce, fried cassava or fresh fries and red onion salad.” I finally get a salad with enough onions in it! It had a cilantro dressing on it, which was perfect.
Lucuma ice cream. “Peruvian ice cream made with lucuma fruit.” Lucuma is an Andean fruit that looks like a cross of a peach and an avocado. The ice cream tasted like a cross of cherry, peach, and cantaloupe. It came with whipped cream, chocolate sauce, caramel, cherry, cookie stick, and mint garnish.
Blue margarita, coffee, water, and cancha. Cancha is fried Peruvian corn with a sauce put out on tables, like bar food.
Fleece wall rugs showing scenes of Peru.
At Pond House Cafe in West Hartford, CT.
Seafood over pasta, with lobster tail, scallops, crayfish, shrimp, and grilled bread.
Crayfish and fat spaghetti.
Short rib popovers. “Three popovers stuffed with smoked Gouda cheese, slow braised shredded short rib, pepper jack cheese topped with sriracha aioli”.
Bread and dipping oil.
Caramel vanilla ice cream with fried caramel shell.
Candle with salt and pepper shakers
Pond House Cafe interior.
Dirty Asylum martini. Dirty martini with gorgonzola-stuffed olives.
Coffee with cream and sugar.
At Bigelow Grille in Pittsburgh, PA in June.
Pecan Meadows rabbit with “English peas, Heirloom carrots, morel mushrooms pappardelle, pearl onions”, pasta, and watercress.
Kentucky Spring: “Jalapeno infused Jim Beam Bourbon, lemon, lime and fresh mint.”
House-made focaccia bread and dipping oil.
Water and plant.
Bigelow Grille patio.
Mojito ice cream.
“Ingredients: Sugar, corn syrup, gelatin, fumaric acid, citric acid, pectin, contains less than 0.5% of the following: Natural and artificial flavor, Yellow #5 Lake, Red #40, Yellow #5 (tartrazine), potassium sorbate (a preservative), Blue #1 Lake, Blue #1, carnauba wax. Gluten free.” I don’t see any watermelon.
They taste like they look, very artificial and as unnaturally flavored as they are colored.
Fumaric acid is used to make them sour. It’s produced in bacteria, fungi, lichen, Iceland moss, and human skin that’s exposed to sunlight. If you don’t have these Peeps, you might get the same satisfaction by going out in the sun naked and licking yourself.
Carnauba wax is used as a car wax as well as a food additive. It’s a floor wax. It’s a dessert topping. It’s a pill and candy coating. It’s a furniture polish. It makes things shiny. It makes things that aren’t good enough to eat look good enough to eat.
“Satisfaction Guarantee: Quality candy is our family tradition.”
At Wood -n- Tap in Rocky Hill, CT.
When I asked for butter, they brought me what I’d call “chunky” garlic butter: melted butter with crushed garlic chunks. The brown bread dunked in it was too good to describe. The whipped potatoes had pieces of corned beef and chives.
Deep dish crème brûlée with rich chocolate at the bottom and a sliced strawberry on top. “This creamy custard explosion tantalizes the taste buds with our own take on a French classic dessert. With a bottom line of chocolate ganache, this after dinner experience is truly delicious.”