Show us your breakfast (2025)

Haha, she’s barely made a dent:

IMG_1781.jpeg
 
You know you’re in NY state when your NY-native wife and the NY-native waitress can talk about maple syrup for 15 solid minutes:

“Where’s your syrup from? I’m from Plattsburgh, but it’s not North Country syrup…but it’s not from a supplier - this is pure, not a commercial blend.”

“Yah, ya got dat right, dat’s my own family’s syrup, my family’s been sugaring since der was a New York! North Country syrup is good, too.”

“Yeah, we had a sugaring house on our property growing up and we let a neighbor come up and tap the trees for a cut of the syrup. Nothing beats pure.”

“Yah got dat right! At my house, we drink it like frickin’ waddah!”

“Same here!”

🥞
 
We went to the diviest of dive breakfast places this morning.

MrsT & SIL each had two over-easy eggs, bacon, home fries and toast, I had an omelette with tomatoes, peppers, onion, ham, and cheese, and toast. Coffee all around, and MrsT had OJ.

Everything was excellent, and the total bill was just over $32, including the tax.
 
There's a local restaurant called La Casa Bistró , and the chef contacted me to do an Indian food festival.Had a meeting at the beginning of June, sent him about 40 dishes we could possibly make, and never thought much more about it. He contacted me when I returned from Atlanta and was very enthusiastic, so another meeting today. I rummaged through the freezer and took him some samosas, pakoras and vadas, plus my tamarind chutney, green mango chutney and Chettinad garlic pickle, just so he could try.
Surprise, surprise, there was another chef there for breakfast - a rising star, apparently - Issam Koteich - Cordero, so we all had breakfast together. Eggs, arepas, fresh cheese, homemade butter, crispy bacon,and a slice of sous-vide pork loin (yes, I know, I'm not really a meat eater) which was absolutely phenomenal. Lots of enthusiasm for the Indian festival, and Issam, who worked in Dubai for 10 years and is a super fan of Indian food, thought everything was divine.
Menu to be decided today or tomorrow, and we start practising Monday!
 
Back
Top Bottom