Friday, October 17, 2003

Eat Me

I’m all cheerful and happy today, for a variety of reasons.  Some, I will maintain as closely-held personal secrets; some I can share with particularly intimate friends; and some I will broadcast right here because I’m so damn pleased.  For one thing, I think I’ll be able to attend happy hour tonight, for a while anyway, after an extended absence (I had to drink beer elsewhere last friday, curse my sailor’s luck). 

But more immediately, my messenger bag was gratifyingly light this morning because I didn’t have to schlep my usual ultra-dense salad to work for my luncheon.  That’s because a colleague in the Finance department invited me to participate in her massive order to a local Pilipino restaurant that delivers to the curb; it’s cheap and they say it’s good, too.  I placed my order yesterday and paid in advance, and have been drooling ever since in anticipation of a lunch that should arrive in about an hour.

I originally ordered pork adobo, because I like salt and I like clay-brick architecture, but then I reconsidered: a recent test revealed that my cholesterol is spiking over 250 and I would be smart to choose lower-fat options, like fish if I can.  And that, and that only, is the reason that I changed my order to lumpia and bangus.  Bangus my lumpia, indeed.  Lunch can’t possibly come soon enough or last long enough, but the memories will linger for a lifetime.

HOW WAS IT?

it was cool!  It was about 2/3s of a fish, including the head, fried and served on a bed of rice with a tangy vinegary sauce and a pickled daikon/carrot relish on the side, and also a little tub of veggie stew that was very tasty - I didn’t care for the bitter melon bits of it, but it was made with chunks of fried pork rind that more than made up for that.  I’d try it again. 

But frankly, I have figured out how to make a damn good fried fish myself lately.  Come on up and I’ll treat you to tilapia fillets with fried yuca - what fish and chips wishes it was.  Or were.  You know what I mean.

I like food from a cart.

your name has been added to the hat knitting list. i guess you better measure it since you think its significantly smaller than a regular person’s?

tilapia fillets with fried yuca

now you’re talkin

hey, will that tilapia offer still be valid when i make it to california (which, depending on the french administration, will either be at christmas or in mid-november when they deport my ass)?

and btw when they deport my ass i’d like to request that they also deport my stomach and thighs as well.  it makes for an odd-shaped human, but at least i’d have tackled that weight issue ... ;)

romy - you make it to SF and I’ll cook you anything you like, as long as it’s not in a whole bunch of uptight little layers, cuz that stuff’s bogus, but anything else, I’m all yours.

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