iphone ocarina
the influence of del close
any body ever chew teaberry gum. ever do the teaberry shuffle?
any body remember a birch, bark or root-beer flavored chewing gum.
one more time!
any body remember a birch, bark or root-beer flavored chewing gum.
one more time!
any good pizzeria near times square?
"You lie!”
Closed
THE JOHN DORY in Chelsea.
ELETTARIA on West Eighth Street.
((the john dory was a delish and prob very expensive to open spot that looked wacky to say the least owned by spotted pig and mario batali and del posto owners......))
THE JOHN DORY in Chelsea.
ELETTARIA on West Eighth Street.
((the john dory was a delish and prob very expensive to open spot that looked wacky to say the least owned by spotted pig and mario batali and del posto owners......))
iphone app tells you best time to go to bathroom @movies.
phantom tollbooth on tcm now.
"Soon after the election, the Administration began corralling the big liberal DC interest groups into a variety of organizations and communication networks through which they telegraphed their wishes -- into a virtual veal pen. The 8:45 am morning call co-hosted by the "liberal" Center for American Progress, Unity 09, and Common Purpose are just a few of the overt ways that the White House controls its left flank and maintains discipline."
murray! murray! oh, wait, this isn't the tennis page?
very excited to go (nytimes below)
Kajitsu
414 East Ninth Street (First Avenue), East Village, (212) 228-4873.
New Yorkers have recently embraced the animal pleasures of Japanese food, like pork-belly ramen and chicken-tendon yakitori. But now comes Kajitsu, an elegantly sobering reminder of Japan’s ascetic traditions. On entry, only gleaming wood surfaces and a naked slab of counter for the chef, Masato Nishihara, are visible.
“Vegan” is the closest term, though an inadequate one, for his shojin ryori, or “devotion cuisine,” derived from Buddhist temples near Kyoto.
The menu changes entirely each month, though thin house-made soba noodles are a constant. There are four-course ($50) and eight-course ($70) menus: the last includes dessert and hand-frothed green tea.
In each course, vegetables, from earth and ocean, are twisted and turned, salted and seasoned, spun and cut and carved into jewels, like a slice of sparkling aspic with tiny summer vegetables embedded in it. For saltiness and spark, it’s served in a pool of soy sauce seasoned with yuzu; tiny jun sai, a freshwater vegetable with a natural casing of jelly, also bobbed about. A tomato course (the chef is experimenting with local as well as Japanese vegetables) included poached tomatoes with dots of Japanese mustard, one cape gooseberry (a botanical relative) and a white swirl of noodles made from yam starch in a sweet tomato sauce.
Some were interesting and delicious; some seemed pointless. Occasionally, revelatory flavors explode in the mouth; a creamy soup of white miso and celery root, ornamented with a pink slice of radish, was a perfect dish. But others — notably the desserts, with their sticky textures and grassy flavors — will only mystify New York palates.
For those who mindlessly enjoy dinner rather than study it, Kajitsu is more of a curiosity than a canteen. But for vegans, and students of the endlessly unfolding Japanese food scene, it is a must.
Kajitsu
414 East Ninth Street (First Avenue), East Village, (212) 228-4873.
New Yorkers have recently embraced the animal pleasures of Japanese food, like pork-belly ramen and chicken-tendon yakitori. But now comes Kajitsu, an elegantly sobering reminder of Japan’s ascetic traditions. On entry, only gleaming wood surfaces and a naked slab of counter for the chef, Masato Nishihara, are visible.
“Vegan” is the closest term, though an inadequate one, for his shojin ryori, or “devotion cuisine,” derived from Buddhist temples near Kyoto.
The menu changes entirely each month, though thin house-made soba noodles are a constant. There are four-course ($50) and eight-course ($70) menus: the last includes dessert and hand-frothed green tea.
In each course, vegetables, from earth and ocean, are twisted and turned, salted and seasoned, spun and cut and carved into jewels, like a slice of sparkling aspic with tiny summer vegetables embedded in it. For saltiness and spark, it’s served in a pool of soy sauce seasoned with yuzu; tiny jun sai, a freshwater vegetable with a natural casing of jelly, also bobbed about. A tomato course (the chef is experimenting with local as well as Japanese vegetables) included poached tomatoes with dots of Japanese mustard, one cape gooseberry (a botanical relative) and a white swirl of noodles made from yam starch in a sweet tomato sauce.
Some were interesting and delicious; some seemed pointless. Occasionally, revelatory flavors explode in the mouth; a creamy soup of white miso and celery root, ornamented with a pink slice of radish, was a perfect dish. But others — notably the desserts, with their sticky textures and grassy flavors — will only mystify New York palates.
For those who mindlessly enjoy dinner rather than study it, Kajitsu is more of a curiosity than a canteen. But for vegans, and students of the endlessly unfolding Japanese food scene, it is a must.
if any of you use SIGG bottles, they are replacing the older models for newer ones bc of BPA in the old linings.
When should I be watching tennis Dave?
gmail down?
Lots of bloggers wank, but if you're looking for professional-grade meta wank, you must go to a professional.
floating weeds up next
Hurricane Bill? Whatever happened to that guy? Oh, I remember--nothing. Sometimes it takes a woman to do a man's work. Hurricane Bill, Bah. Or better yet Bah Hah.
I think there was a paper airplane thread somewhere.
