“We are each of us angels with only one wing, and we can only fly by embracing one another.”
(Luciano de Crescenzo)
Every once in a while when I find myself on the Upper East Side of Manhattan, I’ll wander along Madison Avenue to take in the sights. Some boutiques are so fancy that I’m scared to even set foot inside. But I figure that there’s nothing wrong with a little harmless window shopping from time to time. Today, on my fantasy shopping trip, I bought:
And a ballotin of milk and dark chocolate bon-bons at La Maison du Chocolat!
The goods at Salumeria Rosi looked so delectable, I picked up a basket-full for my next anitpasto party (you’re all invited!)
A little further down Madison, I eyed the pastels of the macarons at Ladurée…
But decided that the colors at Asprey suited me better (not to mention that I LOVED the illustration accompanying the display!)
As I crossed the Park over to the West Side and walked the 32 blocks home, I figured…
Yesterday my husband and I took an extraordinary culinary journey…
Flushing, Queens is the last stop on the 7 train. Step off the train and you feel like you’ve arrived in Hong Kong.
Although we love to try new restaurants, we’re not usually brave enough to venture into places where we can’t read the menu. That’s where Ken, my husband’s esteemed musical colleague and friend comes in. Ken not only had done his research (via the New York Times restaurant reviews), but he’d also vetted Fu Run beforehand so that he could recommend the best dishes.
Moments after we sat down, a pot of steaming hot tea appeared at our table.
The “earth bean” appetizer was brought out first. Fragrant of sesame oil and tinged with sweet notes of cilantro, this flash-cooked appetizer transported the common potato to an exotic realm!
A cabbage and green bean sheet jelly appetizer came next. Though served cold, there was quite a bit of heat from the red pepper in this dish.
This was followed by the star attraction of the evening…the Muslim Lamb Chop. Rubbed with a mixture of 5 Spice powder, cumin, fennel seed and God-knows-what-else, this dish was perfection. The meat fell from the bone, and though heavily spiced, the rub never overwhelmed the succulent flavor of the lamb.
We were also served garlicky greens (absolutely delicious) and pork dumplings.
Everything was so tasty that not a morsel was left behind!