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January 1, 2010

Starting over

MorningSnow.jpgHappy new decade, everyone. Let's hope it's better than the aughts. It's hard to imagine that it was a decade ago that I wrote a story for the paper called Millennium Blues. How prescient. (Also hard to imagine I was worried about programming my VCR because of Y2K. What were those again?)

Also hard to imagine that I was in Argentina at this time last year.

On the past two New Year's Days I've published a Commenting, How to post; but this time I'll just link to it, in case anyone needs a refresher.

I don't make many resolutions anymore. I wasn't keeping most of them so it seemed pointless. (I've got to get the basement under control this millennium.) ...

However, I always resolve to do two things at the beginning of the new year:

1) Buy more fresh flowers.

2) Eat more sweet butter.

I find I can keep those.

I don't feel quite finished with the aughts yet. I wish I had done a post on food happenings of the decade. I'm thinking of small things, like wraps. Didn't they pretty much start and finish last decade? I'm sure there are other ones; if you think of them, please post below.

Anyway, I hope you had a great celebration last night and don't feel too rocky this morning. My husband and I walked to Donna's in Charles Village for an early dinner, and I drank a little too much prosecco, but no damage done. That's the nice thing about prosecco.

(Jed Kirschbaum/Sun photographer)

Posted by Elizabeth Large at 6:24 AM | | Comments (21)
        

Comments

We had a very nice bottle of champagne at home with my lobster Cobb salad. Yum.

I always make the same two resolutions every year:

1. Eat more fruit.
2. Have more fun.

When I looked out my kitchen window this morning I saw a bright red cardinal in a holly tree. I'll take that as a good omen for 2010!

Dating systems feel arbitrary to me, so I pretty much ignored the whole thing.

But, I do have a yogurt tip to pass along. For those who like the thicker yogurts, Ziyad Country Style Yogurt is lovely, lovely stuff. Not quite as thick as Fage, made from no rBST milk, live culture, (there is some pectin), but it is not too sour, has depth, is clean tasting and is so good, I can't stop eating it straight out of the container.

I found it at the Highlandtown Market. It is a Lebanese brand (made here), so you might be able to find it at Pakistani markets. Comes in a mostly green with yellow highlights quart tub. I think it was $2.35, which is just over half the price of Stoneyfield Farms plain yogurt.

I shouldn't tell folks until I can get back to Highlandtown Market and buy them out, but I'm feeling foolish.

I too drank prosecco last night, but I couldn't even finish one glass. Sparkling wines/champagne is probably my least favorite adult beverage, so unlike other said beverages (I'm looking at you Beajolais and Bourbon) I never have to worry about drinking a little too much.

This morning I'll be making up some blood orange mimosas. The OJ makes the prosecco a lot more palatable, so with this cocktail I won't have any problem finishing a glass. Why, I'll probably have two.

My husband had a champagne story last night. On one occasion several of his former students were gathered together, so he ordered a bottle of fine champagne at their meal. One woman said she didn't like champagne--until she took a sip and said "Oh!" She had never had anything but plonk before.

Great Captcha: lipread that

RoCK...Love Bourbon...Hate Beaujoais (gamay is not my favotite grape.)
Blood orangr mimosas? Where in Cross Keys do you live? I can be there in half an hour.

captcha: schedula dishrags

yeah...I'll wash the glasses

Didn't have so much as a sip of potent potables last night, waiting for someone to get in gear so i can make amends for that.

Peter's Inn looks like the perfect place for brunch as far as i can tell by the online menu, but at this rate, i might have to settle for dinner!

captcha: grouched the (who i'm waiting for)


".... take a cup of kindness then..."

and enjoy!

Mr Smartens..
sounds like an old math teacher

Meekrat (um...Meerkat, right?), Peter's Inn brunch menu was different than what I was expecting. My chorizo hash was not what I was expecting.

Still, I enjoyed it, and I liked the music they were playing. Their bloody marys looked great.

This year I'm resolving to:
--let people go first in traffic more.
--eat more chocolate.
--eat less beef.
--use fewer plastic containers.
--smile more.
--read more.
--hug more.
--tip more generously.
--keep my posts to ten words or fewer--(NOT!)

megawatts kuznetsk (my Russian power plant worker name)

Excellent list, Cleatus!

Also hard to imagine that I was in Argentina at this time last year.

You weren't with Mark Sanford were you?
:-)
Happy New Year!

Jackzig wins!

And Sanford loses.

Captcha: plans nepalese (the next excuse?)

Really? Wraps started and ended in this decade? Aw, I like wraps. They're still showing up in every catered event at work, so they can't be that bad. Can they?

Wraps are now a mainstay, so I don't think they'll go away. I just don’t think they are as prominent as they were at the beginning of the decade.

Wraps never tasted good, but people liked them because they were convenient and because a populace high on Atkins fever thought they were low carb. Well, they are still convenient. The Atkins fad, however, has not only died down, but wraps were revealed to be just as carb loaded as bread, rolls and biscuits.

Lissa, it really is Meekrat. A long story for another time..

Ok, I look forward to hearing it, Meekrat. I guess I've been transposing it in my mind all this time (I'm dyslexic, strang things happen in my brain).

Just like how I always saw your name as a variation of Lisa. It took me awhile to "hear" it in my head otherwise!

And by the way, I think of Meerkat also (no disrespect Meekrat!). They are cute little critters!

Not only did I transpose it to Meerkat, but I invented a ferret-like feline.

The Ravens clinched a playoff berth, and the Wrap is still a viable sandwich. I am happy tonight,

I am with you Carol! Maybe we could invent a Ravens Wrap in their honor.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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