Ladies and Gentleman, Mr. Bob Harris

Thanks. This is hard.

I should have better pictures for this post, but I don't. Rest assured, everything is, was, and will be, delicious.

My friend James got me a an old fashioned pasta maker as a housewarming gift. 

I'm excited about this one. I already have an espresso pot to have espresso after the meal.

Honorary guinea, here.

I moved, and walk to work. I don't have an umbrella. So, I went with a trash bag.

What this has to do with food? Nothing.

I had my friend and his girlfriend and brother over for a meal while off on Veterans Day. I made rotini with asparagus an tomatoes. I only have a prep pic. This came out so good, I didn't take a pic, and there was NOTHING left after except a couple tablespoons of oil. Oh well.

Until next time.

Penn's Woods

I took off a few days last week to visit my family.

First stop was Philadelphia. I went to Modo Mio with my sister. If you're ever in Philly, stop in. This ones intense...

That's chicken liver bruschetta. Faithful readers will know I've made my own delicious chicken liver pâté. That's what this tasted like. But they added apricot to kick it up a notch. Delicious. I'm gonna steal the recipe and make it.

That's my sister's cured beef with arugala, pear, and fresh ricotta. Unbelievable.

Here's my favorite of the night. Agnolotti stuffed with a sweet pea purée. This was so good. There's honey in the sauce to accentuate the sweetness of the peas. And those are hazelnuts which added terrific crunch and accentuated the earthiness of the peas. This was top notch. A pea extravaganza.

My sisters pasta dish, ravioli with fresh cheeses and golden raisins. Stupendous.

And a break before the main dish. This is how we started.

And here's an awesome veal cutlet. This was perfect.

And my sister got suckling pig. This was a flavor bomb. This was intense pork mania. It was almost too much. 

But, there's always room for dessert.

My apple crostini. Yep.

And espresso and sambuca.

This place was great. It's only $38 dollars  per person for 4 dishes and it's byo. Also, they don't skimp on bread. Being the piggy boy that I am, I had bread for every dish to sop sauce. 

I was really full after this meal. So full I shat in a bar later that night.

Hahaha, such a classy meal, and such low brow language.

The next part of the trip I went out to lovely downingtown and visited the farmers market, on a rainy, cold Saturday, and really cleaned up. 

Goat cheese and beets and snap peas and arugala and broccoli and cauliflower and purple cauliflower and rainbow chard and brussell sprouts. And eggs for aioli. 

Yeah, I finally made this stuff. I never realized how easy it is and how my fathers Caesar salad dressing is so closely related to French mayo. Oh well, now I know. 

I made it to have with roasted market veggies. 

That's Bronzini with the veggies and pork below. I blew the pics of the roared veggies and meals. Oh well.

Til next time