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Second Photo Friday

April 26, 2013
tags: , , ,

Well, it’s been two months since the last time I tried this crazy kind of post. This time I think I’m going to try harder to use fewer words.

First, let me say, “Thank you.”

The polls for the Times Union’s Best of the Capital Region survey closed yesterday. Thanks to those who voted for the full slate, thanks for those who passed the FUSSYlittleBALLOT around to friends on Facebook, Twitter, email or word of mouth, and an extra special thanks to those who took up arms and blogged about the effort.

There were a few things I did better this year than in the past. There were also some lapses. To be perfectly honest, I don’t have as much heart for the scheme as I did when Subway was on the top of the list.

In addition to the last minute push for the poll, yesterday was also Dining Out For Life and its close marks the end of my busy stretch of interviewing, transcribing interviews, and writing stories that actually required some preparation and research.

Now I’m tired. So I’m going to share some food pictures from the last two months. It’s a highlight reel of things I’ve never posted in any form. These are pictures that got trapped in the jail of my camera. And this is the jail break.

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Kids are people too. Sometimes it’s nice to make their snacks look a little nicer than food thrown on a plate. But it’s hard to not be happy with an apple sunburst around a bowl of peanut butter.

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Pasta in broth is my favorite. These are little stars in homemade chicken broth with a few chunks of roasted breast meat. It’s a big bowl full of steaming, delicious comfort. And it was all mine.

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People like to take pictures of pizza from the top. But the secret to great pizza lies beneath. Just look at this bottom crust. This pizza was made with love by trained hands. This is not the work of machines or some hack with dough and an oven. I could stare into that crust all day.

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When you write a story on the region’s best challah for All Over Albany, there’s a bit of leftover challah laying around the house. And one of the best things you can do with it is slice it thickly and soak it in two eggs, some milk, salt and vanilla extract. After you fry it in a cast iron skillet using an unholy quantity of good butter, it looks like this.

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It’s not a kosher-style deli sandwich. It’s more like a panini. But it’s made with Rock Hill Bakehouse’s Jewish rye and Oscar’s corned beef. It’s delicious, and this is just half of a sandwich.

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A slice and a rice ball? Sure. Why not? It’s not like I’m on a diet anymore.

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This little beauty was grabbed down in Queens without Albany Jane. Boy is she pissed.

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It’s hard to tell by looking, but this is a poached duck egg that I picked up at the Schenectady farmers market. So is the baby arugula below it. Instead of dressing it with hot bacon fat, it’s just a nice olive oil and a beautiful French apple cider vinegar that I picked up from The Cheese Traveler.

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I don’t know why the food is so photogenic at Mingle. This wasn’t even taken from my camera. I got this on my phone. But damn. Sure it’s spring, but it has still been cold. This warming stew made for a great lunch at Mingle with Little Miss Fussy. I even got to try a bite of her macaroni and cheese.

Man, all of those things were delicious. If you want to know more about any of them, don’t be afraid to ask. I always answer. And I usually take it easy on those asking questions for the first time.

Have a great weekend. Eat well.

3 Comments leave one →
  1. April 26, 2013 9:27 am

    I want that duck egg and arugula.

  2. Bob W. permalink
    April 26, 2013 2:39 pm

    Now THAT is a poached egg!

    Funny you should post that, as I experienced a bit of a misfire at More Perreca’s yesterday when I ordered their eggs in purgatory for lunch. Hard poached as to be indistinguishable from a hard boiled egg…still delicous, though, so a minor quibble (especially in light of the excellent company, service and other delicious dishes).

    Which got me wondering, what stars must align for the good Profussor to “send something back”?

  3. April 29, 2013 10:49 pm

    So, where can I get that pizza crust???

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