Recipe: “Mood Stabilizers”

And I thought, you know what I enjoy at restaurants? Lettuce wraps. Give me a leaf from a head of green leaf lettuce, put some delicious crap in there, and I will eat it like some kind of madman taco — the crunch, the crispness, that slightly bitter tang of the lettuce. Yeah. Yes. I wanted that.

The Bookstore Is A Speakeasy

My bowels tighten in fear of the day when we start seeing some kind of TGI Friday chain version of the speakeasy, some empty scrotum of a restaurant, some pre-fab bullshit that serves something called “Prohibition Poppers” without any sense of irony or understanding. They’ll call it, I dunno, Bobo Capone’s or some bullshit.

We’re All Ingredients In The American Cocktail

And while many of you might be nursing a beer all day, me, I wanna drink some goddamn cocktails. Why? Well, because the cocktail is an American convention. Sure, someone else probably invented the mixed drink, but the term “cocktail,” and the popularity of said cocktails, are all distinctly American.

Feed Me

So, today’s question, which is really more of a command statement:

Give me a recipe.

I need some new recipes. I have too many cookbooks and about a billion back issues of cooking magazines, and it’s getting hard to filter all that stuff out. I’d rather have targeted recipes from people I trust. Or, at least, people I happen to have Rufied into compliance.

The Adventures Of Food Boy, Gustatory Girl, And The Vittle Twins

In case you missed it, the wife and I, plus two good friends of ours, went out to Honey Restaurant in Doylestown and partook in their so-called “Surrender Menu,” called so because on the one hand you surrender to the chef’s wishes (omakase!), and on the other hand you may at some point decide to “tap out” before the end of the meal and throw up the white flag.