Seasonal Fare: Girl Scout Cookies
Saturday, January 31, 2009
They appear suddenly on a card table in front of Harris Teeter in late winter. One person can easily gobble up a whole box in an afternoon. You can't make them at home. There are no artisanal Dosie-Dos. I astound my staff by eating little sandwiches made from Thin Mints, unsalted butter and coarse sea salt one after another. I try to eat a bunch of these really fast before anybody can see what's going on so I don't have to share. You should see me with a bag of circus peanuts.
Despite the endless bad economic news, people continue to go out to eat. Sweetbreads have been very popular, so we decided to serve them for a while longer. I really enjoy the fact that people who like them really like them and that when they find out that they can get a whole plateful they throw all dietary caution aside and mop up the last of the sauce with the last of their bread, buttered, I trust. Some people come in once a week while they are on the menu. There is an added benefit. After they are poached, sweetbreads have to be peeled. About twenty percent would be lost as you peel away unappetising membranes and connective tissue. Unless, of course you are making brown sauce, which you always are in a restaurant kitchen. All the scraps can be tossed into the stock pot making it particularly exquisite. Although right this second we are serving Cajun rib eyes as we lead up to Mardi Gras, the Bourbon brown sauce will return soon and will be the best of the year. The nasty mess in the picture beside this paragraph is the scrap from my last case of sweetbreads.
I am an honorary grandfather, or abuelo. My friends Israel and Rosibel Martinez Cruz had a little girl, Dolores, on New Years' Eve. When I went to visit recently we had a supper of chicken posole topped with sliced radishes with a side of popcorn and a PBR.
It's the little things.
posted by Bill Smith at 3:25 PM