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cheesey meat

Sunday was the farewell cheese steak tour with Dan and Lene. We tried to hit Dalessandro’s but they were closed so we hit Chubby’s across the street. Tasted my first cheese steak with bacon and it failed to disappoint. I got one with provolone and broccoli rabe, it was okay.
Second stop on the tour was Phillips near my place in SP. Got a provolone with and it was excellent, I have found my late night cheese steak spot. Best delivery so far is Talk of the Town, they use ribeye and you can get the meat whole or chopped. I am going to try one of theirs with extra sharp provolone, rabe and bacon. I’m certain it will be an enlightening experience.

back in the game now

bonjour.

I took a little break. I know you missed me. A lot of interesting things have happened since my last post. A couple holidays happened, I had some time off work.  I have adjusted to my new place and I am getting back to a semblance of relative normality.  Some stews have been made and a couple new dishes have been conceived. A fun new yeards party went down and hope for an even more fabulous party has been sparked. A new scent was also acquired: Terre d’Hermes. Last night I even picked up the old guitar, which I haven’t done in years.

My New Year’s resolution is going well, I’ve already helped one lucky person break their lame resolution. People often resolve to not do fun or necessary things, it’s such a foolish tradition. No one ever expects a resolution to help others break their resolutions. I look forward to getting new spectacles sometime next week; a reward for my good progress. I went with the sharp looking Mykita Enzo in a delicious milk chocolate color.

I’ve had two new cheese steaks: from Chink’s Steaks and from Talk of the town. Chink’s was decent but the tiny diner had such a homey atmosphere. This atmosphere must have been caused by the amazing old school milk shakes being consumed in abundance. Talk of the Town however has an amazing sandwich. Rib eye is used, and you have the option to go with whole or chopped meat. I’m all about their Italiano, which features sharp provolone and broccoli rabe. Their rolls were fantastic and the meat was cooked perfectly.

I should be posting more in the future, I’ve been feeling the creative juices thawing out of the winter deep freeze. I felt a glimmer of hope yesterday evening when I caught glimses of the sunset instead of complete darkness as I was leaving work. We’ll see how it all turns out.

Tags: Cheese Steaks