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This, that and the other thing . . .
May. 3rd, 2006 02:26 pm1. I am ecstatic that Doug Mirabelli is back. But there were certain details I did not need to know about his return. The Globe didn’t really need to tell me . . .
The catcher arrived behind the plate with almost everything he needed -- living dangerously, he didn't don a cup until the second inning -- in time to catch Tim Wakefield's first pitch at 7:13 p.m., four minutes past the scheduled 7:09 start.
2. According to the Arrogant Worms, the hot dog is “the particle board of meat.”
3. If you trust my judgment about food (who wouldn’t?), you need to get yourself to the Publick House, 1648 Beacon St., Brookline. (It does concern me that I remember the address by thinking of the Treaty of Westphalia).
Jimmy The Chef has a new Spring menu up. Some of us went Saturday night and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
evilnicola took me there last night. The waterzooi, a Belgian fish stew, is one of the best restaurant dishes I have ever had. He’s got mussel pots for $10. They have a ton of mussels, in a variety of steaming liquids, along with finely cut frites (French Fries). He also has appetizers of bigger Frites with dipping sauce. We had the veal la Chouffe last night with a potato fritter the size of a baseball. The cheese boards rock! The steak bisteca salad got rave reviews. All the food is cooked cuisine ala beer.
Trust me on this one, and tell 'em Liam sent you.
The catcher arrived behind the plate with almost everything he needed -- living dangerously, he didn't don a cup until the second inning -- in time to catch Tim Wakefield's first pitch at 7:13 p.m., four minutes past the scheduled 7:09 start.
2. According to the Arrogant Worms, the hot dog is “the particle board of meat.”
3. If you trust my judgment about food (who wouldn’t?), you need to get yourself to the Publick House, 1648 Beacon St., Brookline. (It does concern me that I remember the address by thinking of the Treaty of Westphalia).
Jimmy The Chef has a new Spring menu up. Some of us went Saturday night and
evilnicola took me there last night. The waterzooi, a Belgian fish stew, is one of the best restaurant dishes I have ever had. He’s got mussel pots for $10. They have a ton of mussels, in a variety of steaming liquids, along with finely cut frites (French Fries). He also has appetizers of bigger Frites with dipping sauce. We had the veal la Chouffe last night with a potato fritter the size of a baseball. The cheese boards rock! The steak bisteca salad got rave reviews. All the food is cooked cuisine ala beer. Trust me on this one, and tell 'em Liam sent you.
