Sexy..maybe.
Oct. 24th, 2003 06:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancieOkay first, I think I should get the boring exercise chat out of the way.
I didn't do pilates for a week and I felt like bad. I guilted myself into doing them the other day and they sort of kicked my ass around the block like an old tin can.
So I got my stuff together and I have been steady about it. I do them now every day at 5:30. I have a set schedule. I do my dinky stuff before hand (take out garbage, watch a bit of the news, put my jewelry I wore for the day in their box) and then when it is 5:27, I put on my comfortable clothes. and get to work by 5:30. Thus my twenty-five minutes go by quickly. I can then watch the depressing national news at six o'clock and keep doing a bit of stretching while looking at important fashion magazines.
I know, all of you are deeply fascinated by this.
Uh huh...
...
Now onto the fun stuff, or stuffing my face at the Salish. I need to tell all of you captivated people about the meal we ate the second evening.
Yes once again decadence was the theme.
After a fairly exciting afternoon engaged in activites that can be classified as "not too darn much" we got dressed, went upstairs and had a long meal that made us so giddy that it reminds me of the rather sensuous lusty eating scene in the book, Tom Jones (by Henry Fielding). Those in the "literary know" will understand what I am talking about. Mrs. Waters...a lot of meat products...heavy breathing..oh baby yes, right here oh yeah...um, pardon, excuse me.
We began with the Foie Gras "Duet" once again. One can't help but eat that sly and sexy dish once again. I wouldn't mind a runcible spoon and a large plate of that.
Andrew had the Cannoli à la Nantua. Which involved crawfish tails, peppers, leeks, roasted beets, gumbo filé.
It definitely had an Vietnamese cuisine appeal about it. It reminded me of a spring roll, but the flavors were quite French. I had a few bites of that, but I was much more content with the fois gras. (you would be too)
We decided to skip the soup, because it was just too much the night before. We went straight for the main course.
I had the Maine Diver Sea Scallops with Black Summer Truffle. It came complete with Yukon potato nest, red endives, watercress broth
Black truffles are what the phrase, "a subtle nutty flavor" was invented for. It was a lovely flavor, but the phrase is used to often to describe things that have as the writer David Rakoff puts it, "don't have any taste at all and if they do it tastes much like dirt."
the Scallops weren't as exciting as the salmon I had the night before. Maybe because it was a little too vertical to be taken seriously.
It was on a Yukon potato nest, red endives, watercress broth I liked the flavors, but it just felt a little dull.
Maybe the fois gras spoiled me. Too much fun at once.
Andrew had Porcini Stuffed Free Range Chicken
That had a fairly exciting flavor and was less vertical...less Wolfgang Puck-like.
With its celery root-parsley purée, baby leeks, Chardonnay deglaze it felt classic. Very Sunday dinner and watching Ed Sullivan afterwards. Only more flavors and less talk about the rabid communists.
Okay I have gone off on a tangent here and the insane food critic in me has taken over.
*has a drink of water and goes back to the task at hand*
With dinner we had wine. A nice healthy bottle of Jaffelin beaujolais-Villages 1999
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cogshiftingman told me that a Burgundy is a nice place to start when drinking wine.
What the heck we thought? It was quite busy that evening and it took awhile to acquire our main course so we had quite a bit to drink and became very very giggly. It was darling.
We weren't even hungry by the end, but we had had had to try their terrific cheese selection.
Cone de Chabichou, which is funny enough in a cone shaped. A nice goats cheese which is has the texture of rich cream cheese, but a much sharper flavor.
We also had a Morbier. Andrew had never had morbier cheese before (a particular kind of cheese I am wild about) and I wasn't too sure if he would like it. He loved it. So I love him.
We also tried
We didn't stop there we had more cheese.
A Tomme de Savoie and a Tomme du Templier (I think that is the name...can't remember it exactly)
We ate this like savages with dates, grapes, strawberries, and nuts.
One might think, "alright you and Caligula are in the same class, why don't you call it a night."
I don't think so. We ordered dessert to be sent to our room.
I should point out at that point we were a bit delerious and everything sounded good.
"What? You can can order an engine from an Edsel and have it sent to our room on a silver tray? We will take it!"
For dessert I felt an urge for an obscene amount of chocolate, thus I ordered Polonaise au Chocolat which meant we had
Scharffenberger bittersweet profiterole, Earl Grey syrup, Felchlin semi-sweet crepe torte, cayenne pepper ganache, sweet Valrhona compote, Chambord cream float
I am still upright and standing after the experience, so I think that Keith Richards and I can not be killed by conventional means.
If any of my faithful readers ever get the chance to go to dinner here. Please, take advantage of the full experience. Yes you may wake up dizzy, but it will be worth it.
As for breakfast the next day...french toast, waffles. Sweet, but too much food. I think I ate enough to feed a family of seven...in Des Moines Iowa.
Delicious my friends. De-fucking-licious.
...
Well, it is Friday once more. I suspect I will fall asleep before it is Midnight.
I didn't do pilates for a week and I felt like bad. I guilted myself into doing them the other day and they sort of kicked my ass around the block like an old tin can.
So I got my stuff together and I have been steady about it. I do them now every day at 5:30. I have a set schedule. I do my dinky stuff before hand (take out garbage, watch a bit of the news, put my jewelry I wore for the day in their box) and then when it is 5:27, I put on my comfortable clothes. and get to work by 5:30. Thus my twenty-five minutes go by quickly. I can then watch the depressing national news at six o'clock and keep doing a bit of stretching while looking at important fashion magazines.
I know, all of you are deeply fascinated by this.
Uh huh...
...
Now onto the fun stuff, or stuffing my face at the Salish. I need to tell all of you captivated people about the meal we ate the second evening.
Yes once again decadence was the theme.
After a fairly exciting afternoon engaged in activites that can be classified as "not too darn much" we got dressed, went upstairs and had a long meal that made us so giddy that it reminds me of the rather sensuous lusty eating scene in the book, Tom Jones (by Henry Fielding). Those in the "literary know" will understand what I am talking about. Mrs. Waters...a lot of meat products...heavy breathing..oh baby yes, right here oh yeah...um, pardon, excuse me.
We began with the Foie Gras "Duet" once again. One can't help but eat that sly and sexy dish once again. I wouldn't mind a runcible spoon and a large plate of that.
Andrew had the Cannoli à la Nantua. Which involved crawfish tails, peppers, leeks, roasted beets, gumbo filé.
It definitely had an Vietnamese cuisine appeal about it. It reminded me of a spring roll, but the flavors were quite French. I had a few bites of that, but I was much more content with the fois gras. (you would be too)
We decided to skip the soup, because it was just too much the night before. We went straight for the main course.
I had the Maine Diver Sea Scallops with Black Summer Truffle. It came complete with Yukon potato nest, red endives, watercress broth
Black truffles are what the phrase, "a subtle nutty flavor" was invented for. It was a lovely flavor, but the phrase is used to often to describe things that have as the writer David Rakoff puts it, "don't have any taste at all and if they do it tastes much like dirt."
the Scallops weren't as exciting as the salmon I had the night before. Maybe because it was a little too vertical to be taken seriously.
It was on a Yukon potato nest, red endives, watercress broth I liked the flavors, but it just felt a little dull.
Maybe the fois gras spoiled me. Too much fun at once.
Andrew had Porcini Stuffed Free Range Chicken
That had a fairly exciting flavor and was less vertical...less Wolfgang Puck-like.
With its celery root-parsley purée, baby leeks, Chardonnay deglaze it felt classic. Very Sunday dinner and watching Ed Sullivan afterwards. Only more flavors and less talk about the rabid communists.
Okay I have gone off on a tangent here and the insane food critic in me has taken over.
*has a drink of water and goes back to the task at hand*
With dinner we had wine. A nice healthy bottle of Jaffelin beaujolais-Villages 1999
cogshiftingman told me that a Burgundy is a nice place to start when drinking wine.What the heck we thought? It was quite busy that evening and it took awhile to acquire our main course so we had quite a bit to drink and became very very giggly. It was darling.
We weren't even hungry by the end, but we had had had to try their terrific cheese selection.
Cone de Chabichou, which is funny enough in a cone shaped. A nice goats cheese which is has the texture of rich cream cheese, but a much sharper flavor.
We also had a Morbier. Andrew had never had morbier cheese before (a particular kind of cheese I am wild about) and I wasn't too sure if he would like it. He loved it. So I love him.
We also tried
We didn't stop there we had more cheese.
A Tomme de Savoie and a Tomme du Templier (I think that is the name...can't remember it exactly)
We ate this like savages with dates, grapes, strawberries, and nuts.
One might think, "alright you and Caligula are in the same class, why don't you call it a night."
I don't think so. We ordered dessert to be sent to our room.
I should point out at that point we were a bit delerious and everything sounded good.
"What? You can can order an engine from an Edsel and have it sent to our room on a silver tray? We will take it!"
For dessert I felt an urge for an obscene amount of chocolate, thus I ordered Polonaise au Chocolat which meant we had
Scharffenberger bittersweet profiterole, Earl Grey syrup, Felchlin semi-sweet crepe torte, cayenne pepper ganache, sweet Valrhona compote, Chambord cream float
I am still upright and standing after the experience, so I think that Keith Richards and I can not be killed by conventional means.
If any of my faithful readers ever get the chance to go to dinner here. Please, take advantage of the full experience. Yes you may wake up dizzy, but it will be worth it.
As for breakfast the next day...french toast, waffles. Sweet, but too much food. I think I ate enough to feed a family of seven...in Des Moines Iowa.
Delicious my friends. De-fucking-licious.
...
Well, it is Friday once more. I suspect I will fall asleep before it is Midnight.
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no subject
Date: 2003-10-24 07:01 pm (UTC)Ooh, good one!
no subject
Date: 2003-10-25 08:07 pm (UTC)We can't.
no subject
Date: 2003-10-24 09:57 pm (UTC)no subject
Date: 2003-10-25 08:07 pm (UTC)no subject
Date: 2003-10-25 08:13 pm (UTC)no subject
Date: 2003-10-25 08:19 pm (UTC)Nice balcony, very comfy bed, HUGE bathtub. It has jets and such so you can lie there and think..."damn I am a useless person."
The style kinda makes me think of Crafstmen bungalows in terms of the dark wood and things built in.
Wow..
Date: 2003-10-25 03:50 am (UTC)Re: Wow..
Date: 2003-10-25 08:08 pm (UTC)