Weird Crap I Cook: Shad Roe & Veal Brains

Last weekend we headed down to Naples to visit Mommy Ryan and get away from the cold weather in Boston.  If you’ve briefly visited Naples before, you might not think highly of the food scene there; lots of small strip mall restaurants or overpriced large restaurants downtown.  But, after a few years of visits to Naples I can confidently say it is one of my favorite places to eat despite then having to go shirtless at the beach and pool.  The food is diverse, high quality, and spans regional cuisine from across the country and other cultures as well.  Makes sense considering people move there from pretty much everywhere and want their favorite comfort foods nearby.

While visiting I sampled some incredible pastrami from Pastrami Dan’s (a retired New Yorker), fried sheep’s milk cheese with chicken livers and tender octopus from Pelagos, upscale Mexican from Masa, and traditional seafood at Kelly’s.  The bakeries and raw materials to cook at home are equally as diverse and awse.  A few examples:

Bells beer.  Tough to find outside of michigan but available in pretty much every grocery store around Naples.  Not a huge fan of the Oberon, but the Two Hearted Ale is a top 10 beer for me

Bells beer.  Tough to find outside of Michigan but available in pretty much every grocery store around Naples.  Not a huge fan of the Oberon, but the Two Hearted Ale is a top 10 beer for me

Those strip malls house small restaurants that make items like pissaladiere from Paris Bakery.  That's a croissant-like pastry rolled out and topped with onions cooked down in olive oil and anchovies.  Like the most confusing and buttery delicious pizza you've ever had

Paris Bakery lives in one of those anonymous strip malls and serves a mean pissaladiere.  That’s a croissant-like pastry rolled out and topped with onions that have been cooked down in olive oil and anchovies.  Like the most confusing and buttery delicious pizza you’ve ever had

Wagyu ribeye from Jimmy P's butcher shop and a never frozen tuna steak from Wynn's seafood market

Wagyu rib steak from Jimmy P’s butcher shop and a never frozen tuna steak from Wynn’s seafood market.  I took this after already coating the tuna steak with chili oil for the grill if you’re wondering what that bizarre orange stuff is

Jimmy P’s and Wynn’s have supplied the ingredients for previous blog posts including lamb kidneys and all posts involving head-on shrimp.  So, in addition to the two delicious pieces of meat shown above, I also tapped them for two odd items I’d never sampled before: veal brains and shad roe.

Veal brains are pretty self explanatory, but shad roe is the roe sack from a river herring that is usually only harvested for a brief period every year.  I learned all of that just now from Wikipedia, but I had long been interested in shad roe since Mooman has raved about it for years.  I was very excited when I saw it at Wynn’s, even though it is funky looking stuff.

I knew there was zero chance I would convince Kristi to eat this once she saw it

I knew there was zero chance I would convince Kristi to eat this once she saw it

Funky looking stuff, and apparently this wasn’t even half as bad as it looks when it is very fresh.  What’s in the container represents the two roe sacks from one fish, connected by a membrane in the center.  At this point I couldn’t understand what all the fuss (primarily from Mooman) was about; it looked just like any other roe sack from a fish.  And those other roe sacks tend to cook up mealy, flavorless, and insanely dry.

Just looked like a larger and less fresh version of the Tilefish roe sacks retrieved from Jason's fish in Eleuthera.  Not a promising comparison

Just looked like a larger and less fresh version of the Tilefish roe sacks retrieved from Jason’s fish in Eleuthera.  Not a promising comparison since that just tasted like salty sand

While a few pats of butter melted in a sautee pan, I separated the roe sacks from the center membrane and seasoned heavily with salt and black pepper.  Once the butter started to brown slightly, I added the shad roe to the pan.

The smell was entirely just butter and garlic (I threw a sliced clove in), but this still wasn't promising food for anyone but me

The smell was entirely just butter and garlic (I threw a sliced clove in), but this still wasn’t promising food for anyone but me

After a few minutes of saute time, the roe sacks appeared to be firming up a bit so I flipped them and squeezed a little lemon juice into the pan as well.

Color and everything was looking solid, but the shape and visible texture makes this a not easy entry point food.  Me, I was ecstatic to eat something I've never eaten before.  It could have looked awful (as I will prove later)

Color was looking solid, but the shape and visually concerning texture makes this not an easy entry-point food.  Me, I was ecstatic to eat something I’ve never eaten before.  It could have looked awful (as I will prove later) and I would still excitedly eat it in that scenario

After a few more minutes, I divided each roe sack in half and moved them to pieces of toasted baguette.  The remaining butter stayed over medium heat with an additional splash of white wine and a squeeze of additional lemon juice.  After a couple minutes of reducing the sauce while stirring constantly, I poured a few spoonfuls over each of the pieces of shad roe and served.

I could not come up with a vehicle to hold the pieces of shad roe and also absorb the sauce.  Mommy Ryan had some leftover bread from a recent dinner which explainst the jagged edges

I could not come up with a creative vehicle to hold the pieces of shad roe and also absorb the sauce.  Mommy Ryan had some leftover bread from a recent dinner which explains the jagged edges

Definitely the best fresh roe I’ve ever tasted since it didn’t have any of the negatives that you usually get with fish roe; not fishy, no mealiness, and the eggs still had a little pop to them.  The flavor was very mild and had a little clam-like flavor.  The brown butter, wine, and lemon sauce was a nice complement without overpowering the flavor of the roe.  The bread was probably a little unnecessary, but it did a good job of absorbing the sauce and minimized the need for utensils.  As usual with the odd stuff, Janet enjoyed it.

Not the cutest picture, nor the greatest moment in person since she was mashing each piece into hundreds of tiny eggs on the way to her mouth.  Since she is in her PJs, I'm guessing a significant amount joined her in the crib that night

Not the cutest picture, nor the greatest moment in person because she was mashing each piece into hundreds of tiny eggs on the way to her mouth.  Since she was in her PJs, I’m guessing a significant amount of eggs joined her in the crib that night

Now on to the veal brains.  The moment you’ve been waiting for!

Jimmy Ps has a whole freezer case full of items that qualify for WCIC posts, but I liked the small size and price of this one

Jimmy Ps has a whole freezer case full of items that qualify for WCIC posts, but I liked the small size and price of this one.  Also, I love the comical brevity of meat labeling.  I feel like organ meat labels should hem and haw like someone trying to hide what the meat truly is until you sample it

I’ve had some ups (goat) and downs (sheep) with brains over the past few years, but I thought veal would be a solid choice since I assumed the flavor would be mild.  The brains went into a cold water bath for about 6 hours, changing the water regularly.

Once the water remained relatively clear after 30 minutes, I removed the brains to dry them and lay out on the cutting board.  You knew this foto was coming at some point and it ends up being pretty brutal.

Worst shot of the blog!  Let's get through this quickly.  I would have preferred that it was a couple distinct brains but these were clearly separated from their surrounding membrane pretty indelicately.

Worst shot of the blog!  Let’s get through this quickly.  I would have preferred that it was a couple distinct brains but these were clearly separated from their surrounding membrane pretty indelicately

The brains were soft and there was a fair amount of brain stem pieces.  Good god this sucks to write about.  Let’s fast forward to when I was done cutting into individual pieces and tossing in flour seasoned heavily with salt and pepper.

Phew, much better.  Further proof that frying makes everything better, even just the process of frying

Phew, much better.  Further proof that frying makes everything better, even just the process of frying

I coated the pieces in flour and fried in two batches.  While I was in the process of trimming and coating, I had a pan of vegetable oil and some bacon fat heating on the stovetop.  Once a small piece of bread browned within 30 seconds when dropped in the oil, I added the brain pieces to the oil.

I was hiding from the oil as usual at this point.  Also, this was my 4th or 5th consecutive deep frying in someone else's home.  Screwing over friends and family with oil stank since 2010!

I was hiding from the oil at any time that I wasn’t taking pictures.  Also, this was my 4th or 5th consecutive deep frying in someone else’s home.  Screwing over friends and family with oil stank since 2010!

After 3-4 minutes I flipped each piece then cooked for a few more minutes before transferring to paper towels to drain off any excess oil.

Very happy with the frying, these were solid and crispy.  Kinda limping to the finish line here

Very happy with the frying, these were solid and crispy.  Kinda limping to the finish line here

The next batch headed (wokka wokka) into the oil and went through the same flipping and draining process.  Originally I had hoped to drizzle a little butter, lemon, and caper sauce but I forgot about it while it was on the stove and that didn’t really work out for me.  So. instead, I squeezed a little lemon over the pieces and topped with chopped parsley and shredded parm.

Toppings that work with pretty much any savory fried food.  Learned that one in Sovicile, Italy when about 30 whole fried sardines were served this way

Toppings that work with pretty much any savory fried food.  Learned that one in Sovicile, Italy when I made it through a gigantic plate of whole fried sardines served this way

I was relatively confident that these would be tasty but I was surprised they turned out as well as they did.  The coating was salty and had some smoky pork flavor from the bacon grease.  The texture and flavor of the brains was almost identical to veal sweetbreads, with a crunchy fried exterior.  The meat was soft and creamy, which might sound off-putting but it is why it pairs so well with a crunchy coating.  The flavor was very mild and only slightly beef-like, which also makes it very difficult to describe.  Just try sweetbreads next time you see them on a menu and you’ll get what I am talking about.

After biting into this one I was horrified to realize that they weren't that far off from the beloved dark meat chicken McNuggets from my youth.  A little creamier, but similar fat flavor and texture

After biting into this one I was horrified to realize that they weren’t that far off from the beloved dark meat chicken McNuggets from my youth.  A little creamier, but similar fat flavor and texture

I was most impressed with how much of that pile of fried food we went through.  Janet had been in bed for a few hours so she was of no help, but between me, Tim, and Mommy Ryan we made it through all but a couple of these.  Kristi pretty much sat out all adventurous foods in this meal.

I need to take a few weeks off from WCIC after this one.  This one was odd even by my standards.

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Weird Crap I Cook: Anchovy Bread

Ever since Janet showed up, I have had a lot of time to spend around the house.  I’ve found that a good way to spend that time is honing a few recipes for bread and getting comfortable with the rising and kneading process.  To me, it’s amazing how small changes to ratios and cooking time can make big changes to the flavor and texture of the bread.  So far I’ve figured out a solid recipe for sandwich bread and also an Italian-style bread that’s great with a little olive oil for dipping.

This sandwich bread is excellent, especially when toasted slightly. In other news, bread making as a hobby is definitely the polar opposite of "getting in shape"

Based on how the Italian loaf comes together, it has some potential to have other ingredients folded in for flavor.  Sun dried tomatoes and kalamata olives both seemed like solid candidates, but I’ve seen those breads before.  That’s no fun.  So, I figured I would instead incorporate one of my favorite ingredients that has a bit of a bad reputation: anchovies.

Most would argue that marinated or salt packed anchovies are far superior, but I still love the salty, fishy tins of oil packed anchovies that I grew up with

First step was mixing a teaspoon of yeast with a little sugar and a cup of warm water.  The main point of this was to make sure the half full yeast packet I had in my fridge for a week was still alive and well.  While that sat for ten minutes I measured out my flour and prepped the anchovies.

I really jumped in feet first into this whole breadmaking thing; the 1 and 1/3 cup you see is approximately 1/100th of the 25 pound bag of flour I bought at Costco

Anchovies separated and draining. This was a familiar side on pizza night in the Ryan family, which is why we rarely had friends over on pizza night

Once most of the oil was off the anchovies, I restacked and diced them.  I wanted the pieces to be small enough that the flavor would be evenly dispersed throughout the whole loaf and no bite would have a huge chunk of anchovy.

Ended up going with two tins, one tin definitely looked like too little

The flour and the ‘chovies were beaten into the now foaming yeast mixture and allowed to settle under the ever-important clean kitchen towel.

Usually this batter is off-white, but the addition of anchovies made it a bit darker

After 15 minutes, I stirred in an additional cup of flour and then tipped the extremely sticky dough out onto a heavily floured surface.  As with the regular Italian loaf, over the course of the following 10-15 minutes of kneading, approximately an additional half cup of flour is folded in.

Timer shot!!! Getting the hang of proper kneading and allowing adequate time to rise has contributed significantly to the improvement in my breads

Once the dough was smooth and no longer sticky, it went into a lightly greased bowl under a kitchen towel to rise for a couple hours.  The goal is for the dough to double in size, which looks like this:

I liked that you could see tiny chunks of anchovy floating in the dough. Not sure anyone else would like seeing that

At this point, I pulled the dough out of the bowl, deflated it (or punched it down), and kneaded it for another ten minutes.  Then it went back into the bowl to rise for another hour or so.  Once it had doubled again, the kneading process was repeated and I sprinkled a little cornmeal in the bottom of the Le Creuset Dutch oven.  The dough was stretched into a long cylinder and laid in the base of the pot for one final rise.

This isn't just love for my favorite piece of cookware; Dutch ovens can be a huge help in making good bread as I will explain later

After another 45 minutes, the loaf was ready for the oven.

Nice little throwback to the poorly lit Philly apartment with that shadow. Not sure what happened there, the point is that the dough doubled again

The lid went onto the Le Creuset and went into a 450F oven.

While doing some online research early in the bread making craze of 2011, I saw a recommendation by Michael Ruhlman to use a Dutch oven when baking bread.  It immediately made sense to me since I’ve always disliked homemade bread due to the hard thick crusts.  By cooking inside the Dutch oven, the lid can be kept on through half or more of the cooking keeping the bread moist and avoiding the formation of a thick crust.  It makes a huge difference.

After 20 minutes in the oven, I pulled the lid off of the Le Creuset to check on the loaf.

The crust was still soft despite the cracks. Looking at this picture makes me want to start another loaf rising right now. If you hear about a person being killed from a pants explosion in the Poconos in August, you'll know I was stubborn about sizing when purchasing my groomsman pants

At this point it’s usually good to brush something on the crust to avoid it drying out.  On the regular Italian loaves I use a little water, but since I knew this one wouldn’t be dipped in anything I went with olive oil.  Once the surface had been brushed completely, it went back into the oven for 15 more minutes, leaving me with this.

It might look like brioche, but it's, you know, anchovy bread

After it cooled down a bit, I cut a couple slices off the end.  I was pretty surprised to find that the anchovy flavor was very mild and not nearly as strong-flavored as I had hoped.  Over the next couple days, I discovered that the bread’s flavor came out best when sliced and lightly toasted.

The anchovies mostly disappeared during the cooking process leaving only their flavor behind

The texture of the bread was light and bubbly and the anchovy flavor came through best near the crusts.  The oddest thing was that the crusts smelled a little like crisped asiago cheese when the bread was toasted.  Never really figured that one out, but it didn’t take away from enjoying the bread.

That look says "If one crumb from that weird crap touches my new 4th of July dress, I will freakin cut you!"

If I made the loaf again I would likely use anchovy paste instead of the chopped anchovies since I think the flavor would come through a little stronger.  It would probably be best used cut up and crisped as croutons, served with lightly grilled romaine and a lemony Ceasar dressing.  Sounds delicious to me.

Not sure what I will do next week, but I haven’t been to the grocery store in over a week.  Will come up with something.

Weird Crap I Eat: Everything Italy

A few quick notes before the post:

1) Trip was great, thanks for asking.  We flew directly to Rome and spent two nights there, then three nights outside Siena, three nights in Cinque Terre, and two nights in Florence.

2) I don’t really consider any of the food that I ate to be that weird because they were all common food items in Italy.  But they were a little different from standard U.S. fare.

3) I know nothing about music.  My taste in music is similar to my general pool of knowledge; I know a little bit about a lot of things.  Meaning that my itunes probably has 3,000 songs from 2,000 bands across all genres.  And I like those songs, but see no need to have the whole albums.

4) I am 30 and my lifelong love affair with mixes is as strong as ever.  It started with mix tapes, then mix CDs, and now we’re in the evolved world of mix “playlists”.  Instead of the dates and seasons that used to serve as titles for my old mixes, I now have playlists with titles like “bachelor party”, “Tahiti”, and, my current favorite, “Hangin”.

With those details out of the way, I decided to do something a little different with this blog post.  After two nights in Rome, we picked up our Fiat Panda rental car and spent the next 6 days driving around the Tuscan countryside and on the coast near Cinque Terre.  The radio stations were miserable, and after hearing Haddaway’s “What is Love” for the third time in 24 hours I decided to make three CDs to relieve us from the radio for the rest of the trip.  A total of 55 songs fit onto those CDs, and this post will attempt to relate individual dishes I ate on the trip to a few of the songs on those CDs.  Let’s give this a try.

Por Ti Volare – Andrea Bocelli

Our first day in the car took us to Spannocchia, an organic farm just outside Siena that we stayed at for three nights.  The next morning we hopped in the car and loaded the first CD in as we drove to San Giminano via small country roads.  The first song was this one, my favorite aria (what?).  The combination of the Italian opera and the rolling hills gave me one of those “holy sh*t, Italy is beautiful” moments that nearly brought me to tears.  Similar emotions to those caused by this:

Can’t believe I paused long enough to take this

After landing in Rome at 9AM and immediately sightseeing on foot for 8 hours, we finally paused to eat something substantial.  For me it was a simple, warm pizza rustica stuffed with prosciutto and fresh mozzarella.  Crispy outside, salty meat, buttery cheese, and a borderline emotionally-moved DB.  Definitely a pure happiness moment.

Sundown – Gordon Lighhtfoot

No matter how many times I hear this song, it always has a knack for relaxing me and never seems to get old.  Kinda like limoncello in Italy.

Seeya latah feelings!!!

A great way to end our first day and Rome and ensure that I would sleep well for the following 10 hours.  I love limoncello but it never tastes as good in the U.S. as it does in Italy so I generally only have it when I am there.  Also, Kristi hates that picture.

Touch the Sky – Kanye West

Early in our relationship, Kristi was getting used to my (awful) taste in music and I was surprised when she particularly enjoyed Kanye West.  Basically, I underestimated her and she surprised me.  Six years later I was similarly surprised when she adventurously tasted pretty much every odd food item I ordered in Italy.  Starting with fried anchovy cakes our last night in Rome.

They looked disturbingly similar to fish ladyfingers

Since each cake was a stack of 10+ fresh anchovy filets, not the salted or oil-packed version we get in the states, the flavor was very fresh and the texture was most similar to whitefish.  Really light and tasty.

Brandy (You’re a Fine Girl) – Looking Glass

When I added this song to the Italy playlist, it really seemed like a good idea.  It reminds me of bad radio on LBI, and generally makes me happy when I hear it randomly.  But every time it popped up on the CDs I had the overwhelming urge to skip it.  I would describe fried, meat-stuffed olives as the food equivalent to this song.

Rich creamery meat filling? Check.  Thank god they gave me ten of them.

I got these as we dined on the campo in Siena.  The place was a tourist trap, and this item was the most unusual sounding one on the menu so it had to be fresh, right?  Wrong.  The fried coating was rock solid, the olives were bland, and the “meat” filling was creamy and unappetizing.  Clearly came out of some sort of Italian TGIFridays frozen foods box.  The 4 I had sat like a stone in my stomach for the next few hours.

Don’t Think Twice It’s Alright – Hub Hollow

This song, as performed by my brother and friends’ bluegrass band, has to be listened to and enjoyed any time it shows up on shuffle or on a random playlist.  Its that good and it always puts me in a happy mood.  When traveling in Tuscany, the same rule applies for any time cinghiale pasta shows up on a menu as it did at a restaurant in Sovicille.

After 3 days of fresh made pasta like this in Tuscany, I threw miniature tantrums any time I recognized that I was eating dried pasta.

Cinghiale is wild boar, and it’s flavor and texture are like pork crossed with beef in the best possible way.  Kristi and I ordered it a combined three times in 36 hours while we were staying at Spannocchia.  I will likely attempt to mimic the flavor and texture of the dish with pork shoulder some time in the next few months.

The Man Comes Around – Johnny Cash

When I hear this song I am always impressed by what a badass Johnny Cash could sound like when he was in the final year of his life.  He consistently made you believe he was planning to drink a fifth of scotch, smoke a pack of cigarettes, and beat the crap out of someone as soon as he finished singing.  Then wash it all down with some rare steak smothered in cheese.  Me, I’m only man enough to handle that last part.

The San Giminiano version of a philly cheesesteak.

Beef carpaccio smothered with a warm gorgonzola cream, sage, and black pepper.  So freaking good.  Thanks again for the restaurant recommendation Anne-Marie, I am glad I quietly obeyed your instructions without debate for the first time in my life.

Sweet Virginia – Rolling Stones

Though not my favorite Rolling Stones song, I love how simple and amateur this song sounds; just a few DBish 20-something brits playing around in a basement studio somewhere. It’s a little dirty and uniquely enjoyable.  Very similar to the first squid ink pasta I had on the trip at the same restaurant in Sovicille as the night before.

No contrast adjustment will make this any easier to see. It was completely black.

Tagliatale made with squid ink then dressed in a sauce of chopped squid braised in its own ink.  It tasted the way a pot full of steaming clams or mussels smells when you take the lid off.  I thoroughly enjoyed every single mouth blackening and grimey bite.  Probably my favorite pasta dish of the trip.

Arms of a Woman – Hub Hollow

Tim Ryan and the Hub Hollow gang learned this song for Kristi and my wedding and have dedicated it to us at a few additional performances as well.  I dedicate my performance on the following pile of food (my last before heading to Cinque Terre) to Tim Ryan. Fried sardines:

It kinda looks like they’re all playing and having a good time and stuff. But they’re dead and lightly battered.

Sardines are a staple of the Ryan family diet along with liverwurst, butter, and Jesus Christ Superstar song lyrics.  In related news, none of us are good at sports.  Back to the sardines, they were very good but way too many of them.  The heads had a nice fatty crunch, the body was light, and the tails were like fish potato chips.  I could have made it through the whole plate with a dipping sauce of some sort, but I was outmatched with only lemon to work with.

Georgia On My Mind – Ray Charles (live)

In complete contrast to Sweet Virginia, this is the aging musician who has done the song a million times and made it better with each performance.  You got an orchestra, an applauding Radio City crowd, and the raspy, aged voice of Ray Charles.  The second squid ink pasta I had on the trip (in Cinque Terre) was equally different from the first one.

This one is even viewable in pictures.

The simple tomato sauce let the rich seafood flavor of the pasta be the primary flavor.  None of the strong shellfishy flavor of the first squid ink pasta.  Although I liked the first one more, I could eat this one every night for dinner because it was delicious without being overwhelming.  I ended up having it twice in three days.

Bad Romance – Lady Gaga

At this point my love of this song is indefensible, and every time I hear it I enjoy it more than I should.  When it comes on, Kristi looks at me the same way that she looked at me when I marched out of the Mercato Centrale in Florence with a tub of chicken liver pate from one vendor and a fresh hunk of focaccia from a different vendor.

Will spare you the close-up of the pate

Rich and greasy with a fluffy and heavily salted focaccia for dipping.  I love this stuff.

Sleeping With a Broken Heart – Alicia Keys

This song was first presented to me by my friend Marshall on the camping trip that featured a buried hogs head.  He has a knack for playing a song 4-5 times an hour when he thinks it is important for it to be stuck in everyone’s head.  When I told him I was heading to Florence where he had studied abroad with his wife 10 years ago, he used a similar approach to pushing the tripe sandwiches by the mercato.

I made Kristi walk around looking at crappy stuff available from street vendors for two hours to rebuild my appetite from the chicken liver enough to eat this. If you get a souvenir from us, its from those two hours.

Looks chewy, but its as tender as great barbeque.

Boiled tripe sitting in a liquid heavy with chili oil before it is chopped and stuffed in a bun with chili sauce, parsley salsa verde and salt.  Thank you for making it the only requirement I set for myself on the trip, Mooman.

Whatever You Like – Anya Marina

I know that the entire musical movement of quirky covers to pop, hip-hop, and classic rock songs is quickly becoming really, really stupid.  But I can’t help myself, and this sweet female voice singing nasty T.I. lyrics is very enjoyable even if its bad for me.  Like lardo and head cheese at Giostra.

Lardo closest to the camera then head cheese.

Lardo is basically just the cured fat of a prosciutto ham.  It spreads like butter once it hits room temperature.  Butter that tastes like great ham or bacon.  I am appalled at how much I ate of that pile.  The head cheese was one of the best I’ve had in my life.  The flavor and texture had none of the unappetizing notes that you usually associate with head cheese.

November Rain – Guns & Roses

When I was in middle school we requested this song at dances so that we would have a solid 8+ minutes to work up the nerve to smooch with the braces-heavy gal you were dancing with.  That hyphen could have easily been replaced by a comma for me.  Anyway, while I still love the song it does run a little long.  Too much of a good thing, like white truffle carbonara.

Those cornflakes? Truffle shavings.

I love the flavor of truffles but the raw almond texture is not that enjoyable when its mixed with rich, creamy pasta.  Plus, I ate this at around 11PM and then woke up to fly back to the U.S. at 4AM the next morning.  Not a pleasant morning belch, for me or Kristi.

And with that the trip was over.  Thank god this post is over.  It was the type of idea that sounds great because you have 2-3 songs/dishes in mind and then you realize how awful its going to be after you’ve spent too much time to give up on it.

My apologies to anyone who put in the time to read this whole thing, I will steer clear of music moving forward.  Will also try to get back on a 1-2 posts a week schedule.