Sunday, September 29, 2013

Noi with Sugar

Mrs had Kai Phad Kra-Phro
Chicken minced with green beans, onions, garlic, chillies and fresh basil leaves . . . very spicy . . . Mrs was snifflin'. . . all to the good . . . .8^) . . .

Sugar had Pad Thai Tofu . . .very nice. . . Brewsta says the best in Prague . . . I'd go along with that, but the competition is not very intense . . . 

I had Yam Woon Sen 
Original Bangkok salad of glass noodles mixed with shrimps and pork meat, spring onions, mushrooms and thai sauce

Aromi with Sugar

Dinner with sugar. . . cant be bothered to cook while she visits, unless we make a production of it, and didn't want to do that, so Off To Aromi . . . 
Got the Seafood AntiPasti, which includes delicious Mussels Meunier

Sea Snails, Prawns, Calimari Salad, and Oktopus Salad, and Calimari in Marinara . . . . 

and to finish it off, just a smidgeon of Risotto with Umbrian Truffle.

Sunday, September 22, 2013

Wednesday, September 18, 2013

Aromi Lunch

Cream of Carrot Soup

Pork Saltimboca

Sunday, September 15, 2013

Leta Pane, Prague

somehow, literally, "year of our lord"

KiwiMike ordered Home Speck
smoked over wood hipster served with marinated vegetables and "jiggers" grandfather plum brandy 

which KiwiMike followed up with 
Variations rib year of our Lord
Barbecue beef ribs Buffalo 
Recommended dish: garlic bread

SheSoSure opted for grilled chicken
½ Grilled boneless chicken
Grilled boneless roasted half chicken marinated in dark beer, fresh herbs, served with barbecue sauce and cheese with celery Recommended dish: Garlic bread

Mrs had the Salmon with mixed grilled vegetables
200 g Salmon Steak
salmon from Norwegian fjords with parmesan butter, onions marinated in balsamic vinegar Recommended dish: mashed potatoes with onion

I sucker as always opted for lamb
200 g Roast shoulder of lamb with garlic
Fragrant lamb roast with garlic leaf spinach and potato dumplings

Chocolate souffle of Belgian chocolates
Real chocolate tart served with vanilla sauce and strawberries

Saturday, September 14, 2013

Modry Zub, Prague

Mrs had the Grilled Salmon with Spicy Thai Mango Salad, only two chilis, and the mango was very, very nice . . . 3 chillis for the presentation & execution, if you see how I mean <3 font="">

I *think* SheSoMoney got Phad Gra Pao with chicken.

Phad Gra Pao  with Shrimp for me . . . also 2 chillis on the menu, and 3 chillis on the plate, I just mean it was that good . . . wasnt so spicy I got the hiccups, but definitely got to the endorphin rush . . . 

Sunday, September 8, 2013

Sunset at Relais dell'Olmo . . .

so one day, when I played golf, we went swimming instead of lunch . . . we didn't realize we were swimming instead of lunch, it's just that most of the restaurants close at 3 and don't re-open till 7:30 . . . not quite as outre as Spain, but the same dedication to a long lunch and a siesta, if you see how I mean . . . so, we don't like to eat that late, especially the size of the meals we were getting . . . and no pizza, please, even in tuscany . . . but Relais delle'Olmo had a little sunset ceremony that all the guests seemed to visit at least once . . . you could have just a glass of wine and relax after a hard day of hustling down to Fiorenza and back, or add some nosh for a minimal charge . . . we got a whole bottle of Prosecco and the full-on nosh:
peanuts - meh
green & black olives - the green ones were really nice once they thawed out a little bit . . . we're just not that wild about plain old black olives tho . . . 
some cubes of peccorino cheese - very nice
some dark cubes of something he called "speck" (sic) -- aha: from Wikipedia 
"Speck is an English word meaning "fat" or "blubber", attested since the early 17th century.[1] This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Normal English use refers to German culinary uses, particularly of smoked or pickled pork belly.
In parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto,[2] rather than German Speck, which is identical to the Italian "lardo". The term "Speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon".[citation needed]"
then there was some cubes of another meat product  mortadella . . . heard of it before, but couldna tol'ya whether it was animal, mineral, or vegetable . . . 
"Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage[1] or cold cut (salume [saˈluːme]) made of finely hashed or ground, heat-cured porksausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a staple product of Bologna,Italy. It is flavored with spices, including whole or ground black peppermyrtle berries, nutmeg and pistachiosjalapeños and/or olives, though those with flavoule are not made with the original recipe from Bologna."
some slices of salami, and,
some crusts of bread . . . we gotta say we're not wild about the breads, I mean the crustinis offered in Tuscany, always seemed dry if not actually stale . . .

still it was very pleasant & bug-free sitting out waiting for the sunset . . . 

waiter even brought us some extras. . . like these salmon mouse hors douerves with capers . . . mmmmmmmm
and some parma ham roll ups with ricotta cheese

Bellavista, Impruneta, Tuscany

one of the restaurants recommended by Relais del Olmo, where we stayed, that was within walking distance  . . .  nice, cool rooftop dining high above the Impruneta Central Square . . . not much to see from there, but what there is you can see all of it . . .8^) . . .

one of those menus where you want more than you can eat in one sittin' . . . we might have to come back, we figgered . . . 

nice local tuscany wine . . . 

uh, the Crostini  Misti were more mysterious to us, than delicious . . . garlic tomato paste, mystery meat, and pate were the three options . . . ok, just not our fave . . . if you see how I mean . . . 

they brought these around showing each table what they were . . . pushing them hard, like they an oversupply . . . but mrs was pretty compliant in the first place . . .  we had just had some really good risotto at Aromi in Prague covered heavily in mild Umbrian truffle . . . the ravioli here were filled with ricotta cheese, and outstanding . . . 

the S-I-L always orders octopus, and so do we, now . . . Insalate di Mare, with calamari rings, small bodies, and tiny bodies (squidini?)

wanting to touch as many bases as possible, we also got the Risotto with Radicchio . . . it was too much to eat, with everything else, but nice, nice, nice . . . .

mrs was all over the squash blossom fritters . . . she let me have a bite, but just one . . .  we hadda go somehwere else later where I could get a fair share . . . 8^)  . . .

simple peasant salad of tomato & oncion . . . helps if your peasants are Tuscan . . . 8^) . . . 

that salad went really well with the unadorned Bistecca di Fiorentina .  . . apparently the national dish of Tuscany . . . different style of T-Bone than in Texas, but still one sees what they're going for . . . 

Circolo Golf Ugolino Restaurant

Played 18 at the golf course, then settled in for a little lunch while I waited for my driver . . . 

the clubhouse from near the 1st tee

View from the Terrace Restaurant

The clubhouse is so, so Retro . . . I loved it . . . very clubby . . . 

the view from my table on the terrace restaurant

I ordered Ravioli di Crustaceones . . . then addeded a little fresh parmesan . . . ummm, umm, umh!

Relais del Olmo, Imprunetta, Tuscany

some public institution in Imprunetta . . . we saw a bunch of girls in football uniforms one day . . . 

Our room building 'on the back of the property'

A view of the Relais dell' Olmo (Relay Elms) . . . they make Olive Oil there, as do all their neighbors . . . the view from their terrace at sundown was hazy from the acres & acres of Olive Trees . . .