Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

At my new fast food restaurant there is NO meatless meat. BUT, you can get a burger in ground meats that are: beef, chicken, turkey, veal, or also lamb (not always lamb, but a monthly special). There are vegan patty burgers — you can ask for a chick pea burger, a butternut squash burger, an eggplant burger, a mushroom burger and a black bean burger. I’m thinking of also adding a basic Boca Soy burger. There are salads and fried vegetables and pastas there too. And very few sandwiches, like a pulled pork, a pulled chicken, a fried cod, a philly cheesesteak and also meatball subs in both the vegan class and also the non-vegan class. The vegan materials are pre-prepped and they are also assembled in their own area, so no more grill contaminations. There are other things you can get there.

I don’t know when I will open it. I hope sometime before the end of the 20s. I’d like to call it McNamara’s but that’s a pretty famous person’s name, I have already forgotten who, so it makes it a little seedy and yes, it was just to include a “Mc” on it. So I don’t know what to call it yet. Possibly, Tarquin’s, but there’s no better reason for it than antiquity. Haven’t really decided.


Hamburger with scamorza cheese and mushrooms – Panini e Bruschette


mini eggplant pizzas

live a curated life

So it’s Tuesday and there’s nothing really notable about this day. Sure, it signifies the end of Monday but, there’s not even a cute Tuesday wine reference like Thirsty Thursday or Wine Wednesday, or a memory hashtag like #TBT or #WBW. Tuesdays are the new Wednesday of the week: a forgotten hangnail of a day that you just have to deal with (if anyone knows of a Tuesday reference I’m forgetting, please comment below).

So, I look back on old recipes and wonder if revisiting them will spruce up an otherwise very dull day.

Pizza is very important in my home; my mother got me the Breville Pizza Maker one year for my birthday and Joe immediately coveted it, engorged with pizza making knowledge from years of having to make them at one of his first jobs. It’s about as serious as when I make pasta; the noodles have to…

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