Blu Cheese dressing
Ah, chickens, today I visited a most luxuriant day spa -- Olympus Day Spa -- a place where you can go to soak away your troubles surrounded by oodles of other females in most attractive rayon shower caps in pools of varying temperature. Of my party, I was the only one bold enough to get in and out of the the 60 degree pool - TWICE. I attribute it to all my vinegar consumption; it fortifies my internal body core.
In addition to soaking tubs and saunas, there are "Earth Energy" rooms heated to 130, 140, and 150 degrees where you can steam away your burdens on a canvas mat covering salt crystals that invisibly reach up and strip away all the nasty toxins. Condiments even have a use in a day spa. Wow. And you should see the list of things they use to moisturize you -- honey and cucumber and Norman Bishop Dill Garlic mustard. Okay, not the last one, not even after I brought in my own bottle and specifically requested it. The one flaw I have found in my visits.
After this rejuvenating exercise, I got to experience the supreme sirloin Americana that is The Keg. It's pretty much like any other place you go with lots of wood paneling and the ubiquitous crab artichoke dip, but it's a tad more upscale. So much so that they bring you three different cheese toppings for the baked potatoes. don't get excited. I have to watch my weight, so I had the tuna. It was very good, but I wanted MORE CHEESE since I demurely began my meal (after my Keg sized glass of Cabernet), with a wedge of iceberg lettuce drenched in blue cheese dressing and bacon bits.
This is a new discovery of mine. I'm usually a Caesar kind of girl (especially if he's played by this guy!), but the Fall drives me to blue cheese. There's something about the base, intense flavor shot through with blue that makes me want to press leaves into a book and pretend that I'll one day learn to quilt and can in the Fall (which is crap. I'm too busy flushing my life away in Grey's Anatomy). And really good blue makes whatever you serve it with stand and salute: sweet olive relish, fig paste, okra intestines.
The blue cheese dressing on this salad was a little too sweet, they didn't just trust the blue cheese but added corn syrup or something to it. But even served a little too thinned, the blue cheese served it's purpose as a gateway cheese. You eat a bit of that and soon you want all kinds of creaminess. I found myself stabbing my dear friend, who up until about an hour before I had been soaking naked in a tub with, in the hand with a fork for a taste of her creamy crab mashed potatoes. Then dipping my fork in another friend's three cheese baked potato dressing.
And right now I'm sitting here, typing, trying not to think of the parmesan in the refrigerator. I'm still typing, still dreaming. Thank god my skin is smooth or I might be on the floor of the kitchen right now.
Condiment Grrl
In addition to soaking tubs and saunas, there are "Earth Energy" rooms heated to 130, 140, and 150 degrees where you can steam away your burdens on a canvas mat covering salt crystals that invisibly reach up and strip away all the nasty toxins. Condiments even have a use in a day spa. Wow. And you should see the list of things they use to moisturize you -- honey and cucumber and Norman Bishop Dill Garlic mustard. Okay, not the last one, not even after I brought in my own bottle and specifically requested it. The one flaw I have found in my visits.
After this rejuvenating exercise, I got to experience the supreme sirloin Americana that is The Keg. It's pretty much like any other place you go with lots of wood paneling and the ubiquitous crab artichoke dip, but it's a tad more upscale. So much so that they bring you three different cheese toppings for the baked potatoes. don't get excited. I have to watch my weight, so I had the tuna. It was very good, but I wanted MORE CHEESE since I demurely began my meal (after my Keg sized glass of Cabernet), with a wedge of iceberg lettuce drenched in blue cheese dressing and bacon bits.
This is a new discovery of mine. I'm usually a Caesar kind of girl (especially if he's played by this guy!), but the Fall drives me to blue cheese. There's something about the base, intense flavor shot through with blue that makes me want to press leaves into a book and pretend that I'll one day learn to quilt and can in the Fall (which is crap. I'm too busy flushing my life away in Grey's Anatomy). And really good blue makes whatever you serve it with stand and salute: sweet olive relish, fig paste, okra intestines.
The blue cheese dressing on this salad was a little too sweet, they didn't just trust the blue cheese but added corn syrup or something to it. But even served a little too thinned, the blue cheese served it's purpose as a gateway cheese. You eat a bit of that and soon you want all kinds of creaminess. I found myself stabbing my dear friend, who up until about an hour before I had been soaking naked in a tub with, in the hand with a fork for a taste of her creamy crab mashed potatoes. Then dipping my fork in another friend's three cheese baked potato dressing.
And right now I'm sitting here, typing, trying not to think of the parmesan in the refrigerator. I'm still typing, still dreaming. Thank god my skin is smooth or I might be on the floor of the kitchen right now.
Condiment Grrl
posted by CondimentGrrl at 10:13 PM
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