READING REPORT

WHAT BOOKS HAVE I READ LATELY?

I WILL BE THE PRESENTER OF THE TIGERS WIFE AT MY BOOK CLUB'S  NEXT MEETING.  THIS SHALL BE VERY INTERESTING AS THE BOOK IS VERY CONTROVERSIAL.  I  HOPE TO MEET THE AUTHOR TEA OBRETH, NEXT WEEK A HUNTER COLLEGE.

BOOK I CAN'T PULL DOWN "FINGERSMITH" BY SARAH WALTERS

WHO'S THE BOOKWORM ABOVE... A LOOK A LIKE TO MY GRANDPUPPY HULA!

Time to Remember

THIS PAST WEEK I VISTED THE CEMETERY, WHERE MY PARENTS, AUNT & UNCLE, ARE IN ETERNAL SLUMBER.   WHILE SPENDING TIME REMEMBERING THEIR BEAUTIFUL FULL LIVES....... I WITNESSED A FUNERAL OCCURRING.  IT WAS A FUNERAL OF A SOLIDER.  THERE WAS A COLOR GUARD WITH FLAG AND FIVE ADDITIONAL SOLDIERS. I WATCHED AS THEY SAID GOOD BYE AND GAVE A FIVE  GUN SALUTE. HOW VERY CHOREOGRAPHED THEY MOVED AND FINALLY FOLDED THE AMERICAN FLAG AND GAVE IT TO THE SOLDIER'S MOTHER.  I WAS MESMERIZED AND MOVED.  WE DRIVE THROUGH OUR DAILY LIVES, FORGETTING THAT SOMEONE IS RISKING THEIR LIFE SO THAT WE CAN ENJOY OURS.... EVERY DAY I BELIEVE, SOME WHERE IN THE USA,  A SOLIDER IS BEING BURIED SO THAT WE CAN ENJOY OUR FREEDOMS.  WE SHOULD TAKE A MOMENT EACH DAY AND BE THANKFUL

BEST SEAT IN THE HOUSE

Bwana wanted to go for a delayed valentine special dinner.  He figured we try COLICCHIO & SONS downtown near the meat packing district.  Of course we didn't make a reservation!  we thought we would just chance it.  Sometimes this works and makes the evening more intoxicating.  We thought 9pm would be  a good bet.  When we got to the restaurant, the lovely ladies told us we are FULL BOOKED, until 10pm, but we could seat you at the CHEFS TABLE, a little "bar" area in the 

 Taproom (more casual dinning area in the front of the restaurant)  We said sure!  So we took our barstool  seats and were introduced to the Chef, KYLE KOENIG,  his two great sous chefs.  We order the tasting menu, def the way to go!  In front of us was dishes upon dishes of the evenings roasted veggies and other delights that would garnish the dishes.  A Huge wood burning oven roared in front of us  (ladies wear a cute little black dress if the heat gets you) The average temperature was 620 degrees....NOW THAT IS HOT.  that was the secret to quick roasting, and searing that made each dish come out D LISH.  They only use cast iron..... something I've been tooting for a long time, for it's even cooking properties!

WHAT DID WE EAT?  CHECK IT OUT!

HANDMADE PIZZA, ROLLED OUT IN FRONT OF US!

 

BACON WRAPPED STURGEON  

THE WELL ORCHESTRATED CHEFS TABLE WITH SOUS CHEF WORKING LIKE A FINE TUNED BALLET

VIEW OF THE WINE BAR

CHEF KYLE KOENING ADDING THE FINAL TOUCHES TO HIS DISHES

VEAL WITH MUSTARD AND BREAD CRUMBS NESTLED WITH SPRING BABY VEGGIES,.....MOUTH WATERING!

Dessert, why little bomboli  ( fried donuts) hidden to keep them crisp and warn with a warm dipping sauce of  fruit.... need I say more?

Bwana with the adorable wife of the Chef, who happens to be so very knowledgeable about wine.  So very fine with Bwana

Two of the handsome, fabulous servers!

NOW THAT THE SECRET IS OUT, MAKE SURE I GET A SEAT AT THE CHEFS TABLE!