Chicken / udon / bok choy soup - I bought the bok choy today :-)

$1.29. Getting closer and closer to that price point sweet spot of 99 cents. Of course that was Canadian, so you still have a ways to go.

The main




The salad

My great grandfather was a lobsterman, so we like lobster in my family. I used to have a stranding trade with my late aunt -- my lobster tail for her claws. I've never understood while tail meat is considered a delicacy and no one mentions that claws are far, far superior.

I suspect it's related mostly to texture or perceived portion size. I don't have a specific preference (sometimes you feel like a nut, sometimes you don't) but there is a textural and taste difference for me.

I met a girl in college whose family was in the lobster business. I guess it can be a boom and bust business. She said there were times growing up when the only thing in the refrigerator was lobster. I tried to be sympathetic. Then I realized she must have meant there was no butter.

leftover Eric�s, Sf ca
kung pao chicken
veggie moo shoo
white rice

bok choy - steamed with rice
seasoned radish

my family got the Eric�s via DASH last Tuesday while I was getting wasted at book club. I can�t believe how much was leftover. I still have 2 days more of this. I should have eaten some last week. Mega sigh.





lol it�s not going to happen for me. I�m not seeing below $1.29 for any bok choy. Sigh. Only Canada gets it at $0.89/lb C$

Wonton soup.

I think you're right -- he died long before I was born, but sadly it drove my great-grandfather to suicide.

This was last night...grilled halibut with cilantro pesto.
Tonight will be grilled lamb chops.

Arizmendi pizza and cheese focaccia
mixed green salad with BEC

As delicious as that meal sounds, a little nitpick-- it's bergamot or bergamot orange, not bergamot lemon.

Did you get to try a raw one? I had one at a Dean & Deluca years ago, and have craved it ever since. Steep some Earl Grey for inspiration.

Up until now, I did not know what a bergamot was. I've heard the term and assumed it was an herb of some sort. But because of this I decided to look it up. Is it possible the chef called it a "bergamot lemon" because it had ripened to the stage where it was yellow? Sometimes the translation to english (especially for people who have english as a second language) is literal or sometimes the term they use is how they translate it themselves.

A good example of this is lobster.... You will often see french people (from Europe) calling it homard lobster in english. But homard is actually french for lobster (well, european lobster). But that's how they translate it. Not quite the same as bergamot, but a bit of a tangent.

It might drive you a bit batty, but I don't think it's intentional.

In France bergamot is considered a sweetish lemon. Bergamot Citron. I think from the same family as the Persian sweet lemons.

I have always used it for cooking and not to eat as an orange.

Likewise. Don't get me wrong, I love both the tail & claws, even the knuckles, when generously dipped in butter; the larger the lobster, the more I'll prefer the claw. I find the claw meat more tender & flavorful, whereas the tail tends to be a little chewy. Again, with extra bowls of butter, I'm good go for the entire lobster--prefer the lobsters ranging from 3 - 5 lbs.

By the way, not sure if it's an American lobster thing (even with my love for animals, I don't know much about marine life), but my lobsters always has one claw much larger than the other? Is that normal or just the way they are on our shores?