November 2005 Archives


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November 30, 2005

I love Thanksgiving with my family.  It's always several days of two for one meals: you can fill your first plate with turkey, stuffing, taters and gravy, and green bean casserole; then you can fill your second plate with rice, grilled citrus tri-tip with garlic chili sauce, crisp veggies, spicy nam prik and som tam. 

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This Thanksgiving, my extended family (cousins Atita, Sirion, Sakorn, Lynda, their mom, Lynda's common-law partner Steve, Atita's long-time boyfriend Aaron; my uncle's in Thailand) and my immediate family (brother Danny, his long-time girlfriend Miho, Mae & Pau) managed to all get together for Thanksgiving for the first time in about ten years.  With all of us scattered in NYC, L.A., and the Bay Area, it's getting harder to match coordinates. 

My family time is becoming more precious to me as I approach 30.  I've been feeling this phase shift, both physical and emotional.  When I was in Sarajevo with the Charming Hos, Cynthia and Jewlia asked me my age.  When I said 28, they said, "Uh-oh, Saturn return.  Good luck with that, baby."  Apparently, all the stars are aligned as they were the year I was born.  Supposedly, it is a difficult year, a year of overcoming obstacles.

Aaron, my cousin Atita's boyfriend, also turned 28 recently.  His Saturn return coincides with a return to active duty with the National Guard.  Very soon, he'll be leaving for Afghanistan, where he'll work as a Specialist for 18 months.  We didn't do Thanksgiving together this year because of Aaron, but it was definitely on our minds when we made the decision to get our shit together and make it happen.

With the exception of my otherwise totally lovable Republican Pau (who, thankfully, has never voted), everyone in my family is a pacifist Democrat.  I think that for many college-educated urbanites, war is an argument over cocktails, a Krugman column, a speech from a mic-encrusted podium.  Until now, I'm a little ashamed to admit that I have been happy to include myself in the theoretical debate, and to exclude myself from knowledge of its practical application.

Yet here we are, the extended family of another American soldier, sending off our adopted son/brother/lover to war just before Christmas.  I'm scared for him. We all are.  I'll be sending care packages (no beef jerky, Aaron says they get tons of the stuff).  I'm sure I'll be compulsively reading all news related to Afghanistan for the next year and a half.  But my news watch will go beyond the Sunday morning hot air and party lines and net screeds.  The stories will be points on a map tracking Aaron's dotted line until it finally returns home to L.A.

Families are random. New York harbors a lot of estranged orphans, people who can't get along with their families, who've escaped their stifling towns to find fellow exiles.  It was only after hearing so many of their stories that I realized how lucky I was to draw the long straw with my family.  We are a mixed bag, but the love is fierce.

By luck of the love draw (the least predictable roulette of all), my uncle married three times, fathering four girls and a boy who reached into the grab bag of features and came up with five distinctly different combinations.  A roll of the dice and a desire to stay in this country brought two bell-bottomed sweeties together, bearing two pups who sipped deeply from my father's paler Chinese gene pool.  Fate brought my cousin Lynda companionship in the form of a dimpled, curl-topped bass player.  A Japanese woman knows how to tease smiles out of my once stoic brother.  And now, a 6'4", outspoken, loyal soldier is a part of our family.

I love my unwieldy potluck of a family.  My cousins and my brother have brought great new additions to our family table.  I hope that one day I can bring someone to the dinner table  who's worthy of their company.

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November 25, 2005

Shelley241Name: Shelley Burgon

Occupation: Musician/harp and other things with strings

Borough: Brooklyn

What did you eat today?

On Tues 11/22: First I drank some water, then for breakfast I made myself two slices Niman Ranch bacon, two organic eggs (cooked in the bacon fat...yum) and one slice of country french bread with a cup of
organic coffee.

For lunch I ate out and had tom kha soup and spring rolls, for a snack I had some stinky French cheese from Blue Apron and an almondine croissant and water. 

For dinner I made myself an all-American veggie burger with cheese, onion, lettuce, ketchup and mustard with a side of tater tots and a Corona with lime.

What do you never eat?

Chicken (dirty bird sticks to your teeth)

Complete this sentence: In my refrigerator, you can always find:

Food, new old good and a box of baking soda

What is your favorite kitchen item?

Salt salt and pepper grinder, toaster oven

Where do you eat out most frequently?

Taro Sushi or pizza

World ends tomorrow. What would you like for your last meal?

Wow...sex and dessert

Find out more about Shelley and her harp hotttness here.

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November 22, 2005

Turkey

Going back to L.A. for turkey day.  I think I'm in charge of a lot of the cooking, but I've been too busy to plan a menu.  I think my cousin's taking care of the turkey.  Whatever I contribute, we're going to have to be able to get all the ingredients from the nearby 99 Ranch Asian supermarket (open year round except for Chinese New Year).  Chestnut and jasmine rice stuffing?  Roasted japanese sweet potatoes with sweet potato shoots?  Asian pear tart?  Oh, who am I kidding, as long as there's Stove Top, mashed spuds, packet gravy, can-shaped cranberry sauce, and a pre-made pumpkin pie with Reddi-Whip, we're golden.  Happy tryptophan!

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November 21, 2005

Sliceflagv2_290x95_1SliceNY master Adam and I hit No. 28 Carmine for lunch today.  We split margherita and a mushroom with truffle oil.  Nice crisp-to-chew ratio, charred bottoms, perhaps a hair thicker than I prefer, but not in an unpleasant way.  The margherita had judiciously thin slices of mozz with delicious squashed San Marzanos in a good cheese-to-tomato ratio, though I could have used a little more basil.  The mushroom pizza was a white pie with a fragrant but not overpowering sprinkling of truffle oil, setting off thinly sliced crimini mushrooms and rosemary.  The meal was bookended by pizza dough in alternate formats: first as little blackened squares of pizza dough dusted with herbs and anointed with a very fruity olive oil; last in a champagne flute filled with hot, toothsome, cherry-sized zeppole, dusted with powdered sugar and topped with a dollop of Nutella. 

They've got a great lunch special -- salad, pizza or pasta, and a soda for $9.99.  Even better is the happy hour Beat the Clock deal from 5:30-7:30pm -- arrive at 6:00, your regularly $14 pie is only $6.  Arrive at 7:15, it's still only $7.15. 

Chatty pizza maestro Salvatore obviously takes pride in his work.  He changes the menu four times a year, so if you loved that zucchini flower pizza, you'll have to wait til September comes around again.  But there are plenty of choices I'm looking forward to from this season's menu -- like arugula and San Daniele prosciutto, or ricotta potato pizza, or anchovy with hot pepper.

Even with our carb-loaded lunch, I still had room to stick my foot in my mouth when I got back to work:

GANDA:  I really want to try their lasagne.  They've got real lasagne, with bechamel --

BOSS:  What?  What's bechamel?

GANDA:  White sauce.

BOSS:   My mother is Italian, and I've never heard of lasagne with white sauce!

CO-WORKER:  What white sauce?  Sometimes they put ricotta in the mozzarell--

GANDA:  [Sheepish] Yeah, but that's Italian-American...um...I'm going to go back to my desk now.

No. 28
28 Carmine St
between Bedford & Bleecker St
212-463-9653

A C E B D F V to West 4th St.


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November 18, 2005

Minibarbandit_2Name: Mark Bello

Occupation: Part time cheesemonger, full time fingers in other pots

Borough: Manhattan

What did you eat today?

Breakfast: coffee and a steamed bun with pork/chive filling
(something I ate every day for breakfast when I lived in Taiwan- I heart NY!)
Lunch: a burger at Island Burgers & Shakes (766 9th Ave between 50th and 51st). Part of a research mission. I'm a member of a club that is committed to eat at 100 NYC burger establishments over the course of 2 years. This is in response to a Time Out New York story on the 100 Best Burgers in NYC. 100 "Best" burgers?!? We're going to set the record straight!
Dinner: As soon as I finish typing this up, the plan is to cook up a batch of bucatini and toss it with some Fulvi pecorino romano, nice green Tuscan olive oil and a healthy dose of cracked pepper (some of my favorite kitchen items listed below will come into play) and a side of spinach with garlic and lemon juice.

What do you never eat?

Subway. Their meat tastes like Band-Aids® smell.

Complete this sentence:  In my refrigerator, you can always find:

half and half, good butter, lots of condiments

What is your favorite kitchen item?

LecreusetMy Le Creuset 7 quart French Oven, my Microplanes, and a spatula I've had since junior high

Where do you eat out most frequently?

-Bellavitae, on Minetta just west of 6th. My favorite Italian
restaurant in the US
-Totonno's, Coney Island location
-Gray's Papaya, 8th St. & 6th Ave.
-Number One Dumpling, on Eldridge just south of Broome
-Barney Greengrass, Amsterdam at 86th

World ends tomorrow.  What would you like for your last meal?

At my fantasy food court:
cocktails by:
-The Matchbox, Chicago
wines by:
-Casa del Vino, Florence
then a supernatural appetite for:
-Hot Doug's, Chicago (with the duck fat fryer fired up)
-Avec, Chicago
-Sun Wah, Chicago
-Carniceria Uruapan, Chicago
-Ristorante Buca dell'orafo, Florence
-Lee and Rick's Oyster Bar, Orlando
-a Thai joint selected by Erik M. wherein he has negotiated the menu
-Coerper's Steakhouse, Milwaukee
-my mom's meatballs, matzo balls and brisket
-and all the NYC spots listed above
dessert:
-Murray's Cheese
-German Kinder Eggs (the chocolate is still pretty blah but they
contain the best toys) with whipped cream and fresh raspberries

Visit Mark at Murray's Cheese Shop on Bleecker and Cornelia to find out what's rocking his palette at the moment.

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November 18, 2005

Tabascossbottlehires_1I went to Spice Market the other night for the unveiling of the newest Tabasco product, an Asian-inspired Sweet & Spicy Hot Sauce.  It was appetizers and open bar from 6-8, and I somehow managed to chug three glasses of cava in a little over an hour.  I was pretty tipsy and loquacious when Shannon showed up at 7:15, prompting him to ask, "Man, what'd you guys do, get here at 5:59?"

It was my first time at Spice Market, which is quite a pleasant space despite the hordes of Upper East Siders -- lots of stained wood, lots of bare waitress skin.  After the Amanda Hesser circle jerk review, I was a little dubious.  But I have to say that the finger foods they were passing around were pretty damned delish.  Crisp, wonton skinned samosas with spicy chicken filling; plump shrimp peeking out from between two crunchy coconut batter discs; dainty index finger sized shiitake spring rolls; and coconut milk-marinated satay skewers. We dipped everything in the Sweet & Spicy, which is like a chic, deseeded version of that Thai sweet chili sauce they pour over fried fish.  I bet it's excellent doused on fried chicken wings.

Let me be the first to suggest that they use the Cibo Matto song "White Pepper Ice Cream" in the commercial:

Which is the first word?
Sweet or spicy?
ça m’est égal
ça m’est égal
It’s all the same to me

No need to get all self-righteous indie rocker on me, people -- somebody's going to make money from the commercials, might as well be one of my well-deserving friends.  Then maybe somebody can take me to Spice Market proper. 

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November 17, 2005

Lets_go_roller_skating

Rollerskating at the age of 28 = terrifying

Rollerskating at the age of 28 + vodka = I'M FLYING!  WHEEEEEEEEEEEEEEEEE!

Two thumbs way up and two ass cheeks smacked down for rollerskating at the Roxy on Wednesday nights.  America's Next Top Model Naima was also enjoying skate night, if you care. 

Note to self: make sure you pee before you enter the rink because that step in the bathroom is very difficult to maneuver while A.) on skates and B.) drunk.

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November 14, 2005

Cauli

Deb's Catering, the lunch take-out place by my work, sometimes carries curried cauliflower.  When it's at the salad bar, I always heap loads into my little plastic container, thereby ensuring that Deb will win the profit margin game. 

I looked at a couple of recipes and decided on this set-it-and-forget-it, flavor-punching variation.  Cauliflower is cheap, and it's the perfect dish to make on a Sunday evening.  Don't bother with the stale little cylinders of McCormick's curry powder -- get thee to Kalustyan's and try a random masala.  The turmeric based ones add a pretty yellow color.  My masala of choice was a South Indian masala my friend Carol brought me from India. 

Curried Cauliflower

1 head of cauliflower washed and cut into florets
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp. minced garlic
1 tbsp. minced ginger
1/2 tsp. salt
1 tsp. masala/curry powder
generous sprinkling of any dried/powdered chili pepper (I used Japanese yuzu pepper)
2 tbsp. fresh chopped cilantro

Mix the olive oil, vinegar, garlic, ginger, salt, masala and chili in a bowl.  Toss the cauliflower in the vinaigrette.  Pour the dressed cauliflower into a baking dish in a single layer.  Roast in a 450 degree oven for about 30 minutes, stirring every once in a while.  Remove from oven, toss with cilantro just before serving.  Can be served warm or room temperature.  Or cold, straight out of the fridge, and eaten with clean fingers.

*****

Emi, if you're reading this, you're probably thinking, "But you HATE white vegetables, Ganda, and you especially hate cauliflower!"  I'd just like to point out that:

A.  When you add the turmeric, the cauliflower is no longer white

and

B.  I have always and will always reserve the right to change my mind and admit that I was wrong

and

C.  That said, I don't think you'll ever be able to convince me to eat cold steamed cauliflower dipped in Kewpie mayonnaise

and

D.  You won't eat cheese of any kind but you make an exception for cheesecake, so I don't want to hear it.

Love you oka-san!

****

Thank you Rachel for pointing out the essential missing ingredient -- curry powder!  Have security get that recipe tester to turn in her building ID, that bitch is FIRED!

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November 11, 2005

RED ROSES, SARAJEVO BLUES
Charming Hostess at the Sarajevo Jazz Festival, November 4-8
A montage of vignettes in two parts

Part 2 of 2

Read Part 1 here.

Outside/Inside

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Jewlia paraphrases an essay from a book she's been reading on Bosnia -- Sarajevo is a city where opposites come together.  It is a city in a valley, where the houses look in at the city center and the city center looks up and out at the residents in the hills.  The outside/inside, feminine/masculine principles can also be found in Bosnian cuisine.  Cevapi, or grilled meats, are roasted on a phallic stick, to be eaten on outdoor tables at restaurants, representing the masculine.  But inside homes, Bosnians serve the feminine dolmas.  Dolmas refer to all stuffed packages, usually filled with savory meat and rice concoctions but retaining their original flavors.  These represent the feminine.

We find Asdz around the corner from the hotel, where such feminine wares are displayed in glass cases.

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I love the stuffed pale green peppers with tender veal and rice filling.  I love the cigar-thick stuffed cabbage leaves in rich red sauce.  Stuffed grape leaves are some of the best I've ever had, though I think everything is stuffed with the same yummy filling.  But the best are the flat golf ball-sized cippolini onions with their tender little meatball cores, melting, sweet and tender.  Short, bullet-shaped stewed okra are less slimy but considerably hairier and throat-sticking than their American cousins.  Everything is spiced with a light hand, but well-seasoned.  We sop all the mingling sauces up from our stainless steel plates with the crumpet-like elastic flatbread.  I think this is representative of Bosnian cuisine.  And if it is, I think I love Bosnian cuisine.

Asdz
Mali Curciluk 3
Sarajevo
++387 33/238-500

A present for you

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The four of us head into the old part of town where we can buy our souvenirs and leave our money with the locals.  Jewlia, Anmarie and I try on several soccer zip-ups.  One particularly insistent salesman ropes us into his small kiosk.

VENDOR:  Hello!  Try on, madam.  Beautiful!  [He hands us each little pens made of carved and painted balsa wood.]  Present, for you madam.  One for you, one for you.  Please try, en le magasin.  Universal size, fit perfect.  60 Marks. [He runs over and grabs a handful of acrylic football scarves.]  You like football?  Bosna I Hercegovina.  Football.  [He hands us each little matching balsa wood cigarette holders.]  No, present, please, for you.  Beautiful.

The call to prayer comes over loudspeakers.  He turns towards the kiosk, wipes his hand over his solemn mien, puts his hands together in front of his face, then turns back to me as the prayer song continues overhead. 

VENDOR: Not 60, not 55, 50 marks, very good.  You like white, I have white.  You like Sarajevo?  Zeljo?  Football, I have.  Here, present for you.  [He hands each of us a leather keychain with a picture of the bridge at Mostar.]  Beautiful.  Try on, try en le magasin.

Pierre, the Knight of Malta

Cynthia and I have decided to see Hans Bennink, the crazy Swedish drummer, on the final night of the festival.  I head to the downstairs cafe to wait for Cynthia.  A portly man leans up against the bar, his chest heaving in alarm as he cries, "Voda!  Voda!", blustering and mumbling other indistinguishable words under his irregular breath.  On the other side of the bar, the female hotel manager and two waitresses stare back with half concern, half disdain.  Smoke curls up from the lit cigarette in one waitress's hand as the other waitress fills a glass from the soda pistol.

I take a seat in the empty restaurant and stare at him, wondering if he's drunk, wondering whether or not he's a regular, wondering how long it will be before Cynthia comes downstairs.  He feels my eyes on him and slowly turns his gaze towards me, like a lighthouse bearing its beam down on a little ship.  I don't look away as he stumbles towards me. 

MAN: Where are you from?

GANDA: New York.

MAN: No. [Heave.] Where are you from?

GANDA: My parents are from Thailand.

MAN: Thailand. [Heave.  He leans in.]  You have a beautiful -- [Heave] -- beautiful face.

GANDA:  Thank you.

He stumbles to my left and drops his 300 pounds in the too small space between me and the edge of the banquette.  I slide 8 inches to the right to accomodate his girth.  I can smell the alcohol coursing through his blood. 

MAN:  What is your name?

GANDA: Ganda.

MAN: I am Pierre.  Nice to meet you. 

I shake his hand.  It's large, meaty, and soft.  He heaves a few more times, staring at the table as he catches his breath, mumbling a few things I can't quite understand.  His face is flushed, and he looks uncomfortable and on edge, as though he expects the rug to be pulled out from under his brown oxfords.

PIERRE:  Why are you staring at me?

GANDA:  I want to make sure you're okay.  Are you okay?

PIERRE:  No, I am not okay!  [Heave.  He gulps from his glass of water and clutches his chest with a meaty hand.] I saw a vision!  Upstairs. [Heave.] I came downstairs.  I tell them -- [Heave.  He gestures to the hotel employees.]  They know me.  I need -- [Heave.  He wipes his hand across his face.]  Where are you from?

GANDA:  My parents are from Thailand.

PIERRE: Oui, Thailand.  [Heave.]  Thailand, [heave] ugly country.  I...the prostitution.  See, I have been to Thailand --

Pierre's face crumples up like a piece of foil and starts to turn red as he begins to cry.  He looks at me as the tears well up.  He begins to sob in earnest.  He removes his glasses to wipe away his tears.

PIERRE:  [Sobbing] I am a Knight of Malta, you see, I am a royalist.  I am a French aristocrat, the real Knight of Malta. 

His shoulders roll downward as he sobs.  Part of me wants to reach out and comfort him, but I know that it will probably be a slippery slope.  I gaze with concern instead.

PIERRE: [Still sobbing]  Because when I kiss the little girls...leprosy...I went to the leprosy camps...You see, I am a Knight of Malta...

He sobs a little while longer.  I see Cynthia has come down.  She chats with the hotel ladies at the bar.  I wait for her to make eye contact with me and give me an out.  After a minute or two, Pierre's sobs subside.

PIERRE:  I am sorry.  I am sorry.  Thailand.  What are you doing in this place?

GANDA:  I'm just visiting.  It's a beautiful country.

PIERRE:  [Exhaling hard through his lips] This place?  This is horrible place.  You see, that is why I am here.  I do philanthropic work.  With the Knights of Malta.  I am a true French aristocrat. 

I catch Cynthia's eye.

GANDA:  Shall we go?

CYNTHIA: Sure, we don't have to go right away.

GANDA:  No, we should go.  It was nice to meet you Pierre.

PIERRE: Thank you, I am very sorry.

GANDA:  It's okay, I think there are ghosts here too.

PIERRE:  I am very sorry for les larmes --

GANDA:  No, it's beautiful.  It's beautiful.

PIERRE:  Ah!  [Heaves.] You are very kind.  Vous etes magnifique. 

GANDA: Have a good night. 

PIERRE: Merci.  Good night.

Burlington

Over dinner at Jez, Anmarie mentions a gig in Burlington, VT.  All of a sudden, I have a visual flash of the Burlington Coat Factory on the corner of 23rd St. and 6th Ave., with all the people moving swiftly in parallel and perpendicular lines.  And in that moment, I know that I don't want to be on that corner of New York City.  Sometimes traveling brings you a deeper appreciation of the place you will eventually return to.  But sometimes, travel can remind you what a stranger you are in the place you call home.

Eldin the firecracker

We meet Eldin, a political and music writer for Dani Magazine, at the Karabit Cafe for multiple espressos.  He swears that he has to be on his way in order to meet his editor's deadline, but he stays for much longer than he should.  He is full of righteous rage and passion, and he waxes eloquently on war crimes, American independent hard rock, and communist humor.  He wears his long hair in a ponytail and sports a short but unruly dark beard.  In the hour and a half we spend over coffee, he chain smokes probably 10 Marlboro Reds.  He is only 25 years old. 

He brings us copies of the Dani Magazine that features his article on Sarajevo Blues, in which he writes that every self-respecting Bosnian should own a copy of this record.  Prior to our trip, he was the owner of the sole copy of Charming Hostess's Sarajevo Blues in all of Sarajevo.  Sem's book of poetry Sarajevo Blues has gone out of print in Bosnia.

Sarajevo Blues

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Grbavica, from Sem Mehmedinovic's Sarajevo Blues, sung by Charming Hostess:

The snipers, at least those aiming at Sniper Alley,
Shoot from the Jewish cemetery
Covered by gravestones, they're safe.
Dear Lord, punish those who desecrate the graves
And punish me if it was a sin that I picked violets there as a child.

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The Tunnel

800 meters underneath the old Sarajevo airport, 1 meter wide, 1.6 meters tall, traffic moving in only one direction at a time, with electrical wiring endangering the thousands of people who used the passage every day, this tunnel saved a population held hostage and laid bare as sitting ducks in their own city.  As Jewlia has said of Sem's poetry, the tunnel is about love, resistance, and freedom under extreme constraint.

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Jewlia asks the man who runs the museum what it's like to have people come in and out of his family home every day and see this piece of Sarajevo history.  He half-smiles and replies, "It's a job."

Sarajevo roses

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During the walk up to the main stage, we walk along the edge of the park, where we come across a Sarajevo rose -- a place where a mortar shell tore a crater in the sidewalk and killed innocent people.  They have since been filled symbolically with red cement and are called roses.  It is a morbid yet beautiful, effective tribute to the bloodshed and the hope that still grows out of Sarajevo hearts.

We run into Alma up at the Magic Malik show.  Alma works for the Sarajevo Jazz Festival.  She has high Slavic cheekbones and a willowy long-limbed frame.  Her almond-shaped, kind brown eyes have long, dark lashes that point straight down like a fringe visor.  She speaks four languages, and her English is impressively colloquial.  She is the kind of wholesome, gorgeous young woman men must want to marry.  We tell her what a wonderful experience we've had with all of the festival folks, how well-organized everything was, and how warm and welcoming Sarajevskos have been.

JEWLIA: Do people come from out of town for the festival?

ALMA: Eh...it is mostly Bosnians.  I think that people are still scared to come to Sarajevo.  But I hope that you tell them to come.

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Alma sends us to one of her favorite hangouts, Ribica, just around the corner from the Eternal Flame.  With its twinkling lights and curlicued mirrors, this gorgeous little sliver of a cafe looks like a Mucha drawing trapped in amber.  We order miniature bottles of wine and choose our tea from a great selection along the wall.  We eat dry Danish-style butter cookies and marvel at the knick-knacks strewn along the shelves and on our table.  We laugh about how lucky we are to get to enjoy this beautiful town, where cathedral bells and Muslim prayer wake the city every morning, where fog settles with the haze of hearth fires over a fishbowl city, where crimson roses are still in bloom in frosty November.

For the pictorial version, visit my flickr set.

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November 11, 2005

Img_0137Name: Rebecca Federman       

Occupation: Librarian

Borough: Brooklyn

What did you eat today?

Coffee, toast with butter and marmalade and a pear. 
Spinach Pie, hummus and pita, fried cauliflower
Sushi from Taro Sushi on Dean Street - yum.

What do you never eat?

Brains

Complete this sentence:  In my refrigerator, you can always find:

Butter, marmalade (see breakfast), mustards, chili sauce.

What is your favorite kitchen item?

EggMy lemon reamer and my little egg timer


Where do you eat out most frequently?

All lunch places in Midtown: 'wichcraft kiosks in Bryant Park; Cafe Zaiya on 41st Street, Pret a Manger.

World ends tomorrow.  What would you like for your last meal?

Chicken soup with oats
Steamed Juicy Pork Buns
Bucatini all'amatriciana from Lupa
Grilled Swiss with Tomato on Rye with fries
Lady M Crepe Cake with Friendly's "whipped topping" on the side.

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My name is Ganda. I am the admiral on this frakking tin can.

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