Eat Me. Drink Me.

Why We Eat. Why We Drink. Why We Write.

Month: March, 2010

Totally Bizarre Thing I’m Kind of Obsessed with Right Now

by lyzpfister

Mozzarella with butter.  Not mozzarella and butter.  Mozzarella made with butter.  It sounds gross, I know.  It even looks gross.  And eaten cold, um, well, it’s butter.  Which is kind of gross.

But melted together on a pita or bagel or pile of potatoes, it’s amazingly delicious.  Melted mozzarella is the stuff dreams are made of – it’s the cornerstone of pizza and cheese sticks and anything requiring gooey, stringy, hot cheese.  And melted butter makes everything especially bad for you, which is a euphemism for extremely delicious.  As the saying goes, more is more.  Skeptics be damned, mozzarella and butter is not too much of a good thing.

My mother and I found this interesting specimen at an Italian deli on Grand St.  (and corner of…Mulberry?), where they also sell the most phenomenal Sicilian Black Pepper Cheese and excellent prosciutto and whose next door neighbor is a charming, wonderful, amazing pasta shop where is made the most charming, wonderful, and amazing pasta (pumpkin ravioli! black pepper and cheese tortellini! tomato basil linguine!).  We are curious people.  And buy weird food – just because we can.  And what is weirder than mozzarella with a chunk of butter cradled inside?

The last time we were at the shop, we opted for the traditional mozz, but after we had made our purchase, we overheard a pregnant lady raving about the mozzarella with butter.  At the time, I remember someone remarking, “Oh, trust the pregnant lady, they eat a lot.”  But in retrospect, mozzarella and butter strikes me as just the sort of pregnant lady craving everyone disparages.  I’m thinking pickles and peanut butter.  Together.

Although, maybe mozzarella and butter is like that too.  But in a good way.

Anyway, anyway, anyway.  I just got sort of excited about it right now – I made a “pizza” for dinner with pita, butterella, oregano, jalapeño, sundried tomato, and salami slivers which was just great.

I’m not really sure where else in the world you can find mozzarella and butter.  I mean, I guess you could melt them together – but that somehow feels excessive.  I have no solution for you, really.  But if you want to melt butter on your next pizza, I won’t tell.  You’ll probably like it.

Breakfast is Beautiful

by lyzpfister

I have been trying to write this post for a while.  I’m not really sure why it’s so hard for me to articulate what I want to say, because really, it comes down to this:  breakfast is great.  And sub-points:  breakfast is great because of the epic struggle for supremacy between variety and ritual.

Sub-point A: Variety

Today, for breakfast I am eating a pita fried with two over easy eggs and topped with cilantro, avocado slices, and hot sauce.

But it could just as easily have been oatmeal.

There are so many breakfast options.  Toast, pancakes, waffles, cold pizza, bagels with cream cheese, herring and crackers, biscuits, bacon, homefries, hashbrowns, cereal, müsli, grits.  Let’s not even get into eggs.

With all those delightful choices, how could you limit yourself to the same thing every day?

Sub-point B: Ritual

Most people breakfast alone.  The unspoken rule is that plus one makes brunch.  This could be because brunch is festive (this, in turn, could be because it’s still faux pas to have bloody marys with breakfast).  Or it could be because we each have morning rituals, performed in solitude, to gather energy and sanity for the rest of the day.

When and how I make breakfast is a part of my silent, calm morning time – the actions themselves rituals.  I’ve been waking up early recently to do writing in the morning when my brain is fittest (post-college, I realize that I’m a morning person).  So I wake at 8:30, crawl down from my loft, brush my teeth, sit at my desk and try to form my first coherent thought, pick the clothes up off the floor from where I threw them the night before, and go make breakfast.  Then, I sit here looking out at the freshly fallen snow (Editor’s note: see how long I’ve been trying to write this?! It was 74 degrees the other day) through my floor to ceiling windows, making sure the ratio of egg yolk to sriracha to parsley to buttered toast is just right and being warmed by hot cappuccino and the space heater plugged in next to me.

Having a morning routine does not necessarily mean eating the same thing every breakfast, though it might.  One of my roommates, for instance, eats two pieces of toast spread with hummus and topped with two soft-boiled eggs every morning.  Every morning, my father has a cup of coffee and a slice of toast with marmalade or apple butter.  Until it began to conflict with his current diet, my grandfather ate oatmeal every morning for breakfast.

Argument: How, like two great white sharks, ritual and variety battling for control of the ocean creates tension, like a tightrope with the strength to support the rest of the day’s struggles as well as any mixed metaphors you might encounter

I find myself to be somewhat of a rogue breakfaster.  Other than my morning cappuccino made with Illy espresso, frothed milk, and sugar, anything goes.  (Editor’s note:  Finding the coffee mug in these pictures is sort of like playing Where’s Waldo.)  Since moving to Brooklyn, I have made some beautiful breakfasts.  Some of my most brilliant creations have evolved out of a desire to use up leftover food in the fridge.  See: a stack of pancakes topped with bacon, crumbled blue cheese, and agave nectar.

My breakfasts are not always complicated.  Sometimes, I boil an egg.  Or stick a Pop Tart in the toaster.  Or have a bowl of Honey Bunches of Oats.  My current breakfast binge is a toasted bagel with cream cheese, which is straightforward enough.

Let me explain the tension:  In the morning, life is still uncomplicated (ok, this is so, so poetic-general).  What to eat for breakfast is the first real choice you have to make for the day.  What do you want that will focus your mood and energy and what do you need?  Most of us are probably not conscious of making these choices, being still sleep-groggy.  But it’s the reason you choose Earl Grey and buttered toast instead of waffles and syrup.  What all of my breakfasts have in common is that they are chosen based on how I feel within the constraints of my morning ritual.  Variety within ritual.  Take that, great white sharks.

Thesis: Breakfast is great

In other news, I have started writing a weekly food column for the blog Glasses Glasses, so if you want to join the game called “Lyz tries to find something creative to write about food at least once a week,” check it out!

Letting it Simmer (a post by Josh)

by johamlet

Hello dear, dedicated, beloved readers,

I’m writing you on behalf of my personal absents from the blogging world. Due to my busy schedule, my writing has been impaired.

Who are we kidding, I’m not formal. School has taken over a bit. I’m still cooking, but trying to keep it short, sweet, and in the twenty minute blocks that I have free. What also stole my attention, was Spring Break. How college of me.

I traveled along with sixteen other seniors the sixteen hours down to Key West, Florida. It was a thrill. Unfortunately – despite its proximity to Cuba (only 60 miles north!) – I didn’t find anything worth writing about down there. Well, that’s not completely true.

And that’s where this blog post comes into play. I have a bunch of posts coming up, but I’m letting them simmer, stew around in my head, to really get a good grasp about how to portray them here. Also, Lyz and I, are looking to do some cool things with this blog in the near future. I know that’s transparent, and if you, dear reader, like mysteries well… the cat’s out of the bag.

What’s also a bummer, currently, is my camera is broken (notice the lack of pictures in this post). Hopefully in the near future, I’ll save up enough to find a nice digital SLR to keep bringing EMDM the food pictures it deserves.

Until then: Happy Eating. Happy Drinking. Happy Cooking. Happy Reading.


Ps. Check out the most recent Dining section of the NY times; it features a list of amazing coffee shops in NYC. Go figure, my favorite one is in there: Gimme! Coffee.