This was an impulse order at the Dumpling Cafe on Washington Street in Boston.
(True story: when I was telling my Mom where it was, I used the Naked i as a point of reference.)
I'd actually gone for the xiao long bao (broth filled dumplings) also known as "Juicy Buns", which they are famous for apparently. Hey, better late to the party than to not party at all, right?
Because I did my homework, I knew to load one on to the spoon and then to nibble a little hole and suck out the piping hot broth. That is a tip that you will thank me for later, I promise you.
There is no time that biting down enthusiastically into a bun filled with scalding hot filling and broth will reward you in any way.
Also I knew from my homework that the key was to order everything at once while the waitstaff was near you. So in a panic I ordered the braised chicken meatballs.
What a treat! They come with baby bok choy and a plate of rice. I totally think you should go eat them right now.
In April when the temps rise above 40, everyone around these parts switches over to iced coffee with a childlike glee that summah is just around the cornah.
However when the temps rise to the 80's we all just complain. It's too soon for the beach, in a day or two the temps will drop back to the 40's, everyone is hot in their Easter dresses, it's too soon for A/C. We complain because we know that summah does NOT arrive in April, no matter how much global warming is happening, the possibility of a snow storm exists right through the end of the month.
But hey, it was Easter and it was hot so we grilled and drank cold drinks and ate cool desserts.
Sriracha grilled shrimp is literally one of my most favorite things to grill. If you are a recipe person, use this recipe from Food 52: Spicy Shrimp Recipe.
If you are a just-wing-it cook like me, you basically marinate peeled and deveined shrimp in a gloopy mess of olive oil, Sriracha, garlic, Worcestershire sauce, brown sugar, …
So I fell off the blog writing horse, and then the horse ran away and left me to wander in the writers desert. It's hard to write all the time when you do it because you feel like it because sometimes you just don't feel it, y'know?
But then I was invited to join the Boston chapter of Les Dames d'Escoffier and after the annual meeting last night at Forge Baking Company, I remembered that I do actually like writing randomly about food and things related to eating, drinking, and basically being merry.
Comments