Holy moly, we're almost at the end of 2013! Can you believe it? This year went by so fast! I hope everyone had a wonderful holiday. I spent Xmas with Mr.S.'s family. They do a big Christmas dinner at Mr.S.'s, everyone brings a few dishes and his parents make a delicious ham. This year I was in charge of lemon bars, sausage balls and green bean casserole (that last dish wasn't by my choice, it was requested). I was excited about making the sausage balls. I found the recipe last year in a magazine while at the hospital. It was a recipe submitted by the Voltaggio brothers (of Top Chef fame) for a Thanksgiving issue. It sounded intriguing so I took a photo with my phone and looked it up online later on. The recipe is quite easy to make (just a handful of ingredients), can be prepared ahead of time (just pop them in the oven right before guests arrive) and perfect for a holiday party finger food. I found that the sausage balls taste great when paired with a dipping sauce (honey-mustard, sweet chili, or even an aioli goes great with these). Also, the leftovers are fantastic when used in an egg strata the next day (just sub in the sausage balls for the bread and cook as usual). I threw in some leftover ham and cheese from the previous night's dinner when I made ours. Mr.S . and Kidlet #1 loved the sausage ball-strata.

Holiday Sausage Balls (adapted from Redbook Magazine)

Ingredients

3 cups Bisquick pancake mix
1 lb. bulk country or breakfast sausage (not in casing, crumbled)
1 cup shredded sharp cheddar cheese
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh sage


Instructions

1. Heat oven to 400°F.

2. Line a large baking sheet with parchment paper so that the sausage balls don't stick.

3. Combine all the ingredients in the bowl of a large stand mixer. Use the paddle attachment and mix everything thoroughly.

4. Use your hands to form 1 1/2 inch balls and place on the parchment paper. Make sure the sausage balls are spaced out evenly.

5. Bake for about 20 minutes until they are puffed and a golden brown.  Transfer to a wire rack or platter and allow to cool for about 5 minutes. Serve warm with your favorite dipping sauce.

For those of you that have fruit trees going into overdrive currently- whether it be citrus, persimmons, kiwis, etc., please think of donating your extras to those in need. The Sacramento Food Bank accepts fresh produce donations in addition to the traditional canned or dry goods.

They are open :
Monday through Friday 8am-4:30pm, Wednesday 8am-7pm.

Address:
3333 Third Avenue, Sacramento, CA 95817
(916) 456-1980
http://www.sacramentofoodbank.org/

2600 Fair Oaks Blvd. Suite 103, Sacramento, CA 95864. (916) 974-7467

Only a week into December and it's freezing! (Ok, by California standards) I hope despite the chilly weather, you've been able to get out and enjoy yourselves. Post-Thanksgiving, Mr.S and I took Kidlet #1 to the San Francisco International Auto Show at the Moscone Center. (Thanks for the tickets Grace and Lawrence!) Kidlet #1 loves sports cars, so he and his dad were gawking at all the cool rides and talking a bunch of auto gibberish that I couldn't comprehend. (I'm used to this, as they engage in the same car nerd talk when we watch Top Gear or Fast 'n Loud.) I'm not that into car shows but I did have a nice time perusing all the new vehicles (the modified street vehicles were my favorite) and afterwards we went to Japantown, where I stocked up on Japanese sundries and snacks at Nijiya Market and Ichiban Kan. Mr.S and Kidlet #1 were also very patient while I spent an inordinate amount of time perusing the aisles of kitchen gadgets at Daiso. As a trade-off, I didn't grouse when they begged to grab dinner at Fisherman's Wharf.

Here's a few photos from the car show:










For some reason the SF trip spurred a cookie baking kick in me (maybe it was all the cute baking stuff at Daiso?) and I baked a TON of cookies the following week in the cottage's kitchen. Additionally, I chose to break in a cute tea towel  that a friend gave me as a birthday gift earlier this year. The tea towel is screen printed with a short poem by William Carlos Williams called, "This is Just to Say." I love plums and seeing that poem made me crave some juicy, ripe summer plums. Unfortunately, it's December so I was a bit SOL; however, I remembered that I had made a big batch of delicious rosemary plum jam this summer. I gave a lot of it away but I had a few jars still squirreled away in the cupboard. So in addition to the various other cookies I made, I also whipped up some fresh thumbprint cookies with homemade rosemary plum jam. Mmmm!


My thumbprint cookies have always been a crowd favorite - they're the perfect blend of savory and sweet. The trick is - I use Alice Water's sweet tart dough recipe paired with one of my own jams...strawberry balsamic, ginger peach, blackberry lime, etc. The rosemary plum is my favorite though. Plus it's super easy to make- I use a standard recipe for plum jam and just add in some fresh rosemary.



Rosemary-Plum Jam

Ingredients

3 lbs. fresh plums
a couple sprigs of fresh rosemary
7 1/2 cups of granulated sugar
1/4 cup lemon juice
1 pouch liquid pectin

Instructions

1. Wash your fruit, cut in half, twist and remove pit. Chop. Place in food processor.

2. Wash rosemary. Remove needles from stem. Discard stem. Chop. Place chopped needles in with plums.

3. Give the processor a good pulse/chop or two. You want the processor to crush the fruit mixture (but not puree it). Alternately, if you're not too fussy - you can chop the plums finely with a kitchen knife and call it a day. It'll cook down.

5. Pour rosemary-plum mixture into a large heavy bottomed pot.  Add lemon juice then sugar. Place on high heat and bring to a full rolling boil boil. Stir constantly while the softened fruit and sugar meld.

6. When it gets to be a full rolling boil (rolling boil-= boiling so hard it can't be stirred down, it keeps bubbling), add the pectin in quickly. Keep stirring the entire time.

7.  Return to full rolling boil for exactly 1 minute. Check to see if the jam has set. If it has, remove it from the heat. Skim off any foam.

8. Ladle the jam (while it's still hot) into hot, sterilized half-pint jars. Leave a 1/4 inch headspace. Wipe the rims, secure the lids and finger tighten the rings. Then follow the procedure for processing in a hot water bath.

PS This jam is also amazing when paired with roast pork.

How to sterilize jars and lids
How to hot water bath/can your jam

Stumped on what to get your food-centric friends this holiday season? Here's some ideas:

1. Every year around the holidays, I have to watch A Christmas Story. I laugh my head off every time I see Flick's tongue gets stuck on the frozen pole, when Ralphie comes down the stairs in the hideous bunny outfit from his aunt and of course the scene with Ralphie's dad and the leg lamp-  "FRAGILE (FRA-GEE-LAY). It must be Italian!"  I love that scene so much Mr. S. got me a teeny tiny version of the leg lamp (that lights up) as a stocking stuffer last year. Anyhow when I saw these cookie cutters, I had to jump up and down in glee. Available at Amazon




2. An assortment of chocolates or macarons from Ginger Elizabeth is always appreciated.


3. A dwarf Meyer lemon tree. Mr.S. bought me one this fall and it's doing great. We're keeping ours outdoors on his patio but they grow just as well indoors. Pick one up along with a pretty pot at Green Acres Nursery.

I've been home from my trip for a week now and my suitcase is STILL sprawled on my living room floor and I've been picking things out of it as needed like a vulture picks at a carcass. Ugh! I don't know why, but unpacking feels like such a chore. Not that packing a suitcase is more fun but at least it has the added aspect that you're packing to go somewhere, an impending travel adventure.

On a related note...do you know what your packing style is? I never gave it much thought until I started dating Mr.S. He starts packing for trips a few days before the trip and packs A LOT. Me? I tend to pack light and the night before (or sometimes even the morning of) a trip. Guess who tends to forget things more often? You got it--him. I think my packing style drives him crazy, but what can he do? And yes, he also is the type that has to immediately (and I mean immediately) unpack his luggage the minute we get home. As soon as we hit the door, he's throwing dirty shirts in the laundry, returning the toothbrushes to their upright position in the bathroom mug and the suitcases are emptied and put away before my butt can hit the sofa.


Anyhow, if your significant other is like mine, let him sort out and put away the clothing, toiletries and travel souvenirs; while he's doing that, hit the kitchen and make this barley risotto for the two of you. It tastes amazing and is the perfect comfort food for a cold winter's night. My friend, Michelle, ordered a similar dish at a Midtown restaurant (Tuli's) about a month ago and gave me a taste. Inspired by it's many mingling layers of delicious flavors, I looked around for the recipe and stumbled about this version in Yotam Ottolenghi's book, Jerusalem. Be sure not to skip making the feta with caraway seeds- it really add an amazing dimension of flavor to the dish. I had never used caraway seeds in a dish before and was surprised at how aromatic and tasty they are- kind of a nutty, anise-like taste. The barley risotto itself has a nice chewy texture and a deep tomato flavor. This scrumptious dish works great as a main course or as a side dish and is an easy meal to prepare for vegetarian friends. Although barley risotto is definitely less temperamental to prepare than traditional risotto, remember to still stir often so that it doesn't stick to the bottom of the pot.


Yotam Ottolenghi's Barley Risotto with Marinated Feta (you can find the original recipe in his book, Jerusalem)
makes 4 servings

Ingredients

1 cup pearl barley
2 tablespoons unsalted butter
6 tablespoons olive oil, divided
2 stalks celery, diced
2 small shallots, diced
4 cloves of garlic, diced
4 sprigs thyme
1/2 teaspoon smoked paprika
1 bay leaf
4 strips of lemon peel
1/4 teaspoon chile flakes
1  14-oz can chopped tomatoes (I used Muir Glen fire-roasted tomatoes)
1 1/4 cups of passata (I used Pomi's strained pureed tomatoes instead)
scant 3 cups vegetable stock
1 tablespoon caraway seeds
10.5 oz  feta, crumbled
1 tablespoon fresh oregano
salt, to taste

Instructions
1. In a mesh strainer, rinse the barley and leave it to drain.

2. In a large pot, melt the butter and 2 tablespoons of the olive oil. Add the celery, shallots and garlic. Cook over a low heat for about 5 minutes, until softened. Then add the barley, thyme sprigs, smoked paprika, bay leaf, lemon peel, chile flakes, chopped tomatoes, pureed tomatoes, stock and salt. Stir to combine.

3. Bring the mixture to a nice boil, then reduce the heat and allow the mixture to simmer for about 45 minutes (uncovered). Stir frequently to prevent the barley from sticking to the bottom.

4. While your barley risotto is cooking, toast your caraway seeds in a small, dry pan until they start to impart a toasty, nutty smell. Remove from heat immediately. Place in a bowl (or with a mortar and pestle set) and gently crush the seeds.

5. In a medium sized bowl, combine your toasted caraway seeds, crumbled feta and remaining (4 tablespoons) olive oil. Mix to combine.

6. When the barley is soft and most of the liquid has been absorbed, remove the pot from the heat. Divide your barley portions into bowls and top with marinated feta and a sprinkle of fresh oregano.

8611 Hauser Court, Lenexa, KS 66215. (913) 541-1900.
http://www.kckabob.com/

I love Sundays! They always feel so lazy and decadent after a busy Friday and Saturday. Last night, Mr.S. and I had a date night and went to the Crest to see my all-time favorite comedian, Margaret Cho. I've seen her a ton of times over the years (going as far back as when she used to headline at the Punchline) and last night she didn't disappoint. She even played the guitar and sang a hilarious song called, "Fat P*ssy." Mr.S. had never seen her live before and he thoroughly enjoyed her show.


Afterwards, we grabbed a late night bite at Broderick (man, that place never disappoints!) and went to bed pretty late. So when this morning rolled around, I was tired and didn't want to get out of bed or change from my PJs. I stayed in them until almost 11am. Can you say L-A-Z-Y? ☺ I did eventually get dressed because I was meeting a friend at Old Soul at 40 Acres for some coffee and a bite. Grabbing good coffee always motivates me to get off my bum.

Anyhow since I was tired and staying at the cottage tonight, I wanted to make something super simple (I hate doing dishes). I originally found this recipe on a food blog (the name eludes me at the moment) but that blogger had adapted it from a Martha Stewart recipe. I've made the Martha version several times since I stumbled upon it, changing bits and pieces here and there as I went along to accommodate my own personal taste. I've finally reached a point where I'm done tinkering with it. It's a great quick meal for those nights you're dining solo and want to be able to make something on auto-pilot. I have also made this dish for Mr.S. (who at times can be a finicky eater) and he really likes it. What's also great about this dish is that you can pair it with quinoa, brown rice, farro or even noodles. You can also add additional veggies to make it more nutritious- I've added onions, red bell pepper, scallions, carrots and even steamed broccoli to the mix depending on my mood. It's a very versatile dish. (I may even make it for the kidlets soon and just leave out the red pepper.)

Spicy Cashew Chicken

Ingredients

1.5 lbs boneless, skinless chicken breast tenders, cut into 1-inch bite-sized cubes (boneless, skinless chicken thighs work well too)
1 tablespoon cornstarch
2 tablespoons of peanut oil
6 cloves of fresh garlic, minced
1-inch piece of peeled ginger, grated
1/2 to 1 tsp of red pepper flakes
2 tablespoons of unseasoned rice wine vinegar
3 tablespoons of hoisin
1 tablespoon of low-sodium soy sauce
2 teaspoons of brown sugar (optional)
1/2 cup chicken stock (or water)
a couple of light shakes of Chinese black vinegar (available at most Asian grocery stores)
1/2 cup sugar snap peas
salt and pepper, to taste
3/4 cup of roasted cashews (you can roast themselves if you wish, just buy unsalted raw cashews to do so)
couple of shakes of toasted sesame oil


Instructions

1. In a bowl, toss chicken cubes with cornstarch and a pinch or two of fresh ground pepper. Make sure the bits are evenly coated. (Alternate method: You can  put the cornstarch and pepper in a Ziploc bag, add the chicken and shake it up.) The cornstarch coating will make your chicken tender and keep it moist.

2. In a large non-stick skillet or wok over medium-high heat , heat up your oil until it's really hot. Toss in your chicken, stirring occasionally so that all sides of the chicken cubes get cooked. (Don't crowd the pieces, you want it to sear evenly.) When done, remove chicken and set aside in a bowl.

3. In the same skillet you were using, add the garlic, ginger and red pepper flakes. Stir and cook for about 1-2 minutes. Then add back in the cooked chicken.

4. Add the rice wine vinegar, hoisin, soy sauce, brown sugar, chicken stock and few shakes of Chinese black vinegar. Stir everything together so that the flavors can meld. Bring to a nice simmer and let the ingredients cook together for 2-3 minutes. Add in your sugar snap peas. Taste the sauce, add some salt and pepper if you wish.

5. Toss in the roasted cashews. Give the dishes a shake or two of sesame oil. Mix everything well.

6. Serve hot over your favorite side- rice, quinoa, farro, noodles, etc..

I'd like to send a thank you out to everyone who voted for me in Marx Food's Shrooms for Soup Challenge. I won!  ☺

1050 Charter Oak Avenue, St. Helena, CA 94754.
(707) 963-4444
http://travignerestaurant.com/

October 31: Mother Bear POP. A pop up collaboration between (Michael Thiemann's soon to open vegan/vegetarian restaurant) Mother and Golden Bear. For tickets: Golden Bear

November 2: Bike Dog Brewing Grand Opening. Details: Bike Dog

November 4: The salmon ladder at Nimbus Fish Hatchery reopens. Take the kiddos to learn about the spawning process. Learn more at: Yubanet

November 7: Captain Frank Ruhstaller's 167th Birthday Celebration and Release Party. Beer, food and old-fashioned carnival games. At the Beatnik Studio. For the scoop: Ruhstaller

November 7: Whole Foods Caviar Tasting and Pairing. Must be 21 or older. Further info and registration: Whole Foods Sac

November 8: Berryessa Gap presents the Pike Place Fish Guys for a meet and greet. There will be live music, local wine and fresh fish tacos. For more info: Yolo CVB

November 8: An Evening with Michael Pollan at the Veterans Memorial auditorium, Grass Valley. For tickets and more info: Center For The Arts

November 17: Twin Peaks Orchard presents "A Taste of Autumn" Harvest Festival, 11am-3pm. U-pick mandarins, tractor orchard tour, demos, vendors, and food.  Check out: Twin Peaks Orchard

November 22-24: 20th Annual Mountain Mandarin Festival in Auburn, CA. More info: Mandarin Festival

November 25: Guest Chef Night at Old Ironsides. 49ers vs. Redskins, free music and $5 dinner. For the deets: Old Ironsides

November 28: 20th Annual Run to Feed the Hungry. 10k Run and 5k Run/Walk. Help raise funds for the Sacramento Food Bank and Family Services. Additional info: Run to Feed the Hungry

January 8: "The Naked Chef", Jamie  Oliver, will be rolling into town. As part of his food revolution, his Big Rig crew will be in Sac for a month offering "Learn to Teach" classes to area chefs and "Learn to Cook" classes for food lovers of all ages. For more info: Sactown Magazine

 

 

 

❖ So as much as I cook, I've never entered a recipe contest before...until now! I entered the Mushroom, Lamb and Farro Soup I made this weekend in Marx Foods Shrooms for Soup Challenge. The contest just went live (it goes through until 11:59pm PST Thursday 10/31), so if you could take a peek and vote that would be great. And if you vote for moi, that would even better! :) ❖

Thanks!

Here's the link:
http://marxfood.com/shrooms-for-soup-recipe-collection/

There's some days when I have a ton of energy and feel like this:



And there's other days when it takes all my energy just to get out of bed and brush my teeth:




When it's the latter, I like to cook simple recipes that require minimal effort. Like the Spicy Thai Red Curry Mussels dish I made last week. Just throw a couple of things in a pot and slice up some crusty peasant bread. 20 minutes tops and you're good to go. And do these taste good? You bet your sweet bippy they do!



Spicy Thai Red Curry Mussels

Ingredients

2 tablespoons peanut oil
1 big shallot, minced
3-4 garlic cloves, minced
1 stalk lemongrass,  trimmed, bruised and finely chopped
1 tablespoon of grated fresh ginger (I use a microplane)      
1 small Thai Bird chile, seeded and minced
1  (13.5 oz.) can of unsweetened coconut milk
1/2 teaspoon Thai fish sauce
2 tablespoons red Thai curry paste (nam pla)
2 lbs. fresh mussels, scrubbed and de-bearded
zest of 1 small lemon
2 teaspoons of fresh lemon juice
1/2 cup cilantro leaves (stems removed)
1 loaf of crusty peasant bread or a baguette

Instructions

1. In a large pot or Dutch oven, heat oil over medium heat. Add the shallot, garlic, lemongrass, ginger and chile. Cook until the ingredients become soft, about 3-4 minutes.

2. Add the coconut milk, fish sauce and red curry paste. Stir well, you want to make sure that red curry paste mixes into the coconut milk.

3. Bring to a boil, then add in your mussels. Cover. Steam for about 5 minutes or until mussels are opened. I usually give it one good stir during this time so that the top mussels get to the bottom and vice versa.

4. Use a slotted spoon or tongs to remove mussels from pot. Place in a bowl to the side. Throw away any mussels that don't open.

5. Add your zest, lemon juice and cilantro leaves. Let it simmer for a minute or two.

6. Place your mussels in two shallow bowls and ladle the spicy curry broth over it. Serve hot and with several slices of crusty bread for dipping.

* Don't know how to clean and de-beard mussels? Click here for an easy how-to: How to clean and de-beard mussels

* If you'd like a broth that's a bit on the sweeter side, you can add a tablespoon of white or brown sugar.

If you follow my blog or have gone out to eat with me, you know I'm a die hard mushroom lover. I could eat them every day. Not only do mushrooms taste phenomenal, but they're low in calories, help lower cholesterol and are fat-free. Additionally, they are full of nutrients such as- B vitamins (riboflavin, niacin, and pantothenic acid), minerals (selenium, copper and potassium), and beta-glucans. Mushrooms are also an excellent source of Vitamin D. So when Marx Foods asked if I would like to participate in their "Shrooms for Soup Recipe Challenge," I just knew I had to enter. The premise of the challenge was simple. Marx Foods, a popular gourmet food purveyor, sends each contestant 3 kinds of dried mushrooms (matsutake, porcini and black trumpet). Each contestant needs to use at least one of the mushrooms in an original recipe. Then there will be a public poll...easy-peasy. (I'll let you know when it's up, so you can check it out.)

For my soup recipe, I opted to utilize the dried black trumpet and the dried porcini mushrooms. Black trumpets (also called the Trumpet of Death and the Horn of Plenty) have a bit of a ghoulish grey-black appearance, in fact they look like they could belong in an Edward Gorey illustration; however, they have a rich, buttery taste that makes them perfect for soups and risotto. The porcinis on the other hand offer up a meaty texture, an intense woodsy flavor and a wonderful earthy aroma. I thought these two mushrooms would compliment each other nicely and pair great with some chewy farro and freshly ground lamb. I've been trying to watch my weight lately so I decided to stay away from using cream or milk and instead I used a nice hearty homemade beef broth as a base and tucked in some shio-koji for added umami.


I know the list of ingredients seems a bit lengthy but most of the items are probably already in your cupboard and fridge. There's minimal prep work involved in this recipe...most of the "labor" is just letting the ingredients simmer.  Your end result? An exquisite, savory soup packed with robust flavor. The perfect meal for a chilly, autumn (or winter) evening.




Mushroom, Lamb and Farro Soup

Ingredients

1/2 oz. dried black trumpet mushrooms

1/2 oz. dried porcini mushrooms

1.5 tablespoons of olive oil

4 garlic cloves, minced

3/4 lb. ground lamb

2 carrots, peeled and diced

1 yellow onion, diced

1 lb. crimini mushrooms, sliced

3 tablespoons very dry sherry

1 tablespoon red wine vinegar

2 teaspoons herbes de Provence

6 cups beef broth

2 tablespoons shio-koji

1 bay leaf

1/2 cup quick cook farro (I used Trader Joe's 10 Minute farro)

sea salt and fresh ground pepper


Instructions

1. In a medium sized bowl, place the dried mushrooms. Cover with 2.5 cups of hot water. Then cover the bowl with a plate and let soak for 20 minutes. After 20 minutes, use a slotted spoon to remove the mushrooms, rinse the mushrooms under running water, dice them up and then place in a small bowl.  Use a coffee filter or fine mesh strainer to strain the remaining mushroom liquid of any grit. Set aside 2 cups of the liquid for later use.

2. Heat oil in a heavy-bottomed stockpot or large dutch oven over medium heat until it begins to shimmer. Add garlic and cook for about 1 minute, until garlic becomes fragrant. Add ground lamb. Sauté until meat is almost cooked through.

3. Add carrots, onions and crimini mushrooms.  Cook for 7-10 minutes, until vegetables are tender.

4. Add the dried mushrooms and the 2 cups of reserved mushroom broth. Add the sherry, red wine vinegar and herbes de Provence. Bring to a boil, then reduce to a simmer. Allow to cook for 10 minutes.

5. Add stock, shio-koji and bay leaf. Allow soup to simmer for another 20 minutes.

6. Add farro, simmer for 15-20 minutes. Remove bay leaf. Season to taste with salt and fresh ground pepper.

7. Serve hot. Garnish with a pinch of chopped Italian parsley (optional).

* Disclosure: I was not compensated for this post other than receiving the dried mushrooms from Marx Foods. All opinions are completely my own.

6401 Riverside Blvd., Sacramento, CA 95831. (916) 391-7990.
http://pocketbistro.us/

If there ever was a restaurant that needed a Gordon Ramsay-type intervention, it would be Pocket Bistro. On a recent Sunday morning, I met up with a friend and her two adorable, well-behaved children for a brunch there. What followed was one of the more crappier dining experiences of 2013 for me. This wasn't a restaurant I planned to review, but after the sub par food and the even worse service we experienced, well, I just can't keep my mouth shut.

We arrived at The Pocket Bistro around 11:30 expecting a bustling eatery but what we encountered was more akin to a dimly-lit Ghost Town. That should have tipped us off right away, but we stayed anyway. Bad move. After standing awkwardly in the doorway for about 5 minutes while the waitress did everything in her power not to make eye contact or acknowledge us, the bartender in the next room came over, gave us a friendly greeting and seated us. There was only two other tables occupied in the dining room (a solo diner and a two-top), yet service was slower than molasses in January. We had to flag down our waitress to order. My friend ordered a sandwich, I went with an omelet and we got a grilled cheese for the kiddos to share. Not a complicated order at all. The only modification made was that I asked for no cheese on my omelet because I'm lactose intolerant. In a near empty restaurant, it took over 30 minutes to get our orders once they were placed. It was ridiculous. Honestly, I was amazed that my friend's kidlets remained so well-behaved as most children would have been kicking up a fuss with a wait like that.  When we got our food, my omelet was slathered with melted cheese and my English muffin was MIA. I pointed this out to the waitress, to which she gave me a look like I had two-heads, mumbled something about having told the kitchen no cheese and then walked off with my plate. About 15 minutes later, she returned with the same omelet with the cheese scraped off, now cold, and still no English muffin. (But there were jam/jelly packets and butter on my plate, go figure. Guess it was for my invisible English muffin?) To put it bluntly, the omelet set before me looked a bit like something that had been regurgitated. My friend and I looked at each other like, "WTF?" At this point, I stuck a fork in the cold omelet because I wasn't going to drag out this craptastic brunch any longer then we needed to. The omelet tasted as unappetizing as it looked. It was rubbery, dense, overcooked and looked like it had been stuffed with kitchen scraps. The accompanying potatoes had a hint of garlic flavoring, but they too were cold and tasted like they had been cooked in too much oil (they were not crispy, more like greasy and gloppy). Serving slop like this on a plate and calling it brunch should be a crime. Honestly, we would have been better off hitting up a Denny's.

As soon as we got our bill, we paid and got the heck out of Dodge. We didn't want to hang out at this place any longer than necessary, it was putting a damper on our Sunday. I did notice though that as we left, the bistro was just as empty as when we arrived...and now we knew why. Pocket Bistro failed to deliver on anything resembling a decent meal. Since life's too short to eat bad food or to put up with substandard service, I will be avoiding this place in the future.