This post does not have anything to do with eating;directly. It’s about my favorite blog that I follow. I Don’t Get It;by Kerby. It’s about things that make no sense. So she has plenty of material to work with. It is written by a young lady from Texas. Having spent some time in Texas I have good feelings towards Texans. I don’t wish to generalize,but in general the Texicans I dealt with were stand up folks that could definite weave a good yarn. Kerby definitely fits that description. She tells a mean story and she leaves no doubt on what she means.
One of her recent posts was about Roquefort cheese. Specifically Roquefort dressing and how old coots preferred it over all other dressings. Being a semi old coot who loves all bleu cheese;especially Roquefort I added my 2 cents. She responded by asking what it was that I liked so much about Roquefort. And you know… I really could not fully describe the flavor of bleu cheese. I did say that I thought that Roquefort cheese taste more “bleu” than the rest. But what the hell is that supposed to mean. Here is the post in question. You really ought to check it out.
Hey-Kerby Wilma Rudolph.
On south side of the city at the corner of Troy Avenue and Madison Avenue is the Madison Grill. It used to be Sunshine Café; and before that I believe it was a Waffle House.So the building has seen a lot of cooking and eating over the years. This current incarnation of a former sunshine Café offers a nice array of home cooking. Nothing fancy. Nothing cutting-edge or chic. Just a nice meal. Pat wanted to try their special. Chicken and noodles. It was served with two sides and a mini loaf of fresh-baked bread and butter.the bread was brought out first so that we could start whetting our appetites.
There’s just something about warm bread. Even a proof and bake loaf. I did manage to get one slice and it was pretty good. Warm and comforting slathered with real butter. When Pat’s chicken and noodles arrived his first taste was underwhelming. Good but not wow. But all the dish needed was a little more fat. Pat added a bit of butter turning the good into great. You see, fat rules. As for the sides the corn was predictable. His other side was a medley of broccoli, cauliflower and carrots seasoned and cooked on a griddle. By cooking the veggies on the flat top, it added some great brown and crispy bits. There is nothing like crispy bits to turn the ordinary into the extraordinary.
I wanted to try the special as well. However, I was feeling some diet guilt. So I ordered a Cobb salad. Normally I view salads as varying degrees of boring. Not this one. It was huge with lots of stuff on it. First off, it was prepared the way a Cobb Salad should be prepared. All of the toppings were diced and arrayed in columns. Crisp bacon, blue cheese crumbles, ham, tomato and chopped egg. The quantity was almost embarrassingly large. Almost. I finished it all and was able to sit back full and with a sated and smug grin on my face. After all I only ate a salad.
As a matter of fact I was so full I couldn’t even order dessert. And I really wanted to try some bread pudding. Oh well, there will be other times. And if I only eat a salad. I’m sure my diet could handle dessert.