Restaurant Review #4: An Amazing Burger, and an Interview With a 'Chopped' Star -EXCLUSIVE-

Name: Poppy's

Location: Beacon, NY

Prices: Very Reasonable

Food: The brown paper and scribbled-on foil say nothing about this burger joint. Once you unwrap what's inside, your tongue will love you.

Chopped. One of my all-time favorite shows on the Food Network. Each chef that is chosen for it has their own story to tell, their own battle to fight, and their own strengths to use to try at the goal of being Chopped Champion, as well as nabbing a check for $10K.

Well, unfortunately for you, I'm not here to give you the narration of an episode. I'll give you something different, something better -- a journey into the world of one such restaurant belonging to a Chopped Champion.

Beacon is one of my favorite spots in New York State. With it's consignment shops, little cafes, art galleries, and such, it's a great little getaway for several hours or a whole day. However, with all the times going there (I have been visiting relatives in the area since I was born), I managed to overlook a little burger joint that, only three years ago, had opened up on Main Street. It's name is Poppy's, owned by a Mr. Paul Yeaple, who just recently competed on the Chopped and went on to the show's finals. Unfortunately, he was cut out of the race, but to make it that far is quite the feat.

Tonight, it was to be the dinner destination for me and my parents. Walking into the building, which could only seat probably around 20-25 people, I stopped dead in my tracks when I saw that Paul himself was working the cash register. This was a time when yours truly was actually nervous.

He doesn't want to talk to some kid, I thought. And he probably gets asked about being on the Food Network all the time. Are you really gonna annoy him with pointless conversation?

And then we were at the front of the line. Allow me to illustrate what happened next...

Mom: *pushes me forward* This young lady over here is my 'Food Network' child. She loves Chopped!

Me: *glare* Talk about sabotage...

Paul: *laughs* Nah, it's cool. Trust me, hun, I get just as embarrassed when people ask me about the show as you are now. *points out blushing and flustered look on my face* So, ask away; I'm all ears.

...Wait, say what? He was ACTUALLY going to hear me out? My throat caught in my throat, and for a moment, I felt silly being this anxious around Paul. So, with a deep breath, I asked him a bit about the show.

Me: So, could you just give me a little...look into what it was like being on the show?

Paul: Well, to be honest, the first two months before going on the air were the real hell. Just being nervous about actually showing up, what to expect, stuff like that. And then, I was on the show, got my fifteen second introduction, and the first basket was right in my face. And once I opened it...man, it was like a walk in the park. I just thought, "I can do thiiiiis~!"

Me: What about business? I mean, surely being on the show got your name out.

Paul: Not really my name. More like the name of the restaurant. *laughs* I mean, being in the Hudson Valley, right here in Beacon, it's the perfect spot, with the train station a walk away and the Newburgh-Beacon Bridge not far off. I mean, just a few days ago, we had a tour bus full of Asian people come around, snapping pictures of everything, looking around. I mean, it's great that I was on the show and people are coming in to see me and see what I can do. I want to show everyone that I can take the freshest ingredients and turn them into a great, simple product that everyone will love.

Well, that settled it. I had to get my hands on a Poppy's burger. My dad and I ordered BBQ Bacon Burgers (mine with jalapenos), and my mother ordered a Classic Big (standard double burger) with jalapeno aioli. We also ordered some fries and sweet potato chips to go with the burgers. While we waited, I engaged Paul in a little more conversation about the show, along with some side-trips to cooking and art. Turns out his sister is an artist, and a good amount of her creations are hanging on the walls of Poppy's for the customers to gaze at. She definitely has a whimsical side to her creativity, something I admire in other artists.

After the conversation had died down, and after a drink and a round or two of pinball (for the record, the song 'Pinball Wizard' may get you into the mood, but you can't win a game from it, ever), the burgers came to our table. All wrapped up in shiny foil and ready to be devoured, I tore open the burger's packaging like a present was held inside and immediately brought it to my lips. The first thing I noticed: the liquid dripping down my fingers and wrists just from gripping the burger. After cleaning with a quick lick or two, I noticed something else: the liquid wasn't grease, it was JUICE! Now that's the mark of a good burger. Stomach growling, I took my first bite...

Cue Erasure's song, 'Always.'

A tender, juicy patty. Light cheese that didn't cling to the tongue. Crisp, fresh jalapenos that packed just enough heat. Thick, crispy bacon. And house-made barbecue sauce, just sweet enough with just the right amount of a vinegary zing to it. All on a sesame seed bun that felt like it was lighter than air. This place, my friends, is truly a burger mecca. In short, homina homina homina...

NOW I KNOW WHY THIS DUDE WAS ON CHOPPED! DAMN, HE'S GOOD.

The fries were pretty good, your standard, hand-cut French fries. But the sweet potato chips were the real side-dish attraction. Sooooo light and crispy~ And thin as can be. I wouldn't mind janking a couple more bags from the joint to take home and eat on another day (they do hold for a while).

The prices were also very reasonable, too. Absolutely NOTHING was over ten dollars, unless you loaded your burger with everything on the 'toppings' menu.

Speaking of toppings, the jalapeno aioli is absolutely brilliant. I had stolen a bite from my mother's burger, and this topping just seems to make everything else on the burger melt onto your tongue. It's got a hint of spice, but you can taste the garlic, which had to be roasted, in it.

To all those who plan on dining at Poppy's, be cautious of what time it is. Wednesday through Saturday, the hours are 12-8PM. On Sundays, 12-6PM. On Mondays and Tuesdays, CLOSED. We all love to eat late on weekend nights. Just...don't make it too late, m'kay? You can even call for takeout. And make sure to say hello to Paul -- he's a great person to get to know while you wait for your meal! For more information on Poppy's, you can visit their website at http://www.poppyburger.com, or call them at (845) 765-2121.

Peace, love, and chocolate

Kayla~

Not-So-"Top-Model" Snackage (Recipe)

Well, greetings, blog viewers...the very limited number of you... Just about four months ago, I moved into Marist once again, this time with my own kitchen. This addition to my living quarters I had once taken up last year (including my own bathroom and four other roommates in tow) definitely was an improvement from having to journey down to the dining hall every single time I craved food. And of course, once the dining hall and little food pick-up joints on campus close, unless you're willing to journey elsewhere to find snacks, as a freshman, you're completely screwed. Such is NOT the case for me anymore, and I am truly grateful.

On one particular October night, an episode of The Next Iron Chef brought one of my apartment mates, Jackie, to pose a brilliant idea:

"...Hey guys, we should fry pickles."

Oh Jacqueline, don't you know that you can't do that in front of me on an event-less Sunday night?

Well, needless to say, after dragging the blonde and my roommate, Hilary, into the kitchen as my sous chefs, and my photographer, Alex, as well to photograph the evidence, the experiment began. What would follow would be considered a wondrous experiment that, after a few remakes for America's Next Top Model premieres, would become a stomach sore. Yes, I said it - do NOT make this recipe too often. And by too often, not once every week for a period of three weeks. These things stick to your stomach, and too many can weigh you down like lead.

MAMA'S CRUNCHY-FRIED PICKLES WITH "TANGY MAYO"

1 container of pickle chips

1 Tbsp seasoned salt

1 cup, plus 1 cup all-purpose flour

1 can beer (standard can; we used Coors, but you might want to go higher-quality if this isn't just spur-of-the-moment)

Panko breadcrumbs

Canola or vegetable oil

Salt and pepper

For mixtures: Set out three plates. In one, deposit one a cup of the flour with a little salt and pepper, running your fingers through it to lightly crush any lumps of flour remaining. In the second, which actually should be a bowl, pour in the beer and mix in the remaining flour until combined. In the final plate, combine the seasoned salt and panko, mixing with your fingers.

Heat oil in a deep, wide pan, in a pool of half an inch, until a pinch of breadcrumbs crackles in it. This would be medium high heat.

Meanwhile, take pickles, pat dry, and dip each first in flour, shaking off excess, before moving to the batter, and finally the panko. Set out on separate cutting board / plate / dish / sheet pan until the rest are complete, before moving to the oil, dropping them in. [NOTE: Be careful! The oil will splatter and pop a bit, so handling a pair of tongs while wearing an oven mitt would be fantastic for burn-avoidance.] After 30 seconds, check the side placed pan-down. They should be anywhere from golden to brown. Flip, and keep in pan for an equal time, before placing on a plate lined with paper towels to remove excess oil. Let rest for 3 minutes to cool, before serving.

MAYO

Mayonnaise

Splash of pickle juice

Tabasco sauce (as much as desired)

Combine three ingredients in small dish and serve with pickles.

Peace, love, and chocolate

Kayla~

The Rib Lover's Paradise (Recipe)

My GOSH, it is about dang time that I put up a real blog entry related to ribs. And do I have a good one for you all. Recently, a sleepover at the Biehl residence, equipped with a round of Mike's Hards and good friends, led me to created quite a few treats, such as homemade crispy onion rings (to be written about in a future post), and two different kinds of ribs. We covered all the areas: sweet, smoky, spicy, tangy, tender...you name it, we nailed it. It was rather fun having boyfriend, Michael, and good friend, Elizabeth, by my side as my sous chefs. And if they are reading this, I strongly apologize for any times when I might have snapped at them, being the controlling little 'chef' I consider myself to be. Well...Michael deserves it. ^_^

[NOTE: Yes, the recipes for the barbecue sauces aren't measured precisely. I'd like to think this gives the learning chef the ability to experiment and see what they like. Of course, if you find a better recipe/combination of spices from what you have done, then please contact me at NitemareAlkemist@yahoo.com with your information. I'll be sure to credit you!]

SWEET N' SMOKY

Store-bought BBQ sauce base (Personally, I prefer Kraft or Hannaford brand, but whatever you can get is fine. Just make sure it's labeled 'original' or 'tangy.')

Brown sugar

Curry powder

Chile powder

SPICY N' TANGY

Store-bought BBQ sauce base

Mustard powder

Curry powder

Chile powder

Cayenne pepper

Sriracha

Frank's Red Hot

Crushed red pepper flakes

(Yes...I know. It's gonna be spicy.)

For rib preparation: Submerge racks in large pot of water. Place on stove and bring to a boil. After a boil has been reached, turn the heat down to medium to medium-high and leave alone for a half hour to forty-five minutes.

After basting the ribs generously with your choice of sauce, place on the grill. Since the meat is already completely cooked, you are just looking for the outside to appear dark and crispy, but not so dark as they appear or smell burnt. The object is to caramelize the sugars in the sauce. After flipping to the other side, baste with remaining sauce.

Serve with leftover sauce for 'dippage' or a waiting shotglass... Wait, what?

Peace, love, and chocolate

Kayla~

Morcilla: The Puerto Rican Delicacy From HELL

The British have spotted dick and fish n' chips. US southerners have chit'lins and collard greens. Puerto Ricans? We have 'cuchifritos' - our own soul food. There's arroz con habichuelas, empanadillas, and a rather...interesting 'treat' that I was able to try this afternoon, called morcilla.

This is my story...

When my extended Latino family gets together to celebrate, several things are always part of the celebration: hysterical laughing at jokes told en espanol, friendly conversation with men and women in their sixties and seventies, and plenty of food. Lots and lots of food. Today's celebration was more of a farewell to a couple journeying away to live in Vermont. Within a half hour, the fare for the event was set out on the table: white rice, stewed black beans, a mixed salad, sauteed chicken, arroz con habichuelas (literally 'rice and beans'), chorizo (spicy pork sausage), as well as many other things. One of these other treats was resting on the grill, being cooked up alongside the chorizo. It was called morcilla, or blood sausage. Yep, you heard me right: BLOOD SAUSAGE.

Being an avid 'Bizarre Foods' watcher, I was psyched to get a bite of this morsel, which was given out in large chunks cut from a main, long link. However, once I got a whiff of it, I wanted to cry. Wouldn't you imagine - it smelled like blood. This was going to be a difficult bite to stomach. I then cut into the piece with the side of my fork. As soon as I did, the outside snapped, and everything on the inside began to squeeze its way out of the casing. Now, I was terrified.

After getting a piece on my fork, it took me about five minutes to stop saying "I'm scared," and finally place the piece in my mouth. Once I did...I had to sit there and think about it a little bit longer. The smell was definitely off-putting, that was certain. The texture was also something I wasn't wild about. I'd liken it to something in between Play-Dough and pudding, with fatty bits and pieces lurking within. Sounds simply lovely, does it not?

As for the taste, I enjoyed the spicy, savory side of it, although the appeal was short-lived. If you want to see what morcilla tastes like but do not want to try the actual sausage, do the following: Take an old penny, dip it in water, and then cover it with cajun seasoning. Next, place the penny in your mouth, and suck on it for about five minutes. Spicy and salty, yet it has a dirty, irony aftertaste. There - I saved you the grief of eating the actual sausage. A tip would be most appreciated.

I have to warn you, readers - blood sausage is a dish found all over the world; not just in Puerto Rico. It is not for the faint of heart. Though, if you do plan on devouring the piece that has found its way onto your plate, do not - I repeat, do NOT - breathe through your nose. Unless, you're a morbid human being and are into the smell of blood left out in the sun.

Peace, love, and chocolate

Kayla~

Restaurant Review #3: A Saucy Expedition

Name: Tanjore - Cuisine of India

Location: Fishkill, NY, and another in Rhinebeck, NY

Prices: Reasonable

Food: With either a small poke to your tongue, or the taste equivalent of a kick to the shin, Tanjore provides as authentic of an Indian restaurant experience as you can get in a small town in Hudson Valley, NY. Non-adventurous eaters, and wimps to spice, take great care.

Happy birthday to you, happy birthday to you... It was just three days until my boyfriend, Michael, was to turn twenty, and in customary fashion of many families, the coming of a new year of accomplishing whatever goals and not dropping dead brought on the opportunity for a family dinner out. To my pleasure, I was invited to attend, though until more research was done, no solid plan had been thought up before my invitation was sent out. After typing 'best Indian food in the Hudson Valley' into the Google search bar, the top result yielded would lead to quite the wondrous night: Tanjore.

After about a twenty-five minute drive (and a detour that involved two loose dogs and forgotten teeth), we arrived at the building, which was placed in the corner of a small shopping plaza. Or are they called mini-malls? I digress. As we walked into the building, we were greeted not only by the refreshing blast of the air conditioning, but also the rather pleasant, mellow decor. Red velvet curtains with golden tassels, earthy colors painted on the walls, adorable flower boxes lining the dividers that rested between tables. Clean and aesthetically pleasing, I would like to say. My group and I also noticed the large ratio of Indian-Americans to white Americans, sitting in the restaurant. I had to grin - if you see people in the restaurant from a country that the fare originates from, it has to be good.

Sitting down, we had to wait around ten minutes for the waiter to come over to us and take our drink menu. And from that statement, allow me to draw your attention to a few simple facts about Tanjore this night: there were only about ten to thirteen tables in the whole restaurant, and half of them weren't even occupied. Neither I, nor Michael, nor Bill, nor Michelle could see that much of the help running around. But that, I learned, is a grand circumstance of the majority of all Indian restaurants: if the service sucks donkey-bars, then the food has to be good. Reassurance number two that I was in for a great time.

When the waiter finally showed his face, we gave him our order. For Michelle, a beer. For Bill and Michael, a lime soda, one of the specialty drinks. And for me, a mango lassi, which is mandatory for me during any Indian food consumption. I first tasted a bit of the lime soda, and wasn't dazzled at all by it. The best way to describe it is Simply Limeade, an overly-sweetened brand of limeade, with more sugar added, diluted in carbonated water. Michael was rather disappointed in the lack of tartness that would have lent the drink more flavor. Next came my drink, the lassi, a drink made of pureed mango, yogurt, rose water, cardamom, and occasionally lime. It had the perfect smoothie consistency, not lumpy or too thick, though it did take a bit more of a nudge to get itself up the straw. My only negative comment on it was that it could be colder, as only the flavor in itself was able to offer the refreshing sensation where the temperature fell flat and failed.

After placing our dinner order, we sat to enjoy our drinks, exchange words of playful ridicule, and enjoy a brief snack that was left on the table: pappadam, a thin, crispy, matzo-like bread accompanied by three sauces. One was a creamy sauce with mint and cilantro, another like a spiced barbecue sauce, and the third like a Middle-Eastern pico de gallo (chunky tomato salsa). Personally, I enjoyed the flavors of the cilantro sauce the best, which offered a creamy mouth feel and a noticeable spicy kick. The dark red sauce that was reminiscent of a BBQ was a bit too sweet for my liking in regards to savory dips.

Our food order soon arrived, and the load was staggering. We had ordered Mogilai Murgh Korma, Lamb Rogan Josh, Lamb Vindaloo, Vegetable Biryani, and Raitha. We also ordered a Bread Basket, full of several types of breads, called Nan, for sopping up sauce and cradling meat. Not to mention that all orders come with a large bowl full of basmati rice, several green peas scattered through it. I swear, my fork could not have been picked up by my hand any faster.

The Mogilai Murgh Korma, or Chicken Korma, was cubed chicken chunks, cooked in a rich, creamy, spiced sauce made with saffron, cashews, and almonds, drizzled with cream. This was my absolute favorite of any of the dishes we had ordered that night, and I strongly recommend it for anyone who checks out this restaurant or any Indian joint in general. Especially for those who aren't used to the usual spicy food of India, which can leave you with blistered lips or a sore throat if you haven't built up some immunity to it during your life. The sauce was smooth, creamy, studded with cashew pieces, and packed with flavor, and was the perfect contrast to the spicy counterparts that joined it on the table. It does make me sad at times like this for people with allergies, especially to nuts.

The Lamb Rogan Josh was yet another surprising delicacy that was on the table for me to savor. Pieces of lamb, and chunks of potato and carrots were simmered in a sauce of tomatoes, onions, and cilantro. I enjoyed it for its spicy, garlicky taste and thick red sauce. It was just a bit spicier than the Korma, and the meat was incredibly tender. It rate at a medium on the heat scale at the restaurant, in my opinion.

I can't remember how long I have wanted to try the Indian delicacy, vindaloo. I've seen it on countless television programs, both on the Travel Channel and the Food Network, yet I've never gotten the opportunity to savor it for myself. A dish consisting of meat or vegetables, simmered until tender in a thick, spicy tomato-based sauce. Think of a thick, dark red hot sauce, exploding with different flavors, including a sinus-irritating and sweat-sheen-inducing heat and a light taste of vinegar that could also be mistaken for lemongrass. The wait was definitely worth it, as the dish had to be my second favorite on the table before me. The Lamb Vindaloo included chunks of lamb, just like the Rogan Josh, with chunks of potato and carrot. What was truly surprising about the dish, as Michael's mother, Michelle, pointed out, "It was truly great to enjoy a menu item that is described as hot and actually tastes so." To those who the spice community consider 'wimps,' stick to the kiddie stuff.

Biryani is the Indian equivalent to the fried rice one can get at their local take-away establishment (heh, I'm a Brit). The basmati rice used to compose the dish was spiked with saffron and a variety of other spices that left my tongue tingling about as much as the Rogan Josh had made it. We got the vegetable variation of the dish, and regardless of the lack of meat, the lamb and chicken from the other dishes made up for it.

As biryani is the equivalent to fried rice dishes, nan is the equivalent to the bread, either in loaf or stick form, one can have at their dinner table either at home or at a restaurant. No butter needed here though; nan is used for cradling meat or pulling the leftover sauces off one's plate. I highly suggest the garlic nan, which is studded with bits of onion, garlic, and herbs. It arrives in a warm basket when you order it, freshly made, when you order it, and is the necessary (-coughmandatorycough-) accoutrements for any Indian meal.

And if you're looking for something savory to refresh your tongue and cleanse your palate from the spicy food, order a small bowl of Raitha, a thin, creamy sauce made of yogurt and cucumbers. It's rather thin to be considered a 'relish,' as the menu describes it, but the benefits of having it on your table (or covering your nan, or drizzled over your basmati) outweigh the possibly poor use of vocabulary.

For dessert, I found myself eating two favorites: kheer, and a rice dumpling dish whose name alludes me (and the website does not, unfortunately, supply). Kheer is an exotic form of rice pudding, which is not necessarily something someone who grew up on Kozy Shack would either be too wild about or find the slightest bit odd. The taste of pistachios and cardamom replaces vanilla and cinnamon, so tasters beware. In regards to the rice dumplings... The desert was served in a small silver bowl, three fluffy, golf ball-sized dumplings resting in a hot, thin syrup that tasted a lot like spiced maple syrup. Dessert? I could easily eat that stuff for breakfast. Warning: at Tanjore, do not expect a large dessert when you order it. All of them are served in small portions.

To conclude this entry, I would like to relay a message to all meat eaters, who aren't necessarily aware of that much Indian culture: don't expect to find a steak dish on the menu. As a matter of fact, don't expect any beef items at all. This restaurant holds true to the fact that cows are sacred in India, so if you have your burger or ribeye mentality on, don't come to this restaurant. As a small diamond in the rough in the Hudson Valley, NY, it provides those with very little access to opportunities to eat more exotically, at reasonable prices, too. Remember - depending on your patience with the poor staff attention, and your tolerance to spicy foods, it can mean the difference between an enjoyable meal and a painful experience. For more information on Tanjore - Cuisine of India, look them up on the web and visit them on their website, tanjoreindiancuisine.com, visit them at one of their two locations, or call the following numbers:

845-896-6659 (992 Main Street Plaza [Rt. 52], Fishkill, NY 12524)

845-876-7510 (Agra Tandoor, 5856 [Rt. 9], Rhinebeck, NY 12572)

Peace, love, and chocolate

Kayla~

Restaurant Review #2: A NYC Gem... and by Gem, I Mean Falafel Ball

Name: Mamoun's Falafel Restaurant

Location: Two locations in New York, NY, and one in New Haven, CT

Prices: Pocket Change

Food: Looking for the perfect place to snack in the city for a reasonable price? Well, you've come to the right place. Vegans, you're gonna love this!

Anyone who lives/visits New York City knows that finding reasonably-priced food can be near impossible. However, this statement does hold some falseness when one visits St. Marks Place. This area of New York City, along with Chinatown, contains the thousands of students attending New York University, pseudo-hipsters, and artsiest of the artsy, looking to put their dollar to the best use. Not only do they wish to fill their stomachs with something cheap, but also with something delicious. No duh there. This location is where I was taken one late winter night around a year and a half ago for falafel. Since then, I've been back two more times, and plan an infinite number of returns.

St. Marks Place's Mamoun's, from the outside, is just a small hole-in-the-wall dive. Outside are a few tables, and inside, there are even less. To give you an estimate, there are only three or four inside. To the side, there is a wooden bar, where a few bottles of hot sauce (we'll cover this later), a napkin dispenser, and a straw dispenser are positioned. Then there's the counter. Simple layout, nothing special.

However, what the joint lacks in pizazz, it makes up for tenfold in edible wares. I ordered the falafel, the restaurant's specialty, something that was recommended to me by my boyfriend, Michael, who is just as into exploring the culinary world as I am. For those of you who are unaware of what falafel is, it is a mixture of ground-up chickpeas, garlic, onions, and spices, which is then rolled into bite-sized balls and deep-fried until golden and crispy on the outside, and hot and fluffy on the inside.

After paying the equivalent of my usual spendings in the arcade (for Dance Dance Revolution) on the falafel (which is not very much, considering my lack of desire to be physically active), around $3, it was handed to me, in all its golden-delicious glory. The falafel were stuffed inside of a warm, fluffy pita, and was nestled safely under a bed of chopped lettuce, tomato, and onion, followed by a healthy drizzle of tahini-based sauce, a cool, creamy, sesame-based condiment used often in Middle-Eastern foods. It was the perfect package: crispy falafel, with the fresh crispness of the veggies, and creamy tahini sauce, all bundled up in a warm pita and wrapped up in parchment paper. Sweeeet...

First bite: like heaven~

I even invested an extra dollar (yes, one dollar) for a healthy cup of mango juice. You can choose between mango and tamarind if water or soda isn't your forte.

Now, for the kicker of my visit. Quite literally. Remember the bottles of hot sauce I mentioned earlier? Well, when you come to Mamoun's, there will only be one or two of those bottles out for customer use. Hefty bottles, too, and I have a good feeling that's all they go through on a regular business day. This hot sauce is, by far, unlike anything I've ever experienced, and can vary from 'not too bad' to 'blistering my lips and tongue for over an hour.' USE SPARINGLY IF YOU HAVE VERY LITTLE EXPOSURE TO SPICY FOODS. Here's how it goes: you have one bottle of hot sauce, which isn't entirely liquid. At the bottom of the bottle are the atomic bits of pepper, as well as the seeds of it. The lower your serving you used is in the bottle, the hotter it'll be. Don't try shaking it, because the bottles are, plain and simple, somewhat flimsy-looking. The last thing you want is to possibly burn a hole in your clothing. Or your skin. Mamoun's also sells bottles of the hot sauce to bring home for $3.50 a piece, just in case you miss the burn once you return home. I bought my own mother a bottle, and she hasn't opened it. She says she's waiting until she eats falafel again, but I just think it's because she's a bit scared from her own experience.

Apart from the falafel, Mamoun's carries various other Middle-Eastern specialties that are sure to be a delight to your tastebuds, such as hummus, a puree also made from chickpeas; or tabouleh, a salad-like dish made with bulgur wheat, mint, and chopped tomatoes. If you feel more carnivorous on your day, I recommend the shawarma, or rotisserie lamb. It has won critical acclaim for being some of the best in all the city, and of course, being matched with incredibly low prices. There are also the combo platters, where you can mix and match to your heart's desire. Or rather, to the limits the menu item gives you.

While eating at Mamoun's, and especially while waiting in line, I let my eyes wander over the walls, where various news articles and reviews were posted for the public to read. Best Falafel by the New York Press: Best of Manhattan, #81 out of 6718 restaurants in NYC by TripAdvisor (damn...), as well as a listing in the book 1000 Places to See Before You Die by Patricia Schultz (2003). Yet again, I am amazed at how something so simple can win the hearts of so many people. It makes me feel all warm (and hungry) inside that people can still learn to appreciate the basics of life, and the treasures that a dollar can possible get you. For more information on Mamoun's Falafel Restaurant, you can visit their website, mamouns.com, visit them at one of their three locations, or call them at the following numbers:

212-674-8685 (119 MacDougal, New York, NY 10012)

212-387-7747 (22 St. Marks Place, New York, NY 10003)

203-562-8444 (85 Howe St., New Haven, CT 06511)

Peace, love, and chocolate

Kayla~

Antipasto...in an OMELET?! (Recipe)

What started off as a harmless little experiment, soon turned into one of my favorite breakfasts. Here's the story: one Thursday ago, my mother had purchased a pretty large amount of cold cuts and cheeses for an antipasto she was to bring to my grandmother's house. Fortunately, she didn't have to use a good deal of the stuff for the dish, which left me to profit from her leftovers. While the concept for the interior of was that of my own design, the egg mixture was inspired by a little tip my best friend, Wesley, told me one day. The dude is a genius. Anyway, enjoy!

ANTIPASTO OMELET

2 large eggs

1/2 cup prosciutto, chopped

1/4 cup pickled hot cherry peppers, chopped roughly (TIP: To prevent too much pickling liquid from getting into the omelet, pat them dry with a paper towel before chopping)

1 Tbsp milk or half-&-half

1/2 tsp dried basil

1/2 tsp dried parsley

1/3 cup plus 2 Tbsp smoked mozzarella cheese, grated

Dash salt and pepper

For egg mixture: Combine eggs, milk/half-&-half, salt, pepper, and herbs in a small bowl. Beat with fork until well combined. Do NOT let it become too frothy.

Stove Preparation: Spray pan with cooking spray, or let 2 tsp of butter melt. Set the heat beneath the pan to medium-high. After butter melts completely and pan heats, pour egg mixture in the pan and allow them to set for several seconds.

Cooking: As the edges of the egg mixture in the pan begins to turn light and appears dry, use a spatula to push the edges in, allowing more of the wet egg mixture to flow into the empty pan space and cook. Continue until most of the mixture is set, but the top is still slightly moist. Bring the heat down to medium. (The egg mixture may seem just a teensy bit wet, but this is alright; it will cook once folding occurs.) Place 1/3 cup of the cheese, the cherry peppers, and the prosciutto on one side of the omelet. Carefully using a flipper (shut up, it's called a flipper), bring the bare side of the omelet up over the side with the toppings. Let sit in the pan for 1-2 minutes.

Now comes the cool part...

Sprinkle the top of the almost-complete omelet with the remainder of the cheese. Now, you know how that cheese is gonna melt? Take 1 tsp of water and pour it into the pan (not on top of the omelet), and cover quickly with a lid. After 60 seconds, check the omelet. By creating steam in the pan, you can melt the cheese on top of and inside the edges of the omelet without burning it.

Serve up the omelet with a glass of orange juice, or whatever you'd like. I personally like a side of fruit salad and a cup of coffee with my omelet.

NOTE: For those of you who don't necessarily enjoy things too spicy... Have no fear! Cherry peppers have about 20% less heat than your standard jalapeno pepper, with only a medium-hot strength. Try a cherry pepper before using it; if it is too spicy, finely dice the peppers, and reduce the amount by half. This will assure smaller kicks and equal distribution of spice throughout the omelet.

Peace, love, and chocolate

Kayla~