I got flack for this around the lunch table on Sabbath afternoon, but that's the way it goes sometimes. I had some bits-and-pieces of food around the house. Ricotta and Mozzarella were on sale. I put together a vegetable lasagna that I was quite proud of. (Paul teased me because it was like a "garbage-plate" of leftovers mixed together.)
Metro is very special to us. It is the restaurant where we ate just after Paul proposed. One thing I love about Metro is that it is in a building with its back to Lake Eola. You can't see the lake while dining, only the street, which can be entertaining enough. But, I love to park half way around the lake and walk to Metro to take in the beautiful sights of the fountain, swans, and owners walking their dogs.
I learned about Grom during my pre-Paris meal researching online from David Lebovitz, a popular reviewer of Paris dining. True to recommendations and reviews, Grom was beyond fantastic.
The powers-that-be in my office must really like this place because this is the third year in a row that our office Christmas party has been hosted here. It also has a good reputation in the city for quality. This is my first year being able to attend the entire Christmas party because of my church choir ironically always seems to sing at Disney on the same day as the party.
We did not take any pictures of this meal because we were with a new group of individuals we had never met before. People who don't participate in Eat Like a Rabbit sometimes become embarrassed when sitting at a table with us while we take pictures of the food we are about to eat.
The neatest thing to me about Panullo's is the history of the building. I am pleased that the restaurant recognizes the importance of the history of Orlando and even points this out on the front page of its website.
This Italian dessert and coffee spot is attached to a fabulous Italian restaurant, Cafe Epicure. The restaurant has tried to stay authentic with all signs in Italian (but with English translations) and even an imported cooler that reads the inside temperature in Celsius.
I love bruschetta. There are many varieties for creations from my "Moosewood Cooks at Home" cookbook. We had an excess of tomatoes this day, so I created my own. I wrapped the entire loaf in aluminum foil and placed it in the oven at 350 degrees to warm. If it were just the two of us, I would place a few slices in a regular toaster. Toasting to dark makes the bread crumble-y and not toasting enough makes the bread a bit tough so when you bite into it the toppings fall off. We regularly test slices of bread while heating to ensure it's the right texture.
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