![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
scrubbing on
Yesterday, I met a colleague for lunch at AM@FM, at Nashville's Farmers' Market. The service was fine and the price was right (I had a LivingSocial voucher), but the only dish I would go back for is the roasted brussels sprouts (they had a nice wasabi kick to them). It looks like there are lots of other new eateries at the Market, though; I should treat myself to some walks there this spring.
After lunch, we stopped by Shreeji's, a source of international goodies. I picked up garlic, a bag of cumin, a bag of cardamom pods, a bag of mung beans, a bag of raw almonds, and a bag of fried peas:
It was disconcerting to see the groceries going into this bag:
(I worked for Borders for five years.)
From today's lunchtime reading (can't find the permalink: it's a January 12 entry at Roger Mooking's blog):
After lunch, we stopped by Shreeji's, a source of international goodies. I picked up garlic, a bag of cumin, a bag of cardamom pods, a bag of mung beans, a bag of raw almonds, and a bag of fried peas:
It was disconcerting to see the groceries going into this bag:
(I worked for Borders for five years.)
From today's lunchtime reading (can't find the permalink: it's a January 12 entry at Roger Mooking's blog):
Roger Mooking: Are there any specific dishes on your menu that express your personality?
Jeff Van Geest: I think the pizza. We do a Neapolitan style pizza, which I think is a really approachable food but we take it really seriously, working out the recipe and working out the technique so that it is a really perfect product. It's caring about the details but not being too pretentious about it and still approachable.
RM: So is that kinda who you are?
JVG: Haha yah.