I had it all planned out. In observance of Cheese Weasel Day, I would have lunch at Roxy’s Grilled Cheese truck at City Hall Plaza. As it turned out, Roxy was priorly engaged so the choice came down to Paris Creperie and the Chicken and Rice Guys. CNR had scary teeth on their truck and a long line so I went to Paris.
I ordered the Kale’in it! despite the cutesy name, because #kale, and promptly took the LevelUp reader offline.
The Kale’in it! contains chicken with a little spice, kale, parmesan, and garlic aioli. The chic paris stamp rubbed off on my hand but I didn’t care.
Honestly I don’t remember Paris Crepes being this good last year. The spice on the chicken was perfectly matched with the cheese, the kale still had some crunch, the crepe was thin and still a little wet on the inside, it was the total package, and unlike many food truck meals, it wasn’t padded out with an absurd side of rice or slaw or packed in a noxious styrofoam clamshell.
Viva la food trucks!
I had the strangest dream this weekend: I dreamed that people were hoarding precious balls of bright orange cheese. When I woke up this was on the radio: The FDA is cracking down on Mimolette, a wonderful cheddaresque French cheese. Mais pourquoi? Cheese Mites, that’s quoi. All you wusses better hold on to your hand sanitizer, because here’s a newsflash for you: cheese is alive. Yep, like beer and wine, bread and yogurt, there are tiny critters in there making cheese what it is. The FDA says there are too many such critters on Mimolette, so here in the USA, at least for now, we are at a Mimoloss. You know I’m all about the local cheese, but this is a cheesy way to win a trade war. I recommend you write your congressperson, or, if you’re close enough to the border, head up to Canada and buy yourself a Mimolot of mitey cheese.
Food truck season’s back.
Grilled cheese with bacon and soup:
perfect comfort food.
More trucky goodness: Boston Food Truck Infographic and Boston Food Truck Schedule. Keep on truckin’!
Did you know that buttery pastries can help reduce the risk of macular degeneration? You probably didn’t know that because it’s probably not true, but that didn’t stop me from picking up a savory scone at 3 Little Figs on Somerville’s Highland Avenue on the way to see my eye doctor. Hey, it’s not as bad as having a tall soy mocha on your way to the dentist.
3 Little Figs is a wonderful little coffee shop bakery serving a range of sandwiches, too. I first found them at the Somerville Winter Market where I got addicted to their vegan chocolate spice cookies. I’ve since been to the shop and had the goat cheese and herb scone twice. It’s impressive.
I tried to get a clear shot but every time I moved the sone, flakes and crumbs came off it. It’s that delicate and that flaky. (Hey, some of my best friends are delicate and flaky) The goat cheese is more pronounced than at Dwell Time but not overpowering at all. What stands out in this scone is the buttery flaky sconiness of it. It’s like the stocky jolly cousin of the skinny neurotic croissant. A superb example of the savory scone.
Can it be we’ve gone two years without a Savory Scone Update? Well, let me assure you, I have not gone two years without a savory scone, that’s for sure. My new local spot, Dwell Time in Cambridge, offers a nice scone selection, including more than one savory option! At my first visit, I tried the whole wheat bacon scallion scone, pictured blog right.
It was small, but that’s not a bad thing since your average scone is 105% butter and has more calories than you’l burn in a lifetime of sitting in coffee shops writing blogs. It was on the crumbly slide, as opposed to the sometimes chewy type of scone. Visible bacon bits, a good sign for sure. It most certainly hit the spot. Highly recommended.
At a later visit, I tried the Goat Cheese Scallion Scone. I must say the goat cheese was subtle, and that’s not the vibe I usually get from goat cheese. But here’s what sets this scone apart: the scallion was actually visible and tastable, like it is in the better scallion pancakes you can sometimes get in Chinese restaurants, or , if you’re super lucky, in the homemade kind.
A touch of spring onion-ness and buttery goodness. I don’t think I’ll ever go back to sweet scones.