Getting back to basics and spending more time in the 02139, I dropped in at Mariposa Bakery and got reacquainted with my old friend, the savory scone.
Mariposa offers several scones on some kind of rotation, but I always gravitate to the savory (try their pretzel rolls!) which usually means some combination of cheese and allium, in this case, cheddar scallion.
It’s early in the season so I’ll be kind, this was an entirely adequate scone. Not very cheesy, not very oniony, and a bit underdone in the middle. Buttery but not so flaky. If it were a madeline, it would remind you of a waiting room, and definitely need to be dipped in some tea.
I still love Mariposa and will be back, perhaps to sample a cheese sandwich next time.
Two weeks later, I kept my Cheese Weasel Day date with Roxy’s Grilled Cheese truck. You know how I like a simple menu: they offered five sandwiches, two add-ons and a single side.
What I really wanted was a grilled cheese sandwich made with sharp cheddar, ideally with bacon and avocado, most of the Green Muenster but not quite all of it. I just don’t dig the muenster cheese, and owing to the partially pre-assembled nature of Roxy’s sandwiches, some substitutions just can’t be made. I settled on the Rookie Melt, which was served up in just seven minutes.
Behold the Rookie Melt. I wonder if I should be offended by the name? It’s cheddar and tomato, griddled up just right. The cheddar could be sharper (but it’s certainly not as dull as muenster) and the tomato runs the risk of sliding out of the sandwich, but no grilled cheese rookie would let that happen.
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’!