Baker's man

[muckefuck]

Now that I've gotten out all that psychic effluvium, I feel like I have no excuses for not writing a real entry--except one, which is that my prodigal student is arriving soon and I need to prepare. So, quick food entry with potential for expansion:

The first really good thing I had to eat yesterday was monshu's roscón, a Spanish three kings' bread. And it was really good. In fact, hard to imagine a more perfect result: Golden-brown crispy crust and pale yellow, soft, moist, and flavourful mie. It's true, later in the evening I did put lemon curd on a slice, but the first two pieces I ate just as is. Fantastic!

At the concert that day (about which more later), I first heard about a Greek new year's (actually, St. Basil's Day, which is January 1st in the Julian calendar) bread called vasilopita. Has anybody had this? Is it as good as it sounds? The Greeks claim credit for the whole coin-in-a-bread thing that's now a feature of three kings' cakes everywhere.

Dinner that night was arroz marinero at La Fonda, a poor Colombian cousin of paella a la valenciana. That makes it sound crappy, when really it was the bull's balls. Perfectly cooked shrimp and squid, though the scallops and snapper verged on the overdone. Unfortunately, it left me too full for hot chocolate with my last piece of roscón!

Comments

[welcomerain.livejournal.com]

I've had vasilopita, but it was a cake, and it had a baby doll inside it.

[muckefuck.livejournal.com]

Pita is a flagrantly vague word. After all, what does pita bread really have in common with spanakopita except that they're both baked?

[lhn.livejournal.com]

The Greeks claim credit for the whole coin-in-a-bread thing that's now a feature of three kings' cakes everywhere.

Sounds like it was actually developed by dentists' associations trying to drum up business for the new year.