On Thursday, Janna and I shared a lovely lunch at the Bryant Park Grill. I, of course, filled up on bread and made no apologies. The parsnip soup starter was delicious. The Vegan Organic entree was truly awful. If you’re going to offer a Vegan choice on the menu, you need to provide massive chunks of lots and lots of hearty root vegetables, not a chiffonade of greens with a sprinkling of quinoa and a few, limp, tiny pieces of eggplant; and you certainly don’t put the main dish star — the portobello mushroom — in a side cup chopped up like a disrespected, diced, carrot!
I have a variation on the following conversation each evening after I finish teaching. I enter my local deli, order my standard vegetable sandwich, and the sandwichmaker grills me about my soup choices. It doesn’t seem to matter to him that I don’t ever want the soup — even when they have vegetable soup, I don’t want soup because the soup is too salty — and every time he presses me into taking soup I do not want or need. The deli is the only place that’s open late by the time I get home and they do make a delicious veggie sandwich.
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