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Kim Shook

The Ladies Who Lunch (Part 3)

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19 minutes ago, Shelby said:

So the beef is cooked along with an egg on top or the egg is added after?  I haven't read the menu...that might answer my question. 

Well it was supposed to be a steak with an egg added after - but their meat order hadn't been delivered so it was the sandwich meat they did have, sautéed up and an egg cooked separately added afterwards.

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23 minutes ago, Kerry Beal said:

Well it was supposed to be a steak with an egg added after - but their meat order hadn't been delivered so it was the sandwich meat they did have, sautéed up and an egg cooked separately added afterwards.

I see...that seems like kind of a bummer.

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1 hour ago, Shelby said:

I see...that seems like kind of a bummer.

 Yeah it didn’t quite live up to expectations.  Probably not a restaurant that will go into our regular routine.  I had high hopes. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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So it is going to be very difficult to do justice to our lunch today. We sat at my house for a while feeding kittens and discussing where we might like to eat. We finally agreed that we would go back to the little Egyptian restaurant that we had visited in the winter time. You might remember the one  where we watched a man herd the geese.  I thought the liver I was served there was the most amazing dish that I had had that included liver.   And as Kerry pointed out, there would be lots of leftovers. So we headed down towards the Lakeshore in Brontë.  Disappointment. The restaurant was closed and appeared to be padlocked. There were utility bills stuck into the door handle.  Darn it was such a nice little restaurant. But that left us in downtown Brontë which has become incredibly gentrified in the last few years.   WASP Heaven you might say!   But as we were trying to escape the parking lot that we found ourselves in, we saw a parking spot first and the restaurant second and I’m not sure which of these two made our decision. But there it was — a restaurant we’ve never heard of before called La Parisienne Creperie.    Since we have never been to a creperie before and since we like to bring you something new we decided to give it a try.

 

 To call the space intimate would be somewhat of an understatement. When the server, built like a rail, was passing a dish to the table next to us. we had a much too much close up of his shapely derrière. (I may be old but I’m not dead.)

 

 The walls were decorated with dozens of French movie posters, French views, French tourist attractions etc. etc. 

 

The tables were occupied by obviously retired, wealthy,  educated WASPS.  Kerry was able to discern that the table next to us was occupied by two couples. The husband of one couple was a doctor and of the other couple was a university professor.

 

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 Kerry had black tea with milk. If you look carefully you can get an idea of how close the tables are to one another!

 

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I had a small glass of the Sauvignon Blanc. Just look at that glass. Is it not amazing?

 

 Kerry ordered the chicken crêpe 

 

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 And I ordered the mushroom crêpe.

 

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The oh so slim server, I believe one of the owners, seemed particularly French as he announc d the menu offerings and placed them in front of us. 

 

 The food was good and the ambiance inviting if not perhaps a little over the top in terms of its attempt to suggest a French bistro.  However, while French women may not get fat,  denizens of Brontë and surrounds do, and it was beyond amusing to see these very ample guests being seated in this very small space on these absolutely inadequate chairs!

 

 I’m sorry but we had such a great time but I’m just not communicating that at all.   Perhaps it was a case of “you had to be there”.

 

 I still cannot completely wipe the smile from my face that’s how much I enjoyed myself.

 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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7 hours ago, Anna N said:

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I had a small glass of the Sauvignon Blanc. Just look at that glass. Is it not amazing?

 

 

I love that glass. Neither Jessica or I can comfortably use most stemless glasses.  Our fingers are too short and we just can't hold them stable - we end up having to use both hands, which is awkward.  

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3 hours ago, Kim Shook said:

I love that glass. Neither Jessica or I can comfortably use most stemless glasses.  Our fingers are too short and we just can't hold them stable - we end up having to use both hands, which is awkward.  

 Kerry noticed the shape of the glass long before I did. My eyesight is such that when I put my hand around the glass I was stunned to discover its shape. I just loved it because if you’re a klutz like me then stemless wine glasses make a lot of sense.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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