Fun to make your own achiote paste! Even more fun to eat the tacos!
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Great news. What a tremendous relief that must be.
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Grosse Freude!
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Went to an actual restaurant for lunch today. Ordered the chicken Caesar. No croutons, no parm, and no anchovies! WTF???Q!!Q?Q??!! A “Chef’s Salad” by any other name.
In any case, no room for dinner. Nibbles and tea – that’s all, folks.
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My motel shop/ convenience store choices would horrify the audience here 
. They’re not old enough to have experienced dorm survival food before the advent of microwaves, cube fridges, or delivery.
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Mine would be: Vachon cakes /TastyKakes, maybe a plastic-wrapped sandwich from the fridge.
I love seeing what’s available at rural gas stations and gas stations in other states and provinces.
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Wow, what a disappointment! 
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No shite! Lol.
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Chef’s salads around here are usually made with julienned ham and turkey. julienned cheddar or American cheese, sometimes a chopped hard boiled egg, iceberg lettuce and French dressing. They have become fairly rare. 
But the chicken Caesars around here always have croutons. The anchovies are rare, unless it’s a fancy restaurant or a steakhouse with tableside Caesars.
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A treasure hunt!
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No anchovies, sadly, is pretty much the norm.
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This was chicken, avo, bacon, romaine, and a house dressing. Neither fish nor fowl. But I et it. 
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An Egg-free, Blue Cheese-free Cobb.
Close!
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Thank you all for your kind words 
It’s early in the game for sure, but good news is good news any day 
Our dinner was really nice. After driving to H’burg late afternoon, checking into our hotel, then bracing the 40mph winds from our parking spot to the cozy restaurant, we were definitely feeling peckish and ready to warm up. Several drinks on their eclectic cocktail menu sounded tempting (in that I would like to try almost each one of them),
but we ended up sticking to their sour’s menu – we tried the whiskey & agave variations before settling on the gin sour.
When we’d checked out the menu online, we’d pretty much already decided on the octopus and the tartare, each being dishes/ingredients we love. The octopus was a sizable, tender tentacle over a lovely mix of roasted baby potatoes, peppers, onions, and capers.
The tartare was dressed with sesame seeds, peanuts, soy-chili mayo, and fried shallots – a really nice ‘Asian’ twist on a familiar classic.
We’re glad we held off on ordering any of the mains to share – aside from a smoked short rib or black truffle gnudi from the regular menu, today’s special of an 8oz. seared Icelandic cod filet over coconut lentils with blackened broccolini sounded ridiculously tempting, but it just seemed like too much. Instead, we finished our meal with drunken shrimp tacos on black corn tortillas with tomatoes, onions, cukes and chipotle aioli – maybe the weakest (but still good) dish.
The waitress talked us into taking home an order of their ‘famous’ donut holes with chocolate, caramel, and vanilla dipping sauces. Yowzah. Took those back to the hotel room and decimated them 
Vacay is off to a good start 
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Ooey gooey Reuben on sourdough with Gruyère and blue cheese dressing because that’s the way I roll. Garlic parsley fries, dill pickle and olives. There was a margarita and beer with.
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looks great.
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Leftover halibut tacos, with avocado, tomato, and feta.
(one taco shown here because I ate the other one)
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Sure, rwc - here’s the shared link! Enjoy!
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One of my all time favorite sammiches, now I’m craving one
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