Thanks :))
Happy belated birthday to your son!
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I can see how that would be perfect for very young ones. I don’t add pasta to my soups that often- I usually make large pots and the pasta ends up overdone moosh after freezing and reheating- but for smaller portions of soup i like the little pasta, it soaks up the flavors nicely.
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oops, I meant to say I love hearing about what you are cooking “wherever” you are, not “whoever you are”!
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Same here “T”…Noodles (Pasta) cooked on the side and added at service time, as my great-grandmother did… That even applies to my tomato soup, garnished with pieces of crusty old bread and a sprinkle of cheddar; at the time of serving.
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Turns out the wife was familiar. She pointed to the container on the pantry shelf this morning with a smile. Really nice on my scrambled eggs.
So we made it to the Upper East Side–for the first time in years–and burst into Don Filippo’s and demanded garlic knots. We got a bag of 5 pieces for $1.60. My wife and I each took one and started to eat it. They were ok, quite garlicky. After that we each dove in and took a second, which we each greedily devoured. There was one left. We fought over it.
By the way, Dons Bogam, which I learned about from one of @Ttrockwood’s posts, was one of our favorite places this trip.
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Oh fantastic! Glad you enjoyed them :)) I swear if they gave away the first knot free there were be lines out the door to pay whatever they asked!
Dons bogam is so perfect for “fancy” ktown dinner, I’m overdue for a return visit myself. Great that it was a hit for you guys
I just realized that we visited Dons Bogam Black, not the original Dons Bogam. It was very good, but we only had a smallish lunch. If I understand correctly from the internet, the Black version is a lot more expensive than the original. So we have something to look forward to next year.
