VittlesVamp

Danger Ahead!

Took a walk this afternoon and discovered that a Tasti D-Lite had opened a few blocks from my office. I'm currently indulging in a medium cup of yummy "Rice Pudding" flavored Tasti D. How the heck do they make it taste so good? It's probably like that "fat-free" frozen yogurt episode on Seinfeld, where Elaine brings the frozen goods to a lab to be inspected and, of course, ruins everyone's good time with the news that the stuff is fattening as all get out. I just hope nobody does an expose on Tasti D-Lite. I know it's all fake flavorings and what-not. I've read "Fast Food Nation." But sometimes, the bad stuff wins out. And, at the calorie count these folks are claiming, Tasti D is just good enough.

Urban General Stores

Finally paid a visit to the Hamptons. Had never been - considered a major oddity as a former Gilander. In search of possible "Vittles" column fodder, a friend took me to what he called "an authentic general store" in Sagaponek. As he waxed on about how you don't find idyllic stores like this anymore, chock-a-block with everything from cleaning supplies and victuals to firewood and sun tan oil, I couldn't help but think that he was wrong. He had to be. New York City has everything. So, of course, it has it's general stores too. We just call them bodegas. And, by golly I love them. Forget white-bread Sagaponek, cute as it is. Lizzie can have it. I'll take a gritty, street-corner, 24-hour, Latino or Korean corner bodega in all its glory any day of the week. Viva New York!

NY Press Uncovers Nabe Faves

New York Press has released its annual "Best Of" issue and I've gotta say that in the "Eats & Drinks" category they hit a couple of home runs in my hood. First up, my local pizza joint: Fascati's. This spot has NEVER gotten an inch of press and now this:

Best Downtown Brooklyn Slice
Fascati

Street Find

Nope, I'm not going to rhapsodize about a fabulously authentic shish-kebob cart near my office. (But, if someone knows about one, please share!) Just had to share my joy in snagging a new copy of Nigella Lawson's "How To Be A Domestic Goddess" from a street sales table at the bargain basement price of $20, from the original $35. The bookseller had several cooking tomes, including Daniel Boulud and Mario Batali's latest, so I'm not quite sure if his wares had "fallen off the truck," so to speak. Seemed to be too thematic a collection. Any which way, I'm not going to delve too deeply into my bargain. I just plan on enjoying it - and trying one of Nigella's fantastic sounding recipes at my next dinner party.

M. Quandry Pt. 2

Ended up making the Honey Muffins, since I thought they would offset the strawberry/Moscato d'Asti cocktail best. Tasted the batter mid-way and thought it rather bland. Not to be deterred, I added about 2 teaspoons of grated orange peel to take the recipe "up a notch," as Emeril would say. Thought that would do the trick and then my muffin making suffered a major blow: I was unable to find mini-muffin cups, so these wee babies ended up having to grow up quickly into full-size. A mistake. The recipe didn't have the depth of flavor or character to make it work for more than a quick bite - even with my zesty addition. In fact, the end-result muffins seemed rather non-descript next to the luscious berry-infused, fizzy dessert wine. Oh, well. On the plus-side, Greg and Edie approved of my new apartment and also enjoyed sitting in Five Front's backyard for a lovely brunch. (The burger was particularly fab - with its charred meaty exterior, light pink interior and crispy topping of frizzled onions!)

M. Quandry

Got a message last night from my brother Greg that he is going to be in NYC this weekend with my sister-in-law to celebrate their anniversary. Since they have yet to check out my new digs, they want to stop by Sunday morning to get the grand tour and then venture forth into Brooklyn Heights for an early brunch. Already decided to greet them with a heady concoction of strawberry puree and Moscato d'Asti - a gorgeous bubbly summertime cocktail recipe I'm stealing from the bartender at Gonzo. But, was thinking that some mini-muffins would be a nice accompaniment. Sure, we'll head out to the diner nearby for a full-on brunch. But, still - something home-baked and sweet while we sip our cocktails should make the trip to Kings County ever so much more royal. Now, the question is what kind of muffin to make...Have done banana-nut out the wazoo (sp?), so that's a big "no." Blueberry usually doesn't work in mini-form, since several of the muffins end up sans berries. Here are the options I've narrowed it down to: Lemon Muffins or Honey Muffins. Feel free to drop me a line with your votes. Either way, I'll report back on Monday.

Flower Power

Surprisingly, just got a second wind and felt it vital to ask a question: If floral additions are vogue with cocktailians these days, why not with brewmasters? Lately, flower infused cocktails are popping up everywhere. I've noticed that elderflower is a particularly popular addition de jour. In the last couple of weeks, I've enjoyed sipping elderflower-inspired cocktails at Taj and the Flatiron Lounge. Both were completely lucious with a delicate bouquet and light, melon sweetness. This week, Time Out NY is featuring a story about how all sorts of blossoms are turning up on menus across town. And, yet, no one has come up with a Rose Petal Beer or Tiger Lily Lager. Why the heck not? If a hint of apricot is good enough for fans of Magic Hat #9, why not try making a Pansy Porter? At the very least, I'm sure the brewery could get a plug from the "Queer Eye For The Straight Guy" fab five!

Forget Margaritaville, We're Talkin' Snoozeville

Can barely stay awake to write this. Just had a lunch meeting with colleagues over overstuffed burritos. Too much by way of rice, beans, meat, cheese, etc. When will I learn? Zzzzzzzzzz...........

Hitchens on Kitchens

Now Vanity Fair media player Christopher Hitchens is throwing his two-cents (or two-pounds - literally and figuratively) into the publishing world's diet frenzy. According to Hitchens, "I have never sought to 'turn my body into a fat-burning machine' (an image that is somehow more than faintly disgusting)...RELAX. There's nothing amiss that a solid martini, followed by a thick sirloin and some crusty bread - washed down with some fine, old bloodstained Burgundy - wouldn't cure." And, taking a look at Hitchens today, gotta say that the regimen is really paying off...Kudos to my friend Steve for passing along the link.

Frozen Yogurt - That Tastes Like Yogurt

Back when I was a young girl and I still listened to 45's and played Pong, my Mom would sometimes treat me to lunch at the Bloomingdale's in Garden City. There, after a day perusing the latest overpriced fashions, we always ordered the same thing - frozen yogurt. In those days, it was an unusual gourmet treat. Since then, frozen yogurt has had to take it's place in line behind the likes of gelato , sorbet and a plethora of frozen dietary confections. Not that I'm complaining mind you. It's just that, until recently, the uniquely, slightly sour, refreshing "yogurt" flavor of the old Bloomie's frozen yogurt had never really been matched. Not long ago a friend dragged me to the wilds of the Upper West Side and there I was able to recapture the flavor of my youth - in of all places, the same location where Meg Ryan met Tom Hanks in "You've Got Mail": Cafe Lalo. Trust me. This is unlike any frozen yogurt you've had before. Instead of trying to taste like vanilla, chocolate or wild berry, this frozen dessert revels in it's plain jane "yogurt" appeal. And, lemme say Jane is quite appealing. (This comin' from a straight gal!) To top it off, my colleague Craig has informed me that the same incendiary experience can be had in the little yogurt bar next to the 40 Carrots Cafe in the basement of Bloomingdale's on 57th St. in NYC. Needless to say, it's a relief to know that I can avoid the Long Island Expressway in my search for ice cold comfort.