|HOWLING FOR A CORN DOG|
My first dine-out meal out in California was at a sports bar called Smoke Eaters, which is known for its hot wings. Adam Richman of Man vs Food has been there for the restaurant's hell-fire challenge. Its seven levels of heat are mild, traditional, atomic, nuclear, traditional death, 4 alarm, and inferno.
|Clockwise from top left: Braised beef short ribs; Smoke Eaters' fried chicken wings and tenders; St John's Bar and Grill tri-tip sandwich; and pork and beef meatballs (uncooked)|
Another time, Keith met us for lunch at St John's Bar & Grill on Tri-Tip Tuesday. It was the first time I have tasted this cut of beef, which was grilled Santa Maria-style, and I thought the sandwich it came in was good, but Joyce says she has tasted better. The fries at the restaurant, however, deserve the right to be called "the best in the universe".
As I said, meat features prominently on the menu at home. For dinner one night, Joyce made an excellent braised beef short rib, and although she portioned two hefty ribs for each of us, I could only eat one. It was just too much for me. Another night, Mady and I made meatballs for a spaghetti sauce. They look like little cannonballs in her little three-year-old hands.
|Turkey, cheese and avocado sandwich|
|Crispy bacon and maple cream doughnut|
Needless to say, there's a lot of extra meat on me now. It's going to take me longer than two and a half weeks to work it all off.