Eat Like a Rabbit

So much of this post should be about focusing on the great pictures. And it's not just about giving Paul all the credit for the fabulous photography. The last time we were at Seasons 52 would have been my birthday, and the restaurant still had roughly the same fall/winter menu with a few changes. In fact, the items from February's post were still available. I'm not complaining. As long as the quality is consistent, there are no issues for me. I suppose we don't visit Seasons 52 during the summer because there are so many options available for cooking at home.

Speaking of cooking at home, the butternut squash on the big vegetable plate is the inspiration for our choice of dish for PumpkinFest this Saturday night. Stay tuned for how it turns out.

Two Tuesdays ago, I had a church television recording to attend at which food is provided, but since I couldn't be sure I could get down whatever was being served, I stopped at one of two dining options on my way to the church. At the time Taco Bell didn't top the list; so, I chose Fazoli's. This was actually very odd for me because I hadn't eaten there in at least four years as the last time I ate there for a work party I had gotten sick.

I could not believe such mediocre food could bring in so many people, but at 5 o'clock in the afternoon, there were at least 10 tables of guests in the fast food Italian restaurant. Fortunately, I did not get sick, but I also chose a basic meal hoping that would make a difference.

I think I'd rather start with the positives about this dining experience. . .the soy sauce packets were pre-marked for easy removal of a corner. And as we all know, soy sauce can be very messy. The cut to help the corner tear smoothly eliminated the mess. The spring rolls, were nice and hot, a hint of ginger flavor (which today did nothing for the not-just-morning-morning-sickness) and appeared to be without mushrooms, which always makes the two of us happy.

Now, for the not-so-nice part: The mixed vegetables in the upper left part of the photograph were all brown--the onions, the broccoli, the zucchini--not very appetizing for even Paul. The vegetarian options were fried rice with eggs, chow mein (very similar to lo mein), the spring rolls, and a hot and sour soup with tofu. I ordered the chow mein and spring rolls, and the longer Paul stood at the counter, the more he decided we'd limit our losses by just sharing my plate. Turns out, that was a really good idea. The lo mein was stone cold. I mean fresh-out-of-the-fridge cold. It had celery, onions, and bok choy or cabbage (too small a serving of which for me to tell) and filled only half of the styrofoam plate and it still cost us $5 with tax. It's safe to say that the motto of "Gourmet Chinese Food" is a great stretch for the imagination. Mine just couldn't get there.

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