It's SNOWING. Gigantic, fluffy flakes. The tiniest twigs at the tippiest tops of the trees cradling powdery poufs. New England postcard money shot.
The only reason this is even remotely tolerable is that it's going to be 55 tomorrow.
Also, help: can anybody tell me what the hell "pilsen loafatta" is? It's on the cafeteria menu tomorrow. Good if you know, but even better if you don't, especially if you take a creative guess.
The only reason this is even remotely tolerable is that it's going to be 55 tomorrow.
Also, help: can anybody tell me what the hell "pilsen loafatta" is? It's on the cafeteria menu tomorrow. Good if you know, but even better if you don't, especially if you take a creative guess.
3 Comments:
Don't order it; even Google doesn't have a clue.
"We came up with a pizza dough crust with unique crispness, like an upgraded stromboli. One of the most popular loafatta varieties has a Pilsen filling, named for a suburb of Chicago, of cilantro/lime marinated chicken."
To prepare, roast a whole chicken halfway in a big tilt braiser, then julienne the meat; add tomatoes, onion, peppers, chicken, fresh lime juice, cilantro, finely diced jalapeno peppers plus the chicken to finish cooking. Cool the filling while preparing the loafatta dough. Place filling between layers of pepper jack cheese, then stuff inside dough.
I think its just a fancy word for meatloaf. Maybe it has a parsley garnish or something.
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