I drove south last weekend in search of peaches. I did find some, although I concluded that it's still a little early for really good peaches. But I did stumble across a treat---boiled spicy peanuts. The gentleman from whom I got my peaches also had boiled peanuts. I've had them before, but never quite so fresh. He pulled them directly out of the pot, so they were hot and wet. They had just enough red pepper on them to make a nice contrast. Boiled peanuts are so soft. They're easy to get out of the shell and to eat. They made a wonderful little snack.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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