I had a little time before my flight back to Atlanta. Picking up some citrus seemed like a good idea. A quick search led me to The Orange Shop. This lovely little place has been on the highway since 1936.
As you can see, they offer a variety of fruit products and souvenirs as well as fruit. I picked up a bag of navel oranges and a bag of grapefruit. The fruit will last 2-3 weeks in the refrigerator so I will be busy for the next few weeks. This is very good fruit. The oranges in particular strike me as being more flavorful than the store bought variety. They have a citrus brightness that I haven't tasted in quite some time. Their thin skin is a sign of the ideal nature of the climate in which they were raised. I have to believe that buying directly from the grower makes a difference.
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) ...
Comments
Post a Comment