I noticed for the first time today a lady selling tamales in the driveway next to the Mexican consulate. The consulate is on the I-85 access road north of Cheshire Bridge. I stopped by and picked up a package of three; given the choice between corn-wrapped and banana leaf-wrapped, I went with corn-wrapped. I took them home and broke out one for dinner.
The tamale was excellent: nice moist chicken with a soft, gentle burn; dense and flavorful masa jacket. I ate my excellent tamale with some potato soup I cooked up with a few potatoes and some turkey stock from Thanksgiving. A very satisfying meal.
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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