I was in the market for a quick lunch in between meetings around town. I realized that this was my opportunity to try this food truck that I have seen open at all hours and in all conditions. The proprietor was very friendly. I don't get to eat pupusas very often so I ordered two: one with pork, beans, and cheese; the other with just beans and cheese. The weather was cold so I waited in the car for the proprietor to make my meal fresh.
About ten minutes later, he waved me in for my pickup. The result was delicious. I loved the cornmeal bread that formed an envelope. The fillings were rich in flavor. Everything was soft and warm, perfect for a winter's day. A few other people drove up in the time I was there; I hope that everyone keeps coming to reward the hard work and talent of this trailer's owner.
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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