For haiku, please visit Language Gallery. Thank you!



Dinner at B44 in San Francisco last night with visitors from Annapolis, Maryland, before we went over to the Cutting Ball Theatre to catch a preview of a play written by Georg Buchner called Woyzeck, written in 1836.

I had a suquet (Catalan stew). Suquet of monkfish, shrimp and fresh mushrooms. It wasn't a soupy stew. Shrimp (heads intact), fresh plump mushrooms and monkfish pieces stood on top of, rather than in, the thick and richly flavored reddish puree. There were also a few paper-thin slices of white, abalone-textured seafood. (But why wouldn't it be mentioned on the menu?) Except for the monkfish which I prefer firm rather than tender, it was a good dish.

As far as I could tell, the suquet base was made with mostly tomatoes, garlic, onions, potatoes, red pepper, parsley, plus perhaps one or two mystery peppery spices, and even saffron.

No comments:

Post a Comment