Happy Friday, everyone! I didn’t get a lot of schoolwork done today, but I sure ate some delicious eats! Starting with breakfast:
Chocolate brown and blueberry blue are such a nice color combination, dontcha think? Way back when, I actually though about chocolate brown and robin’s egg blue for our wedding colors, but as a red-loving girl I couldn’t leave out my favorite color!
Maddies and Bon had their annual vet appointment this morning. Remember dreading shots from the doctor when you were a little kid (or an adult, for that matter)? Well …
Bonnie sadly waiting for her turn:
Maddie was the first one out to the parking lot.
I’m counting this as training for when we have kids. Except we won’t have leashes then.
We met our friends Henry and Rebecca for lunch at on20 in Hartford. This business-fancy restaurant is gorgeous, and the food is even more gorgeous! It occurred to me afterward that I should have taken pictures of the interior, but ah, well. Perhaps next time.
on20 has a prix-fixe 3-course lunch menu that’s a very reasonable price (I think they make more profit from special events). When I say 3-courses, I actually mean 8-courses, because they always have an amusé or two before and after each dish. You think I kid. Read on, skeptics.
I wish I remembered what everything is. I guess we’ll just have to gaze at the pretty food 🙂 I think this is a salmon on toast amusé?
Anyone want to share?
An amusé of rabbit:
Look! An apricot!
A sous-vide egg with truffle and GOLD leaf (Peter was jealous of their perfect egg):
Perfect medium-rare salmon with mussels and morels:
Peter’s steamed pork buns were fantastic (I sneaked a bite).
His buns even came with a dipping bowl to clean his fingers!
A chocolate and passionfruit amusé:
A tasting of chocolate for dessert:
A chocolate-almond amusé to finish:
As always, the kitchen at on20 surpassed themselves. It’s always a nice treat to eat here. The restaurant is quiet and the pace is relaxed (we were there from 1pm to 4pm) – not a bad way to spend Friday afternoon! I would recommend this restaurant if you are ever in the Hartford area. Even if you aren’t, it’s worth traveling to eat there.
Needless to say, I have not eaten dinner yet and I’m thinking tonight’s dinner will be late and light. 😛
A few things before I let you go:
(1) My sister D asked me about agave nectar awhile back (like, when I started this blog), specifically related to this article about how agave nectar is not as natural as people think and is in fact full of harmful chemicals. Although the article may prompt people to be mindful of what they eat and skeptical of wayward food claims, it doesn’t actually cite any peer-reviewed research to support their claims. I want to take this opportunity to say always check your sources and don’t believe everything you read on the internet. (But, you knew that, right?) The best thing you can do for you health concerning food is to keep yourself educated as much as possible with the latest real research in nutrition. If you need a guiding hand, that’s what registered dietitians are for.
For a great summary of the latest in agave nectar research, including fructose vs. glucose, check out Gina‘s posts here and here. In general, I would go for a piece of whole fruit over a sweetener any day.
Everything in moderation.
(2) On a similar topic, my sister D also sent me this article recently on high-fructose corn syrup (thanks, D!). Researchers at Princeton have demonstrated in trials that “rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.” The rats are getting fatter on HFCS, especially in the dangerous abdominal area. I have read some research into this area already, so these findings are not a surprise. Again, I want to emphasize being careful of what you read. These trials have been performed on RATS, not humans, and the concentrations used in experiments such as these are often much higher in proportion to the rat’s size than a human would typically consume. The best move for your overall health is to not overload on sweeteners in the first place. I’m interested to see what further research comes out of this lab.
Let’s say it again, everyone: Everything in moderation.
(3) Don’t forget to vote for your favorite apricot and pretzel recipe in this week’s Cook’s Mission contest! To vote, leave a comment for your favorite recipe. Incidentally, I have a recipe in the running (Secret Apricot Passion Pudding) … but of course, you should vote for the recipe you like best 🙂
Have a wonderful evening, everyone! Enjoy some good eats on me!
Q: What’s your favorite sweetener to use? I like topping my oatmeal with a dab of raspberry or apricot preserves – a ton of flavor with a little bit of sugar 🙂