Tuesday, August 7, 2007
bottle of water (16 fl. oz.)
2 lg coffees (light/sweet)
1 chicken salad on multigrain bread sandwich (lettuce/tomato/onion)
bag of cheese curls (net wt. 1 oz.)
3 pepperoncini peppers
1/2 pickle (sliced lengthwise)
sm glass of tea
2 sausage dogs (mustard/ketchup)
bag of corn chips (net wt. 1 1/4 oz.)
2 bottles of water (16 fl. oz. each)
1/2 pack of cigarettes
melon (recipe):
Bruleed Melon and Prosciutto
Melon wrapped with prosciutto is a timeless classic, but steal a cue from Chef Jose Garces (Amada Restaurant) and brule the melon first. The added texture is delectable. Serves four.
>> 1 small cantaloupe, cut into large chunks
>> 6 slices prosciutto
>> Sugar, to coat melon
1) Sprinkle sugar liberally over melon chunks.
2) Use a kitchen torch to carmelize the sugar. If you don’t have a kitchen torch, use the broiler, with the melon resting just beneath the flame. If you have a gas stove, use tongs to hold the melon sugar-side down toward the flame.
3) Slice the prosciutto to sufficiently cover the melon chunks. Top the bruleed melon with prosciutto, and serve immediately.
courtesy Philadelphia Weekly
more melon (dirty neo hippie version)
even more melon cont. (with a rose)
and finally:
melon (visual concept)
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