Selma Burke, Untitled, about 1950
Concetta Scaravaglione, Standing Woman, about 1945
Gleb Derujinsky, Pieta, 1928-1930
Thomas Wilfred, Unit #86, from the Clavilux Junior, Series 1930
Thomas Wilfred, Abstract, Op. 91(The Firebird), 1934
Thomas Wilfred, Lumia Suite, Op.158, 1963-64
Thomas Wilfred, Study in Depth, Op.152, 1959
Thornton Dial Sr. The Beginning of Life in the Yellow Jungle, 2003
Succotash is a Southern restaurant by chef Edward Lee. I knew about him from the Top Chef series, when I used to watch it a long time ago and from the Netflix documentaries. The space was large and tastefully decorated. The service was helpful.
Shrimp’N’Grits Gulf shrimp, zucchini, portobello, runny egg, red-eye gravy
The shrimps were cooked perfectly and there was plenty of grits but not the best tasting grits that I have ever had. The addition of the veggies were a nice touch and the poached egg added a little richness to the dish.
Hangover Special Fried Eggs, pulled pork, warm potato salad, red-eye gravy, buttermilk biscuit
My husband picked this dish. The pulled pork although tasty, was very spicy. The warm potato salad was on the bland side, maybe to balance the spicy pork. The biscuit was tasty. I noticed a lot of tables ordered this dish.
I love the Sauerkraut from the Number 1 Sons so much. It tastes great and is great for your gut health.
I have been making flatbread using the recipe for the nuts and seeds bread that I have been making for a few years now. I like the crunchy texture of flatbread better than the loaf bread I used to make.
2 1/4 cups rolled oats
1 cup sunflower seeds, hulled
1/2 cup pumpkin seeds, hulled
3/4 cup almonds, toasted and coarsely chopped
3/4 cup flax seeds
1/3 cup psyllium seed husks (see note)
3 tablespoons chia seeds
2 teaspoons sea salt
1/4 cup olive oil
2 1/2 cups water
Some kind of spice such as Italian, saffron or chopped fresh rosemary
Mix the dry ingredients and then add the wet ingredients.
Preheat the oven to 400ºF. I use two sheet pans lined with silicone mat. I then spread the mixture as thinly as possible. Bake about 30 minutes. Remove and cool it on the cooling rack. Cut and enjoy.
We first tried shake shack burger years ago at their original stand at Madison Square Park. After standing in long lines, we finally ate our burgers and did not know what all the fuss was about. Fast forward a few years later, there was a special on the 60 minutes featuring Danny Meyer, talking about among other things Shake Shack. He said himself that he was surprised with the success. Anderson Cooper claimed that he was still thinking about the burger a day after he ate one.
So, after a long day at the newly reopened Sackler Gallery and Freer museum, we decided to try shake shack burger again and see if we had missed something.
Smoke Shack Niman Ranch Bacon, Chopped Cherry Pepper, ShackSauce
We ordered two smoke shacks. The cashier messed up and we only received one. My husband ordered a second one. First of all, in both orders the buns were cold. The first order’s patty was barely warm and we were disappointed with the lack of flavor of the beef. The second burger was warmer and tasted much better. Still, we would not bother with the Shake Shack again unless we really had to.
Finding Mola was not that easy because it was located inside a building that looked like a residential building. I was nervous that we were at the wrong location but thankfully a lady went up the stairs and entered the building and we followed her in. Once inside, the restaurant was located to the left of the hallway. The service was helpful and I was glad they were playing 80’s music.
Chickpea Purée & Ground Spiced Lamb – guindilla peppers
This dish was pretty good. The chickpea puree had plenty of cumin and the ground lamb was crunchy. The peppers were a nice side.
Huevos Rotos four eggs broken over a mix of potatoes, onions, peppers & spinach with Serrano ham
This dish was meant to be shared by two people. For additional $6 you could add serrano ham. There were plenty of potatoes, onions and peppers. Spinach added a little fiber and ham provided protein and saltiness to the dish. We even had leftovers for the next day which is rare.