Too Cool for School or Her Onesie

This little lady with the big eyes is my current muse. Her picture shows her too cool for school (or her onesie) attitude. Her bottom is well rounded and from what I understand there is nothing lean or mean on her. Her mother unkindly commented that she eats night and day and that her current onsies fit her like the proverbial "skin on a grape." I've started working on her haute couture summer line which we're calling "Brat Sacks" in her honor. To whit and to whet your whistle I'm presenting the line as it stands now:

I’m still working on a dress, another pair of pants and a shirt. Today this part of the Brat Sacks line is winging its way to Boston to hopefully meet the approval of my muse.

Blue Ginger and Ming

While in Boston visiting Jr. we were treated to a great (incredibly expensive) meal at a very famous restaurant run by a very famous celebrity chef. Do you feel like guessing? I'll give you one clue, the chef 's name rhymes with Bing....

Give up? Here's one more clue, the owner who came to talk to our table and who shook my hand is the love interest of a good friend... who's name rhymes with "Banita".

I won't keep you in suspense -- the restaurant located on a very cute street is called Blue Ginger and is owned and run by none other than Ming Tsai.

Our table shared three appetizers;

• Fragrant Thai Mussels with Lime Leaf & Green Papaya


• Ming’s Tea-Smoked Salmon & Beef Carpaccio* with Fresh Wasabi Emulsion


• Shiitake-Leek Springrolls with Three Chile Dipping Sauce.

Of those three the best appetizer hands down was the Thai Mussels which were incredibly fresh and lemony. The broth was slightly creamy but not heavy. The least favorite were the Springrolls which were overly salty.

The entrees ordered were;

• Mom’s Famous Three Vinegar Sautéed Organic Shrimp with Roasted Garlic Mashed Potatoes and Spicy Asparagus Salad;


• Teriyaki Glazed Hanger Steak with Red Miso-Dijon Sauce and Smoked Shiitake-Potato Croquette and Shiso Crème Fraiche


• Sake-Miso Marinated Alaskan Butterfish with Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi


• Pomegranate Glazed New Zealand Lamb Rack with Soy-Sake Demi and Spicy Pesto Noodles and Persimmon Salsa

My entree was the organic shrimp which I hate to admit was a disappointment. The sauce was vinegary and the shrimp a bit rubbery. My original choice had been the hanger steak which ended looking quite good. My dinner companions were all satisfied with their entrees. At the end we all shared the Tahitian Vanilla Crème Brulée with cookies. The creme was good but the cookies were bad.

Overall the experience was exciting and the company scintillating. The wine was incredible and Ming's visit to the table was very fun. Was it worth the big bucks? Not for the food but the circus was grand.