TBSP – Plate 91

Butter and Jam, Butter and Jam, I’m a little lad who loves Butter and Jam!

I think I am going to be the little lad for halloween next year. You could probably pull this off as a sick St. Patty’s Day costume as well, seeing as he’s wearing green (it is forest green, but who’s counting?).

Anyway, picture of Butter and Jam – hope you like it.

Here’s why this cherry walnut muffin was better than any cherry walnut muffin you’ve ever had – the walnuts were soaked until moist before being put in the muffin batter, so they weren’t hard and crunchy, but they were still firm. Damn, that’s a good muffin!

OMFG – this is a scone that I actually liked. I think Sarah secretly wanted to convert me to scone appreciation, because I was definitely not a scone lover at Café Grumpy (link). Get that weak dry scone stuff outta here – Melissa ain’t serving up no substandard scones here. Seriously, unlike any scone I’ve tasted. Even scones my mom makes come out dry sometimes (Sorry mom! You know I love you! And Michelle said the apricot cookies you made were excellent!).

Crispy on the outside, moist and soft on the inside, and (wait for it … wait for it …) perfect with a little butter and jam. OK, that will clear it up – the seventh and final P-Bomb of the trip goes to TBSP.

Both the girls loved this the most. Tart and tangy manchego cheese, a pleasantly runny egg, thick bacon, and a well-made pico de gallo accompanying it really brought it all to a fitting conclusion of deliciousness.

Look at these Goddamned beautiful french fries. I swear, I should really tag my flickr photos. They’re frickin’ gorgeous. See how far I’ve come as a photographer? Look at this post (link). Those were my favorite fries of the journey.

Now with these, I took them from the table, brought them to a window, used a napkin to reflect the light back onto them from the other side … I’ve really evolved.

This was my favorite. I was looking forward to this because I had The Fancy at Mike and Patty’s (link) with the avocado and eggs integrated together. It came on a baguette from Balthazar with some red pepper aoli. I must say, this one was legit.

It came with those green as hell pickles that you get at Katz’s … I love these things. I found out that they’re Called Guss’ Pickles (site). I don’t know how old Guss does it, but he sure makes a mean pickle. And those tomatoes? Fuggedaboutit.

The burger had grilled red onion on it – a really nice touch. I forget the kind of cheese that was on here, but it looks to me like cheddar. It was a grass-fed Angus beef burger. I need to do some side by side burger testing because I don’t think I can tell the difference between grass-fed and non. It was a great burger; again – the bacon – awesomeness.

Dessert for breakfast? Come on; I think you know me by now.

The blondie was super-caramelly, the white chocolate chunks inside were huge. I’ll rock this à la mode the next I come in.

Dessert winner. Those gigantic nonpareil-like things on the top gave it a very pleasing crunch. Writing ‘gigantic nonpareil’ makes me think I may have been deprived of some nonpareil diameter as I grew up. Melissa didn’t seem to make such a big deal out of how huge they were, but they were larger than any I’d seen. I need to broaden my nonpareil repertoire. I digress – the cream cheese frosting was fantastic as well. Just a damn good cupcake.