...just to name a few. I've spent much of the time that I should probably be writing or reading with a fork in my hand instead. But no, I don't regret a single bite.
Between meals, we've either been catching up with friends or cramming in as much culture, for a lack of a more specific word, as possible. We've watched a few movies (that you probably saw two years ago), and today we caught the end of two great exhibits at The Brooklyn Museum: "Andy Warhol: The Last Decade," and "Kiki Smith: Sojourn." No critic am I, but both installations made good use of the space, were well-paced, and--simply put--were entertaining.
Much of the Warhol show featured the 80's pop culture icons he collaborated and associated with (like Basquiat and Keith Haring) or those he interviewed for his magazine or television shows (like Nick Rhodes and Hall & Oates...need I say more?). Whereas Warhol was pleasing on a visceral, guilty pleasure-sort of level, the Smith exhibit was delicate and thought-provoking. There was something about Smith's pencil drawings on Nepal paper in particular that appealed to me. Here's a good example:
Anyway, at the end of our visit we stopped in to the gift shop, where I picked up a cool little coffee table read called Food Lovers' Guide to Brooklyn. The book, organized by neighborhood, gives appetizing reviews/previews of many of the best restaurants and specialty shops throughout the borough. What caught my eye immediately were the names of so many spots in my own neck of the woods that I have yet to set foot in. Now the book will be a checklist of sorts, and I'll be sure to report my discoveries in future posts.
And, of course, our love affair with cheese continues. This week's lone choice was a healthy-sized wedge of Spanish Iberico. None of my pics turned out, so here's one I found on a quick image search:
The hard rind engraved with gray lines, or sometimes zig-zags, is typical of Spanish semi-soft cheeses; if I didn't know it was Iberico that I bought, I might mistake it for Manchego. But whereas Manchego is mostly made exclusively from sheep's milk, Iberico is usually blended from the milk of the three major Western dairy animals: cow, goat and sheep. But the cheese we bought did taste a lot like Manchego: a bit hazelnutty, pleasantly (and familiarly) milky-cheddary, with a little bit of tang and bitterness to the finish. The paste had the perfect resistance to the teeth, and it was easy to slice up into small cracker-sized chunks. You could cube it for a party tray or even melt it in a grilled cheese.
Okay, now I've gone and made myself all hungry again... Until next week--
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