Friday, June 3, 2016.
Cuban. Showtime. Give Me A Drink!
Lunch gave me something good to talk about from the home radio studio today. I went over to the Fat Spoon. Not only did I not know what dish I would order there, but which meal. They serve breakfast all the time, and that's really more of a specialty.
[caption id="attachment_51693" align="alignnone" width="480"]
Cuban sandwich at Fat Spoon.[/caption]
And then I see that there is a Cuban sandwich on the menu. Sounds good. What comes out is a foot long, well layered with ham, roast pork, Swiss cheese and pickle slices. The bread is not the kind found in the Cuban communities in Florida, from which this sandwich originally comes. French bread is pressed (literally) into service. The unique quality of a Cubano is that it's toasted on a gizmo that works like waffle iron. It toasts the bread to a light brown, with the heat of the sandwich press softening (but not melting) the cheese, and warming up the meats. Delicious! And twice as much as I can finish.
[caption id="attachment_51692" align="alignnone" width="480"]
Fat Spoon's beignet sticks.[/caption]
Maybe I would have found more room in my gut, but I want a little dessert. The only dessert they have is really something from the breakfast menu. Beignet sticks--the name tells it all. A great idea!
I could have devoured more of the sandwich, but eating heavily before a radio show clogs up my vocal cords. Which, in turn, dulls what little sharpness I have in my singing.
And tonight is the Americana gig. Our conductor Alissa Rowe asks where this NPAS come from, because we are much better than yesterday's rehearsal had been. I finally catch on to most of the songs that were giving me troube. But once again I completely blow "Shenandoah," getting lost in the lyrics somewhere around the same place as last night. I am glad that after Sunday's performance we won't have to do these songs again.
But we all experience a high after the concert. I wonder why we don't all go out for a drink. The performance is such a hotly-wired behavior that a cocktail would be very refreshing. After all that singing, it might feel good as it bathes the larynx.
Fat Spoon Cafe. Covington: 2807 N US Highway 190. 985-893-5111.
Cuban sandwich at Fat Spoon.[/caption]
And then I see that there is a Cuban sandwich on the menu. Sounds good. What comes out is a foot long, well layered with ham, roast pork, Swiss cheese and pickle slices. The bread is not the kind found in the Cuban communities in Florida, from which this sandwich originally comes. French bread is pressed (literally) into service. The unique quality of a Cubano is that it's toasted on a gizmo that works like waffle iron. It toasts the bread to a light brown, with the heat of the sandwich press softening (but not melting) the cheese, and warming up the meats. Delicious! And twice as much as I can finish.
[caption id="attachment_51692" align="alignnone" width="480"]
Fat Spoon's beignet sticks.[/caption]
Maybe I would have found more room in my gut, but I want a little dessert. The only dessert they have is really something from the breakfast menu. Beignet sticks--the name tells it all. A great idea!
I could have devoured more of the sandwich, but eating heavily before a radio show clogs up my vocal cords. Which, in turn, dulls what little sharpness I have in my singing.
And tonight is the Americana gig. Our conductor Alissa Rowe asks where this NPAS come from, because we are much better than yesterday's rehearsal had been. I finally catch on to most of the songs that were giving me troube. But once again I completely blow "Shenandoah," getting lost in the lyrics somewhere around the same place as last night. I am glad that after Sunday's performance we won't have to do these songs again.
But we all experience a high after the concert. I wonder why we don't all go out for a drink. The performance is such a hotly-wired behavior that a cocktail would be very refreshing. After all that singing, it might feel good as it bathes the larynx.
