#was worried it would be dry. thought the sauce tasted burnt. thought potatoes would be overdone.

[canisonicscrewyou]

Okay I finished cooking dinner for those who want to continue being horny and/or insane in my inbox, but now with full undivided attention.

(pan seared 'roast' chicken legs with crispy rosemary garlic potatoes and dijon mustard+beer+parsley pan sauce)

[genghisconeat]

Quarantine has me eating two dinners a day...

Sorry to my zero readers, I am starting off this recipe with a story. I am a New Moon Leo, I cannot help myself. 

The LA lockdown has me indulging the devil on my shoulder aka my second dinner stomach. Second dinner stomach does not want to eat kale. Second dinner stomach is not interested in lean meets. Second dinner stomach does not give a fuck about my 9-5 lactose intolerance. I think this body part is a close coworker to my quarantine liver. Liver working the “it is okay to drink at 3pm” circuit. Maybe fear of unemployment leads to frontal lobe damage in 28-year old petite asian girls. People of science, let me know. 

I made this recipe while listening to “XS” by japanese-anglo queen Rina Sawayama, who my blessed friend George introduced me to two sunsets ago. On repeat. No ear buds. Sorry my dear husband. 

So many apologies. My inner Cancer is SCREAMING. 

The Inspiration: I have been watching a ton of korean street food videos and have been craving spicy rice cakes. I had no rice cakes at home, but thankfully had some gnocchi. Despite my love of potatoes, I am generally indifferent to gnocchi and had only grabbed it in my first pandemic-panic shopping spree. Good choices under pressure. 

Toasted Gnocchi with Kimchi Butter Sauce

Serving Size: Party of 1 

Ingredients:

1 pound potato gnocchi

1/2 onion finely chopped

4 - 8 garlic cloves to taste 

3/4 cup napa cabbage kimchi 

1/2 cup kimchi juice 

4 tbsp unsalted butter

2 tbsp olive oil (enough to saute onions and garlic if not using bacon fat)

1 tbsp sugar

1 tsp kosher salt

Pepper to taste (a whole lot for me)

Cool but not necessary

2 strips of bacon 

1/4 cup of red pasta sauce (or 1 tbsp of red pepper paste?) idk thought it might work

1 green onion

Dice onions, mince garlic, chop green onions (use the white part too, it won’t bite), chop kimchi. Chopped kimchi should be similar in size if slightly bigger than diced onion. Set aside.

If using bacon, start here: 

Cut bacon into chocolate chips sized bits. M&M size works too. In a dutch oven render our the fat on the bacon bits. Do this on low heat so we can get all the fat out without cooking through the bacon. We do not want any burnt bits. When most of the fat is cooked out, try to scrape out bacon with a spoon. At this moment, members of the Bon Apetit test kitchen would delicately remove the bacon with a slotted spoon or perhaps a fish spatula. As I have been trying to save money and curb my drunk Amazon prime shopping, these items are not at my disposal...yet. Set aside bacon preferably in the bowl you will be eating with. For the sole purpose of doing fewer dishes. I used one of those shallow pasta bowls. 

If using olive oil, start here

Heat olive oil (or use leftover bacon fat). Toss in onions. On medium-low heat, cook onions for 3 minutes. Then throw in minced garlic. Cook for another 2 minutes. I am always nervous to burn garlic because I hate starting over and will end up just eating burnt garlic. Fun. So aromatic. So refined. 

Turn heat up to medium and throw in chopped kimchi. Let this cook for 5 minutes. Pour kimchi juice at this time and cook for another 5 minutes. Reduce heat back to medium-low and add in 2 tbsp of butter, sugar, pepper, salt, and tomato sauce (optional). Let the butter melt down and cook for another 5 minutes. Or whenever it looks like it is one sauce, one world. Then try best to scoop and place in same bowl as bacon. The sauce should be pretty oily because of all the bacon and butter. Try to get all of the oil out if possible. I think there is flavor in there. If not flavor, a few cents of butter. And in this economy, those butter-pennies are not to be wasted. Set aside. 

Now I have this dirty dutch oven. I use a towel to hold the handles, then bring it to sink to rinse with water. Try to get any burnt bits off, it is okay if it is still a bit greasy. Wipe down so surface is not wet. Again, greasy is okay. 

Because of poor time management and inability to more than one thing at a time, I now start to boil water. You could have done this earlier, but I did not want to stress myself out. I usually start the boiling water in an electric water boiler while I fill the pasta pot to 1 inch of water and let that try to start to boil on the stove. The inch of water is so the pot is not just ripping hot by itself on the stove. I have this unverified worry that heating an empty bot is somehow dangerous or bad for the pot. Though the resolution may be one google search, I prefer to manage my trauma with one inch of water. Once electric kettle water is boiling, I pour into the bowling 1 inch of water. Have I saved time? I am unsure. Do I continue to do this? Every time. 

From here, throw the gnocchi into water. I chose not to salt the water because the gnocchi is only there for 2 minutes. After 2 minutes, drain gnocchi. No need to reserve any pasta water. That is usually when I burn myself anyway. Shake the drainer furiously. The intention is to get the gnocchi pretty dry because we are going to toast it. The water might make it steamy. This could be a good time to pat down the gnocchi with a towel. Paper towels are in limited supply at grocery stores, so I am opting to conserve. 

In the dutch oven heat up 2 tbsp of butter over medium-low heat. When butter is warm and shiny, put in half of gnocchi for toasting. It should be light to medium brown, but not black. After 1 minute, flip gnocchi to crisp other side. I honestly just tossed it around and hoped for the best. If you are a person of purpose, you can flip each gnocchi with chopsticks. I was hungry. Let second side toast for 1 more minute. Remove gnocchi and put in eating bowl that has bacon and kimchi sauce. The butter probably has separated at this point. But I really have no idea to help myself or you with that problem. Toast rest of gnocchi repeating same steps as above. 

When the second half is done toasting, throw everything in the eating bowl back into the dutch oven. At this point, because doing two things at once is hard, everything is probably not warm. Cook everything together for 10 minutes on medium heat, stir frequently to avoid burning. If you think it is overcooking stop earlier. 

Pour contents of dutch oven back into eating bowl. Sprinkle green onions over top. We have finished cooking. Your second stomach bellows out in victory. Walla walla. Eat alone. 

Pairing Notes: I ate this with a glass of chardonnay that I got a discounted 2 bottles for $10 at the supermarket. It was fine and divine all at once. Something I would have loved to add is some mozzarella cheese, maybe at the end, just so it gets a little melty. Maybe 1/4 cup? Maybe 1/2 a cup? Maybe 1/4 cup inside pasta? And another 1/4 side mozzarella for snacking? All reasonable additions. 

Personal Notes: It is really strange to be using tumblr at 28 versus when I first got an account in high school. It is way less fun seeing a penis gif on here than it used to be. 

Hope you enjoy the recipe! <3

Peace and pizza,

Connie, the Amateur who Tries 

[strongkopi]

It’s been awhile since I took a day trip to Johor.  Usually would drive in on a Saturday morning with family to our usual spots but since I don’t have anything much on my plate at the moment, thought of exploring Johor on a weekday.

Woodlands Checkpoint and the KTM Ride Been hearing from friends on the convenience of taking the train (KTM) from Singapore to Johor. It was very convenient and the ride only took 5 mins.  Advisable to book the ticket online (website: http://www.ktmtrain.com/) in advanced.  Never have thought that it will be crowded on a Monday morning.

Singapore to Johor The nearest MRT station to Woodlands Checkpoint is Marsiling station.  Take 856 (from the bus stop opposite Marsiling station) and it is only three bus stops away.  Don’t worry if you are unsure on where to alight, you will be able to spot the train tracks on the left (after it turns at Marsiling Park bus stop), plus, I reckon regardless of the time, there will always be people alighting at the checkpoint bus stop.

Will need to validate the online ticket purchased at the KTM ticketing office (first floor). After validation, can either wait at the waiting area of the ticketing office or proceed to wait/queue at second floor.  If travelling with kids or the elderly, strongly advise to proceed straight to the second floor (seats are available).

Immigration clearance was a breeze.  Cleared both Singapore and Malaysia Immigration before boarding the train at Woodlands Checkpoint itself!  Was pleasantly surprised that despite the need to select the seats during the online purchase, the train ride was actually free seating.

Johor to Singapore The return ticket from Johor to Singapore need not be validated – went straight to the ticketing counter upon arrival at Johor and was informed that the printed copy of the ticket suffice.

Advisable to be early as queue starts to form early.  Cleared Malaysian immigration before boarding the train in Johor and cleared Singapore immigration upon arrival at Woodlands Checkpoint.  Instead of going through the automated machine (there were only three machines and the queue was very long), best to go through manual clearance at the booth – it was much faster!

Since heading back to Marsiling station to have dinner at Fatty Bom Bom, took 950 from the same bus stop that we alighted – and it is only four bus stops away.

Jalan Dhoby Again been hearing from friends and also online posts about this street – to see what’s the hype.  We were there about noon and most of the cafe/shops were not opened.  Some that were listed on online websites were no longer in operation.

IT Roo Cafe Address: 17 Jalan Dhoby, Johor Bahru Operating hours: 1200noon – 9.30pm

Thumbs up!  Both the Grilled Chicken Chop (RM16) and the Fried Chicken Chop (RM16) are very well seasoned that can eat it on its own without the mushroom sauce (the other option is the black pepper sauce).  Plus, what’s not to like about real fried (non-frozen) potato wedges? What I love about this cafe is the rustic old-school charm.  I do wonder about the tribute to the late Princess Diana though.  It was crowded with the lunch crowd and yet the service and turnover is fast.  They served both western and local dishes and noticed that the servings for the local dishes are quite substantial.

Flowers in the Window Address: 9 Jalan Dhoby, Johor Bahru Operating Hours: Mon, Wed-Sun 10.00am-8.00pm.  Closed on Tues

Menu at Flowers in the Window are rather interesting.  I am assuming that the ingredients used are to complement the garden-themed cafe.  Loved the drinks.  Both the Thymes Lemonade (RM15.90) and the homemade herb and spice infused syrup of Basil, Green Apple, Salt, Lemon and Cucumber (RM12.90) are very refreshing especially on a very hot Monday afternoon but detoxifying after a sinful lunch (leave it to your imagination).  The Matcha Tahini cake (RM9.40) was rather disappointing – too dry and crumbly.  Unsure if it’s a day old.  It was a Monday afternoon, hence not much crowd and they only had three cakes on display.  The other two was the Purple Carrot Cake and Earl Grey Lavender Cake.

Salahuddin Bakery Address: 26 Jalan Dhoby, Johor Bahru

This bakery is just opposite IT Roo Cafe and they sell practically everything – from sugar buns to sardine/chicken karipap to plain buns, cream hornes…everything.  This bakery somewhat reminded me of Onan Road Karipap (aka Indian Muslim Bakery & Confectionary).  Was tempted to buy the karipap and the plain bread but decided not to (afraid that all be squashed when I’m back in Singapore).

Komtar JBCC and JB City Square This Komtar was totally a refurbished Komtar.  It is like a high-end but not so high-end mall.

JB City Square has changed alot since I was there many years ago.  Missed the rojak stall, MarryBrown and a cafe that sells Portugese Egg Tart.  The best find was this quote on the wall of the foodcourt at City Square.

Since the shopping centres are just like any other shopping centres with the same shops, but were buzzing with activities and Chinese New Year decorations, decided to park ourselves at Old Town White Coffee while waiting for our train back to Singapore.

Dinner at Fatty Bom Bom (Marsiling) Pre-planned to have dinner at Fatty Bom Bom since we took the 7pm train from Johor to Singapore.  Ordered the Supreme Burger (SGD10.90) and two words – FOOD COMA.

As much as I love that it is handmade patty, mine was slightly overdone and the sauce was a bit too sweet for me.  The buns were over-charred (which I totally don’t mind) and have a slight burnt taste.  Would not rule out this place as yet.

As it is now convenient to go to Johor via train, will definitely go back there again. Perhaps the next round will spend a night there so that I could explore other parts of Johor.

Day Trip to Johor Bahru – 21 Jan It's been awhile since I took a day trip to Johor.  Usually would drive in on a Saturday morning with family to our usual spots but since I don't have anything much on my plate at the moment, thought of exploring Johor on a weekday.

[megaphonemonday]

only operating with half my burners

@monkshoodr: Ginny moves out of the hotel and can’t get room service, so Mike volunteers to teach her to cook.

I’m not sure how we, as a fandom, decided that Ginny’s a terrible cook, but I love it.

read it on ao3

“You’re hiring caterers for your housewarming party?”

Ginny tossed him a look and shrugged, going back to emptying out another box. This was the third, as far as Mike could tell, that was full to the brim of lycra-based work out gear. Yet, Ginny’s dresser was still only half-full. He shook his head and went back to folding her fitted sheets. 

When he’d agreed to help Ginny move into her brand new condo, he’d thought it would involve driving some stuff around, carrying a few boxes to spare her still-healing arm. What he hadn't expected was to give into her kicked puppy expression and actually help unpack her stuff. He knew he should’ve stayed away when he found out the computer geek had broken things off. It would have been so much easier to resist if he’d known someone would be around to help her out. With Blip and Ev out of town, that apparently fell on him, now.

Well, at least they’d already set up the living/dining room. They just had to tackle her bedroom and Mike could escape. 

(All he knew at this point was that he was eternally grateful that her bed had yet to be delivered. If he was going to play house with Ginny it was only self-preservation to stay far, far away from horizontal surfaces.)

“You know it’s only going to be like twenty people, right? And none of them are expecting a four-course meal.”

He wasn’t sure how, staring at the back of her head, he knew Ginny was rolling her eyes, but she definitely was. When she finally turned away from her dresser drawers, the annoyed look on her face confirmed it.

“Well, if they want to eat anything at all, then catering is probably a good idea,” she huffed, pushing her mess of curls away from her face. 

They hadn’t unpacked her kitchen yet, but Mike figured she’d already done that or they’d get around to it. But maybe there wasn’t really anything to unpack.

Following a hunch, Mike dropped the pile of linens in his arms and clattered down the stairs from Ginny’s lofted bedroom. 

“Where are you going?” she called after him.

Mike didn’t answer, just headed towards the state of the art kitchen tucked into a corner of the condo. There was a toaster and a VitaMix sitting on the counter, but the burners on the stove were spotless. He tugged open drawers and found silverware and a few wooden spoons, but not much else. Cabinets yielded dishes, and one sauce pan, but no baking sheets or roasting pans or anything that even poorly stocked kitchens had. 

“What are you doing?” Ginny asked, a hint of humor coloring her words. 

Mike looked up at her in abject horror.

“Where’s all your kitchen stuff?”

Her brow furrowed. “Did you not hear me before? Need to replace the batteries in your hearing aids?”

Ignoring the jibe, Mike just gestured vaguely around him, encompassing the whole kitchen. “You’re seriously telling me you don’t know how to cook? At all?”

“Yes.” When Mike continued to stare, Ginny’s arms crossed defensively. “I’ve been a little busy, you know. Not all women are Julia Child reincarnated.”

It was Mike’s turn to roll his eyes. “That’s not what I meant and you know it.” 

Still, she frowned at him. “Just because I’m a girl doesn’t mean I automatically know how to cook,” Ginny repeated, chin tilted up at him in challenge.

“Not because you’re a girl, Baker, but because you’re an adult. You’ve been living on your own since you were eighteen, how do you feed yourself?”

“There’s this thing called take out,” she sassed, hopping up on the counter and swinging her legs casually, heels drumming against the mostly empty lowers. “Also, frozen food has really come a long way since your time, old man. There are whole meals in the freezer aisle and everything.”

At that, Mike whirled and flung open her refrigerator. Inside, she had a decently stocked crisper and more grape soda than God, but little else. The freezer, on the other hand, was full of sad frozen dinners. 

“When was the last time you cooked something that didn’t come in a box with microwave instructions on it?”

Ginny frowned in thought. Mike thought she was just pulling his leg until she replied, “When I was twelve I made chocolate chip cookies for my teacher.”

“It’s been more than a decade?”

“Well, it went really badly!” she exclaimed, shoulders hunching defensively. “They tasted horrible! Will still thinks I just mixed up the sugar and the salt, but it seemed better for everyone if I avoided the kitchen. Less chance for food poisoning.”

Mike just shook his head. “So, you’re just gonna let this beautiful kitchen go to waste? Never let it make all the home-cooked meals it was destined to?”

Ginny rolled her eyes. “If I want home-cooked food, that’s what Evelyn’s for. Evelyn, who actually likes cooking and feeding people. Who likes it so much she was willing to take on my brother as a business partner to open a restaurant.” 

She said it lightly, but Mike knew the sting of her brother’s departure and dishonesty was still fresh. 

So, because he couldn’t have his rookie feeling sorry for herself and he needed a project for the off-season since things hadn’t worked out with Rachel—and, okay, maybe a little bit because he hated seeing Ginny sad—Mike said, “Well, that’s just sad, Baker. Even I have figured out how to feed myself.”

“Your housekeeper leaves you food and you know it,” she accused, a teasing smile lighting up her face. She even leaned forward, far enough that Mike tensed, ready to catch her if she lost her balance.

“Yeah,” he conceded, “but I still know how to feed myself, and I’m gonna teach you.”

That had Ginny rocking back, eyebrows creeping up her forehead. “Are you, now?”

Mike shrugged, aiming for casual, not that he was all that good at casual where Ginny was concerned. 

“You are my rookie. At least ‘til spring training. Gotta make sure you don’t starve before next season.” 

Her head tilted as she considered his offer. Mike told himself not to fidget even as the silence spun itself out around them. Finally, though, a full, dimpled smile began to spread across her face. 

“All right, old man. Let’s see what you’ve got.”

Honestly, Mike never thought he’d regret spending more time with Ginny. Curse himself for walking into a situation where he constantly had to remember that they’re teammates and friends and nothing else, sure, but not regret. 

And then he started giving Ginny cooking lessons. 

It shouldn’t have been a surprise that Ginny, who could barely manage to sit still in the dugouts between innings, would be even worse in the kitchen, but Mike certainly hadn’t expected her to be this bad. 

She wanted to run before she could walk, making substitutions when she didn’t have the correct ingredient and ignoring recipes in favor of doing what seemed right in the moment. Considering the fact that Ginny had no knowledge of what was right—aside from what food looked like before it disappeared into her black hole of a stomach—this led to some interesting results. 

By interesting, Mike of course meant completely inedible. 

It didn’t matter what they were making, anything Ginny touched managed to turn into some horrifying mishmash of conflicting flavors and char. Which was why Mike had practically become her personal chef. Which wasn't even what he regretted. What he regretted was not worrying about how she'd managed to survive before this. Far better to keep her fed than worry about whether she was really paying attention to the lessons. 

What? She had to eat to keep up with all her PT.

“My arm hurts,” she whined, trying to get him to take the potato masher.

Mike just snorted and kept carving. “I’m gonna remember that next time you beg me to long toss with you—against the advice of your doctors.”

Diligently, Ginny went back to mashing. Mike shook his head, but he could feel an affectionate smile tugging at his mouth. God, she made it hard to keep his distance. 

As long as she continued to be a disaster in the kitchen, Mike wouldn’t have to. 

Although, he’d seemed to have found one thing that Ginny couldn’t mess up. Setting her to mashing potatoes as he took care of roasting the chicken and asparagus had been a stroke of genius if he did say so himself. It let her take out some of her frustrations with the slow progress of her physical therapy and even build up some strength in her arm again. It also kept Ginny from getting her fingers in everything and ruining what was shaping up to be a delicious dinner. 

For which Mike was thankful when they finally sat down at the cluttered dining room table to eat. He could only take so many poorly seasoned, burnt dinners. 

Even if the company was excellent. 

So excellent, in fact, that dinner passed in a haze of laughter and a warm, contented feeling. Not that it really worried Mike. That was just par for the course for evenings with Ginny. 

As he helped her clean up, though, things took a turn. 

“Do you want to bring some home?” Ginny asked, drying off her hands and pushing herself up to sit on the counter.

“Nah,” he replied, stacking tupperware in her fridge. There was still too much grape soda in it, but at least she had real food, too. “You keep it. Who knows the next time you’ll manage to make something even close to edible.”

Ginny rolled her eyes, but her jaw still worked side to side. It was a tell. For when she was trying to decide how to say something. Mike waited her out. 

“Won’t Rachel want some?”

Mike frowned and turned to give her his full attention. Her legs swung restlessly and her fingers tapped silently next to her thighs. Maybe it was just more of her boundless energy escaping, but something made Mike think otherwise. The way she wouldn’t quite look him in the eye and she chewed on her lip, maybe.

“No,” he replied slowly. “I assume she made dinner for herself.”

Ginny threw him a confused look. “You didn’t check with her?”

“No,” he repeated. “Why would I?”

“She’s your wife, Mike,” she huffed and Mike started to feel like they were having two separate conversations. 

How did she not know that things hadn’t worked out with Rachel? He’d told Blip, which meant that Evelyn knew, which meant that everyone probably knew. 

But not Ginny, apparently.

“Ex-wife.” When Ginny flapped her hand impatiently, Mike continued, “We finalized last month.”

Ginny’s eyes went wide and her legs stilled. She stared at him for a long moment before saying, “Oh,” in a small voice. “I wondered why she didn’t mind you being over here so often.”

“Oh, she minded,” he replied, finally garnering a small grin from Ginny.

“Did she have a reason to mind?” she asked, looking up at him shyly.

Mike sighed, but closed the distance between the refrigerator and where Ginny sat. He stepped close to her, her knees nearly brushing up against his hips. He itched to touch her, but knew that if he did, there’d be no turning back. While he’d tried to respect her decision, be there for her as a captain and a friend, Mike couldn’t deny that he wanted more with her. And the minute he got to touch her, gentle and deliberate, he wouldn’t be able to pretend he didn’t.

“I thought you didn’t want to talk about this, Ginny,” he breathed. 

He had just enough height on her like this that she had to tilt her head back slightly to look him in the eye. She licked her lips, dragging in a ragged breath when Mike’s gaze flew to follow the movement. 

“I didn’t,” she replied hoarsely, “but I think I changed my mind.”

She tilted her chin and their mouths came even closer. Close enough that her warm breath gusted against his lips and through the beard surrounding it. Mike’s hands came down on the counter, just next to where hers curled over the edge. He could feel her heat bleeding into him, but they still didn’t touch. 

“You think, or you know?” He had to know. “Because, Ginny, if you’re not sure—”

“I know.”

Her slender pinkies stretched out just as she interrupted him, curling over his fingers and twining them together. The breath Mike hadn’t realized he’d been holding gusted out of him and he gave in to Ginny’s gravity. 

When his lips finally connected with hers, she was smiling, wide and bright. Not that Mike minded. Not when he was finally kissing Ginny Baker. His hands came up to cup her face. Hers tangled in his belt loops, dragging him closer.

He pulled away and Ginny was still smiling, so he couldn’t resist dropping one more kiss to her lips. His thumbs stroked over her cheeks gently before dropping to rest more comfortably at her waist.

“You’re really sure?” he asked, still reeling a little.

Ginny’s head tilted in amused exasperation. When it became clear Mike actually needed an answer, her fingers untwined from his belt loops to wind into his beard. Patting at his cheek fondly, she nodded. “I’m sure.”

Because he couldn’t help himself, Mike turned and pressed a kiss to her palm. 

“So, was it my excellent cooking skills that made you change your mind?” he joked. Couldn’t let Ginny think that he’d completely give up being an asshole. “You realized that there was no other way you’d keep yourself fed and had to lock me down?”

Ginny rolled her eyes again, but a flash of something—guilt?—passed over her face and she looked away. Mike rocked back, not far enough to stop touching her, but at least he could duck and look in her face. 

“Ginny?”

She peeked up at him, a flush riding high on her cheek bones. She chewed on her lip guiltily before straightening. 

Still avoiding his gaze, she quietly admitted, “I maybe over-exaggerated how much help I need in the kitchen.”

“What.” 

“Like.” Ginny ruffled her hair and Mike had to actively try to pay attention to the matter at hand and not the way her curls bounced against her slender neck. “I didn’t actually need you to show me how to make spaghetti three separate times.”

“Seriously?” 

“I’m an adult, Lawson. I know that ketchup isn’t an acceptable substitute for marinara sauce.”

In retrospect, he probably should have been suspicious, but it wasn’t as if Mike was really going to examine the reason he got to spend so much time with Ginny. 

He started laughing in disbelief, Ginny joining in after a moment. 

As he caught his breath, his hands slid down to curl around her hips. “You couldn’t have just told me you wanted me around?” he smiled.

“I thought you and Rachel were still working it out!” she defended, though her arms twining around his neck undermined the peevishness in her voice. Ginny smirked, sly and sexy as hell. “I knew you wouldn’t risk me poisoning myself, though.”

“You’ve got me there,” he conceded, giving in and kissing her again. 

“Hope I’ve got you more places, too,” she murmured cheekily against his lips.

Mike didn’t answer, not out loud, anyway. He was too busy learning her every breath and sigh as his tongue tangled against hers. Too busy reveling in the way her blunt nails scraped lightly on the back of his neck and her thighs tightened around his hips. 

Inside though, he responded, Anywhere and everywhere you want me.

[twoguystrybbq-blog]

Danny Edwards BLVD BBQ

Leo:

It was hot in Kansas City.  A hangover had me in its grips.  It was more of an old-age hangover then an “I had a lot to drink the night before” hangover.  So, I was reluctant to go get lunch with my friend Ben (we’d already cancelled breakfast because of the hangovers, you see).  The previous week, we set a goal to eat at all of the BBQ restaurants in Kansas City.  There are something like 120.  I was really excited about the idea at first, but as I sat in my cool house, nursing a headache, I kind of just wanted to relegate this goal to the pile of other good ideas that I’d come up with over the years, but never took any action on.  And I desperately need to lose weight!  Eating BBQ every weekend for two years isn’t exactly going to be great for my flabby-abbies.  

I looked up, though, and it was already 12:45pm and we’d set to meet at Danny Edwards at 1:00pm.  It was too late to cancel.  So, onward with our goal we would go.  I stood up, my head swimming a bit and my tummy protesting, I grabbed my wallet, keys, and sunglasses and headed out into the muggy Kansas City summer.  

“Boooooo,” I thought as I approached my car.  I thought that I had parked it where it would be in the shade, but it was in full sun light.  It was the type of oven-hot that a car gets where everything you touch burns, even the seat.  I grimaced, got in my car (her name is Isabella), and started to Danny Edwards.

I had eaten Danny Edwards’ barbeque before, but never at the physical location.  At my office, when it is your birthday, you get to pick where the office has lunch.  My boss’ pick was usually Danny Edwards.  I thought I knew what I was getting myself into.

There wasn’t a huge crowd for a Saturday and there was plenty of parking (though I knew some of the spots were going to be a test to get out of).  I walked into the neat, red-brick building and into the wonderful smell of barbeque.  As I waited for Ben, I decided to look around (eating somewhere and knowing I was going to write about it made me kind of nervous).  Across the counter was a man preparing the barbeque platters and I was capture by how intentionally and purposefully he drizzled the Danny Edwards’ sauce over the meat.  You could tell presentation was important, but that consideration for each plate demonstrated to me that each customer was important, too, that each customer deserved the best, whether eating there for the first time or the hundredth.  

Ben arrived and we both decided what we were going to get.  I was going to get something light (they have a low-carb plate), but I went with my gut (figuratively and literally, I was quite hungry) and got the combo plate: brisket, burnt ends, and spare ribs.  For my side I chose baked mac & cheese.  And a cool Bud Light (nothing like the hair of the dog that bit you, right?).  

As we sat down, we were greeted and made welcome by one of the kindest waitresses that I’ve met.  She continuously checked on how we were doing.  The service was so good that I got self-conscious that they knew we were going to write a blog about them!  But then I saw how they treated their other customers the same and I was impressed.  Everyone was so happy and smiling.  It was a really great environment.

I’d only had a few sips of beer (the waitress brought me an extra half-a-glass because the first glass of the day is kind of foamy) when the food arrived.  Ben and I ended our conversation about the last night’s activities and immediately dug in.  It was great.  As I stuffed my face with delicious barbeque, I realized we had a fundamental problem: how on earth were we going to compare great barbeque places in Kansas City?  It was all going to be delicious, right?  I broached this topic with Ben and we talked about it for a bit before coming up with a scale: “Must Go,” “Should Go,” and “Don’t Have to Go” (I don’t think anyone is going to get that last one).  “Must Go” means if you live in Kansas City and haven’t had the barbeque yet, what are you doing?!?  Unless you’re vegan, you must go.  “Should Go” is a little less strong.  Maybe put it on your list of places to visit, but if someone is coming into town for some good-ol’ KC BBQ, go to a “Must Go” instead.  And “Don’t Have to Go” is self-explanatory.

  After deciding on this, I started to think about what I was eating instead of just shoveling it down as quickly as I could.  The mac & cheese was good, creamy, and buttery.  The brisket was a tad dry for my taste, but all the better to soak up the Danny Edwards sauce.  The sauce was almost a perfect blend of spicy and sweet, not too tangy, but also not too sugary.  My favorite part about the burnt ends was the portion size.  As a big man, I hate it when I spend good money on barbeque (especially a delicacy like burnt ends) and walk away hungry.  This would not be a problem today, as I had trouble finishing the veritable mountain of burnt ends.  

But, the thing I would (and actually will) write home about are the ribs.  Whoo!  After tasting one, I immediately sawed one off and handed it to Ben, “You have to try this.”  “Mmmm,” he said nodding, “yeah, that is really good.”  They just fell off the bone and melted in your mouth.  Characteristic of good meat, they tasted good with sauce or without.  I couldn’t get enough.  When I eat, I taste a bit of everything and then save the best for last, but not with these ribs.  I ate them as quickly as I could while still savoring every bite.  

I was full (no easy accomplishment!), but Ben got some bread pudding for dessert.  I managed a spoonful and it, like everything else, tasted great.  Ben and I shared our mutual thoughts about the barbeque (he was as impressed with what he had, but I’ll leave that for him to share) and headed back out into the heat.  Danny Edwards’ seating area is small enough that everyone, including the managers, said thanks to us as we left, which again made me feel special as a customer, like I was a regular.

From that moment until I sat down to write, I’ve been excited to share my experience with you.  Maybe a little bit because I love writing, but also because I love good barbeque.  Ben and I haven’t talked much about the purpose of this blog, but like I said earlier, you don’t need us to tell you that Kansas City barbeque is good.  But maybe it will give guidance to some out of town visitors and convince them to come try out our BBQ.  Or maybe it will encourage some KC natives to try something new.  Or maybe you’ll just enjoy the stories!

Whatever the outcome, I hope that you’re hungry!  And if you haven’t been to Danny Edwards, why not go today?

Verdict: Must Go!

Ben:

The day we went to Danny Edwards BLVD BBQ was a near-perfect Kansas City summer day. Birds chirping, sun shining, but just enough breeze to keep a pool of sweat from forming on the small of back.

But after one too many obnoxiously overpriced and unnecessarily large light beers the night before, I woke that morning struggling to enjoy said perfect day. Why are the birds so loud? Why is that sun so bright? Turn it down a little bit.

Worry not, though, because I knew barbecue was on the horizon. So other than a handful of grapes (because I care about nutrition, obviously) and a few desperate glasses of water, I bypassed breakfast, knowing my hangover sweats would turn to meat sweats in a few short hours.

We met at Danny Edwards a little after the weekend lunch rush; thank God there was no line because my morning diet of water and regret wasn't cutting it much longer. Danny Edwards is a traditional barbecue joint: counter service, red checkered nylon table cloths, and that ever-intoxicating smell of smoked meats. Think nicer than a food truck, but more casual than a typical restaurant.

Leo ordered first and -- to my surprise -- brought back some unpleasant and all-too-recent memories by ordering a beer. No thanks.

In terms of meats, the menu at Danny Edwards is standard: brisket, ham, turkey, pork, ribs and burnt ends. The side game, though, is something special. Of course, there's baked beans, slaw and fries, but also spicy jumbalaya, baked mac and cheese, sweet potato fries, and a handful of other sides I was in too much of a hurry to take note of. After perusing the Danny Edwards website to jog my memory, it's clear that these sides are rotating and made fresh. And that points to one major takeaway from Danny Edwards: nothing feels mass-produced; everything feels uniquely prepared with care.

I went with the "Southern" sandwich (pulled pork and coleslaw), a side of mac and cheese, and of course, a large water. While we waited, someone bussing tables offered us some pickles. Yes, please. This highlights another big takeaway about Danny Edwards: the service here, top to bottom, is everything I could want. You get the sense these people are genuinely interested in my experience at the restaurant, and they are pumped to see me enjoy their food.

The food arrives and the portions are... not light. My "sandwich" was essentially a plate of meat with a bun and a scoop of coleslaw in the middle. Not that I'm complaining, just take note and plan accordingly if you're doing some sort of barbecue tour. The pulled pork was extra smokey, if not a little bit on the dry side, but just a little bit of sauce does the trick. The sauce isn't the star here, and it's typical Kansas City style -- a little on the sweet side. Overall the sandwich was excellent (and for my hangover, what the doctor ordered): warm, smokey, and plentiful. The mac and cheese equally delivered; it tasted homemade and freshly made.

Then, something happened that's a sure sign of an excellent meal. Leo tasted something so good that he absolutely had to, at that very moment, share with someone else. "Try this rib." Sure, I'll see what another part of this pig has to offer.

I'm not religious, but I think the rib I ate at Danny Edwards brought me a religious experience. Like the pulled pork, it was smokey. Slathered in sweet sauce. Literally fall off the bone. It was one of those barbecue reactions where you struggle to understand what makes this meat so incredibly tasty. Trying to describe that indescribable sensation to a vegetarian must be like a true believer describing faith.

On account of my hangover and skipped breakfast, I now found myself about 90% full, and any red-blooded American knows it's best to eat until disgustingly stuffed. Is there dessert? Oh boy, is there. The lady at the counter let me know they have fresh bread pudding, and the guy further behind the counter (the chef, I assume), assured me it's worth a try. It's made with wheat, white, and rye bread, and he loves to take home any extra they don't sell. I take them up on the offer of a sample and the first bite isn't down my gullet before I've decided I need to buy a pint of this stuff. Sweet, cinnamony, gooey, and most of all, made with care.

Put a bow on me; I'm done. Satisfied fully, hangover a distant memory, Danny Edwards did the job.

The food at Danny Edwards is excellent. The ribs alone make it worth a trip if you're anywhere within 50 miles. But what sets this place apart is the genuine devotion to the craft of barbecue and care for the customer experience. Trying that bread pudding in front of the chef felt like trying a close friend's food; he seemed to find legitimate satisfaction seeing me enjoy his creation. If you want some truly outstanding barbecue alongside that feeling that your food was carefully prepared just for you, Danny Edwards is your spot.

Verdict: Must Go!