I’m in Butler Library right now, but I simply can’t concentrate on my homework. How can I answer “What is meant by symbiotic mycorrhiza?” when there is a new food adventure to be reported?! Sorry symbiotic mycorrhiza. But blueberry & cream cookies are simply more interesting in you. Whatever you are.
Last night I went with five lovely friends to Risotteria in the village (270 Bleecker Street). I’ve passed this place at least twenty times, and it always looked so intriguing! A restaurant specializing in risotto?! Was it possible? I had the Arborio Risotto with shitake, green beans, and sweet corn. Soooo good. Dreamy and creamy, buttery and rich, this stuff was the real thing. It was so good I put up a fight with the usher at West Side Story (which I saw right after my foodie adventures) who wanted to confiscate my leftover risotto! (If you are wondering, they ended up putting it in a little cabinet and I got it back after the show.)
Tummies full and happy, we walked to Momofuku in the East Village (207 2nd Avenue). I got three cookies: compost, blueberries & cream, and chocolate-chocolate. The compost cookie was my favorite. When I first read the list of ingredients I had to wonder if whoever created the recipe was on something; it has the wackiest ingredients, yet they somehow work. Druggie? No. Genius? Yes. Every bite is slightly different, and the salt from the pretzels and potato chips helps lure the flavor from the chocolate chips. The blueberry & cream cookie, jam-packed with white chocolate and blueberries, was a bit strange at first, but slowly grew on me, as if I was a stranger to a foreign land experiencing a bit of culture-shock, but then adapting. In the words of my friend Teresa, the chocolate-chocolate cookie was “like a sugar shock directly into the heart.”
Ahwell, that’s all for now - back to the joys of explaining Mycorthingamabobs.
Photo by Margot Sturc
