Posts Tagged ‘Dining’

Winding down another Sunday

No Comments » Written on January 13th, 2013 by
Categories: News
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Valerie and I are home after another Sunday “date night.” She usually works on Sundays, and so we’ve gotten into the habit of my driving out to KoP and picking her up as her shift ends and then heading over to Seasons 52 for dinner. A bit pricey, but the food is always excellent and healthy for us, and incredibly it’s one of the few places where we’re both really happy to dine.

Today’s dinner ran a bit early as Valerie’s shift was cut a couple hours short. Also, I had to drop off my computer at the Apple store (conveniently downstairs from V’s shop) to get a new battery installed. The work was done while we were off at dinner and now the device is as good as new. Well, as new as a three-year old MacBook can be — I have my eye on a lovely 11″ MacAir, but that’s another story (which I need to tell to my accountant).

Anyway, we’re back home and the evening is winding down. This week is done and next week promises to be a whirlwind of daily appointments, doctor visits, project juggling, air travel, and conventioning. Woo!

Fortunately, tomorrow’s installment of EATING AUTHORS is already done. But that may be the only sign of me on this blog next week.

We’re Made of Meat! (with apologies to Terry Bisson)

No Comments » Written on March 26th, 2011 by
Categories: News
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My friend Adam had a birthday this past week. Although Valerie and I spent much time with both him and his wife, Lesley*, last weekend, enjoying their company on the drive to and from Lunacon, that time was (let’s face it) all about me! Tonight, to celebrate his birthday, the four of us will head off to the Chima Brazilian Steakhouse in Philadelphia where we will consume vast quantities of MEAT!

For one not unreasonable price, we will be encouraged to eat unlimited amounts of:

Leg of Lamb, Baby Top Sirloin, Beef Ribs, Chicken with Bacon, Filet Mignon, Flank Steak, Lamb Chops, Top Sirloin, Pork Loin with Parmesan, Pork Ribs, Ribeye, Salmon, Sausage

They also have a vast salad bar with traditional fixings as well as speciality salads. And finally an assortment of desserts (what exactly is Walnut Cream?), but seriously, we’re going for the MEAT!

As you might imagine, I am foregoing my usual Saturday Chinese buffet brunch today. We have reservations for Meat-a-Palooza at 5:30pm.

Happy Birthday, Adam!

Top Sirloin Leg of Lamb Beef Ribs

*my deepest apologies to Lesley, whose name I had misspelled in the original version of this post.