I think I am genetically programmed to be terribly, terribly rich.
Dinner last night:
and
Plus salad and rare tuna steak and wine and port and espresso and desserts.
Honestly, I am never happier than when I am spending large amounts of money. Of course, it is almost always money that I do not have, or money that I have but should be saved for buying food next week, rather than being blown on a one-night extravaganza. Granted, the bill last night was taken care of by M2, but the principle remains the same.
(p.s. I need a better name for M2. Suggestions?)
Anyhow. As I was saying. Champagne and caviar. Last night was my first time with the caviar. Given my history with and taste for seafood, I was apprehensive -- but I was determined that something as snobbish as caviar would be not only liked by me, but LOVED.
The first toast point, with creme fraiche, shaved egg yolk, shaved egg white, and caviar, was okay. I decided it was something I could grow to love.
The second toast point, with creme fraiche, red onions, capers, and caviar, was better. Much better, in fact.
And the third and final toast point, with creme fraiche, red onions, capers, all the caviar left in the jar, and a dusting of shaved egg yolk, was so good I almost cried. Just a little.
Lest the skeptical among you think that I exaggerate when I say the caviar almost made me cry, I tell you that food almost makes me cry on a regular basis. Just sit me down in front of the saltimbocca at Lupa, and watch me.
And lest the cynical among you think that I only liked caviar because it was expensive and I thought I had to, I tell you that you would be completely correct -- as long as we were only talking about Toast Point Number One. Numbers Two, and particularly Three, were pure egg-popping delights. And at this point I really need another radically expensive taste -- it will only make my mom refer to me as "Niles" (think David Hyde Pierce on "Frasier") all the more.
p.s. I apologize for the deadly dull entry. I will aim for a purer form of amusement tomorrow.