NICOS PAPAYAS

I love sauerkraut. Growing up in a Russian household we always have pickled and fermented foods. (Specifically from Siberia, where my mother is from, they would hardly have any option but to pickle and ferment in order to eat well in the winter).

The sauerkraut was always my favorite. My grandmother would drizzle it with sunflower oil and I would go at a whole container with just my appetite and a fork.

I only started making my own sauerkraut last year when I realized just how easy it is. I also had way too much cabbage than I could eat because I usually just use a leaf or two in a meal and that's it. The first time around was great. It was ready in 3 days and all I had to do was push on the weight to get the juices out of the cabbage and into the fermentation process.

Shouldn't actually be on the table in the light. I just put it there for the sake of the photo ;)

However, a few days ago I decided to try red cabbage. And I guess it is a lot thicker and 2 days in and I hardly had an inch of liquid. I've decided since then to add some water and pray for the best.

I'm thinking I just had too much confidence about my sauerkraut that I forgot how long you have to knead the strips of cabbage. (Coleslaw consistency).

But, I can only wait and see. Red cabbage is definitely my favorite type. It's taste is definitely more out-there than it's cousin, or sister?? or close relative... the green cabbage.

But anyway, I am hoping to begin fermenting more things. Maybe next time I will add carrots and a bit of cranberries to my sauerkraut!

 

         First post on Rock Da Pasta a small pasta eatery on main street in New Paltz, NY. Frankie and I chose this restaurant to stop at yesterday (7/20) because the smell of garlic bread sucked us in and we knew that they were accommodating to people with dietary restrictions (GF/dairy free). As a person who often finds herself arguing that pasta can not be gourmet.. I find that this place likes to stab me in the face with a nice reminder that just because something is not at the highest echelon of status.. doesn’t mean that it can’t be absolutely delicious. Walking in we were immediately between two red curtains. Though the curtains are more likely for the sake of customers not getting blown with a cold gust of wind during the winter, I felt that it added to the decor of the rest of the restaurant which featured many pictures of famous musicians and records as well as guitar stools (which are definitely my favorite) and a very rock-ing (kill me) feel. 

A Long Island Rail Road ticket was slid under as well as little notes-- some even dating back a few years. 

          The waitress from across the room (granted the room was small) offered us a table and brought us menus. I (already knowing what I wanted because I get the same thing every time and it is too good to really ever pass up) was more interested in the little notes that previous guests had shoved under the glass on the table. However, I must comment on the menu because reading it is definitely entertaining and part of the entire experience. Each menu item is named after a rock term or a musician. (I got the Pasta Vibration, Mon! and Frankie got Pesto Palooza).

 

      As soon as the waitress came to our table to take our order we winced because normally it is very frustrating for us to voice our concerns about our dietary restrictions. I don't eat any meat or dairy products and Frankie does not meat any dairy or gluten products. So, we specified that and hoped for the best and the waitress did not even show a hint of annoyance with us and assured us that we will be taken care of. There were two other tables with people and one table had a family and a little baby. The waitress loved interacting with the baby and that just made me appreciate the waitress more! Also, it was very cute to see the baby jamming out to some classic rock. The first thing we got was a salad with house-made dressing called Sundrio dressing. It was sweet with a bit of spice and the bright orange reminded me of ginger dressing which I equally love. I do prefer other greens in salads, though I realize that this was just a side. 



I accidentally ate half of the salad before taking the picture.We did not wait long after the salad for our entrees. But, between the dishes we had more time to look around. Some DVDS sat at the far right corner of the bar as well as a sign saying "Still Voting for Zappa." We watched as the chef cooked away and some bursts of flames would catch our attention every time we looked away.



I always feel like seeing the chef cook is a great way to interact with the food. Being able to watch even some of the process of making your dinner helps you appreciate it more.. and crave it EVEN more.

 

The sweet pineapples helped my mouth heal from all of the spices and heat of my dish. I love the flavors interacting with each other. My huge piece of garlic bread was just as tasty as the rest and I made sure to finish it even tough I could not finish the pasta. Though Frankie had the chicken and I can't comment on it (since I don't eat chicken) I had some of the pasta and though it was gluten-free it wasn't as thick as I expected. The balsamic reduction was the perfect mix with the avocado and her gluten free garlic bread tasted just as good as a regular piece and she even hoped to find a loaf of bread that good in the future.
  
   
 Call me and Frankie crazy, but we both agreed that the bathroom is still an integral part of the restaurant experience. It is important to have it to really sum up the experience. I would say the charm and coolness of it adds to the atmosphere that the rest of the restaurant has. So... in my book... it worked perfectly. Though the bathroom was extremely tiny (just like the restaurant) and my head was practically hitting the sink. The baby did begin to get annoying as we continued our meal, but we didn't expect much since we went at an awfully early hour (530) for dinner. The meal was a bit pricey for our ... budget. ($45 dollars for 2). And the gluten-free options were 4 dollars extra which to me seems like a stretch, but I don't really know too much about pricing for gluten-free (they always seem a bit too extreme). I was full after about 5 bites of my pasta, but I had some to take home and now I get to eat it for lunch! How exciting for me! Stay tuned for more!!!!