Breakfast with the BF

Hi, BF here.  Since Janni’s off freezing in Boston for the weekend I thought I’d take a little break from my Sunday football watching to do a little guest posting.  But before I begin, let’s be very clear about something: I am not even close to as knowledgeable about food, nutrition, or now that I think about it, pretty much everything else (except maybe…football) as Janna.  Don’t say I didn’t warn you.

Anyway, yesterday Janni posted a recipe for a nice soup to make on a cold day. Which was well-timed, since today in NYC was freeeeezing.  So following in her footsteps, I thought I’d post the step-by-recipe I used for the awesome San Marzano tomato soup I had for lunch today.

Step 1:  Put on jacket.

Step 2: Walk to Dean & Deluca.

Step 3: Ask to have a sample of some soups (very important step to find out what you like..you never know what might be shockingly spicy!)

Step 4: Order the soup you like the best.

I know, I know, this is not a recipe for beginners, but after a few tries I’m sure you can get it right!

In all seriousness though, there’s a lot to say about San Marzano tomato soup, which was fantastic, and San Marzano tomatoes in particular.  San Marzano tomatoes are special tomatoes that come from a specific region in Italy.  I first learned about them in New York Magazine in a profile they did about the owner of one of the top pizza places in Manhattan, Una Pizza Neopolitana. The owner had just returned from a trip to Italy and it had caused him to completely revamp his philosophy on pizza making.  Among other things (like being convinced he needed a $100,000 oven that burned a specific type of wood chip) he said that he had come to the conclusion that any pizza artist who doesn’t use imported San Marzano tomatoes is basically a phony who isn’t serious about his craft.  And after going out to Whole Foods and buying some San Marzano pasta sauce I have to agree – they really are WAY better than regular tomatoes.  (ps: Am I the only person who still gets scared when writing the word “tomato” out of fear that I’ll spell it wrong like  former vice president Dan Quayle famously did??)

Moving on, the soup was just the icing on the cake for what I must say was a pretty good day of food given that Janni wasn’t here to help out with her magical skills.  For breakfast this morning, after a workout, I had a great cinnamon bun (light enough dough, the right amount of raisins, and not too much icing!), a chocolate milk, and some local Stoneyfield Farms yogurt.  For those of you who aren’t chocolate milk experts, the key to buying the right carton of chocolate milk (or any other type of milk or juice or other products with a short lifespan) is this: reach back as FAR as you can and grab the item at the back!  Why? Because stores put the items that are going to expire the soonest at the very front  so that they can get rid of them before they go bad.  So if you’re looking for a 2 litre container of milk to keep you happy for the next week or two make sure to reaaaaaaaach.

Speaking of reaching, halftime just ended, so it’s time to reach for the remote and get back to the game! 

Until next time,

BF