full-blown obsession

is what I am having with the combination of corn cut off the cob plus pimenton de la vera, usually in a salad-ish mixture with other vegetables like peppers or onions and perhaps some cheese. HOLY COW. I mix up the veggies, then put on a sprinkle of sea salt and an undignified amount of pimenton, and it is so very, very delicious.

summer vegetable yum, right quick

Cut up about 3 summer squashes (yellow/zucchini/whatever) and an onion into large dice. Sweat the onion in a scant tablespoon of bacon fat (or butter or olive oil), then add 2 large cloves minced garlic and the squash. Sprinkle with Lawry’s seasoned salt, and let cook, stirring occasionally, till squash is almost tender. Dump in a bag of Trader Joe’s Soy-cutash, grind in some pepper, add a little more Lawry’s if needed, and cook till hot and squash is tender.

Eat over rice with grated cheddar. Yum.

Eastern Standard has definitely improved

I mean, we always liked it. The steak tartare was tops and the cocktails were always well made, and you can’t beat the busy comfortable vintage atmosphere. But most things were drastically oversalted, and the cocktail attitude needed to be adjusted — when I read your cocktail menu, I’d at least like to know the general flavor and format of the drinks.

Notwithstanding, we’ve been going there a few times a year now for several years, and this last visit, we realized: all those problems have gone. There’s a new cocktail menu, still a little oblique but at least you know whether you’ll get gin or whisky or fruit or bitters. Nothing that arrived was oversalted, and the scallops in spicy roast corn was truly one of the best things I’ve ever eaten there, perfectly balanced, creamy, spicy, savory and light.

So yay — a place we liked a lot before has a lot more to like now.