misshannah (misshannah) wrote in heavycream,
misshannah
misshannah
heavycream

SHMOE CARB

I am sick of the lo-carb discussion, even if I *am* trying to eat like that. It's just so tedious! And so irritating that now the main thrust of it is how much money food companies can make off this new "trend." Damn money-making food companies giving us convenient lo-carb options!!

Anyway, I wanted to share what I ate in Boston at a lovely little Italian Restaurant in the "north end."

We shared a "carpaccio" that was actually made with bresaola (air-cured beef) sliced very thin, topped with thick shaves of reggiano and some arugula, and dressed with olive oil. It was amazingly good, and worked perfectly as an appetizer because we were all hungry for our entrees, not stuffed and logy.

then I had linguine carbonara. creamy egg goodness.

for dessert I had an eclair. A good eclair is hard to beat.
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