Eat Drink One Woman

I started writing this entry called "Favorite Restaurant Foods" while on the phone with BGS and he thought I was talking about one of those "You Are What You Eat" entries on Eat Drink One Woman. So I decided to write both :)

Name: Tammy

Occupation: Student/Eternal Intern

Borough: Suburbia a half hour outside The D, MI

Relationship: Taken, by someone I'm head over heels for!

What did you eat today?
I'm ashamed to say because I ate so poorly today! An iced tea, croissant, and banana for breakfast/lunch, and another iced tea and dumplings with rice and corn for dinner.

What do you never eat?
Tomatoes... even though I like salsa, marinara sauce, and ketchup. Not a big fan of olives or seafood with tentacles.

Complete this sentence: In my refrigerator, you can always find:
Shredded Mozzarella cheese, apple juice or high pulp orange juice, baby carrot sticks or some other kind of veggies for dipping, Marzetti's Veggie Dip to go with the previous item, fresh frozen fruits for smoothies or other desserts (in my freezer), eggs, sliced turkey, and a roll of croissant dough.

What is your favorite kitchen item?
My Magic Bullet, which I realize sounds like a sex toy but it is really just a small, powerful blender that I constantly use for smoothies, milkshakes, and dicing foods like boiled eggs for egg salads. Best used for pulverizing though.

Where do you eat out most frequently?
Beirut La Pita but probably because it is close to work, fast, inexpensive, tasty, and everyone I'll go out to eat with likes their food. They have this amazing dip they just call Garlic Dip, which I could live off of.

World ends tomorrow. What would you like for your last meal?
A four course fondue meal at the Melting Pot with a couple close friends (which I've mapped out below), and a ridiculous amount of wine:
1. Cheddar fondue: Aged, medium-sharp Cheddar and Emmenthaler Swiss cheeses, lager beer, garlic and seasonings. Served with diced apples, celery, and bread cubes for dipping.
2. California Salad: Mixed baby greens, Roma tomatoes, walnuts, Gorgonzola cheese, with a raspberry walnut vinaigrette dressing.
3. Coq au Vin fondue: Flavors of fresh herbs, mushrooms, garlic, spices, and burgundy wine. Served with chicken, shrimp, teriyaki beef, broccoli, potatoes, mushrooms, yellow squash, sauces for dipping (curry, chipotle, teriyaki, sour cream & chives, and Gorgonzola cheese dip), and two batters for breading (tempura and a sesame seed batter)
4. Yin Yang chocolate fondue: half dark chocolate, half white chocolate. Served with strawberries, bananas, pineapple, graham cracker covered marshmallows, oreo crumb covered marshmallows, cheese cake, and pound cake.