Bone marrow freaking bread pudding!

Listen, before you recoil in disgust, ask me how I do it, or give me so much as a hint of shade over my eating habits (which I’ll remind you are only partially documented on this blog), let me say this: I began my Saturday in Charleston with an 8-mile run all up, down and around the peninsula.

Eight miles is not nothing. It’s a pretty exhausting bit of exercise actually. Let me tell you, you work up a good amount of sweat. So much so, that when other runners were wearing fleece headbands, windbreakers and gloves, I had peeled off my long sleeve shirt (mid-run, like the graceful swan that I am) and was running in a tank top, so sweat-drenched I looked like I’d crawled out of the river.

Why did I do it? Well, part of it’s that I’m training for a half marathon next month, but the real answer, the more pressing answer is bone marrow bread pudding.

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You just can’t capture this level of deliciousness in a photo

The MacIntosh had been recommended by a good friend and when I looked up the menu and saw those four magic words— words I’d never seen all together—I knew there was no getting out of that long run.

Now, I ate a lot of great food in Charleston, pretty much only great food, but hands down, the best thing I ate was the Mac Attack, a  hunk of bone marrow bread pudding topped with pork belly, a poached egg, and hollandaise sauce. Basically their version of eggs benedict, the Mac Attack was unbelievably good, all gooey and rich and packed with flavor. The bread pudding was almost custard-like, just fatty enough to remind you where you were but not so fatty that it felt gross.

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When bone marrow pudding is an option, you should always go with it.

I thought it was so exceptionally delicious that after, when the waitress came around to ask about dessert, I easily let her sell me on the Mac Attack’s sweet cousin, a take of sorts on french toast, this time featuring the same custardy bone barrow bread pudding smeared thick with apple butter now and topped with a scoop of vanilla ice cream. I’m a fan of mixing sweet and savory so this spoke right to the fat kid heart of me.

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You know what goes well with bone marrow bread pudding? Bacon.

My sister’s entree, a fancy variation of biscuits and gravy, was also delicious, the giant biscuit with butter and jam we split as an appetizer was scrumptious, and my bacon bloody Mary with its candied bacon salt rim was one of the best bloodies I’ve ever enjoyed, but that bone marrow bread pudding… ooooh, I’d run a full ass marathon just for a piece of that at the end.

Off to a good start

Maya end-of-the-world prophecies aside, I think 2012 is gonna be a good year. I have no idea what it might have in store for me, but if my first meal of 2012 is any indication, things are going to turn out just fine. They’re going to be delicious, in fact.

Bleary eyed, with a slight hangover and a serious case of bedhead, the beau and I ventured out of the apartment well into the afternoon for brunch at Minetta Tavern (which thankfully I had had the presence of mind to reserve in advance since this particular Keith McNally Greenwich Village bistro is one of those New York restaurants with a charmingly obnoxious way of being impossible to walk into without a reservation.)

Can't go wrong with a classic Bloody Mary

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Brunch in other boroughs

Spicy Bloody Mary

The big news in my life these days is that I’m leaving New York… temporarily anyway (more on that in upcoming posts). My lease ended on Saturday so I had to be out by then but because I’m not leaving the city until Wednesday, my friends in Astoria were kind enough to put me up for a few days.

After a day of moving out of my apartment and into a storage unit in Brooklyn, then trekking out to Queens, all while trying to mentally prepare for living in a new city and having my boyfriend be in a different continent, I was more than ready for the Bloody Mary coming my way. (Make that plural.) And of course the food. Continue reading