I’ve been toying with a crazy idea over the last year or so, and last Thursday I decided to make it official: I’m running the 2017 NYC marathon.
Cue mild panic attack.
On top of the physical commitment, I’m also running it for charity which means I have to raise $2,620 or else that’s what gets charged to my card. Double yikes, right? The pressure is ON.
In the spirit of finding the energy necessary to run a stretch of 26.2 miles, I decided to get a head start on the carbo-loading with dinner at Cheeseboat. (Ok, the truth is someone posted a video on my Facebook of a huge hunk of bread with a delicious pool of cheese in the middle and when I found out the restaurant was in Williamsburg, I immediately made plans with a friend. But it did actually coincide with me signing up for the marathon.)
Cheeseboat is a Georgian restaurant and dammit, I wanna go to freakin’ Georgia now because these folks know what to do with some bread and cheese. They have other stuff but good God almighty, CHEESE FREAKIN’ BOATS! I wanna jump in one and sail away into my fat kid dreams.
There’s lots of cheeseboat variations, some with bacon or truffle sauce, cream or veggies, and all manner of delicious combos, but basically they’re a big doughy mass, like a shallow bread bowl, filled with gooey, melted cheese in the middle, so that you gradually tear the whole thing apart and dip it in the middle, scooping out big globs of warm, delicious cheese as you go.
My friend and I went with the original cheeseboat, filled with cheese, butter and topped with a fried egg, because as I’ve said before, I would almost eat rocks if they were underneath the rich, velvety blanket of golden, delicious fried egg yolks. For a serious carb and cheese lover like myself, this was everything. Yes, I felt stuffed to the gills and completely incapable of running to the door, much less 26.2 miles around all five boroughs, but I can tell you this much, I know what I want to eat AFTER that marathon.