Tuesday, February 8, 2011

Best thing I ate this week: Wurstkuche

I'm a planner. And try as I might, I just can't help it. I'm planning what's for dinner while I'm driving morning carpool. While I'm working out at the gym, I'm planning how I'm going to squeeze all my errands into the afternoon. Though I wish I were better at flying by the seat of my pants, this is just who I am, and after 35 years I'm tired of fighting it. And its a pretty sweet deal for my whole family. My husband has someone who likes to make all our camping reservations, travel arrangements, and someone who buys coffee and dogfood before we actually run out. My kids enjoy scheduled playdates, permission slips turned in on time and a sense of order in their life.

So when my husband plans a fun day trip to Los Angeles, which he does about once a month, I'm all over it. He finds these driving tours, andcool walking tours, and historical restaurants that used to be well frequented by the likes of Janis Joplin. And when he plans these day trips, it feels like a true vacation to me. Sure, I may have to drive and I may have to referee some serious backseat boy fights, but I'm not really in charge.

This past Saturday was one of those gifts of a day. He found this cool driving tour of historical bridges in LA...so we headed out with the kids and the dog for a drive. And since he knows me so well, my hubby also planned a stop at a restaurant we've been dying to try, Wurstkuche; and that's where I encountered the best thing I ate this week.

Eating the Belgian fries with a white truffle oil glaze was pretty much a religious experience. The truffle oil adds a perfect Je ne sais pas, and the decadent dipping sauces put the whole thing over the top. We chose a kicker blue cheese walnut bacon, a curry ketchup, and a pesto mayo, all of which blew my mind.

The sausage options are endless - from a traditional bratwurst, to duck and bacon with jalapeƱo peppers, to a vegetarian Italian. I chose a rabbit, veal and pork sausage seasoned with white wine. They topped it with sweet peppers, caramelized onions, and I finished it off with a generous squirt of honey mustard. As I sat there sipping my Dunkelweizen (their beer and soda selections are equally impressive as their sausage options) and dipping my fries, I thought to myself, I could really get used to this not-planning thing.

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