Ah, I have missed these things.
I missed thee, O toilet paper point.
I missed you too, Do Not Disturb sign.
Had I not seen this sign I left for myself in the suitcase I would have had this version of Eggs Benedict for breakfast.
Speaking of food, my niece and I ate at the hotel restaurant and almost everything was great. We kept ordering plate after plate.
Lobster Toast: Texas toast, lobster chunks, “Everything But the Bagel” topping. And chili oil? I think, yes, but not too much.
Pork chop: This was rated the best pork chop people had ever had, and yes, it was excellent. Chewy / Savory on the outside and Tender / Rich on the inside. They kept one of the bones in situ and it looked very Flinstone-esque. It came with cornbread that was topped with butter and just the right amount of flaky salt.
Shrimp: Too spicy for me, paired with pickled cucumber. So spicy, and so sour, that the shrimp didn’t taste like shrimp anymore. There were also pistachios that, again, were too weak to fight off the acids. Just not to my taste. Great for people who like spicy pickles.
Melon salad: I had a bite of cantaloupe and melted. I moaned, “This is the best cantel – uggggghhhh!”
Because, and I don’t know how they did this, that bite of cantaloupe morphed into meat in my mouth.
”Oh, come on, Aunt Ellen, it can’t – ugggghhh!”
”Why would they do that?” I said. “It’s like the cantaloupe is betraying you.” Like, I’m so sweet – hah! Psych! Umami!
We asked the waitress how jaded people were that they had to have this magic trick in their mouths and she said it was because it had been … reduced? Decocted? Somehow lessened, and that intensified the flavors. For one I have never noticed the undertones of meat in cantaloupe.
However, the watermelon, pecans, and radicchio (weeds) stayed true to their expected flavor profiles.
Post-meal Amuse-Bouche: Little wee balls that tasted a lot like Cap’n Crunch cereal, but far less brutal to the palate.