Tuesday is your favorite, really.

What better way to start the day than strawberry shortcake a la mode?
I woke up to a strange itching in my palms and soles of my feet. By the time I got to work, I was developing a rash on the insides of my elbows and wrists and the central features of my face had turned bright and puffy. I thought to myself, "If I'm going to suffer a mysterious allergic reaction before I even eat anything today, well, then I'm damn well going to pamper myself for breakfast."
In addition to the benadryl from Duane Reade that possibly saved my life, I also got a small tub of vanilla Hagen Daz Five. Five is a sub-brand of Hagen Daz that puts a very simple five ingredients together to provide for a very rewarding and honest flavor payoff. The vanilla was a great compliment to the strawberries and homemade shortcakes. Their mint¹ is, of itself, even better.
So I pandered to my inner six-year-old with a scoop of vanilla ice cream, some short cake and some strawberries in brown sugar to take my mind off the swelling and itching and whatnots.
Lunch was just leftovers, more of the chicken noodle kugel I made last week in an attempt to help my girlfriend ward off a cold. Comfort food with ridiculously high concentrations of garlic will cure just about anything but bad breath and body odor.
Kugel can really sit on you, and I didn't want to eat right before my improv class show because I was getting a bit jittery, but the gf and I tried out the very creatively named Pad Thai on 8th ave between 29th and 30th Streets. Their fried spring rolls were not bad, but I wouldn't go out of my way to order them again. I did like their Pad Cei Ew, although they spelled it Pad See Yu, but I'm no expert on cramming Thai phonetics into the ill-equipped roman alphabet. Point of the story is, I like pad see yu/cei ew just about everywhere I've had it, and this was more of the same. I wouldn't mind the noodles being a little more sopping with the sauce, and the chicken could have been a bit less done, but the chinese broccoli/chinese kale/kai-lan was done to perfection, still very alive in texture and yet yielding some cellular structure to the absorption of the sauce. Wherever you eat your Thai food, try the pad sea yew.



¹ It comes off very bright and very rich at the same time, without any conceit of leaving in big chunks of leaf to provide a false sense of wholesome purity. It is wholesome, but refined, even to the point of removing showmanship or conceit.