my first beef on weck

I tried my first “beef on weck” tonight at, appropriately, the restaurant touted as the inventor of the famous Buffalo sandwich.

Andrew and I have been meaning to go to Schwabl’s since we first saw it after we got here. You can read all about it here, but basically it’s an old, well-known hole-in-the-wall place that is known for its roast beef and seafood. Surprisingly, neither Andrew nor his parents had ever been, so the four of us met there tonight.

One of the drinks they’re known for is called the “Ebenezer Punch,” which is a mixture of Southern Comfort, orange and lemon juices, lemon lime soda, and is only served during the summer. Andrew got one and it was tasty but tart.

We all ordered the infamous “beef on weck,” which is essentially sliced roast beef served on a kimmelweck bun. Kimmelweck buns are large hamburger buns covered in salt. You can find beef on weck sandwiches all over the place, but apparently Schwabl’s is known for starting them, so I figured it would be a good place to give it a try.

Andrew and his mom got fries on the side, as well as their vinegar coleslaw. You can see some of Andrew’s punch in the top left corner.

The place is small; it might only have ten or so tables with a bar. Seating is limited, so it’s not uncommon to have a wait at prime dinner times. We showed up after 7 p.m. and had to wait just a few minutes for some people to leave a table in the front.

The walls are covered in framed newspaper articles and plaques announcing “Voted Best Beef on Weck” from just about every local publication. What I liked the most was the customer service and homey atmosphere. Every waitress was 50+ and wore white uniform dresses, similar to a 50’s diner, but with less kitsch. The gentlemen servers and bartenders wore shirts, ties and white aprons. Everyone was more than polite and our waitress offered not once, but twice, to bring us samples of some of the sides we were debating about.

Sorry folks, had to use the flash for mine. Andrew’s dad and I opted for the german potato salad instead of fries and I didn’t regret it. Look at all the salt on the bun! Traditionally, you’re supposed to put horseradish on your sandwich. Horseradish jars sit on Buffalo dining establishment tables just like ketchup and mustard do everywhere else. I love horseradish, but man does it have a kick sometimes!

I don’t know that any of us thought it was the best beef on weck we’d ever had (it was for me since it was my first), but it’s definitely the kind of place you bring your out-of-town guests, or go to when you want that small, cozy, welcoming atmosphere. Or Hungarian goulash. Apparently they serve it on Saturdays, and only on Saturdays, for lunch and dinner. We’ll be back then.

sweatbands and their ability to see into our souls…

Who knew a simple piece of fabric could cause me to reflect so deeply on running?

While surfing the internet the other day, I saw a sweatband that was emblazoned with the phrase “I love running, I hate running” over and over again.

I immediately identified with it. All those years in college of huffing behind my best friend and boyfriend (who had both run cross country in high school) told me I wasn’t a ‘real’ runner. I found no enjoyment in running back then. I hurriedly put the headband (I’ve been looking for sweatbands for awhile now) in my online shopping cart and selected my fabric color.

Moments later, I thought back to my previous actions. Did I really still have a love/hate relationship with running?

I thought about it. I thought some more. And then it hit me.

No, I didn’t. I really only love it. Truly. Are there mornings I don’t really want to work out? Sure. Are there good runs and bad runs? Of course. But the nagging feeling of dread that used to haunt me before leaving for a run is gone. Long gone. I’m not sure when it left, but it’s nothing more than a distant memory.

I clicked back into my shopping cart and hit ‘remove’ on that particular headband and selected a purple “Will Run for Ice Cream” headband instead. Because if THAT doesn’t describe me to a “T,” I don’t know what does. If only it had come in teal…

cake, nap, quinoa

So… I had a little more than a bite of that chocolate cake. I. could. not. stop. eating. it. I had enough willpower to stop at about half, after I’d dug around to get all the yummy chocolate mousse sandwiched between the slices of cake. So, a pseudo-victory.

Within about an hour, I had succumbed to a sugar coma and ended up taking a TWO-HOUR nap on the couch. I must have been tired; I can’t sleep like that unless I am. It was like I didn’t know what hit me! It was the kind of nap in which you wake up hot, and thirsty and STILL tired.

I woke up just in time to start dinner. I made Patricia Wells’ Quinoa Salad with Spinach, Parsley and Spring Onions. I had to use a mix of quinoa and millet (another grain) since I didn’t have enough quinoa. It worked out really well; I was able to use both of them up–SCORE!

It was really yummy. I started by toasting the quinoa and millet, then cooked them in chicken stock until softened. Then all you do is pulse parsley, olive oil and lemon in a blender to make a vinaigrette, and add that to the quinoa, along with chopped scallions.

Before serving, you make, essentially, a salad dressing to toss with the spinach separately (pictured below) out of light cream, lemon juice, lemon zest and chives. I didn’t know “light” cream existed… I’d always bought heavy cream for all my cream needs. This recipe specified light cream and it didn’t occur to me until I got to Wegmans that it might be hard to find. Thankfully, it wasn’t hard at all; it was right next to the heavy cream. Go figure.

The dressing was great. Very light, lemony and chive-y. I love chives. I don’t get them nearly enough. I actually used chives from my herb garden from before we moved. I froze teaspoonfuls into ice cubes and transported them here. Freezing fresh herbs in ice cubes has been brilliant for me. I use them all the time. I’m so looking forward to having a garden next summer.

Conveniently, I had a mason jar from canning to use to shake up the dressing–sweet! I served the quinoa with some of my homemade apple pear sauce to round out the meal. We were going meatless tonight, whether Andrew wanted to or not! Actually, he noticed that tonight’s free hotel dinner was spaghetti and meatballs, so it didn’t take him long to ask, rather sheepishly, if he could go down the hall and get some. I was pretty peeved (someone back me up here), but relented if he’d wait until AFTER we finished dinner.

I had planned on serving wine with this dinner, but since we were going to be going to the last “Thursday at the Waterfront” downtown concert series event of the summer, I figured we didn’t need two alcoholic beverages in one night.

We met Andrew’s friend, Bart, downtown and listened to the concert for a little while before heading over to the Pearl Street Bar and Grill for some wings. I really didn’t want any (SO CLOSE to my goal!), but I didn’t want to be a stick-in-the-mud, so I went willingly. I chose water (instead of their awesome, seasonal BLUEBERRY beer) and ended up having just two of Andrew’s wings. I had to try them…what if they were to become a new favorite?? I won’t keep you in suspense, they weren’t. Don’t get me wrong, they were great. But nothing beats the Bar Bill and Pasquale’s, in my book.

Happy (almost) Friday!