Nurturing my inner... one way or another

Hello crock pot, we meet again.  Shall we spend some time together?  I think yes.  Surprise me today.

Chicken Thigh & Bean Tacos (or Chicken Thigh & Bean Stew)

6 boneless chicken thighs
1 can black beans, drained
1 can garbanzo beans, drained
1/2 onion, chopped
5 cloves of garlic, minced
1 can green enchilada sauce
1 tsp chipotle adobo sauce
1 tbsp chili (or taco) seasoning
1/2 tsp salt2 cups chicken broth
1/4 cup dried split green peas
1/2 cup dried green lentils
1/2 cup cooked spinach2 heaping tbsps tomato paste
2 bay leaves

Don't let a wee check list scare you.  It all goes into one place at one time.

Brown the chicken thighs in a bit of olive oil.  Just to get a little color on them.  For this particular dish, I chose dark meat for the flavor.  In the crock pot, add the black and garbanzo beans, onion, garlic, chili seasoning, salt, enchilada and chipotle sauces.  On top of that, place the seared chicken thighs.

Base layers and then the meat.

Next went the chicken broth, peas, lentils and spinach.

So some canned and dried items. Both
offer different textures.

Make sure the dried peas and lentils are submerged in the liquid.  Final ingredients are the bay leaves and the tomato paste.  More stirring.

Lots of layers of flavor.

I turned on the crock pot for three and a half hours.  By that time, the beans thickened into a sauce and the chicken was fork tender and easily falling apart with little effort.

Consistency of a stew.

Though this may look like a stew or could even be eaten as a stew, I had other ideas.  I had a mind to make this into tacos.  (My diabolical plan from inception.)  I removed the chicken thighs to a plate and shredded them easily with a fork.  Onto a slightly warmed corn tortilla, I placed some of the chicken.  *Pause*

Now we're talkin'!

I whipped up a quick sauce, like a pesto, instead of using the herbs just diced as a garnish on top.  The olive oil made the flavor more rich.  And presented quite nicely.

Cilantro Sauce

Fresh cilantro
Olive Oil
Fresh lime juice

All into a food processor and give it a whirl.

Bright green and vibrant flavor.

*Unpause*  Back to building the taco.  I added scoops of the bean and lentil mixture, drained a little so it didn't leak all over the place, on top of the chicken.  A drizzle of the cilantro sauce, a sprinkle of colby jack cheese and a dollop of light sour cream and it was ready to roll up and eat.

Stew or taco, your choice. You can't go
wrong either way.

This easily could have been spooned into a bowl over tortilla chips and dressed the same.  Or over rice.  Even on top of a cheese biscuit.  Very versatile.  Much like you'd think of a chicken chili.  No matter which way you serve it up, you won't be disappointed.

Nurturing my inner... raising the bar

When you workout, you need some great pre exercise fuel.  That can sometimes be a bagel, some oatmeal or a banana.  But when time is tight, and if you remain half asleep like me until you get to the gym or class, a bar is the ticket.  Can eat it while driving too.

Recently, I gave a friend a beet salad with goat cheese I made and when she returned my container, she put a thank you card, some Powerbar Oatmeal Raisin bites and this Kind Fruit & Nut bar in the bag.  How kind!  Had always wanted to try one of these.  Very delicious.  Lots of nuts and coconut.  Super chewy, but crunchy too.

What you see is what you get.

I'm big into dark chocolate and cocoa type foods.  Got lots of antioxidants and good cell repair stuff in it.  So I tried this Pure Organic Chocolate Brownie Bar.  Delicious!  They've come a long way with these things.  Exercise or meal replacement bars used to be not so palatable years ago because many tasted gritty, like they were made of tree bark.  Not anymore!

You won't mistake it for a real brownie, but
you'll still really like it before a run.

On to my new favorite.  Betty Lou's Just Great Stuff Organic Cacao Acai.  I LOVE this bar.  It has got a sweet berry like flavor from the acai, but a chocolate undertone and then crunch from the cacao nibs.  Just scrumptious.  Very moist and I could eat it instead of a candy bar, to be honest.  Which wouldn't be the worst choice ever made.  It's about the same calories as a candy bar, but way less fat.  (And has much more redeeming qualities thanks to an ingredient list you can actually read because it's made of real food.)

Not sure what a goji berry tastes like. I didn't
notice anything distinct about that part.

You can buy a whole box at one time and get a discount at Whole Foods.  Then you'll have plenty to happily distribute to your friends if you want to introduce them to your new find.

Chocolate and berries are a great combo.

I think this kind of news is important to share, because there is little worse than trying to make yourself eat a bar at 6:30 am that tastes like spackle.  Or that is so dry, it depletes your mouth of all saliva upon contact.  Blech!  It's about time they really started stepping these up.  Just because it has the right kind of calories that are good fuel for your body before you exercise, doesn't mean it can't taste great too!

Nurturing my inner... fat tuesday

I certainly didn't start this tradition, so don't look at me.  Overeat a bunch, then Lent starts and you give up all your vices?  Such a strange way to kick off a fortnight of deprivation and self discipline.  My family taunts me with this food item year after year.  The paczki.  (Pronounced pont-ski.  Sounds like a fat word, doesn't it?!  "I'm feeling very paczki today.")

Paczkis are polish pastries filled with fruit or creme.  Like a doughnut.  Born from the tradition that Poland had many Catholics and they were "forbidden" to eat sugar, lard and other decadent ingredients during this time of fasting.  In the spirit of embracing other cultures, sounds like a great excuse to eat dessert, I decided this year I would celebrate with our Polish friends.  (I don't think I currently have any Polish friends per se, but after this post, I should!)

My family has many bakeries up in New England that make them, as they have a significant Polish population, but here, I had no recommendations on where to buy them.  (I asked, no one responded.)  Likely, because there is no demand for it in this area.  I had to settle on the grocery store, which wouldn't be as good as a specialty shop, but you do what you gotta do when desperate.

The Giant by me is the same chain as the Stop & Shop in Connecticut by my mother and she said they were advertised in her flyer this week.  I looked at my flyer too and there they were.  They even have a special box made just for them.

Will have to figure out what that little mark
under the A is called.

I should note that this is the only time of year they are out.  Which makes them special.  (And makes me particularly interested in them.)

Plenty to share.

What is different about these than our filled doughnuts is that they are more dense and cake like.  (As far as I can remember.  I'm not normally drawn to doughnuts, unless I was going to a special place that made some kind of unique one.)  Inside the paczkis I got were Bavarian Cream.

Mmm, powdered sugar on top.

They also come in raspberry, that I saw at the store.  But Polish bakeries use apples, strawberries or even prunes.  (Don't "yuck" me.  They are just plums.)  I enjoyed one yesterday on what I now consider my own personal Fat Saturday.  Which was okay, since I worked off that calorie bomb running earlier in the day.  Life isn't about deprivation, it's all about strategic calorie distribution in the end!

If a paczki is something you're interested in, better get moving.  You've only got a couple more days and then they are gone for another year.  And if you're someone who observes Lent, you might want to turn your perspective to adding something good for you into your life (like reading more, eating veggies, calling your mom once a week) instead of just removing something "bad" for a short bit that inevitably you'll go back to once Easter arrives.  You just might make a great new healthy, happy habit in 40 days.

Nurturing my inner... doing it the right way

I'm a classic kind of girl.  I admire traditional, time-tested ways and things.  Crafting proccesses from days of old.  Even though they take much longer than modern methods.  The trade off is that the quality is much higher and the self satisfaction level of creating such items matches as well.

I'll start with mentioning a certain printing method.  Letterpress.  It's a form of relief printing invented by Johannes Gutenberg, (yep, Mr. Famous Gutenberg Bible guy), in the mid 1400s.  Movable type and images are organized into a design and inked.  Then placed on a padded surface with thick paper on top and pressed down from above.  The ink not only comes off the plates, but the paper also becomes indented from the strong pressure.  What's left is a crisp, clear, gorgeous print with visual depth.  It is beyond compare.

Of course as technology boomed mid last century and faster ways of duplicating books were invented, use of the letterpress format became too belabored, less cost effective given the growing demand for supply and expected giant profit margins, and therefore, wained.  (Makes me want to cry.  Yes, I am that sensitive about art.)

While searching around on etsy.com for antique prints, I was thrilled to see a resurgence of the letterpress and all the things people are doing with it today: calendars, cards, invitations, art.  This one particular company, Dutch Door, made limited edition prints of state birds and flowers.  As soon as I saw the Connecticut one, I knew my mom would absolutely love it.  With Valentine's Day coming up, I decided I'd send her a little surprise.  Plus, if I had bought it for myself and hung it up, she'd see it when she visited and just ask me for it anyway.  Don't laugh.  It's actually happened more than once.  Nothing is sacred.  (Or owned by me in any legally binding fashion.)

Once it arrived, I made a quick trip to the local craft store and found this bamboo style frame on sale for 40% off.  The dark, mahogany wood was a superb contrast to the creamy white paper and botanical colors.  It was an ideal match.

A great gift! She loved it!

Here is a close up of the print so you can see more detail.

The azaleas are stunning.

In that same line of classic traditions, there was a certain dessert that was mentioned as far back as the Victorian Age that I had always wanted to make, but was intimidated by it.  I was determined to tackle it though. Be brave, I said to myself.  (Over and over.)  It will be SO much better than anything prepackaged you buy in the refrigerated section that was mass produced.

Ever inspired by ice cream, which now seems rote to mention, I embarked on a dessert journey.  Ice cream flavor starting point: Häagen-Dazs Rum Raisin.  Though I don't normally buy this brand, I wanted a flavor they were known for.

Good things awaited me.

I scooped out a bowl.  You know, for research purposes.  (I am so dedicated, it's true.  No matter the cost.  People as sacrificial as me don't come along every day anymore.)

Top quality dessert #1.

And now, the leap from this dessert to the next.

Rum Raisin Rice Pudding

2 cups whole milk
2 cups half & half
1/2 cup Arborio rice
1/2 cup white sugar
pinch of salt
1 vanilla bean, split, scrape out inside
1 egg, beaten
1/2 cup heavy cream
Chopped pistachios

The type of rice to use, I think, is the real key to it all.  People make rice pudding with all kinds of grains, but I say Arborio is the only way to go.  It is a short grain rice used to make risotto.  And risotto is really just savory rice pudding, when you think about it.

Can find it most everywhere these days.

This version came in an air tight bag.  To lock in freshness.  Definitely don't want moisture to get in it.

The block.

I followed the directions on the box and added to water to parcook.  Until aldente.  About 8-10 minutes.

Made like any other rice.

Once it was mostly cooked and not a lot of water was left, it was time to put in the rest of the ingredients.

Cooking rice, stage one.

I added the whole milk and half & half.  Along with the sugar, salt and inside of the vanilla bean.

Can see the bean flecks immediately.

Bring to a boil and then turn down to a simmer, stirring often so nothing sticks to the bottom of the pan.  Cook for 25-35 minutes.  You'll have to go on rice tenderness to decide when it's about done.  It will slowly thicken and intensify.

Big bubbles!

In the last couple minutes, a beaten egg that is tempered goes in.  Take little scoops of the hot mixture, add to egg which is in a separate bowl and whisk with a fork.  Repeat several times, spoonful by spoonful, until the egg is warmed and blended and then pour that bowl back into the large pan.  Stir well.

The egg makes a great texture addition.
Trust me and don't skip it.

What you have at that point should be still a little loose, but not soupy.  And the rice should be very tender.

All milky and fragrant with warm vanilla.

To put it over the top though, and add the rum raisin flavor that started me on this journey, I needed to add, well, raisins and rum.

A day or two before I planned to make the pudding, I took 1/2 cup of raisins, threw them in a glass container, covered them with dark rum and snapped on the air tight lid.  (As alcohol evaporates quickly, so you have to really seal it up.)  I left the container on the counter top.  By the next day or so, the raisins swelled up extra plumpy from absorbing nearly all the rum.  It is a wonderful way to rehydrate dried fruit with concentrated flavor.  If you didn't want to use alcohol, you could add orange juice, but then you need to place it in the fridge.

Can also do this days ahead. They last. Can
add to muffins, pancakes, ice cream!

Once the rice pudding was fully done, I threw in the raisins and any remaining droplets of rum.  That was also when I added the heavy cream for the final finishing richness.

Resembles the ice cream from earlier.

I poured the bulk of it into a glass bowl and added a piece of plastic wrap on top, lightly pushing it down to cover the entire top.  This prevents the surface from getting a yucky skin.  I put the lid on that and into the fridge it went.

Big bowl!!

I also put some in an individual container for a friend and wrapped it up the same way.  So either works the same.

Portion for one.

In a few hours, it was well cooled and ready to eat.  The rice continued to absorb the liquid, so it thickened up even more.  I wanted it just a little looser to serve, so I added a teaspoon or so of heavy cream per serving and stirred it about until I got the consistency I so deemed as perfect.  I ladled some into a bowl and on top of that, I added chopped pistachios, but almond slivers would work equally as well.  (That was actually my first idea, but then I changed it up.  I've been known to do that.  Who can predict every move of the creative process?  Not even the one creating.)



Classic, but dressed up!



Now, what was I so afraid of?  It's pudding.  Who is afraid of pudding?  Someone lactose intolerant?  (Oh wait, that is me.  Scratch that.)  It wasn't nearly as hard as I thought it would be.  And the vanilla bean and rum work so well together, it was an easy pairing.  The sweet, soft raisins and crunchy nuts added contrasting texture as well.  These are the little things that can make a dessert go from good to great.

When you want to tackle something you've been putting off, as I struggle with often, I think it's best to just dive right in and accept the possibility of failure.  Put some time aside specifically for the task at hand, don't be in a rush to "get it over with" and move at a comfortable, relaxed, respectable pace.  Just like they would have done it a hundred years ago.  If it's not perfect, you can always adjust for the next time.  But if it does turn out better than you thought it would, you'll know it's because you worked it out from scratch and made a truly artisan product you can be proud of.

Nurturing my inner... many fish in the sea

Unhealthy option coming up next.  Get ready for it.  Though you may turn your nose up at me, there are just times to just dive into the local fare.  (No matter how deep fried, artery clogging and against your usual personal philosophy it is.)  And to let your family choose the place you have lunch, so no one fights.  Who is to say your genetically realted kinfolk like to eat as wholesome as you do?  (I've never said it, that's for sure.)  Carbs with a side of carbs?  Follow the leader.  Why yes, and I'll take that with some coleslaw as well.

Lenny & Joe's Fish Tale in Madison, CT.  They have a satellite one in Westbrook, but that's just for take out.  We wanted to sit down inside, so Madison was it.

Looks like a house from the outside.

This place was HOPPIN'!!  People were everywhere.  It was super fast paced.  Order and move on or be crushed!  After I ordered and set my coat down at the table, then and only then did I sneek up to get a shot of the board.  (Before people hurt me.  New Englanders aren't so forgiving when you get in the way of them and their lunch.)  But I couldn't have snapped it any closer because it was wall to wall people.  So they clearly are doing something right to draw these crowds.  They must make a pretty penny.

I hardly had time to read the boards. Glad my
family told me what they normally order so I
was prepared ahead of time.

This, my friends, is what you might think of as low brow food, but not to me.  I grew up in these parts.  Things served on Chinet or paper plates were more the norm than you might believe.  Fancy presentation is less important than great food.  No need for artistic design when you're having a simple, yet tasty, fish fry.  Just pile it up on a disposable plate and be happy.

So I got the fried scallops, which is my go to for this type of food genre.  INCREDIBLE!  Oh yes.  I say that without reservation, coupled with nary a bit of guilt.  (Because I don't do this often.)  And though this portion size was well past my normal capacity, I could not leave one tender, lightly fried, sweet scallop behind.  (I didn't make it through all the fries though.  One can only do so much no matter how ambitious one wants to be.)  I might also have to note that no one in my family was willing to split a plate, which I would have been fine with.  The scallops were not heavy, nor greasy.  Just crispy on the outside and tender and juicy on the inside.

Let's be honest, they were SO good, I probably 
wouldn't share the next time I go either!

Texas has its Tex Mex, California has its fresh fruit and New England has its fried fish.  Can't help where I was born.  I can only make the best of it... by supporting my local restaurants.

And on a random note, here is another Connecticut institution: The Wiffle Ball Factory.  You always wondered where they were made.  (Or possibly IF they were still made.)  Now you can rest easy.



A childhood favorite factory.



Leave it to me to find some odd, and inedible, thing to throw into a food posting.  Guess I like to surprise you.  You just think you know me.

Nurturing my inner... chemist

What is all that strange stuff they add to food anyway?  Preservatives to make it last through nuclear warfare?  Dyes and colors to make things look more "appetizing"?  You can really learn a lot when you start to study up on, say, sulfites.  To be or not be... sulfured.  Not to be!  That's my answer.  (And if you suffer from asthma, you may be particularly sensitive to sulfites, so keep reading.)

I've only tried a couple of Newman's Own products, but I've liked them.  I had a tasty roasted garlic balsamic dressing at someone's house and then when I went looking to create an appetizer, I decided to give the dried fruit a shot.

Mom & pop Newman on the cover. Such a
sweet story of a celebrity who was in love
with his wife and fully faithful. So rare.

This next part may shock you a little.  Because of all you've been taught since your overly processed youth.  Prepare yourself.  These are dried apricots.  Yep, take a good gander.  They are brown.  Uncomplicated ingredient list: Dried Organic Apricots.  Nothing more.  That means no sulfites, sulfite free or what some might advertise as unsulfured.  Absent is the use of sulfur dioxide gas during the processing.  Which also means, hello, less processing.

They look like prunes.

I know, you're used to bright orange apricots that look just like fresh apricots.  Ironically, that's not as natural as you may think and certainly not organic.  During the drying process, oxidization happens.  Which makes the fruit turn a more chocolate in color.  That doesn't mean something went wrong.  It's real, uninterrupted nature in action!  When you buy products with sulfur-containing additives that try and go against nature because you've been convinced by tons of marketing that dried apricots must be bright orange in order to be delicious, then something really has gone wrong.

On to the appetizer I made at my friend's house.

Apricot, Almond & Brie Cups

Unsulfured dried apricots (now remember what we've learned)
Raw almond slices, toasted (by you - you can do it!)
Honey
Brie
Phylo cups

No precise measurements here.  I chopped up some apricots, added toasted almond slivers and a couple squidges of honey.  Then mixed it all up until everything was well coated.

A lovely, sticky mess.

You can make your own phylo cups, but they also sell the ready to go ones in the freezer section.  Super convenient.  I went with that this time to make things extra fast.  I put them out on a baking sheet.  Into the bottom of each pastry pocket went a piece of brie first.  On top of that, I put a bit of the apricot, almond and honey mixture.  Into a 350 degree oven for about five minutes or until the cheese melts and the tops of the cup turn slightly brown.  Watch them closely.  Because of the fragile composition of the phylo, they can burn fast.

Can pick it up with your hand.

The nice thing about this recipe is that it can be tweaked six ways to Sunday (yet I made this on a Friday) by changing out the dried fruit, nut and cheese combinations.  I would stick with a mild, soft cheese though.  Something that melts.  Fontina would work well.  Munster or monterey jack too.  Dried cherries would add a tart zing not unlike the apricots, so great contrast, but golden raisins or dried blueberries could kick up the sweet factor if that's your preference.  Hazelnuts, walnuts or pecans would all be fine substitutes for almonds.  Just make sure to lightly toast whatever nut you choose to really enrich their flavor.  And agave or light maple syrup could be used if you don't like the distinct taste of honey.

Two bite delight.

Phylo is so delicately flaky and when you pair it with the creamy brie, crunchy almonds and chewy apricots, it's quite a little predinner masterpiece.  In fact, you won't be in a rush to move on to what comes next too quickly because these little crispy, fruity bundles will hold your attention.  They are also great for a wine tasting party because you just need one hand to indulge, so you never have to put your glass down.  Very tidy.

These appetizers look delicious even without sulfites.  Wouldn't you agree?  I surely didn't miss them.  It's not like you can taste the color "orange" in an apricot anyway.  The less chemicals you consume, the better off you are.

Nurturing my inner... plan b is plan a

You may think Plan B is always the second choice, but in this case, it was the first.  Lunch before some shopping.  Need to build up strength before hitting the ever exhausting mall.  Plan B Burger Bar, in Milford, CT.  It's actually the corner shop in a swankified, upscale, strip mall that also has stores like Banana Republic and Whole Foods.

Boy, was it cold that day. Tell you what.

Inside was a chalkboard with the specials and draft beers.  I like the way they took a lot of time to use different colors and fonts.  Quite artistic.

Would be fun to frame a chalkboard in your
house to advertise kitchen specials.

While we waited for our table, I noticed some unusual (for several reasons) artwork on the wall.  It was a characterized standing bull made from different colored faux animal fur.  And he was drinking a glass of red wine.  (Um, okay, why not.)  To each his own creativity.

Gotta give them points for odd use of
texture and unusual technique.

I seem to have an obsession with wall coverings and lights in restaurants.  (Nope, no explanation for this that I can find from investigating my childhood.)  This place had a steely grey tin ceiling and industrial, exposed bulb light and wire creations.  The theme was silver, grey and black for a back drop of neutrals and then a big pop of dark red for contrast on the walls.  I dug the restrained palate.  Colors were very deep and complementary to the surroundings.  Masculine, but inviting.


If you liked an industrial theme in your house,
these lights would be so cool for a kitchen!

 The three of us split the lobster "sliders," which really were a single lobster roll cut into three pieces.  A good tummy tantalizer.  The other two ordered full-sized burgers, which you tell your waiter your preference for one of two options: pink or no pink.  They use only superior quality, natural, never frozen, daily ground, in house beef.  (And maintain a sustainable disposition in general.)  I got the mini cheeseburgers.  We all ordered different starchy sides so we could try the tots, Parmesan fries and the sweet potatoes.  All delish.  My mini burgers were a big hit with my mom too, as she traded me some of her burger for one of mine.  This is not an unusual practice of ours.  Thank goodness I'm not possessive in nature.  (Though food does tend to bring out the selfish two year old in me. Mine, mine, MINE!!!)

Stack 'em up! A tower of baby burgers inside
a sea of tater tots. (Food can be poetry.)

If you have a mind, and a taste, for bourbon, they make boutique, small batches. Sounds like fun, if you're into that sort of stuff.  I've never had a glass of bourbon and probably would have just to try it if it hadn't been noon when we were dining.  (And if my mommy wasn't there to give me a hard time.  She does that.  Like I'm still 14.)

I think anything artisan made is amazing.  Shows true craftsmanship and care as long as people still hand down old traditions and care more about making a small amount of high quality product instead of giant vats of cheapy junk.  I raise my glass to you, the keepers of processes from days long ago!  (Though at the time, my glass was only filled with iced tea.)

Nurturing my inner... dark and decorative

Online coupons are great, but there is one thing you have to remember after you buy them - to use them before they expire.  A friend was telling me about this place that she had gone to in New York and they had one in DC, but her coupon was due to expire on Monday.  This conversation took place on a Saturday, but she was booked all weekend.  Though Monday was a work night for both of us and getting into DC isn't always the easiest thing to do, I had to think about it for a minute.  Then I said, "Come on, let's go!  Heck, we're young(ish) and it's nice out."  Into the city we went to the Buddha-Bar.  And we were SO fortunate that night.  No traffic on 66 going in, easy to get to and we found a parking lot straight down the main strip and just across the street for $8.00.  No street parking stress for us!

Dark outside.

While I'm not crazy about a giant buddha (or any other statue) staring at me when I'm dining, it was quite a swanky place.  Rich Asian decor.  And about nearly pitch black.  My camera was unable to get you the real interior very well, so you'll have to check it out on the website or in person yourself.  (Where your eyes can adjust better than my camera.)

And dark inside.

The bar we passed on the way to the dining room was swanky.  Lanterns for lights.  Very high quality fixtures and accents.

Seems very NY meets Hong Kong.

Moving on from the weirdo, enormous, golden statues and on to the food.  We started off with the mini pan fried dumplings and the spring rolls.  Deliciously crispy and chewy, and the sauces were terrific.  Nice little fresh garnish as well.  Micro greens!

Mini apps to share. (Only because I was forced
to or I could have eaten them all myself.)

For the main entree, I went with sushi.  But not sushi like I've had anywhere else.  The roll with the eel on top was delicate and just a little sweet.  But in front of that was quite a unique thing.  It was rice that had been deep fried until crunchy, topped with fresh crab and edamame.  I have never had crunchy rice like that before.  (Which of course is why I had to try it!)

I often go for something that I've never seen
anywhere else.

The presentation of the food was truly artistic.  With delicious flavors to match.  And going into DC made for one super fun weekday evening.  Mondays are the way to go!  (If there is no rain, no snow, no accidents, no protesters, no construction, no special events...)

Before we departed, I hit the little girls' room.  And I took a picture of the wall inside the stall because they were covered with giant crocodile leather wallpaper.  Just had to show you or you wouldn't have believed me!

Attention to detail for sure.

Yes, I did just take you into the bathroom of this restaurant.  Wouldn't want you to miss out on every decorative detail.  Dining is of course about the food, but the ambiance of your surroundings really adds to the overall experience.  (Well, maybe not the bathroom ambiance as much, but you have to admit, that was pretty interesting.)