Inspiration Station: The Fault in our Stars

This month's "Inspiration Station" is built around "The Fault in Our Stars."  I tried to wait for the movie mania to die down a bit and now feel like this is an appropriate time to revive one of the summer's biggest hits.

The Dish:

Augustus tells Hazel that he's using his wish on a trip to Amsterdam by taking her on a picnic filled with all things Dutch, including cheese and tomato sandwiches.  So maybe this Inspiration Station isn't a toughie to prepare, but it doesn't make it any less satisfying.  I used heirloom tomatoes for this and instead of turning this into a grilled cheese (which is always my first instinct), I added mayo and left it cold so it would be more true to the movie and actually suitable for a picnic.  I did a Wikipedia search for Dutch cheese and decided to go with Parrano.  It's a semi firm cheese that's not too strong.  The mildly nutty flavor worked well with the sweet and juicy tomato.  When the tomato is firm like that, it's a perfect stand-in for meat.  I was lazy when it came to slicing the tomato and cheese so it's not the prettiest, but it still tasted great.  Using an actual cheese slicer would solve this problem...I just couldn't find mine.  I mixed a little dill in with my mayo and the herb made me feel like I was outside even though this picnic was, sadly, on my couch.

The Doodads:

1. One of the reasons Hazel likes "An Imperial Affliction" is because it's a cancer book that's not really a cancer book.  Since her favorite novel doesn't exist, I recommend reading Carole Radziwill's memoir, "What Remains."  Yes, her husband dies of cancer, but it's about much more than that.
2. Augustus uses cigarettes but refuses to light them so he feels a sense of control over cancer/death.  Instead of buying real cigarettes, do the same thing with candy cigarettes.  I'm not sure these are p.c. anymore, but I don't really care.
3. Instead of breaking trophies or throwing eggs like Isaac, I think a great way to handle stress is by screaming into a pillow or throwing the pillow against a wall.  No damage done and I find it quite cathartic.  Might as well use a cute pillow while you're at it.  I like this one from Urban Outfitters with it's empowering message.
4. Augustus' parents hang inspirational quotes all around their house that they call "encouragements."  I'm a big fan of fun phrasing, especially when written in fun typography so they don't look like cheesy, guidance counselor office art.  Etsy is a great place to find pieces that will brighten up your day.

Tuna Artichoke Melts

I had such success with my Grown Up Tuna Melt that I decided to try a new variation.  This one is a bit less quirky, but the artichokes give it a Mediterranean taste that sets it apart from other tuna salads.  I diverged from the recipe a bit by using lemon zest with pepper (vs. lemon pepper) and by using gouda instead of the pre-grated Mexican blend.  It's the lemon zest that really made a big difference.  Anytime a sandwich is heated, it suddenly takes on a heavier quality to me.  I don't hate it (in fact, I almost always prefer panini style), but I still feel overly stuffed after eating a heated sandwich vs. a cold one.  It doesn't matter that the ingredients are exactly the same.  Calories haven't changed a bit, it's just served warm.  What can I say, it messes with my head a bit.  But the adjectives people always use to describe lemon are "bright" and "zingy".  Those adjectives are the opposite of heavy so adding the zest makes this tuna melt feel a bit lighter.  The open faced nature of the sandwich doesn't hurt, either.

Breads Bakery

I was very strategic with my run recently.  I planned it so that I would finish at Breads Bakery just in time for breakfast/brunch.  After running the 1.7 miles there, I felt confident I had earned my meal.  In fact, I felt confident I had earned three meals because I purchased a leek quiche (seemed breakfast-y), a tuna sandwich, and a bureka (how could I not?!  They're hard to find in NYC!).  

Everything was great and nothing was too dense.  Like perfect French pastry...except it's made by an Israeli.  I would NEVER normally order a tuna sandwich.  I'm scared of them unless I make it myself.  This time, however, the cashier recommended it highly and I was in the mood to go wherever the wind took me.  I'm glad I listened.  The tuna was less of a salad, more just tuna on bread (that's a good thing in my book) with tomato, sliced hard boiled egg, lettuce, and cucumber.  Not only do I now trust their tuna sandwich, I think it's better than mine.

Italian Turkey Burgers

I had some leftover pesto in the fridge and only about two days before it went bad.  It had to get used up but with an entire 9x13 casserole of mac and cheese in the fridge, I had no need for anything pasta based.  I also had some hamburger buns so an Italian themed burger began to take shape.

There are a couple ways to do this, you can mix the pesto right into the turkey meat or if your turkey burger was already pre-shaped at the butcher counter like mine was, you can do what I did and just use the pesto as a spread right on the bun.  You can do this plain or, again, follow my lead and mix it with mayo to give the spread a little extra creaminess.  I like the pesto/mayo ratio to tip in the pesto's favor, but that's just me.  For the final touch, top with smoked mozzarella.  For best results, put the mozz on top of the burger as it finishes cooking in the pan or on the grill.  Then cover it with the lid of a pan so the steam gets the cheese nice and melty.  That's how you get the gorgeous stringy cheese you see in the pic.

Summer is burger time, but that doesn't mean it always has to be as simple as beef and cheddar cheese with ketchup.

Melt Shop

An entire restaurant devoted to grilled cheese sounds heavenly.  And now it exists.  Actually, it has existed for over a year, but now it conveniently exists near my office.  I can't go too often because my grilled cheese came to almost $10 - a crazy markup - and of course it didn't keep me full all day.  But dang was it delicious.  So much butter on the bread.  So much gooey cheese.  Because I got the Shroom sandwich, mine was filled goat cheese, havarti, portobellos, and parsley pesto.  As the restaurant name, Melt Shop, implies, this sandwich is full meltiness between two pieces of bread.  

Smoked Mozzarella, Broccoli, and Greens Panini

I know I wrote about Dominque Ansel Bakery yesterday but who cares - here we go again.  This time, we're talking savory.  While the bakery is famous for their desserts, they serve a couple soups, salads, and sandwiches that are, apparently, not to be knocked.  One such sandwich was profiled about eight months ago and it is pure coincidence that I re-created it at home on the same day I went to pick up sweets at the SoHo shop.  (Coincidence, because I forgot the bakery was the source of the sandwich in the article I had read so long ago.)

Since I've never actually had the sandwich at Dominique Ansel, I can't say how it compares, but I can say that I thought my version was delicious and hearty, be it vegetarian.  I made a couple changes: first, instead of using fresh mozzarella, I used fresh smoked mozzarella to give it a little something extra.  The smoky flavor reminds you of meat (since that's the usual beneficiary of the smoker) which sorta makes you forget that this sandwich is vegetarian.  Second, I swapped the spinach for sunflower microgreens.  Why?  Because I have never heard of sunflower microgreens before.  Have you?  Of course you haven't, which makes me baller for being the first to use them.  They sound fancy and exotic, making me fancy and exotic by extension.  They actually tasted great, too.  They're mild in flavor, but the leaves are firm so there's something to chomp on.

   

Porchetta

For my December restaurant pick, I wanted someplace that was similar enough to Albert's choice of 5 Tacos so we could make a fair [enough] comparison between the two.  It didn't need to be tacos or even Mexican, but I did want it to be someplace casual with only a few chairs that served simple, authentic food.  With a total of six chairs and only about two items on the menu, Porchetta seemed to fit the bill.  The pork sandwich has appeared on many "best of" lists so it gets packed, but since I don't live around the corner, it's preferable to actually sit inside.  The solution, apparently, is to go at 5:30.  That's octogenarian supper time and those old fogies aren't frequenting small East Village sandwich shops so you'll score a stool.

The greatest compliment I could have received was Albert telling me I won the December battle of the restaurants.  I had a feeling he was going to tip his hat to me when I looked to see him hunched over his porchetta plate, inhaling his food.  He went silent as he stuffed pork, greens, and beans into his mouth with fervor.  Porchetta is basically Italian bbq and since bbq is Albert's fave, I should have known it would be a hit.  He stopped only when he realized there was a bowl of porchetta salt (made with herbs and fennel pollen) that he could sprinkle over his plate.  Side note: porchetta salt is used just like regular salt, but it tastes so much better.  While Albert got the porchetta plate, I went with the sandwich and was very happy with my decision because the ciabatta bread was perfect.  I guess it just depends on what you're in the mood for that day.  If you order to-go, your sandwich will be wrapped in butcher paper and if you eat in, you'll be eating off toile patterned china.  Both options will leave you feeling like you just had a meal prepared by your nonna.

Alpine Grilled Cheese

Experimenting with grilled cheese is fun.  I'm a purist so I don't believe you can add more than one non-cheese ingredient and still call it a grilled cheese.  However, that doesn't mean you can't play around with different cheese varieties.  This time, I wanted a cow's milk Alpine cheese and went with Appenzeller Kaserei Tufertsch.  I have no idea how to pronounce it, but I do know how to say "yum" so after tasting this cheesemonger suggestion, I told her to wrap it up.  It tastes like a nuttier version of Swiss and melts well - perfect for grilled cheese.  I thought it went well with the rye bread I had at home and then threw in some sopressata for good measure.  I think speck would have been a better match, but the sopressata was still quite tasty.  Swiss cheeses are pretty sturdy so they can handle a flavorful meat.

Inspiration Station: "Easy A"

I'm baaaaack.  Another long break for "Inspiration Station", but I'm back in business.  Here we go:

I think Emma Stone is just adorable.  I want to be her.  Gorgeous and witty?  Can't ask for anything more.  Easy A was her big break-out film.  Sure it was a high school comedy, but it didn't pander to the teen crowd with gross-out jokes, making it something to be enjoyed by just about any generation.

1. The Dish: Turkey Sandwich with Peas.  When Emma Stone's character tells her parents that she was sent to the principal's office for calling another student a bad name ("twat" - teehee), they ask her to spell the word out to with her peas to avoid tainting her little brother's ears.  I'm not a huge fan of peas, but I am confident that with some creativity it can be incorporated into the meal plan.  Originally I was going to make a dish where peas are the star - and show you (or, more accurately, prove to myself) that a side of peas isn't terrible.  But then I saw a tweakable recipe in Real Simple that made peas a complementary ingredient.  I have never heard of peas in a sandwich (if you say you have, I call your bluff) so that got me to scrap my previous recipe ideas.  Here's how it goes down: melt some butter in a pan and thaw some frozen peas in it with salt and pepper.  While that's happening, spread some pesto on one side of toasted sourdough bread and goat cheese on the other.  Once the peas are cooked, mash them together.  There's no cream or cheese so it won't completely form a paste but it will hold together enough that you can spread it onto the sandwich.  Then just add some southwestern style deli turkey and you're done.  It is an easy [I'm sure you could guess this was coming] peasy dish.   Because it incorporates so many other ingredients, this may not be a Capital P dish, but I love that it shows how versatile peas can be.  Peas may not be the star, but they are such a fun, unexpected ingredient in the sandwich that it could definitely win the Oscar for best supporting actress.  
   
2. The Doodads:

• When Olive realizes that haters gonna hate, she embraces the rumors and starts dressing like a trollop in bustier/corset tops.  Believe it or not, this look can be done tastefully.  I love this one I found on Modcloth.com.  I just wouldn't recommend sewing the scarlet A on it like Olive did.
• Amanda Bynes had not yet lost her marbles when she appeared in this film.  She plays a snooty bible thumper determined to take down poor Emma Stone - why would anyone want to hurt Emma Stone - she's a national treasure?  In one scene Amanda's character takes out her frustrations on a stapler in the guidance counselor's office.  If you're gonna staple, I would recommend doing so with fun office supplies.  I like this Jonathan Adler stapler I found on dormify.com.  
• Olive trades false sex rumors for gift cards.  Some people are not gift card fans, but I happen to love them because I get to pick out whatever I want.  If you're one of those who doesn't like to give them because they're not creative enough, I recommend re-thinking that approach.  Instead, just give a more creative gift card.  I would love to get one for etsy.com.
• "When She Woke" - If you liked Easy A, why not treat yourself to another Scarlet Letter adaptation, this time in print.  Check out my book review for more info. 

Grown Up Tuna Melt

Caramelized onions are very French and French is very sophisticated.  Hence, adding caramelized onions to just about any dish will make it more sophisticated.  I decided to try out this theory with a recipe I found on A Cozy Kitchen.  The onions take the most time so I stuck them in a pan with olive oil so they could get nice and brown while I made basic tuna fish (just tuna and mayo for me - I like to keep it simple).  The onions went on a piece of rosemary olive oil bread (sourdough would be great, too), held in place by the tuna, then topped with shredded cheese.  I was going to go with gouda, but then I found champagne cheddar by Yancey's Fancy.  If you saw cheese that was infused with champagne, you would get it, too.  Usually you have wine with cheese so combining the two in one block of white cheddar makes perfect sense.  It was the perfect compliment to the sweet onions.  I put the whole thing on a foil lined baking sheet that went underneath the broiler.

Once it was nice and melty I took it out and topped it with the final ingredient: a few salt and vinegar chips.  The chips sound a little weird, I know.  But it was in the original recipe so I was worried it wouldn't qualify as "grown up" without them.  No one should accuse me of being a Peter Pan (even though I was Tiger Lily in our middle school musical - a story for another day) so I left the chips in the dish.  I'm glad I did because those chips gave it quite a zing!  Salt and vinegar chips are a little much for me on their own.  I find the flavor a bit too intense.  First of all, you need a crunch because tuna and caramelized onions are both soft.  But I didn't only think they "worked" on this sandwich, I thought they were great and began piling more on with each bite.  It's hard to explain how it works, but I am now a believer.

Fig Butter Grilled Cheese

I bought fig butter for a recipe recently and had half a jar leftover.  I didn't want to waste it so I worked to find a recipe that incorporated it.  This may come as a surprise, but fig butter is not one of my go to ingredients.  It is by no means a typical condiment so I actually had to put some thought into coming up with a recipe that incorporated it.  Not only did I find a solution, I found a great one: grilled cheese.

I realized that figs and jam are common ingredients on a cheese plate and fig butter is basically fig jam so we're halfway to a cheese plate already - all that's missing is the cheese.  Minor detail.  Brie goes well with sweet flavors since it's sweet and mild itself.  Goat cheese's tang also works nicely with the sweet stuff since the two ingredients usually temper each other.  I was sitting in the cheese aisle debating which to go with...goat or brie?...goat and brie?  Using two cheeses seemed excessive so I really wanted to stick to one.  Actually, excessive is not the right word because when it comes to cheese, more is always better.  Two cheeses, however, would just take more time to cut, more room in the fridge, and more dollars from my wallet.  I wanted to just pick one good one.

The answer came to me in the form of a goat's milk brie.  Still tangy from the goat's milk but with all the smooth and mellow features of brie.  Both sides of the sandwich were smeared with fig butter and then the goat's milk brie went in the middle.  I used sourdough because I like it so don't push me for any additional rationale.  I knew it would taste good and I was right.  That's all you need to know.

Mayhem and Stout

The name sounds so rock and roll but it's fitting because this sandwich shop serves braised meat with an attitude.  Mayhem and Stout started as a stall at NYC flea markets and just opened their first brick and mortar location on Friday - a convenient one block walk from my apartment.  Since it's so close I had no excuse not to be there on opening night.  I had never sampled their food at the markets, but by the looks of the line, plenty of New Yorkers had.

Without too much time to mull over the options, I ordered two of their popular combinations instead of designing my own sandwich.  The short rib and brisket sandwich with blueberry sriracha and pickled onions was not as crazy as it sounds.  The pickling made the mound of onions less bitter and the meat just melted when it hit my mouth.  I can only imagine how long the meat had to simmer to render chewing unnecessary.  I also tried the braised pork shoulder with black cherry mustard and roasted kale.  The kale and black cherry gave it a bit of a sour/bitter thing - in a good way.  I'm not really explaining that well.  The short rib and brisket was my preferred sandwich, however, just because the meat had so much flavor.  It may seem insignificant, but I must mention the pickles.  Clearly homemade and with just the right amount of garlic and spices.  Nice and crispy.

So many sandwich combos to try - and don't think I'm not going to try them ALL.  Yayyyy for new amazing food in Murray Hill!

Prosciutto, Brie, and Apple Sandwiches

I had a nice bottle of champagne on hand and was determined to use it for mimosas on the roof this past weekend so I invited Beth over for a Saturday brunch.  I couldn't just serve mimosas - that's just not the kind of hostess I am - so I prepared two summer salads.  The first was tomato, basil, and mozzarella.  I used a mix of yellow, orange, purple, and red cherry tomatoes - the colors take no extra time to slice but make it much more visually appealing.  The second was a super quick potato salad.  I boiled off potatoes and mixed them with store-bought pesto (any variety works; I used spinach pesto).  A little extra parm and pine nuts finished it off.

The third dish was ham, brie, and apple on baguette.  One baguette was enough for three full sandwiches.  Then you'll need about 1/2 lb of ham, a big chunk of brie (spread on each side of the split baguette), and one granny smith apple.  I meant to get regular smoked ham and accidentally purchased fancy pants jamon iberico instead.  At first I was a little upset about spending more money but then I tasted how much better it made the sandwich.  You don't need to use jamon iberico, but I think even a domestic prosciutto would make this sandwich tastier and more European than regular ham.

This is just like the sandwiches you pick up at a small cafe on a side street in France.  I'm not using my imagination for that statement.  I have, in fact, picked up a sandwich just like this at a small cafe when I was living in France and eating on my roof took me right back there.  Instead of the Eiffel Tower, I was looking at the Empire State Building.  Not a bad trade-off.  This sandwich takes just moments to put together and even when I used the expensive jamon, it came out to only about $6.80 per sandwich - cheaper than anything I could have purchased.  Use a cheaper version of ham or prosciutto and you can get it down to under $5 per sammy.

Defonte's of Brooklyn

Defonte's is a Brooklyn institution.  It's an old school Italian sandwich shop where you shouldn't dare ask for substitutions on these large sandwiches that look like they could feed the whole firehouse.  These are manly sandwiches at girly prices (nothing over $11).  The Manhattan branch may be a little shinier but from what I hear, the food is just as good as the original.  It's a no-frills place and the sandwiches thrive on the simplicity of good ingredients and classic Italian combinations.  I went with the Hot Roast Beef.  The meat was sliced paper thin and piled onto a soft roll with a thin layer of fried eggplant and fresh mozzarella.  I split my sandwich up into two meals partly because it was so large and partly because I wanted to have the experience of eating it twice.

Zunzi's

After appearing on a Travel Channel show naming it one of the best sandwiches in America, there is always a line at Zunzi's in Savannah for The Conquistador.  The description may not wow you (baked chicken with lettuce, tomato, and sauce on French bread) but there's something magical that happens when the white and pink sauce comes together over the tender tender chicken.  It looks too big to bite but just try it because then the sauce will drip out and when you put the sandwich back down the bottom of the bread will soak it up.  It's a massive sandwich for just under $10 and well worth the wait.

Cuban Sandwiches

I am a major supporter of sandwiches.  Like Secretary of their fan club type of supporter.  So when I found out last week was National Sandwich Week, a celebration was non-negotiable.  But what type of sandwich should I make?  Sure there was plenty of inspiration on the Pinterest board I devoted entirely to sandwiches, but the right sandwich was simple and commonplace enough that it had not even been pinned: The Cuban.

Though it is a sandwich I've had many a time, it's not one I've ever made myself.  Most of this sandwich requires nothing more than a trip to the deli counter: ham, Swiss cheese, pickles, and mustard.  But then there is the one ingredient that makes it distinctly Cuban: roast pork.  This is when it gets tricky.  You can't just buy roast pork.  You have to make it yourself which takes this sandwich out of the "on-the-fly" category.  You have to actually do some pre-planning.

So pre-plan I did.  Roast pork is actually easy to make if you set aside a couple hours.  First, whip up a quick marinade of half a cup of olive oil, diced onion (1/4 of the onion should work), 4 cloves of garlic, the juice of 1-2 limes, and oregano (fresh or dried - I used dried).  That should do you for about 4 pounds of bone-in pork shoulder.  Let it marinate for 2-3 hours then stick it in the oven at 325 for about an hour and a half to two hours.  I'm still figuring out the timing on this so just cut into it til it looks right.

Once the pork is cooked and sliced, start assembling your sandwiches.  If I ever use mustard (rare) it's the dijon or stone ground kind, but plain old yellow works best here so slap some on the top half of a portugese roll.  Then start building: pork, ham, dill pickles, and Swiss cheese.  At that point, I know your sandwich will look and smell delicious but if you try to eat it, I will slap your hand away.  Seriously, don't even try to take a bite - it's so much better once it's pressed, so heat up the grill pan and get something heavy (like a skillet topped with a can of beans) to press down the sandwiches.  The result: Miami without the plane ticket.

Via Quadronno

I've known about Via Quadronno ever since I lived a couple avenues away on 73rd street when I first moved to New York.  I first noticed it as a cute and narrow café on my way to the park on a sunny weekend.  It looked like the perfect place to grab a quick brunch or lunch bite along with a good cup of coffee.  I am a great judge of character, it seems, because that is exactly what it is.

This place is the flame to which Upper East Side moths are drawn.  It's classy, the food is consistently good, and the prices are just high enough to keep the riff raff out.  This is something they take very seriously as they are notably always closed the day of the Puerto Rican Day Parade.  No comment.

Since the restaurant is a mere half block from Central Park I decided to grab an iced coffee and Il Cosacco panini (bresaola, camembert, and thinly sliced lemon) to go.  Because this is one of their specialty paninis it rang up at almost $15 which is a little pricey considering it's on a demi baguette.  But it was such a beautiful day outside that I didn't care.  Also, lemon inside a sandwich is a new experience for me.  There was just the slightest pucker before the sandwich gives way to the salty bresaola.  I'll definitely try to replicate it at home, then perhaps I can save myself a few bucks on my next trip to the park.  

It may be a little more than I typically like to spend but I loved how the people at the takeout counter knew most patrons by name.  "How are you doing, Dr. So-and-so?" was a question I heard 4 times in the short time I was waiting for my order.  Maybe I'll reserve this one for special park occasions...or for when I'm one of those chic Upper East Side moths.

Jim's

On Saturday Matt, Karina, and I took a lil trip to Philly. Why, you ask? Because I was craving a cheesesteak. No, really, why are you going to Philly, you ask again, rolling your eyes. Because I wanted a cheesesteak. That really is the only reason. When I learned that Philadelphia is a little more than an hour and a half away, I figured I had no excuse to not have the sandwich that sets the bar.

Pat's, Gino's, Tony Luke's, and Jim's are the famous spots and it seems everyone has aligned themselves with one. Matt's favorite is Jim's so we headed straight there. The line is at least 30 minutes long at any time of day and you will smell cheesesteaks for every moment of the wait. Tantalizing.

It was the real deal. The bread was soft but held up against all the fillings without getting soggy. It was also clear the meat was top round - that's a difference you can taste. My only regret was not getting double whiz because I want to taste that in every bite and there wasn't quite enough on mine.

I live right by Carl's, which by most accounts is the best cheesesteak in New York. Many people say it's just as good as anything you could get in Philly, but I had to make the trip to the city of brotherly live to make such a claim. Now I'll say with confidence that Carl's makes a legit cheesesteak (just as good if not better?!  Gasp!), but there's something special about eating a Philly cheesesteak in Philly.

Jim's lived up to my expectations and I'm glad I got to pit it against my own Carl's. But now there's a new challenge to be held: Jim's vs. the other Philly cheesesteak masters. I'm always available for a taste test.

Tzatziki Tuna Salad

When I saw this recipe, I thought it might be a good way to give my tuna fish (which I typically make with just tuna and mayo) a little sophistication.  I had to adapt the recipe a bit because although I wanted grown up tuna fish, I can't help but be picky about what goes in it.  That meant the red onions and pepperoncinis were out and and the tomatoes had to be chopped a little smaller.  Though it seems like I may have left out a few key ingredients, the lemon and dill-filled tzatzki and cucumbers still made this a completely different tuna fish than the boring one I've always made.  Next time, I'll make the tzatziki separate from the tuna/cucumber/tomato.  I know that's what the recipe tells you to do, but I thought I could cut out a step and no one would notice.  Now I'm thinking it makes a difference.  As good as the flavor was, each ingredient would have been able to do it's job better had they been able to sit and come together in the sauce before being added to the tuna.  It was good the way I did it, but with the patience to make the sauce separately, it could have been called really good.

Pinwheels for Potluck

After ducking out the last couple months, I decided to participate in an office potluck.  This month's theme was tailgating, which leaves the field wide open (no pun intended).  Since I was short on time and cash, I decided to make a timeless potluck item: pinwheel sandwiches.

I rolled up tortillas with mayo, shredded cheese, cajun spiced turkey, and broccoli slaw.  You may think this is unworthy of a post, but they turned out well and the broccoli slaw was a nice non-lettuce crunch.  I had to do something to make these guys different than the ones you find on the prepared grocery store platters and my solution was spiced turkey and broccoli slaw.  Eventually I'm sure I'll post about haute pinwheels, but for now, you get the plain ones.  They may have been simple, but that doesn't mean they weren't all eaten.