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2009-01-22
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Having joined OR for a little while, I hesitated several times at the OR-organized dinners. Events I've been, and gatherings too. I met new people, who later become food-buddies 'raided' the city's hot spots for good eats with me. I fell in love with the city and its edible landscape all over again. I learned lessons from the OR Big Boy, and shared humour with the OR Bad Boy and the crowds I had my meals with. Through the crossroads in life I'm more than lucky to have this bunch of buddies who s
This day I'm meeting another member, who has a mission. We decided to meet at Crossroads for convenience. Mid-morning was appropriate for breakfast. Through the other side of the glass with flowing water was an L-shaped space with a small kitchen and coffee bar against one side. The sweet aroma of coffee and the neat arrangement of Monin flavored syrup reassured me that I was in the right place. We settled down and ordered our respective breakfasts. She ordered the "Steak and Eggs" with toasts ($26) while mine was "self selection breakfast", ($27) featuring bacon, pork patties, scrambled eggs and toasts. We both ordered Ginger Latte ($23, extra $10 if ordered from meal).
Conversations flowed as we waited, in less than a few exchanges plates were set before us. Her 'steak' was a thin slice of beef buried in what looked like brown satay sauce and tasting it reminded me that it was a wrong description. The beef was the kind you'd expect laden with baking soda. The eggs though, scrambled with traces of egg whites lacing through, was surprisingly moist and runny on both our plates. My pork patty wasn't impressive either, but the bacon happened to be crispy, which was a bonus.
Ginger Latte was apparently a must-have here at Crossroads. They arrived in navy blue coffee mugs. Bringing it closer I could smell a dry whiff of ginger so familiar to the ground ginger I used to have in my larder. The slight sting on the nose was followed by a slight sip. The coffee was thin on its own and despite having the ginger, there's still something missing in it. Adding sugar to the latte made all the difference. The sweetness offset the spicy sharpness of ginger and brought harmony with the coffee to yield a warming beverage.
And just like that, we talked over breakfast, sipping coffee, replaced later with warm mugs of water brought to us by the hostess. The latte slipped into my throat easily just as our conversations flowed between us easily. Questions raised, then answered and explained further. Now how's this for a mid-morning coffee pastime? The food at Crossroads may not be the best in the area, and even with both puree of fresh ginger and dried ginger used, the latte still seems to lack a significant punch... I realized that food maybe the common goals among foodies, but the importance of sharing this passion is even more crucial than the food itself...
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