The Slumlord brought back some corned beef tongue from Zabars after returning from a quick trip to NYC. I was initially skeptical but the tender slices of meat quickly won me over.
For lunch today, I made a corned beef tongue sandwich on Jewish rye bread from the farmers market with some slices of Armenian cucumber that I had quickly pickled in vinegar, sugar, salt, and dill. Dessert was a slice of cheesecake from Juniors.
I miss New York.