a week of morning after burgers

i have to admit. this week of holiday parties has been quite strenuous on the ole liver. the morning after hangover that ensues from my inevitable mixing of scotch and champagne is killer but i find that "the burger" is usually an apt approach to tempt my stomach into being somewhat agreeable for at least a few hours. there's just something so warm and settling about greasy meat and cheese slapped between 2 pucks of hearty carbs.

part 1: hubcap grill, 1111 prairie street

my first burger junket was to hubcap grill next door to the alden hotel in downtown. hubcap IS the antithesis of the sleek, glamorous digs at the alden. hubcap is a burger shack reminiscent of some tiny, divey-ass joints i've stumbled into in brooklyn. as it always seems, all places like this have "character." hubcap has sort of a roadhouse feel with hubcaps lining the tight walls and seating is sparse. although i was interested in checking out the triple bypass that has a hot dog and meat patty, i settled on the bacon cheeseburger with grilled onions. i had another lunch meeting after this.

bacon cheeseburger from Hubcap Grill

it was SOOOO delicious. the bun was perfectly crusty from recent baking yet still soft enough to easily nosh into. the crisp bacon and sweet caramelized onions danced so well with the juicy beef patty, melted cheddar, and a healthy addition of iceberg, tomatoes, and the kick of raw onions. i really couldn't remember ever tasting a burger this wonderful. here's a photo of my burger halfway gone. note the burger drippings on the plate below.

last half of bacon cheeseburger from Hubcap Grill

hubcap is now open on saturdays. i'm sorry lankford, christian's but i'm now convinced there's a better burger in town.

part two: sparkle's hamburger spot, 1515 dowling street @ leeland

i've driven by this place in the east end a million times, but it was finally a friend's idea that brought us here. sparkle's hamburger spot is definitely more spotty than *sparkly.* there were a few of houston's civil servants lined up to order on this particular day. the kitchen is slow so expect a healthy wait. bring a friend or bring a book. we waited over 20 mins for our order.

From Sparkle's Hamburger Spot

our much awaited hickory cheeseburger ended up being overcooked and dry. the bun was grilled which we appreciated, but dry meat and zero drippage makes for a really boring sandwich. even worse, the escorting fries were pale, soggy, and cold. feeling like we had just waited for godot, ending up with cold fries seemed pretty unforgiveable.

hickory cheeseburger from Sparkle's Hamburger Spot

i also ordered chicken and waffles. i know this is a burger post, but i didn't want you to think the trip to sparkle's was a total bust. everyone enjoyed the chicken wings tremendously. they were still crispy hot, well-seasoned, and not over-salted like the fried chicken at frenchy's or breakfast klub tends to be. the waffle had soaked up all the butter by the time our attention was directed at it and ended up being soggy -- more pancakey than waffley.

chicken & waffles from Sparkle's Hamburger Spot

part 3: smashburger, 7811 main street @ kirby

i was invited for a smash orgy by the denver based company's local PR firm. the "fast, casual" restaurant wasn't even completed yet. there was still construction and employee training taking place. kinda made me feel special for being a part of something that was still being created and put together.

i tried the classic smashburger (their cheeseburger) during a yelp event just a few weeks back. i remember loving the crispy char on the thin "smashed" burger patties but also remembered an overuse of salt according to my palate. the smash fries were a hit at the event and were seasoned with EVOO, rosemary, and parmesan. the burgers were being cooked and served from a smashmobile - essentially a taco truck for burgers.

i ordered their three specialty burgers: (1) BBQ, bacon and cheese, (2) spicy baja, and (3) mushroom swiss. i jumped at the chance to add a fried egg to any burger and i choose the mushroom swiss burger as the vessel.

mushroom swiss burger w/fried egg from Smashburger

oh wow was this delicious. the fried egg was cooked over medium. the meat patty was juicy and flavorful even though it was cooked all the way through. it wasn't as smashed as my first but the patty was well seasoned and perfectly salted. the garlic sauteed mushrooms and swiss cheese was as good as expected. i'm pretty much a sucker for anything with eggs in it or on it and this was no exception. it was even served on an egg bun. would i travel from midtown all the way to the med center for this burger? yes.

the other 2 burgers were a bit too salty but cooked to a light pink center. i was impressed that the spicy baja burger was served on a chipotle bun with chipotle mayo and fresh sliced jalapenos. the guacamole was very fresh and it was very evident that much higher quality ingredients are used here than the average burger place.

spicy baja burger from Smashburger

smashburger will also be serving chicken sandwiches, salads, hebrew national dogs, and some other interesting sides like haystick onions (thinly sliced onion rings) and veggie frites (flash fried asparagus, green beans, and carrot sticks). the grand opening will be on dec 23.

HRW wednesday reviews

VOICE @ hotel icon
VERDICT: excellent service, the food that "hit" were amazing, don't miss it

to be completely honest, this review was difficult to write. i have recently discovered that it's complicated writing an objective restaurant review when you have met the chef personally. in my prior review of VOICE from my first visit to the restaurant, i pointed out some problems that the restaurant had. chef michael kramer read the review and publicly commented on my blog to apologize for my experience and to invite me back to experience his tasting menu on the house. he made no excuses and i was impressed by his business ethic. and you can imagine how tempted i was to take him up on the offer, however i never accepted. i felt it was too awkward of a situation.

in the meantime, i have returned to VOICE on several occasions and have had much better experiences and some pretty amazing food - in particular the grouper entree and fish and chips (tuna tartare on taro chips) on the bar menu. the bar at VOICE has also become my favorite place downtown for a drink these days. the crowd and energy is lively, wine prices are excellent, and they serve a sancerre by the glass

i wanted to generate some goodwill for VOICE because i truly appreciate chef kramer's progressive vision and the talent he brings to houston. i was confident that HRW was going to be a good experience, i was ready to review the restaurant again, and i knew that if i brought the food bloggers along, i could accomplish the same thing more than triple fold. all for a good cause too! VOICE was the restaurant reservation that all the chowhounds looked forward to the most this week.

wednesday, a large group of houston chowhounds and i participated in houston restaurant week at VOICE. everything about the night was wonderful - the exquisite setting, the impeccable service, the impressive wine pairings, and of course, most importantly, the food. everyone left feeling spoiled and completely in love with the restaurant. however, we didn't experience the restaurant as normal guests. i made the dinner arrangements directly through the GM, kevin haagenson, a friend of mine and new addition to the restaurant staff since my first review. since kevin knew what i was up to these days, the staff knew in advance that the party would be composed of chowhounds and food bloggers. we were treated like VIPs all the way.

for starters, they sat our group in the private wine vault, a room that is generally booked with a hefty minimum check requirement. the private room is gorgeous, luxurious, and more interestingly, has a window looking into the kitchen where we were free to spy on chef kramer and his dinner service. as foodies, of course we got a total kick out of it.



other chowhounds reported that they didn't receive amuse bouches when they visited earlier in the week, but we all received a lovely amuse of blue crab, avocado, cilantro and yuzu in heavy crystal tear-shaped bowls. on top of that the sommelier, todd leveritt, poured us two bottles of nicolas feuillate brut rose champagne on the house. the amuse was delightful, the champagne made it heavenly (especially since it happened to be my favorite bottle of champagne under $80).

shortly afterwards, warm rolls and ciabatta hit the table. the bread service has never been better. during the other 3 meals i had at VOICE, i never tried the bread because it always arrived cold and hard. this is passable in my book because it's free, my standards for bread in houston are very low in general anyways, and if a restaurant's bread is too good, i get upset too b/c i spoil my appetite too early in the meal with too many carbs. well, this was the first time i was tempted to try the roasted garlic puree, olive tapenade, and butter that the bread arrives with too. the garlic puree and butter together are amazing and i loved being able to personally control the amount of garlic i wanted in each bite. the rolls were okay but at least they were warm and fresh. the ciabatta i didn't try.

most of us opted for the $25 three course wine pairing option, an option that i was not disappointed with in any way. the pours were generous, the timing of the wine service was impeccable. todd was constantly coming in to open bottles of wine to pair with each dish that came out of the kitchen. he had to keep track of each diner's next course and which wine to serve. this was no easy task.

the table started with 2 orders of truffle parmesan fries from the main menu to share. they did not disappoint. i have been known to order the sliders at the bar because they come with these same truffle fries. they do not skimp on the truffle oil or parmesan.

onto the first course. i decided to play it safe with VOICE's signature mushroom cappuccino. on my first visit to VOICE, the soup was oversalted. on one subsequent visit and this particular night, the soup was creamy and perfect. tonight, the night i an penning this review, i've just had dinner at le mistral and sampled their wild mushroom soup, also cream based and a very unappetizing brown-grey hue. chef kramer tops his soup with clouds of creamy truffle foam and porcini powder accomplishing 2 things: covering the soup with something pretty and whimsical and adding an additional layer of decadence to this wonderful starter. chef kramer wins this mushroom soup challenge. the blue cheese salad with green apples and candied hazelnuts was delicious too. the salad wasn't overdressed which is a personal pet peeve of mine and so the fresh ingredients really shined. fyi, i had both the mushroom cappuccino and blue cheese salad on the $15 lunch box special that VOICE runs every weekday for a mere $15. it also comes with your choice of panini and a dessert sampler that changes frequently.

the third choice for starters was the summer corn risotto with heirloom cherry tomatoes, parmesan, and chives. the dish was as light as summer and others at the table enjoyed it, but i expected more cheese or cream in the dish. based on the 2 bites i had, the acid in the tomatoes (grape size more than cherries) overpowered the dish and the fresh corn flavor was lost. however, chef kramer definitely gets points for adding this off-menu and seasonal dish to the menu. especially if anyone wants to complain that cream of mushroom soup is too heavy for a houston summer. not in my opinion. ever.

mad props for three good HRW entree choices. i chose the braised short ribs, a special that the chef runs often. the portion was huge, the meat was tender and unctuous. it was the best braised short ribs i've had which is quite a compliment considering all the (predominantly) french restaurants i've been to over the years where i've ordered this dish. the whipped potatoes were buttery. the celery apple slaw on top added a bit of tang which played off the fat in dish very well.

i had a bite of the red snapper with melted leeks and english peas. the dish was delicate and the fish was tender. i remember giving it a thumbs up but truthfully, i just wanted to divert my attention back to the heavenly short ribs.

the pork loin sous vide was not enjoyed by the diner on my side of the table who ordered it. i had a bite of the pork and thought it was overcooked. the pork definitely looked seared off as well, which we later confirmed with the chef. i expected the pork to be soft and juicy as the sous vide technique implies. perhaps the dish just needs a fattier cut of pork. this dish was something chef kramer was working on to add to the main menu and he was using HRW to test out the dish. smart idea actually.

for dessert, i chose the creme brulee. it was a generous portion and as good as i expected. it was nothing ground breaking, but i've never had a creme brulee that was. it paired nicely with the saracco, moscato d'asti that todd served it with. warm chocolate cake was actually the molten chocolate cake that peg so desperately wanted but did not find at strip house tuesday night. it was delicious with ice cream on the side. i love warm desserts with cold ice cream. the chocolate cream pie didn't do it for me. perhaps it was b/c the chocolate cake was so rich that the pie seemed bland in comparison, but the crust wasn't flakey enough. it could have benefited with the addition of more butter. the five spice ice cream was a little weird for me. i think i associate the 5 spice flavors with too many chinese foods i grew up with. the sensation of sweet and cold was just too much confusion for my brain to handle. however, other chowhounds at the table really liked it.

we had a dedicated waiter for the occasion by the name of chris who never left our side so we were never in need of anything for more than mere seconds. our wine pairings were poured right before our food all arrived at the same time, our silverware was changed out for each course, our plates were promptly cleared, napkins were folded each time we left our chairs. chef kramer, justin basye, chef de cuisine who i met at a tenacity dinner, and kevin all popped in on more than one occasion to check on us and chat with the table. chef kramer even came by the table after dinner for feedback. the service was attentive, warm, and professional.

everyone left wined, dined, and floating on clouds. foodprincess' review declares VOICE her favorite HRW meal.

other chowhounds share their experiences elsewhere...

see greatfoodhouston's review of glass wall

le mistral (review by cynthiamonster)
verdict: good service, some heavy dishes, but delicious

"Wanted to share our Le Mistral HRW experience on Wednesday night.
General consensus: DELISH!

This was the first time I had been to their new and improved location. It's nice but a little too modern feeling for me. I like cozy but I do appreciate the expanded kitchen and seating.

First off, it was packed. We had reservations for 4 at 8pm and there were no empty tables. The new restaurant seems to be drawing the fans. We weren't given the HRW menus at first and had to ask, but were politely given to us. It looked like most people were ordering off the regular menu so the crowd was not HRW related.

3 of us had the HRW menu and one of us just had the mushroom soup and mussels because she wasn't very hungry...ended up both dishes were pretty heavy. Between the 3 of us we tried the entirety of the HRW menu. The mushroom soup was delicious and there was a lot of it. It was very creamy and very mushroomy, not light. The salad looked great but was eaten by my husband before I got my fork over there. It's their house salad with a blueberry vinegrette, I remember it fondly from the past.

The entrees were both very good, but the pork chop wins hands down. We ordered it medium rare and it was perfect and juicy...and huge. The best part was the accompanying risotto. It looked simple like rice and peas and broth but the flavors were so complex...I'm thinking ginger and mint maybe...I don't remember exactly now but it was delicious! Now that I look on the menu I don't really know what it was, hopefully it is a continued part of the HRW plate because it was great. I ordered the salmon, which I never order, but wanted to explore the menu and no one else was ordering it. It was cooked well, the pasta was fresh and yummy, as were the clams, and it was CREAMY. I love creamy but after the mushroom soup it was hard to plow on through. I would have gotten the pork chop knowing what I know now. But exploration is good.

I'm not a big dessert person but both the sorbet (raspberry when we went) and chocolate molten cake with vanilla shake (ice cream) were very good. I think the cake would have been better to me had I not already been stuffed with heavy courses. My husband was super impressed with the chocolate dessert to the point that he only wanted to share one bite with me anyways. I should also probably mention that it's not a light sorbet either, it was very tangy (I like) and dense with flavor, not too icey or too sweet either.

Note: We did get an amuse bouche, paella and red peppers, I think that's just part of their normal service. Also, the owner was a wonderful sommelier. We had to wait 5 minutes until he was free but once he got to us he was very focused and helpful and polite. He took a good 10 minutes of his time to help us pick out a good Cotes du Rhone including sample tastes...and we weren't buying anything over $40. The waiter was extremely attentive and friendly (but not too friendly). The whole experience was very professional...the old place was too but I think the new environment has set a new standard there."

vic and anthony's

vic and anthony's steakhouse
1510 texas @ la branch

tillman haters, i don't want to hear it. vic and anthony's is one of the handful of restaurants in houston where i've never had a bunk dish. if you think about that statement, you'll realize that it's a hard statement to make. and i have to face it. being a texan, i'll always have a special place in my heart and tummy for steakhouses. vic and anthony's is my favorite in houston.

first of all, i tend to sit in the lounge. v&a which recently made mytable's ballot for best barservice is undoubtably deserving of that nomination. henry and shea behind the bar are friendly, professional and always make sure i have everything i need. the lounge is more casual and comfortable and i don't feel bad about splitting a steak and a few appetizers with a friend. i'll get a table in the lounge if i have more than 1 friend in tow. the club chairs are super comfy. if it's just me and one other, i'm right at the bar where all the action is.

secondly, they have 2 appetizers which make my list of tops for best crabcake and best quail dishes. v&a's crabcake comes from a culinary valhalla and is chock full of crabmeat with virtually no bread crumbs to be detected. it's served with a chive beurre blanc and... has even more jumbo lump crab meat on top. i've heard that they don't actually make a profit on this dish at all. it's one of those gimme items to make their guests happy. go try it for yourself. you'll be amazed at just how much jumbo lump arrives on your plate.

the maple glazed quail dish should not be missed. i have still yet to find a better quail dish anywhere. v&a's quail is sweet and the skin is so crispy. don't ignore the slaw underneath. it provides some acidity to counter the sweetness of the glaze and the interplay of flavors is amazing. the plate is even garnished with little dots of sriracha. use it if you want to. i'm a big fan of the extra kick.

bluepoint oysters on the half shell are fresh and delicious served with a champagne mignonette. the problem is that a 1/2 dozen isn't ever enough.

a couple nights ago, my friend and i also chose the tomato and mozzarella salad. the mozzarella in the caprese is made in-house, the cheese is a bit firmer and drier than what i expect but still very good and the portion is generous. the beefsteak tomato and onion salad is also really good and is served with roquefort cheese. request extra red onions if you're like me. my friends rave about the chopped salad there too. the yellow and white cheddar cheeses scare me a bit and i have yet to try it.

that night we also split a filet and a side of haricot vert. the filet, a hunk of prime beef, was perfectly broiled with a slight char and still red in the center. it comes on a hot plate in a small pool of drawn butter. haricot vert are always a wonderful al dente and sauteed with shallots. i've had most of the side items on the menu, but the haricot vert is my favorite.

as for other cuts of meat, they usually have an off-menu bone-in ribeye which is served with a port peppercorn sauce. i'm a total sucker for meat still attached to the bone, but the sauce puts this dish over the top. the port peppercorn has wonderful hints of caramel and is so buttery rich. we were attempting to eat healthier this evening thus foregoing the strip which i usually order and bone-in ribeye. i even thought about requesting a side of port peppercorn sauce, but seriously, the stuff is like crack. we already had 3 starters, so i knew i had better not (this time).

friday lunches are a special treat. first of all, friday is the only lunch they are open for. secondly, they make a wonderful burger using ground up steak trimmings. (you can also request the burger in the bar at dinner, although i've never done it. burger = lunch, steak = dinner in my book.) lastly, the steakhouse fries are thick cut, extra crispy on the outside, and just wonderful.

shake shack webcam

please please please don't tell me that i dreamt that shake shack was coming to houston. i could have sworn danny meyer's enterprise responsible for eleven madison park, gramercy tavern (both awesome), and union square cafe (overrated) were bringing their yummy goods to downtown houston, but i can't find any info about it anywhere on google.

view their real-time shack cam in madison square park. i used to live 2 blocks away and boy could this shack cam have come in handy back then! it's almost 8:30 PM there and look at all the people still standing in line! and in case you don't know, these people are in line for burgers, not their frozen custard based shakes. their burgers are definitely among the best of NY.

can anyone confirm my crazy delusion?

strip house

[side note: so some of you may know that i'm currently on day 3 of the master cleanse. i'm attempting to detox from the lifetime of crap i've put into my body and i want to prove to myself that i'm not completely controlled by food. my recent binges have sent me over the edge (obviously).

but readers, i'm still thinking about you. after 3 days of no food or booze, i'm seriously thinking about a good steak. and so i leave you with this review...]

strip house
1200 mckinney @ san jacinto

what do you get when you cross a boudoir and a great piece of red meat? the strip house! i love the dark, sexy atmosphere. makes me want to go hunt down my fishnets.

i've dined here a dozen times. with the exception of one off-night when i had a bland bone-in prime rib, every other time has been very good. and they put the fois gras torchon back on the menu which means i will probably be back there soon.

okay, where do i start? for starters, the seafood plateau is impressive. chilled shrimp, clams, lobster, king crab, mussels - pretty standard. but theirs comes with an addition of tuna tartare and baby scallop ceviche. if you're willing to splurge, this is a great way to start. fois gras torchon. i call it nature's butter. total diet-dropping stuff. theirs is served with toasted brioche. to opt for something lighter, split the bibb salad - it's large enough. nice chunks of lardons and gorgonzola.

as for steaks, just take your pick. i like them all but i usually choose the strip or filet. it comes to your table nicely charred with a little drawn butter coating the bottom of the hot plate and a half head of roasted garlic. squeeze the soft mellow garlic out and try it with a bit of steak. delish! my steaks are always perfectly cooked to medium rare the way i like it. rack of lamb has also been wonderful.

some sides are better than others. skip the goose fat potatoes no matter how hard you want to try them. yes, they sound extraordinary, but are a huge disappointment. bland. choose mashed potatoes or potatoes romanoff which are both good. truffled creamed spinach is yummy. garlic fries are yummy. mushrooms are yummy! for the true splurge, there is a baked potato with caviar, bacon, sour cream and chives that which will cost you a pretty penny.

the grapevine tells me that the chef is experimenting with new apps. expect a crabcake and a kobe beef app soon along with some others.

also, for a more casual experience, consider dining in the bar or lounge which is usually pretty quiet, roomy, and comfortable. it's a perfect romantic date situation where you can just split a few menu items and get out without throwing out crazy coin.

strip house wins for best steakhouse atmosphere in houston. but vic and anthony's is still my favorite spot for red meat b/c the crabcake and maple glazed quail are so damn good.

a new voice

voice
hotel icon
220 main b/w franklin & congress

( photos are courtesy of james yu)

see updated 8/17/08 review

now i am truly embarrassed about the quality of my photos. the footage i have from last night's dinner really didn't capture the beauty of the food and the food was GORGEOUS. i think i would actually be doing the restaurant a disservice by posting my photos, so thankfully james offered me his.

the restaurant has been updated. a circular bar has been put in the middle of the restaurant and i can see that it will do well in attracting a vibrant bar scene. there is also one long communal bar table where i saw 6 guests cocktailing happily. i like some of the new, modern touches including the black and white giant hanging tapestries and the black and white cowhide (faux?) backed bar chairs. the contrasting textures are interesting. the tall banquettes are left over from the days of bank, the previous restaurant that was opened by the jean-george vongerichten enterprise. overall, the restaurant just seems more energetic. it was a good move to get rid of the old bar. i never wanted to sit there and bars and i usually get along just fine.

the 6 of us started the night with a bottle of l'aventure syrah from paso robles alongside our cocktails. it was remarkably priced at $65. in fact, we were surprised how affordable the wine list was, not quite as close to retail as ibiza, catalan, reef but still quite low. for example, a bottle of nicolas feuillatte brut rose (one of my favorite champagnes) is $38.50 at spec's, $40 at ibiza, and $55 at voice.

for appetizers we started with 2 orders of grilled octopus, 2 orders of truffle fries, the mushroom cappuccino, and crabcake. the grilled octopus had a wonderful char on it and was topped with a lovely frisee salad dressed with truffle vinaigrette and hon-shimeji mushrooms. the truffle fries, lightly drizzled in truffle oil and parmesan, arrived hot, crispy, and provided a wonderful truffle fix.

the mushroom soup "cappuccino" was whimsically served in a coffee cup with saucer. the stiff foam did a good job replicating a cappuccino froth. i wanted to pick up the cup and drink it! the flavors were wonderful and earthy and the texture was soft and creamy, but unfortunately it was painfully oversalted. we informed our server and had him remove it from the table. (btw, no one followed up with our complaint. we were not offered a new one or a replacement nor was the item taken off our bill.)

lastly, the crabcake was nothing remarkable. it had a lot breading and was served on pressed avocado, shaved fennel, and cilantro oil. i would have enjoyed more cilantro oil since the cake was bready and dry. it seemed more like a garnish on the plate.

now we were down to 5 people and only 4 of us were drinking. we ordered the beau vigne juliet, a cab blend from st. helena, CA. the bottle was $73 (retail is $54.95). it was a nicely balanced wine with good fruit and an interesting finish.

i noted to the group that the chef didn't send out an amuse. am i wrong to expect one from a restaurant at this price point?

for entrees, i chose the lacquered duck breast w/ morels, fava beans and black pepper gastrique. the duck was slightly overcooked (i requested medium-rare) but the dish was still fantastic. my plate was also garnished with sweet potato puree that had a nice star of anise flavor punch.

the wow dish at the table was the venison sous vide. the protein was pleasantly gamey and oh-so-tender. the accoutrements were caramelized apples, cipollini onions, and sour cherry sauce. superb! everyone also enjoyed the rack of lamb which was perfectly cooked (see top photo). both the guys were gnawing on bones which is a good sign.

we also picked 2 fish dishes for the table. the first was the alaskan halibut with baby carrots and truffle foam. the dish was composed of 3 thinnish filets of pan seared halibut which were overcooked and dry. i questioned why the chef didn't choose to serve 1 thick piece of fish to really show-off the buttery unctuousness of good halibut. the truffle foam provided some creaminess and saved the dish. however, the grouper wasn't any better than the halibut. the fish was also dry but the mussels served on top and the sauce (a mussel broth maybe?) didn't excite any palates at this table.

after a round of espressos, we had 3 desserts. the peanut butter custard with caramelized bananas was the table favorite. a study in chocolate included warm molten cake, mint ice cream w/a chocolate cookie, chocolate mousse, and a milkshake. it was a fun playground of various chocolate treats however the cookie was so hard we couldn't even cut it with a knife. lastly, we picked three in house made sorbets: ginger-lychee, green apple-champagne, and passionfruit. we expected a smoother texture. some of them were also cloyingly sweet.

service was wonderful. the company was even better. i dug the ambiance of the place which was relatively busy. will i be running back? probably not b/c i expect a little more polish if i'm digging out the serious coinage. but i *am* still thinking about that venison more than 24 hours later.