hello

so firstly let me address one thing. i do not hate grammar. i am perfectly capable of writing in well thought out and executed form. that being said grammar and spelling on a blog is for people who are in the comfort of their own home; not for people wedged into a western union back room with 8 other people one of which is lookng at porn(right now!) and want to write what they have to as quickly as possible. all of you understand what i am talking about for the most part except for the rants and even i don't understand those. so if all of this is too difficult to understand, understand this you suck.
on to more important things. i spent the holidays gallanting about italy with some friends and my galpal. we saw some stuff to say the least. there was one meal in particular that i feel i need to share with all of you. it was in florence. i have to pause to send a shoutout to ben l. preston esquire for suggesting we eat there. the joint was called the cibreo caffe. they had a ristorante as well which we ate at but the caffe was super special. we entered the place to find 6 or 7 tables and a not so full restaurant. we were greeted with a glass of prosecco and a warm atmosphere. once we were sat the waiter(the only waiter) whom we dubbed "velvet coat" for his style prefrences came by and informed us there was no menu and proceeded to pull up a chair and describe the night's menu dish by dish. this was only after having broken and american restaurant rule by byway of a hand motion letting one of our guest know not to be looking at thier camera because it was food time and there was nothing else important. booyah restarant courtesy. on a side note at the ristorante the following night i had my hand slapped by our waiter when i tried to retrieve a fallen fork with no thought of an apology. so once we had placed our order the magic began. we were brought an array of amuse bouche that were dubbed "gifts from the chef". these consisted of a potato and ricotta flan, and chicken liver mouse crostini, oil cured carrots and peppers, a spicy tripe salad, and tomtato aspic that moonlighted as the butter for the bread. from the getgo i knew i was in for something special because all of these things were delicious. first course took its lazy time but arrived to rave reviews. we had a potato, spinach, and ricotta flan; pasta of bread crumbs and parmasean cheese in a rich chicken broth; the best polenta i've ever had that was served topped with a crisp hat of cheese; then the waiter gave us a traditonal tuscan dish of minestrone blended with bread and server warm(and by gave i mean we did not order and he brought it and told us we had to try it). all of this was amazing and what i liked most was it was not scalding hot. no one i know eats food and sun temperature so to have properly warm food serve was a welcome change from normal restaurant fare. so then it was the main course gala. the dishes were there with bells on and my stomach was decorated to the nines with anticipation. we had chicken and ricotta cheese meatballs witha light tomato sauce, a pork sausage "cassoulet", a cold veal terrine with pistachios and lemon mayonaise, breaded veal shops with heavy tomato sauce served cold(i was thinking of cliff lawler while i ate colf food brotherhood), and another dish on the house a stuffed chicken neck with veal and ricotta cheese mousse with lemon mayonaise and the head of the chicken as decoration. at this point i considered suicide becasue i knew this a meal never to be topped. how many places can you go in the world where on your first visit the waiter/manager says "thanks fo showing up have two whole free dishes on the house"; oh velvet coat you may have made me gay. so then we were allowed ample time for the food to digest and to finish the bottle of brunello we had and this was nice. i felt like going al bundy and unbuttoning my pants and sticking my hands in finger deep and kicking back; but before i could get the louis vutton belt undone it was dessert time. this time the gratis course was a round of vin santo dessert wine. the dishes were a vanilla mouse with strawberry sauce, a cheesecake with orange marmalade, the most amazing chocoalte pudding(my lady does not like chocolate and i am pretty sure she is preganant with this mousses' child), and a flourless chocolate cake. we finished the meal off with a round of espresso and cappucino and were stoked. and as if the anty had not been raised too much on the way out the door we were each couple given a jar ofhousemade jelly to take home and remember the good times with. on top of all this the following night when we ate at the ristorante which was across the street velvet coat invited us back to the caffe for prosecco and grappa and would not let us pay him for it because "we had given him too big of a tip the night before". this is the sound of me swooning, aaaahhhhhhh. if you are ever in florence go to this place and if you don't like it slap yourself in the face.

velvet coat will you marry me?

p.s. added bonus the chef of these restaurants was the younger brother of zeus-ask ben