Blog Meet

The Indy blog bunch meets up at one of our all time favorites, Brugge, with a special guest, the handsome and dashing Turk Turon. He was visiting for the week, bunking in the guest quarters at the Range while visiting one and all.Fifteen folks showed up bringing appetites, stories and even an antique sewing machine. (A tiny little marvel courtesy of Mrs. Shomes).
I wasn't sure I'd make it in time, and still have my suitcases on the seat of the truck. Turk brought me luggage tags for the next trip. That explains it!

We ended up spilling over into two table areas, a nice sized group.
Pictured are the usual suspects (excluding yours truly, holding the camera) who braved the balmy 15 degree high today to come on down to Broad Ripple. You made it!

The Brugge was the spot and as usual the food was supurb. Hand crafted Beer.
Their incredible little cheese plate. The famous pommes frites, incredible fries with 11 dipping sauces that ranged from the standard mayonnaise, house-made ketchup, and horseradish to the more adventuresome, sea salt and sherry vinegar, poplar syrup and French Dijon mustard, herb pesto, blue cheese, roasted garlic aioli and my personal favorites, sweet chili or the hot curry.

Would you like fries with that?

Don't forget the mussels which the Brugge is famous for.
The conversations? Antiques, Sci-Fi, shooting (Hey has anyone tried the new Springfield XD 9 mm?), hit movies (it seems everyone has seen "Dances with Smurfs" but me), travel, the holidays, the latest in techie toys and the best Wedding Cake Topper ever!

Why yes, I WILL have another beer!
Tam had the steak and eggs.I had the beef tenderloin, medium rare. With more frites of course!Old Grouch had the Waterzooie, the quintessential Belgium fish stew.

And Joanna had Carbonnade Flamande (a stew made with beef, Belgian ale and onions)

Then there were the dishes with duck. Like duck confit mitrailette. Delicious tender Brassiere bread piled with perfectly cooked pulled duck and crisp fried leeks mixed with a dried cherry and lambic compote with a hint of spicy mustard. I'm now eying the ducks in my pond with a whole different outlook. Shomes, Jr., sitting next to me shared a bit of his pan roasted duck crepes with sweet onion confit. (When is duck season?) Oh my. Then there were the dessert crepes. Plain sugar cinnamon and an amazing one filled with nutella and drizzled with sweetness.

I managed to drop a piece of crepe in my beer my in my beer as I sampled a bite or two (Hey, she got crepes in my beer, she got beer in my crepes!) I ate it anyway. It was still good.

There was very little remaining.

All in all, a good time was had by all!