Schneier

I know them both. Bruce

Ouch. That's rich.

Really good piece of writing. Thanks.

Whole, 2% or skim...? =R= D: 1% the one you left out. I have a group of college friends with which I regularly share a vacation house for the week. After years of having to buy four different kinds of milk, I buy whole and skim and let people mix their own. Bruce

Thanks.

Can you find me a phone number, please.

St. John, my favorite restaurant in all the UK.

Good but not great, with a few spectacular dishes, is how I would describe the place as well.

It's a small cup. You won't fit.

Call them and tell them your predicament. Ask that you be moved earlier if something comes available. Sometimes something does. Call again the day of your reservation. Good luck. Bruce

That's really good. Boiling the cans is just no fun.

I really enjoyed visiting various wineries in Dry Creek Valley. That might be a bit of a drive for you, but if you're interested I can produce recommendations. There are two good restaurants in Healdsburg, which is where the valley starts (more or less). Bruce

We've roasted them in the fireplace in a cast iron skillet.

Interesting. I admit I'm losing count of the Ducasse restaurants around the world. Bruce

Chambers Street Wines in New York usually has a good selection, and they're happy to ship (for a fee). Bruce

Where "the very rich" = "the very stupid"?

Not mixed together???

What about Simpson's on Strand, or is that just too stuffy? Bruce

That'll teach those dumplings.

We can applesauce most years. I like mine very tart, and the commercial brands--even the unsweetened--are just too sweet. Bruce

Wow. Feel free to mail me your extras. Bruce

I've bought supermarket sushi in the past. Honestly, it's not great, but if they make it fresh there it won't kill you. Bruce

Venice is a funky town, and Joe's is a funky restaurant. Good, but funky. There were three menus to choose from: an Autumn Mushroom Menu, a Game Menu, and larger Tasting Menu. All three of us got the Game Menu, but two of us swapped plates from the Mushroom Menu. So I was able to taste six dishes. The Game Menu started with a duck pot au feu. This was a bowl of soup with duck confit, foie gras, baby carrots and a tiny glass of Burgundy (the menu said "Nuits-Saint-Georges") to pour on top. Good, but not great. All the ingredients were tasty, but I wanted more flavor. Next came quail wrapped in bacon, served on a harcot vert and fig salad and finished with a bread sauce. This was much better. The quail was prepared well. The bacon was good without being overpowering. And the salad was delicious. The second course on the Mushroom Menu was Porcini raviolis, served in a "parmesan broth" with more Porcinis. This was the dish of the night. Light, rich, flavorful. We all wished we ordered the Mushroom Menu after tasting this dish. Back to the Game Menu, course three was roast venison served on a winter squash puree. It was served with braised salsify and a very light chocolate sauce. Another excellent dish. Dessert was caramel bread pudding served with spices and poached persimmons and burbom chantilly. Good, but not great. I ordered the black forest Kirschwasser mousse served with brandied cherries and lime cream. We immediately knew it came from the Mushroom Menu because there were three meringue mushrooms on the plate. I'm sure it elicits a laugh after three mushroom courses on that menu. And it was good. Joe's is a good restaurant. It's not too noisy. Service is professional. The wine list is competent. (Although there's no wine pairings with the menus--what's up with that?) The Game Menu was $51 for four courses; the Mushroom Menu was only $40. I'd go back. I don't think I would seek it out again, but I'd go back. Joe's Restaurant 1023 Abbot Kinney Blvd Venice, CA 310-399-5811

I've heard about the inn. He might have trouble with the locals. There's an entire cottage industry of "B&Bs for people eating at the French Laundry" in the neighborhood.

You could fast for the entire week.