Alex

Ah, too bad. If you do get the chance to do the walking tour, it's on Forest, behind the house that's immediately north of the Heurtley house. I assume you're staying downtown or nearby. OP is an easy ride via Metra or the Green Line.

FP, are you going to Oak Park to see more FLW (and other cool) houses? A year ago we stayed in this airbnb in OP -- a coach house that he re-designed. We also ate at Citrine -- twice.

Full article, in The Atlantic The author posits four theories:

Farmers market vegetables, pre-pickling: cucumbers, zucchini, carrots, radishes, garlic scapes Ready for hibernation:

You're not over-thinking. Store it In the freezer, in an airtight container. Sounds like your dogs are treated very well.

I'm assuming you're not fluent in Japanese, haven't spend extended time in Japan, etc. 1. "...it will take a long time..." Exactly. I'm stereotyping a bit here, but at 18, although you want things NOW, it's not going to happen. Accept that this will be a long path -- and that's assuming your interests and focus don't change over the next 5-10 years. 2. Go to culinary school here. Get a Bachelor's degree along the way. Learn Japanese. Spend a few years in Japan teaching English (one of the few easy paths open to gaijin) while making contacts in the culinary world.

Has anyone tried the Cauliflower Pizza Crust (cauli + corn and potato starches + olive oil + sea salt)? I will if no one else has.

What chmike said. The dark sesame oil is not suited for that type of frying.

I saw the first strawberries of the season today -- $4/pint. We already have some decent California ones in the fridge, so we won't have much use for the local ones over the next several days, but there's plenty more coming. I did buy some purple asparagus ($5 for 2 pounds), which has been in season for several weeks now. I also picked up some eggs and meat from my favorite purveyor.

On second look, yeah, you're probably right. Thanks.

I don't have the knowledge to address your restaurant question directly, but you might get some insight by reading the posts and articles James Fallows has written about the city as part of his American Futures series in The Atlantic. Here's the most recent one, with links to six others in the body of the story.

Huh? What are you talking about? Did Kerry give you any indication she was troubled by her decision?

A pinot noir would be great with the tuna alone, but the problem, as you pointed out, is the salsa: fruit, vegetable, and acid (and, I assume, some seasoning). Great to cut through the fat and richness and char of the tuna, but bad for wine pairing. I'd abandon the notion of a red and instead go with the best sauvignon blanc you can find.

Nice synchrony -- this video link was in my AARP e-newsletter today. It's more than a bit simplistic, but still. With food and drink, as with other things in life -- athletics, relationships, expectations, etc. -- as we age, ideally we adapt to the reality of the current situation, aided by the (hoped-for) knowledge and wisdom gained over those years. For me, the main challenges have been smaller food portions, (a little) less wine, fewer carbs, and minimal late-night snacking. Not bad, really, as such things go.

eG aquafaba topic Mentioned twice in the Drinks! 2017 forum: one two