Alex

I've had several of their Chablis bottlings. Good stuff, indeed.

Call them. Their customer service is stellar, so they might even be willing to issue you a credit for your next order. The code should work even with a gift certificate.

Agreed. I'm hoping Bulrush will be back to indoor dining by the spring, or early summer at the latest. I'm looking forward to planning another road trip.

Full story in The Guardian

'Fraid not. eG and Nextdoor are my only social media indulgences.

Hey, there you are! We've missed you.

I'm with VH. I believe the pieces are of more uniform size that way.

I'm at a loss for words—and that rarely happens. CNN story

Stuffed peppers, of course!

Here's an article in today's Washington Post, "Why Does Oreo Keep Releasing New Flavors?"

Not to be a spoilsport, but that was a terrible article. 1. The findings were correlations, not cause-and-effect. Sometimes the author got it right, more or less ("may help", "related to"), and sometimes wrong ("the most protective food", "was shown to improve"). 2. If you study enough correlations, one or more are bound to be statistically significant. (XKCD had something to say about that.) It should have been treated as a preliminary study, then replicated elsewhere, before releasing any findings. 3. "I believe the right food choices can prevent the disease and cognitive decline altogether." Simplify much? Your PhD advisor needs to have a word with you. That said, I wouldn't mind some more eG wine tastings.

Definitely interesting. I just submitted a purchase request to my local library system. Unfortunately, they're not making any new purchases until mid-January, when the next annual budget kicks in.

There's an article about Rob and Bulrush on the BBC News website for December 3.

Mr Natural!

Dole organic romaine lettuce hearts

Any of Deborah Madison's books would be good, but especially: In My Kitchen The New Vegetarian Cooking for Everyone or even the 2002 Local Flavors

Here's a fun read for those of us who are interested in both food and etymology.

Wow. And I thought my mom was cool because she used the "good" cake mix instead of the cheap store brand.

Thank you! I don't have Byrrh at home, so before I run out and buy a bottle, what might you suggest as a substitute? However, the real reason I'm excited is that Ms Alex and I visited the Charnley-Persky House a couple of years ago.

Invite me over for dinner? My go-to chanterelle recipe is the dead simple chanterelle and dried apricot sauce from The New Basics Cookbook, by Sheila Lukins and Julee Rosso. Instead of serving it over toast as an app, or on its own as a vegetable, I use it as a sauce over meat from a local farm (usually pork tenderloin or boneless chicken breast or thighs, although I imagine it would be stellar over turkey). The recipe doesn't call for cream, although I imagine it couldn't hurt.

From that link:

And for some (many?) of us on this side of the North Pacific, it was the other way around.

Thanks! Always glad to revise my perception of the universe. But will the information reconstruct as caramelized onions, or might it become something else, maybe a baby sperm whale or a bowl of petunias?

I'm impressed that you remembered that comment from nearly eight months ago!

True. But sadly, our wfi signal wouldn't be able to escape, so we'd never be able to confirm that phenomenon here on eG.