Alex

As someone who is less than one year from 70 (I look younger, but still), I can identify with at least some of the changes Bruni wrote about, even if I don't drink martinis. I'm all about a reasonable noise level, a reasonably comfortable chair, and a reasonable amount of light (i.e. enough to read a magazine w/o a flashlight and/or see what my food actually looks like). However -- and this is a big however -- I get bored easily, and always have; and while I appreciate the consistency of my favorite everyday-type restaurants, when I can I actively seek out new food and beverage experiences, both at home (I do a lot of cooking) and away. This is why I'm so looking forward to our eG Gathering at Bulrush in July, and why I'll soon be eating at these restaurants in Chicago: Filipino/Cuban, "elevated" Vietnamese, and innovative small-plate vegan. And I've been expanding my making and appreciation of cocktails, most recently the Corpse Reviver #2. (Next up: the Negroni.) I also would like to comment on this paragraph from the article: And how you're treated can be subtly belittling or not-so-subtly condescending. (Here's a good NY Times article on the subject.) Ms. Alex talks about this all the time. She says that when she travels solo she sometimes enjoys the anonymity, but most of the time she feels that invisibility acutely. I feel it, too, but less so, being a man. I don't simply accept it, though. I usually try charm first. If charm doesn't work, then assertiveness. If assertiveness doesn't work, then I walk. (I have more to say about this, but it's not food-related, so I'll save it for another time, another forum.)

Nice article by Frank Bruni in the New York Times

Bring her along! 🎂

Too bad, indeed. I was looking forward to meeting you. We'll drink a toast in your honor. Here's the updated list. Anyone else thinking of coming? Confirmed Alex +1 kaybe #? robirdstx +1 Chris Hennes +1 joiei #? Maybe IowaDee cdh Smithy heidih chileheadmike

Yes. Neither worked. Thanks for the suggestion, though. I'll just call them tomorrow.

I am going to try to find some Cowgirl Creamy cottage cheese. The locator function on their website wasn't helpful.

I don't like cottage cheese on its own, but it's delicious mixed with a little sour cream (the way my parents did it*) or yogurt (Greek or otherwise), some fresh fruit, and a little granola or other crunchy item. It also could be good with chopped fresh vegetables and the appropriate seasoning. *When I started doing this, I had to fight past the feeling that I was turning into my father. Which wouldn't have been such a bad thing, but still.

Discuss (from The Atlantic)

Your second question has very complicated answers, not to mention the moderators probably wouldn't allow them anyway. For the first question, there still are some good city-based sites, but again, they're subject to the winds of change. For Chicago, there's LTH. For DC, there's Don Rockwell (a former eG'er). For Las Vegas, there's John Curtas's blog.

Here you go

I wonder if you can make foraged donuts out of cattail flour and maple or sorghum syrup.

Whoa! Please tell us more. And thanks for resurrecting this thread.

Here's a BBC article about pokeweed. Will it be finding its way onto your menu?

Breaking Cat News chimes in about corned beef.

Yep, I'd eat that.

Could you be more specific about "not a million bucks?" Wirecutter liked the Breville BTA720XL, but it's expensive for a toaster ($79.90), unless you don't mind "major cosmetic damages but still usable," which is $44.77 from Amazon. For a cheaper toaster, they liked Cuisinart ($31 at Amazon). Do you live near a Goodwill or similar resale shop? Regular toasters are frequent visitors. For $5 or so, it's worth the gamble. In fact, if you bring some bread with you, they should let you try it out before you buy. And with luck, you might find a very cool vintage Sunbeam.

As Heidi said, nothing is non-negotiable. That said, I'd have a few qualms about being without an exhaust fan that vents to the outside -- like this one:

From The Atlantic

I had to grin when I read this. I recently starting making a couple of cocktails that just wouldn't be the same in something other than a coupe. After my typical relentless research, I wound up with the prosaic but very practical 5.5 oz Luminarc, from BB&B. It survives our dishwasher very nicely and is the perfect size for my current (and probably future) favorite, a Corpse Reviver #2.

Right field line or outfield or either?

I was planning to post about that some time in May, when we can get an initial head count, seating preference (price/location), etc. Then, if we're buying as a group, we can do that in mid-June, after we have our final count. How does that plan sound?

Thank you! I'll be in LV in the not-too-distant future. I don't plan on strip dining, but Edo, Sparrow + Wolf, and Vetri were already on my short list. Any other recommended tapas at Edo?

It looks like the Central West End Airbnb I posted isn't far from Bulrush. Also, we'll be driving to StL, and our car fits three in the back seat, so we'd be glad to do some chauffeuring.

Thanks for asking, but there's not much more to say. I poach and chill the shrimp. It goes on a bed of whatever greens I choose at the moment -- arugula plus a milder leaf seems to work well -- toss with a light mustard dressing, and top with toasted pine nuts or almond slivers. Some fresh tarragon in the dressing probably couldn't hurt.

I've loved avocados as far back as I can remember, which is pretty far. I still much, much prefer them as is, with salt and *maybe* a little squeeze of lime. Or enhanced a bit, as in guacamole. Otherwise, they're occasionally good for adding some fat or a textural contrast -- for example, in ceviche, as heidih mentioned, or as a less elegant version of what KennethT mentioned, in a salad I like to make with orange segments, shaved fennel, and shrimp.