Malawry

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I shop at the Sterling Wegman's many Sundays, since it's so superior to the markets out here in Jefferson County, WV where I moved this summer. I think it's a superior store. I still have not visited the Fairfax location since I'm never out that way. BTW, Wegman's is carrying D'artagnan andouille, but I still haven't seen tasso ham there.

Speaking of which, when does the main guest (the pig) arrive? And Marlene, does this mean the hotel has free wireless access?

My friend actually suggested Porter's as an option. Not sure I'm up for a blue cheese version, but we might end up there anyway due to proximity. I can't seem to locate an online menu though.

Vin appears to only be open for dinner and Sunday brunch, and their menu online does not currently list mac n cheese. Melissa's right about the cheddary top crust--it's why I prefer the baked versions.

The examples on display this weekend will be slightly sweet, with Vidalias. Puppies with cocktail sauce ROCK.

Ronnie's right. They're just a cornmeal-based batter that's fried until crisp. Good ones aren't too dense and have a balance of flavors. Mine are good. They can be formed any number of ways. I'll probably drop them from a pair of large spoons into the oil like I did last time. You can use an ice-cream scooper. A lot of large BBQ operations, like Stamey's in Greensboro, use a funnel that pre-portions extruded, uh, turdlike puppies into the oil (they taste good, believe me, but they do look a little turdlike!). For my final in culinary school, I quenelled them for the ultimate highbrow lowbrow treat.

I have a fierce jones for macaroni and cheese. I'm planning to meet a friend for lunch this Saturday in Raleigh, preferably somewhere not too far from the Holiday Inn Brownstone, and I intend to indulge. Who has a good example of it? I'm willing to go farther for superior dishes. I prefer the baked crusty type, but any housemade mac and cheese will do.

Better yet, all at once. *burp*

Read it here. You know you've been there. I love that weird relish-ketchup-cocktail-salsa they dump on the burgers there. Can it really be true its days are numbered? And how could it possibly move--is it Stoney's without that patina of smoke and stale beer?

I wanted to be sure that the oil for the puppies was fresh. I'd rather not use the chicken oil from staff meal night. Hey, that reminds me...the other ingredient I will need is buttermilk. I assume you have better sources down there than I do up here for the stuff. I can buy enough for biscuits and anything else on Friday or Saturday--just let me know how much everybody needs.

I am pleased to see that the official phrase from the last pig pickin' has been picked up on again this time around. I picked up a big 35lb bottle of soy oil and some sacks of white cornmeal for the hush puppies today. Varm, are Vidalias still easily found down around there? If so I'll wait to buy them until after I arrive--they're best when fresh.

But you pulled yourself out of the slums with the haricots verts! ← But...they were languishing in the veg drawer after Wednesday's bout with salade nicoise. I was just trying to use them up. Not enough left to make a green bean casserole out of. I guess I have trouble with totally slumming meals. Next time I'll aim to accompany the soup with a Wonder bread grilled cheez sammich.

I just had Campbell's canned tomato soup, made with milk, for dinner. With some haricots verts cooked in butter and drizzled with balsamic. Slum city.

I'm trying not to think about sushi. I absolutely love chirashi sushi and it's clearly out of the question right now. I'm also not eating medium-rare ground beef. I had a salade nicoise for dinner--my only tuna fish this month. But hey, it was a full dinner with plenty of protein what with the fish and hard-boiled eggs.

I think 10doz devilled eggs sounds kind of skimpy, myself. People normally eat these things by the fistful! However, I trust the pros. And I'll be glad to pitch in.

I managed to cook some blackened salmon for my spouse's lunch this morning. I'm slowly working down some grapes. I crave chocolate pudding but I have no milk, no cornstarch and no cocoa powder--and I doubt I can source decent cocoa powder out here in the sticks. Best of luck to you on Friday, Bavila. It seems like the waiting is the hardest part. I can't believe I have to wait 7-8 more months to meet my own baby!

Oy. I was hoping to avoid this problem, but here I am about 8wks along and food is just...weird. I have a really hard time getting up the gumption to cook. I am mostly living on Stoned Wheat Thins, Gin-Gins sharp ginger hard candies, and lemonade. At least I'm not yarking. Is it possible to steel my stomach to at least make decent food for my spouse? Sigh.

I dig iceberg salads. Iceberg makes a great base for a salad loaded with Italian meats, olive salad, onions, peppers, and a red wine-oregano vinaigrette--a sort of Italian sub/muffaletta without the bread. I enjoyed the iceberg wedge with green goddess dressing at a local restaurant a few months ago too (Buck's Fishing and Camping). It can't be beat for Asian pork wraps or as a base for grilled burger patties. I'm a slow convert--I think I mocked Varmint for having it in his fridge once--but a convert nonetheless.

What's the full menu, Woodburner? Or are you just handling the meat? (Looks like you'll have enough on your hands just with all that meat!)

I'm impressed they're taking resumes this quickly. Does anybody else remember what happened when Brett Anderson (Kliman's precedessor) left? It took a looooooooooooooong time before Kliman began his new post...over a year.

Actually, Dean, I was waiting for your kids to shame me into helping them again with the nanner puddin'. I always smile at little Clara's concern for us in that photo--sampling the nilla wafers to make sure they're safe for consumption.

Hush puppies are a la minute--meaning they require almost no advanced prep. (I'll be doing what I did last time and just premeasuring the mix into baggies.) Heather, if there's rendered pork fat from the greens, can you set some aside for me again for the puppies? Dave, I'm happy to assist you with that expressive VD Stew. And anybody else who needs a hand can have it. I can hold my own in the kitchen after all.

So Varm, Can we have a rundown of dishes somebody's already said they're preparing/bringing? I will be delighted to swim in and fill gaps like I did last time (slaw, banana pudding, etc).

I have to wonder. They have been content with the staus quo for long, and a truly mediocre status quo at that. Why change now? ← Perhaps Washingtonian realizes they *have* to change. I mean, come on. We've all read Todd's stuff. Do you really think they'd hire him just to have him regurgitate the same crappy restaurant lists from last year's advertising rolls? I don't think he'd be satisfied with that, and I don't think they hired him looking for that either. I take this as a highly optimistic sign for the future of Washingtonian, personally. And I hope it turns into a great move for Todd himself.