Malawry

I am home and safe, and so so sorry the weekend is over. Edemuth is also home safely after driving back to town very very late last night, for those of you who are concerned. I am working on organizing my images from this event. Here's some more food-oriented images for now: Here are the heirloom tomatoes we picked up at the Raleigh farm market on Friday afternoon. Some of them went into the VD Stew, others went into Guajolote's special appetizer. This is how they looked after Guajolote sliced them. Mmmmm. Here are some of the non-tomato purchases from the market. Corn, garlic, lots of apples, peppers, etc etc. Good stuff. =Mark regards the cooker he helped to get going. =Mark's cool brother Rich works the fire. As a fellow L'academie alum and brother to a notorious chile-head, this guy is not afraid of fire. You can't really tell, but Mummer, Guajolote and Al Dente are carrying a raw brined pig. The raw pig sits by the cooker while we figure out the best approach. Al Dente can't resist getting up close and personal. =Mark, Guajolote et al shift the pig into position... ...and they lift it to the grill. The raw pig is on the grill. We feel like we've accomplished something. Mummer sings a few lullabies to the pig as we wish it a restful, slow-cooking, long night. At 7am I woke up, wandered out to the pig, and saw this luscious sight.

The lovely Tarka and her husband came from the UK. I'm pretty sure nobody came from a greater distance.

I'm hanging out now after a post-picking biscuit chez Varmint. His two eldest are flanking me, reminiscing about yesterday's pleasures and checking out the pictures. Everett wanted to know if I ever use the smileys on the left. Everett is so dreamy. We all had such an excellent time yesterday. Some of my favorite moments: * long hours in the kitchen with Maggiethecat and Dave the Cook, cooking and tasting and talking together * Guajolote's jewel-like pickled things, glistening and full of tart-sweet crispness, and the Special Secret Appetizer which was snapped up as quickly as free money * The rich, sweet barbecue meat, smoky and scrumptious. My morning started with Sashorter giving me a nibble off of the rib he was enjoying in that picture posted yesterday. * Weka kindly taking over for me on hush puppy duty, and spending a few minutes joking with her British husband about the idea of a hush puppy stand. (Hush puppy butties, anybody?) * Sous-chef assistance with the banana pudding. Them kids larned me good. * That caramel cake. Ohmy. * Al Dente recounting his babboon tale. Hilarity ensued. * Talking shop about Greensboro food with Joler, who was wearing spoon and fork earrings! Dr. Mrs. Varmint kicked me out of the kitchen when I was trying to do dishes this morning. I can't believe how cheerful she has remained all weekend. Varmint's whole family, not to mention his friends and neighbors, are just as delightful as the folk from eGullet. (You already knew THEY were fabulous, right?)

The pig is a deep russet red. It looks scrumptious and nothing like the raw animal we threw on the grill last night. I just finished assembling three pans of Rachel's banana pudding with the assistance of two young sous-chefs (young sir Benjamin and madam Ryan). They look terrific. And then we ate some hot Krispy Kremes washed down with Guajolote's excellent coffee for breakfast. I'm in heaven here. Nothing like a weekend with a bunch of foodies to make me feel in-touch with my own food geekiness. Varmint is my hero for putting this on.

I've been trying to snap a few images as the day goes on, but chances are I won't be able to post them until Sunday or Monday when I return home. Sorry kids. We are having a great time here though!

That picture doesn't convey it, but Graig is one of the nicest chefs I've ever met. Of course when you compare him to scalawags like John W. that ain't saying much.

Parsley-crusted salmon on a bed of mushrooms and spinach, topped with a broken red wine vinaigrette made with a cheap Woodbridge cabernet I found in the wine rack. Roasted potatoes with garlic and rosemary pinched from my friend's garden. A big glass of said cabernet. Leftover oatmeal cookies and bits of pecan brickle for dessert.

Has anybody tried the new pomegranate juice on the market?

It ain't a party until somebody gets arrested.

Yay Maggie! Didn't mean to denigrate ya'll yankee-types.

Real Southerners come with liquor. I only have a tiny bit of bourbon left or else I'd bring that, since it's REAL Southern liquor. Although I use bourbon mostly for cooking and baking, not for drinking. Campari and vodka are for my gullet only.

Jason, I'm so sorry to hear about that. Katie and Varmint, If it's helpful, I can bring some Absolut and some Campari with me. I just bought a 1L of Campari on sale yesterday.

I don't really like the term "foodie" either. I like "food geek" best. But anything is better than "chowhound." And I don't mean the website either, I just really hate that term. I'm not a dog, and I'm not interested in mere chow (usually).

Don, have you found any easter eggs here on eGullet?

IT'S WABBIT-HUNTIN' SEASON! -Elmer Fudd

Looks like it hasn't been updated since 1998, the date I saw on one page.

If you have enough you could try it both brined and unbrined and see what's better. My instinct is to brine it since bunny can be rather dry.

You beat me to it, Vengroff, I was about to post a diet coke joke. I wonder if anybody orders it?

Chard and onion risotto, using up the last of the soupe a l'oignon from last week Seared wine-deglazed shrimp Honeycrisp apple slices and oatmeal cookies Eaten at UMD. I was amused by taking a decent meal to my partner while he had a break between classes there. I set out nice silverware and would have brought wine if I hadn't been feeling a little under the weather (and a little unsure that wine is legal in an academic/performance building!)

Varmint is made out of barbecue. Who knew?

Andale was known as The Mark before it became Andale. I ate there once and remember having one of the better vegetarian plates in town, which included a particularly special mushroom strudel that was also on the starter menu. I haven't been to Andale and so cannot comment.

Not to mention scandalized that you refer to her as "Grandma Varmint"

I'm not competing with somebody who has passed away in the jams-and-jellies dept, Varmint. She'll probably be turnin' over in her grave as-is what with all the antics next weekend.

Varmint, I'ma bring some of my homemade jam for your biscuits too, if I can remember it. The blackberry is especially apropos for grownups as it's thick and not too sweet. Thanks for telling us whatcha got in the kitchen, that's pretty helpful actually.

Jackal10: Can't you come and bake us some bread Friday? Pwetty pwease? Varmint said he had access to a bread oven...