Susan in FL

Gorgeous, Henry. It looks so tasty, and so does everything else. Your butt may be the one that I have beheld more than any other. And on a rooftop... who woulda thought?!

Good Morning! Ellen, I'm looking forward to your good morning or good afternoon post, and will be sorry to see your blog come to an end. In case I don't get back to post before you're finished, I'll extend my thanks and farewell now. Thank you so much for another great blog, full of valuable and entertaining food info, your wonderful wit and humor, and all written in your delightful and articulate style. I'm sure this has been motivating in some way to everyone reading it. It was for me. It's fine to take the time needed tonight, posting into the wee hours, for blogging the final day and evening. The topic will stay open for last-minute questions or comments until tomorrow afternoon, and by then the next eG Foodblog will have begun. Cheers!

It turns out it's two pictures in one image! You know a picture speaks a thousand words, so this time really, that's all I'm sayin'.

Hey, I still make those things! You mean I'm out of style??? ← No, retro is IN style!

I gave it away last time, so this time. . . The next eG foodblog begins Tuesday, the 13th. The blogger is male and young. That's all I'm sayin'. Coming Soon: One teaser photo, not three. Any questions?

Yes, that is it! Lobster Newburg... Wow. There was one restaurant where I was always undecided between the Lobster Thermidor and the Lobster Newburg. I was proud of myself at my young age for knowing the difference, LOL. Ahhh yes good night and sweet dreams.

Yeah, pretty much... but for me, if not more than the food of "home", it's the food of dining out as a kid with my parents, and the classics that were popular on the menus at that time.

Oh. My. God. That is one of the most beautiful egg pictures I've ever seen. Uh-oh, Percy has some competition. I know they tasted as good as they looked, too -- wonderful doneness and farm fresh free range to boot. I'll take eggs on toast like that any tlme, as readily as anything else. I just asked Bryan his secret in the dinner thread. What's your's, Ann?

Ahhh yes. So do I!

I love that series of photos, yum. You mentioned Shaoxing cooking wine. Usually cooking wines are such a no-no, but I hear mentions of it in Asian cooking. Is that an exception to the rule against cooking wines? Do you already have in mind how you will use what fish is left, or will you wait and see what strikes you later?

Yes what a walk down Memory Lane. Dockhl, we're close in age and lots of this is familiar to me, too. I haven't thought about Harvey Wallbangers in years. Whiskey Sours and Screwdrivers are drinks that fall in the same category for me. I do make individual Beef Wellington's every once in a while these days though. Jolly Time Popcorn... Jiffy Pop! Wasn't that the disposable pan that you rubbed/shook on the burner and it swelled all up? Also from the retro lineup, shrimp cocktail, Steak Diane, and a few others make appearances in our house. I think the funniest story attached to a retro dessert is when my husband and I made Baked Alaska a few years ago (the first and only time). We didn't look at it closely before putting it together, and we made a Baked Alaska that had 24 servings, for the two of us! Oysters Rockefeller, Clams Casino, Lobster Thermidor, oh and there was another lobster dish when I was a kid that I always associated with Lobster Thermidor and I can't think of it's name... That is going to nag at me until I remember.

Indeed! You are off to a wonderful start, Ellen. Have a good time; I know we all will be enjoying it.

Mark, NICE! It looks like a great restaurant, and possibly worth an overnight in Miami. Your "food video" is awesome, very well done! I am impressed by that. Thanks so much for giving us a link to it, along with your review.

Oh my, wonderful deck, deck furniture, grill... This blog has been a delight. The week passed quickly! (Probably not for you. ) You, and readers, are welcomed to post into the night and morning, and then we will bid farewell. Thank you so much, Therese.

The blogger has been guessed correctly, for the first time since this topic was started. You guys are good. Or maybe, it is more like I gave it away. I won't be so generous in giving hints from now on! So instead of wondering and guessing, you all can look forward to mizducky's sequel, and in the meantime, in addition to enjoying therese's foodblog, you can take a look at mizducky's previous blog.

Bun Soup With Tomato, Periwinkles and Shrimp The View From a Local Lounge (that features some great live music) Warm Scallop and Shrimp Salad, “Scarfed” (from same place that features some great live music) . . . All this and more, in the next eG Foodblog you will find out why this salad is referred to as scarfed. Our next blogger will explore the culinary possibilities of a new neighborhood and provide fascinating snapshots. The blogger also as a new health regimen, and will show that it is possible to follow such a regimen while continuing to please one’s inner foodie. It’s likely that there will be music at a picnic, as well as with the meals at home and the dining out. It will surprise me if there isn’t good humor also included. Therese’s foodblog will conclude this Saturday night, the 3rd of June. The next one begins a week from today, the 6th. You have two days in between them to try to figure out the identity of the next blogger!

Awesome, Chris.

Susan - I have been making osso buco lately - http://cookingdownunder.com/articles/2006/225.htm - and no one at my table will touch the marrow (me included). Gross is probably the word I would use for it. Bit late to post it to you, I guess ← I wish I could take some of the marrow off your hands for you. (Nice looking plate of osso buco!) I would like to say it's cute, but it looks too much like a mouse for me, which gives me chills.

That's a cool food trivia question, too. Florida has zillions of styles of license plates and one of the less fancy ones has an orange on it.

Interesting! I usually don't eat savory and sweet at the same time for breakfast. I eat savory first, like the eggs and stuff. Then I eat fruit (unless I eat fruit first), or the sweet thing, like toast with jelly or a muffin or whatever. Here's what I'm picky and particular about, and perhaps peculiar. I will drink orange juice only with savory stuff, like eggs, meat, potatoes; and I will drink coffee only with fruit or sweet treats. And, if I have both savory/ egg kinds of foods and pancakes or waffles with syrup, the eggs and stuff CANNOT touch the syrup and stuff -- usually not even be on the same plate, and certainly not eat them at the same time. This morning I had ice cold watermelon and hot coffee for breakfast.

Welcome Therese! You've started by immediately getting me hungry for some bone marrow. Perhaps you would be able to tell us if it's "good for us" in any way. I've always imagined (rationalized) that being it's bone, it must be a good source of calcium, and that I should eat a lot of it because I have osteoporosis. I also like it that you began with the always much anticipated fridge shots. I'm sure that will please a lot of the eG foodblog fans. As for the famous restaurant, I guess we can rule out McDonalds, huh?

Do you know what this is? That is the question, but it is only one question. Do you know what it has to do with food? These are only a glimpse of things to come. The upcoming foodblogger will be asking you a lot of questions! . . .Maybe even some food trivia. If you know these answers, then you probably know what our next blogger does for a living. Good luck with your guesses, now, and starting this Sunday, 28 May.

This time, a couple of you were warm, and figured out the Canadian part. You were sort of in the neighborhood! Now Deborah's foodblog is winding down, and the coming attractions are coming soon! The blogger who was scheduled next had to cancel, and we did some rearranging, so we'll soon be announcing the next hints. Stay tuned.

Interesting about the prawns and the shrimp... Whenever we have gigantic shrimp labeled prawns available here in our stores (usually called colossol), it is also noted that they are from fresh water. The biggest local ones are usually 16 to 20 count. Glad your migraine is better now, Deborah. You've been a trouper doing this blog, under your circumstances. It's been great. Where has the week gone? Time flies when you're having fun. There is one more day. After you finish up tomorrow night, local time for you, the blog will be left open for last minutes comments until Thursday afternoon. Thanks for blogging, and I wish you the best in your new kitchen.

My husband and I enjoyed it very much, too. Click here for one of the topics that includes impressions of Victoria & Allbert's, and here is another informative topic that might have some reviews that would be helpful to you.