Susan in FL

Almost a year ago, I had a good lunch at one of the Kelly's... I think it was the one in the historic building that was the "birthplace" of Pan Am Airlines. Will post more, as I remember. I do recall having a decent beer there!

I extend a virtual hand-shake to you...

YUM!! Need any help cleaning out your fridge next time, let me know! I'll just slip right over to Italy.

My hero, TJ, absolutely... I'm pretty well read on Jefferson and am continually awed by the man. Yes, docsconz, isn't Monticello wonderful. I've been three or four times, and still haven't tired of it. Not only food and wine-wise and entertainment-wise, etc. would TJ have made a great eGulleteer, but he would love the technology of the computer. He was so far ahead of his time, even with his little inventions, like the copier for all the letters he wrote.

I see... Thanks for splainin it to me. I felt like I missed something, and I did!

That was an attempt at humor, right? I sure hope so... have lots of great suggestions for lamb, but looks like ample ideas have already been posted.

I'm not knocking it! (Although I probably won't try it...) Just wanted to be sure I understood you correctly.

Pretty!! Like the avatar, too.

Gale, thank you for the link. I just printed out the recipe for the chicken and cauliflower. It does look wonderful. Last night we were both craving a hamburger, so that's what we had along with homemade french fries and chopped salad. I forgot to mention and I can't remember when, but we had eG-Style Roasted Cauliflower for the first time recently!! Now I see what that addiction is all about!!

You were sipping on maple syrup? Straight, not in something?

Good Morning, All. OH! Softshell clams! I've never had them. ...Thank you for the great info and the laughs! What a wonderful way to start the day. Now that I've gotten back in the chair from ROFLMAO, I am trying to take one of the many opportunities here for a joke, but it's just too early. So anyway, I'll sit here and drink my coffee and comtemplate... um, condomy thingies protecting... um, their tails, and, um, skin and swishing and eating and other aspects of clamatomy which are new to me.

Just finished some edamame with plenty of sea salt, and Sauvignon Blanc.

I am so confused. I have been eating clams -- raw and steamed and all sorts of ways -- my whole life and have gone clamming several times I have no idea what you're talking about! Maybe a different breed than what I'm aware of... maybe I'm in the twilight zone... Eagerly awaiting replies!

Andrea, thank you for your very informative post.

I had to laugh because that's how it is in our home now (although, my photos aren't as good as yours)... my husband being the one who now is even thinking of arrangement and garnishes, etc. when he plates. Seriously, your photos are great. I was surprised when you posted that your camera was 2MP. Mine is 5.25! Any advice? How close to the food are you holding the camera? Lighting, flash, etc.? If you would be more comfortable to PM, please feel free.

Tuesday after minor surgery, I took full advantage of my husband's offer to cook and -- more importantly because we both love to cook -- clean up afterwards! First up, appropriately... chicken soup. This was no ordinary chicken soup, mind you. He did a bit of adaption to this recipe for Chicken and Sweet Potato Chowder. That was followed by Pork Chops with Mustard-Cornichon Sauce. I wasn't suppose to have it, but we drank Riesling with the soup and Pinot Noir with the chops. Great dinner! Last night he fixed us plain and simple and tasty... steak, baked potato, roasted vegetables, and a good French red table wine. I'm recovering just enough to take part in the cooking tonight, but I'm not yet well enough to clean up.

My immersion blender came with a narrow container with tall sides, which it fits into, to puree small amounts, and any splatter is just collected on the sides ...maybe improvise something like that.

I just realized this thread was started two years ago. I wonder what restaurants and bars Lou tried... I love Key West, but to me there's no doubt... great place to visit but wouldn't want to live there (wouldn't want it as my primary residence, anyway). Enjoy, Suzilightning!

Hi, Josh. Wish I could say yes! I could recommend a recipe, though. I was hoping for the same thing about a year ago when I went to Key West for the first time. None of the pies or other Key Lime desserts I tasted were as good as the Key Lime pie I make... and I'm not a good baker. I hope you get some suggestions; I would be interested next time I'm in the Keys.

Loper, thanks for your contribution to this thread -- good info to know -- and also, welcome to eG.

Here's a post from the beer forum. The topic is Stout Floats vs. Porter Floats.

LOL... If it is sick, many of us have the fever. I look at it as one aspect of the passion.

Seriously good looking chicken skin I must say. Yeah, nice job. I'll say! Great photography to capture it, as well.

Bleudauvergne, what a beautiful description of ways I am often inspired, as well. However, I couldn't have worded it so eloquently. Thank you! What a pleasure it is to be in the company of so many like-minded people in regards to food, drink, and appreciation of life.

Way to go, Maggie. Sounds wonderful! Back in the pre-Florida days, when we had to use farmed shrimp that had been frozen, we brined them and it helped. Now, I'm spoiled by using fresh local shrimp... and loving it! Grits and shrimp is good food.