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Foodbabe mentioned: Advertising to children is advertising to parents. If McDonald's or Nabisco was picking up vanloads of children and trucking them off for a junk food binge four times a week, well, that would be a different story. I had heard about this program a while ago: Book it! Pizza Hut will give your child pizza if they read. Not excatly picking up your kids, but a great incentive, don't you think? I know their program has wonderful intentions, and that bit is just one part of the whole program, but there you are! Also within the boundaries of a captive audience is cola companies who give monetary incentives to schools if they will host vending machines in the schools. I know sodas are really big with kids while in school. And there are no parents at school to say no . . . I agree with everyone who has said the right choices start at home, but even the most careful HOME eating and education cannot prevent children from binging on whatever junk they've been stimulated to want as soon as they are away from their parent's watchful eye. I have many nieces and nephews, and they were raised the same way I was - no junk food in the house, no sugary cereals, etc. But as soon as they were able to buy something on their own, they bought junk. They looked forward to eating junk as soon as they could, at friends' houses, at college. Did this lead to obesity? No, our family is lucky to tend to the thin side. If we didn't, I think many of them would be in trouble right now, struggling with their weight. I know that they didn't feel the greatest when they were in college and they were eating junk just because they could! It took several years before they slowly started to revert to the eating practices of their childhood. And they are still not there completely. I find it very interesting how strongly the advertising affected them. For my own part, I looked forward to babysitting gigs because the kid's parents always had junk food snacks for me that I wasn't allowed to have at home. Just food for thought - I had noticed most people were focusing on home and parental controlled food choices.

I have never eaten at a restaurant in Minneapolis/St. Paul that made me feel awkward for dining alone - I have lived here for 9 years, and eat alone often (I am a woman). I have eaten out alone in other cities and have been made to feel unwelcome and even gotten stares from other diners, but never here. I hope this puts you at ease. Personal faves in Mpls: Auriga 112 Eatery Tum Rup Thai (sp?) I'm sure others will have more ideas for Minneapolis.

Hi snowangel-- I don't see why you can't prepare them as for peaches in your post. I slice Haralsons for pie and freeze them frequently, and the texture/flavor doesn't suffer when baked. They still hold their shape, and the pie is juicy, but less runny than made from fresh. I think this is due to the ice crystals forming and water from the apples draining away after I thaw them. I don't mind the drier result - less need for thickening. Sorry I don't have creative usage ideas, but I am interested in what everyone else has to say. By the way, where did you get them? I am not always happy with the flavor of Haralsons. Sometimes it's all tart and no real flavor, most other times they are beyond compare.

Thanks for everyone's input so far! After we get back, I'll post where we went and what we thought of the restaurants and, maybe, the farmer's market if it is still running.

Hello everyone-- My husband and I are planning on taking a train to Winona from MSP for a weekend in November. Any food recommendations, restaurant or otherwise? Thanks for any suggestions!

How about Tria or My Le Hoa?

I hear this more from gardeners, but how about "toms" or "maters" for tomatoes? Both abbreviations are so unappealing I feel like ripping the tomato plants out of my garden whenever I hear or read them being used.

I'm loving this blog! The crawfish boil reminds me of the crab boils I grew up with. Can't wait to see what you eat/cook next!

Hi Bruce-- I saw your Mix review--great job! Inspired, I went to Midori's Friday night with my sister and really enjoyed it. What friendly staff. The agedashi tofu was delicious--very delicate. Have you been to Tanpopo in St. Paul? Their version is so much heartier. It was interesting to contrast their styles--equally good. I don't always get a chance to read Mix, so please do start posting your reviews for it here too - somehow I'm always lurking on EGullet even if I'm too shy to post a lot. Thanks--

Balmagowry, please give the temp details! I am seduced by the idea that I don't have to choose from many successful prime ribs, I just need yours! Thank you--

There was a boxed cookie/cake mix product available for a few years when I was growing up that is now discontinued, and haunts me to this day. I think it was called Oatmeal Jumbles. Peanut Butter was the best flavor. MMM. Like a cross between a soft brownie and an oatmeal cookie. It actually tasted like something that could have been homemade.

I just had a tuna fish sandwich! Tuna packed in olive oil, drained, a little mayo, lemon juice, sea salt and . . . preserved lemon! It was wonderful. Thank you for the inspiration--I haven't had a tuna sandwich in years.

I tried natto maki today, and I think I'll need to visit the natto thread for alternate ways of eating it. The mucilaginous quality wasn't the problem for me, it was the contrast between the goo and the firm beans. If the beans were mushy, it would be an easier texture for me, I think. I'll try it again . . .

I have a sister who is a nurse in a nursing home, and from what she says, dried fruit + very little water = much worse constipation. The fruit swells, absorbing any fluid available, and further blocks the intestines. I'm probably not explaining it medically correct, but you get my drift -- no dried fruit without plenty of water, and since that's not possible, don't do the prunes! Good luck--I remember my mother had this problem, and she was prescribed heavy duty laxatives by her doctor after she ended up in the hospital. It got better over the course of several weeks.

Mayhaw Man, that agenda of yours sounds like so much fun, I wish I could move up my trip to NO so I could join you in the parade fun! (We'll be there for a short trip in mid April) Have a wonderful time, and eat lots of King Cake, drink lots of beer, and catch lots of throws for me!

My husband and I are planning a trip to NOLA in April - do you mind sharing the name of your friend's B&B? Looking for nice, cozy lodging. Thanks!

I would suggest food writing takes creativity that is not taught in our schools. Digressions, tangents and flights of fancy lead to interesting writing, but are not allowed in the classroom. I agree that grammar and clear, understandable writing is important. Wouldn't it be great if two types of writing were taught? The creative and the technical.

Yes!

Well, I've got a confession to make. I stretched it once by using regular plums and a 1/4 of chopped prunes. Italian plums have a very short season in the grocery stores in my area!

They're not cliche, they're classics! Wonderful flavor combinations should never go out of style. Do you use fresh or dried apricots? I never seem to find any fresh apricots with flavor in MN.

Well, you know, I'm a morning person. Now I've outed myself as a ditz on eGullet as well as in daily life. Here it is, courtesy of the Good Stuff Cookbook, Helen Witty Purple Plum Jam with Orange Liquer (makes 6 cups) 4 pounds firm-ripe blue Italian prune plums 2 cups water 1/4 cup strained fresh lemon juice 4 cups sugar 1/2 cup orange liquer ( I use Grand Marnier) Pit the plums, bring to a boil with the water in a large saucepan. Simmer partly covered until the plums are very soft and most of the liquid has evaporated, about 30 minutes. Run the plums and remaining liquid through a food mill or food processor until smooth, or leave a bit of texture of you prefer. Combine the plums, lemon juice and sugar in a large pan (8 quarts) (the mixture may increase in volume significantly while cooking). Stir over medium high until the sugar dissolves, then increase heat as needed to a brisk boil, stirring often, until you reach the jelling point. (It will spatter. Watch out) Add the orange liquer off heat, then return to heat, cooking for another minute or two. Ladle into half-pint jars, leave 1/4 inch headspace, and process in a boiling water bath for 15 minutes. It's wonderful, luscious texture, and just a touch of mystery from the Grand Marnier. MMM. Edited for typos.

edited to remove redundant and embarrassing banana jam recipe. Sorry all!

I just made Sandra's banana jam for the second time - the first time, it was delicious. The second time around, I added a little ground cardamom - it brought a whole new dimension. Can't wait to try other spice combos. Thanks Sandra, and I hope you don't mind me taking liberties. I am a jam/preserves/marmalade/chutney-making addict. Are there any you all make during the winter (using winter fruits, dried fruits, etc)? And, what do you like to do with your end results? I have stirred a spoonful of my Italian plum jam made with Grand Marnier into a pan sauce for duck, for instance.

I have not tried her recipes for potted meats, but Helen Witty's Good Stuff Cookbook has several. Anyone tried those? I can vouch for the plum jam, banana ketchup and cranberry preserves out of the same book as being marvelous. It is not an old cookbook, but is simply reviving/revising old recipes and preservation techniques. I am afraid this straying off the topic of old cookbooks . . . my apologies if I'm breaking the rules!

More cookbooks! Madhur Jaffrey's Step by Step Cooking The Nouvelle Cuisine of Jean and Pierre Troisgros French Regional Cooking, Anne Willan