Sandra Levine

Don't know about pudding pops, but I love Sophie.

Well, Alan changed his mind, yet again, so there will be potato chips.

Alan Levine changed his mind, and will not be joining us.

I've been there!. Gould's Farm is a group home or treatment facility of some kind and the restaurant seems to be occupational therapy. That being said, everyone really, really tries. The pancakes are like manhole covers, if you like that sort of thing. We had only one dinner at Verdura and felt that it was very good, for the Berkshires. The atmosphere is certainly pleasant. Once again, I recommend the polenta at Elizabeth's, in Pittsfield. While the food situation in the Berkshires is better than it has been in the past, it is not a gastronomic destination.

Yes. I poached the pears in a light syrup glavored with rose water, a few saffron threads and a piece of cinnamon.

No, no, you misinterpreted. I was expressing my disappointment that you wouldn't be there.

Moules mariniere over linguini Green salad Rose-saffron poached pears

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Ocelli?

I see we have had a couple of drop-outs. Can Alan come if he brings something -- maybe the high-end potato chips?

I almost always serve chili with a fried egg on top (runny yolk critical) sprinkled with greated cheese, cheddar by preference, and some chopped onions. Maybe this is the northern variation?

Buty if you want to gut them, it's so easy. Just slit the little bellies and slide the guts out with your thumb. You can then go one step further and pull out the back bone (the rest of the tiny bones come out with it. The fish then falls open flat, ready to be grilled for a minute or two.

I think this is a great idea. Go for it.

You are both shaming me. Let me know what I can do to help.

I sometimes just put the very ripe hachiya persimmons in the freezer for a while. The turn themselves into sorbet. Cut them in half and eat with a spoon.

Is Jim still with you? I worked briefly with him at Dean & DeLuca.

From an earlier point in the thread

I'm so excited!

Nina, change mine to hard cider.

My favorite is Taylor-Fladgate 10-year old tawny port. It is somewhat sweeter and mor caramel-ly in a good way than the same compnay's 20-year old port and less expensive, too. It's wonderful with walnuts and dates.

Obviously, this works only if "sweet" spices were used in the rice to begin with and it was not heavily salted.

I'll make a rustic apple tart if anyone's interested. I'm bringing Dijon mustards. Do we have a meal here or will we have to order pizza?

I often make an American-style rice pudding with any left over rice from Indian food take out, by simplyn mixing the spiced rice into custard I've prepared for that purpose.

There's always the Second Avenue Deli, or is that too mundane?

I remember that mix being sold at at Dean & DeLuca, but I never tried it and I don't know if it is still being carried.