=Mark

Blackberries from my backyard patch. They are ripening as we speak. I like to make yogurt and add the blackberries. Unfortunately the patch of ivy that I've been encouraging to take over my back yard (more ivy = less mowing) seems to be decimating the berry patch.

Movin' to the country, gonna eat a lot of peaches I'm movin' to the country, I'm gonna eat me a lot of peaches I'm movin' to the country, I'm gonna eat a lot of peaches Movin' to the country, I'm gonna eat a lot of peaches Peaches come from a can, they were put there by a man In a factory downtown If I had my little way, I'd eat peaches everyday Sun soaked in bowls just in the shade Movin' to the country, I'm gonna eat a lot of peaches Movin' to the country, I'm gonna eat a lot of peaches I'm movin to the country, gonna eat a lot of peaches Movin' to the country, gonna eat a lot of peaches I took a little nap where the roots all twist Squished a rotten peach in my fist And dreamed about you woman I poked my finger down inside, makin' a little room for a ant to hide Nature's candy in my hand or can or a pie Millions of peaches, peaches for me Millions of peaches, peaches for free Millions of peaches, peaches for me Millions of peaches, peaches for free Look Out! Millions of peaches, peaches for me Millions of peaches, peaches for free Millions of peaches, peaches for me Millions of peaches, peaches for free Look Out! =========================== Presidents of the United States =========================== Edited for pie

Clementines in Jan/Feb. Love it when you can flick them with your finger and the skin falls off and they fall into segments...

I really can't agree that Vegas is about cheap food anymore. I refused to try Emerils place in the casino considering they were charging like $22 for an entree of pork chops. It is becoming the American Amusement Park which includes horrendous prices for simple food. Once it was about cheap food in abundance, but this ain't happening anymore.

You may, in light of the "hunting before art" concept consider arts resulting directly from hunting and food preparation; Carving of waterfowl decoys, fishing fly tying, the perfecting of bows & arrows, cutlery and their ancillary crafts. Glass blowing, metallurgy and the arts involved in pottery. In a lot of cases the artisinal crafts involving food evolved into more esoteric art forms. Of course this has nothing to do with food preparation and presentation as art, but a look at the various haute cuisines from Asia to Europe and now the New World could argue that a large aspect of high end dining (and increasingly middle end) involves and artistic view of both the decor and the presentation of the meal.

Actually this is titled as the "2002/03" guide. I am totally pissed off. I have actually used the NYC, DC and St. Louis editions of Zagat and have found them useful for a number of years.

There are restaurants that have been around for years that still do not carry numeric ratings, which normally indicates they are too new to have gotten them. Makes me wonder about the text comments (Easy Tommy...). Bistro J in Ocean - 2 years old Bahrs Restaurant in Highlands!?!? - It's older than I am! Basil T's in Red Bank - 5 years old Big Ed's BBQ in Oldbridge - 6 years old Brioso in Marlboro - 5 years old (Rosie and online folks did this place when she was still on NJOnline) Christophers Cafe in Colts neck - 4 years old This is just the "Bs" with a touch of "C." (Funny all the non new reviewed places are in Monmouth County...) Ohhh... Andrea Clurfield is the local editor. Never mind.

As a PhD or MBA in water isn't yet available... Seems a might precious to me...

Well? Where's the link?

During one particularly egregious instance of this happening, in a voice loud enough to match that of the cellphone user, I joined in on the conversation. Any questions he asked, I answered in as ridiculoius manner as I could muster ("Yes, I'm also in a restaurant blathering loudly. Are you annoying people too?") I don't know whether the other patrons appreciated the admittedly childish ruse, but I felt a perverse amusement when recieving "the blatant sudden turn and give an evil stare move." from Mr Loud Blather.

Did you ever wonder about the net worth of that one Liquor store in the middle of all those Cape May BYOs?

During the last 10 or so years the phenomenon of the "Celebrity Chef" has established itself in the mainstream of western media. Even before the TV Food Network there was a moderate following of the chefs of notable establishments. Now that the network has taken hold, the concept of a Celebrity Chef has broadened to the point that people only peripherally involved in the restaurant business are becoming famous. What are your opinions on this turn of events. Is it possible for a working chef to maintain celebrity status and still be an effective force in the kitchen? How do you feel about the various commentators, food writers and other Food Network hangers-ons being considered celebreties connected to cooking and fine dining?

Is this what you're looking for? NJ Monthy Restaurant Readers Poll

Yes, but to put it in context I'll quote a friend: "Just because they make it in your size does not mean it's a good idea to wear it in public"

What about that Rachael Ray? I'll see your perky and raise you a generous side of giggles.

But the Fall is sooo far away... (I know, want some cheese with that whine?)

Having lived down here all my life I'd have to add that the Clam Hut, Bahrs and nearly the whole Bay Ave Highlands strip of places are mainly touron traps of the highest order. Steamers, scrod and the Fishermans Platter (Broiled or Fried). Sad to say but to find the best seafood at the shore you pretty much have to get away from the water. Places like the Navesink Fishery or Ray's Seafood spring to mind

Is it just me or does FGs avatar have a bit more of a grin than before?

Actually I miss David Rosengarten. And why did they not complete airing of all of the Cooks Tour episodes?

I quit watching when they stopped playing music videos. Oops, err... That was MTV.

OK, maybe I missed out somewhere, but where are these restaurants?

Here are some heirloom tomatoes and chiles from the Weaver farm at Bowers.

The link to my images of the 99 (and other years) Bowers Festivals is Here.

Down at the shore I'd have to add Navesink Cafe in Red Bank right on the banks of the navesink river. Good service, plastic seats. Moonstruck, Asbury - Beautiful porches overlooking wesley Lake Christophers in Colts Neck. Seating at about a half dozen nice tables, sturdy comfortable metal chairs. Off the Hook at the Highlands bridge on Rt. 36 Lots of seating, plastic chairs, decent food and $2.50 Yeungling beers while watching the fools stuck in the traffic jam everytime the bridge goes up. North Beach Grill in Long Branch. Good luncheonette food with a good view of the action at Ed's Seafood market across the street ("You want bloodworms with that?") El Meson in Freehold. Good Mexican with a large outdoor section. The Deck off the Olde Union House in Red Bank. OK Food, not much shade and they charge for every little plastic refill of Iced Tea. Rooney's Crab House in Long Branch - Large varied menu and good people watching on the boardwalk. Sawmill in Seaside - Not really alfresco, but they open all the walls up in the bar area to view the boardwalk. Huge thin crust pizza, cheap beer and arguably views of some of the most consistantly ugly people on the jersey shore.

Any of you folks go to the Bowers Chile Festival in Pa. in September? It is sponsored by a Mennonite Farm that specializes in heirloom tomatoes, chiles and herbs. They do some great chile themed needlework and quilts too! Here's a shot of one of the vendor stands: You mentioned you like to pickle peppers? I can honestly say it makes for a wonderful day!