Amy Viny

How about a crosstini bar? This couldn't be easier. Serve fresh home-toasted bread rounds with your choice of homemade or store bought toppings on lovely platters. Just get some nice french breads, slice and brush one side with good olive oil. For extra flavor use an herb or garlic infused oil. Then toast on both sides. Now make the toppings of your choice. You can take some good oil packed sundried tomatoes, whirl with a bit of choped garlic and fresh basil in the food processor. I recently made a delicious topping with sliced button and baby bello mushrooms tossed with chopped garlic, balsamic, and olive oil. Just roast at 400 for about 20 min. drain and coarsely chop. Chopped artichoke hearts are also nice with some fresh chopped parsley, garlic, olive oil and a squirt of fresh lemon. You can really make a colorful and abundant presentation with the different toppings. Store bought jarred items would also work well if you're short on time.

I dislike starbucks. Prices TOO HIGH, quality uneven at best. But most of all I hate their coffee. I find the roasts way too dark maybe even a little burnt resulting in a bitter acidic flavor. I prefer a rounder taste--and a cup of coffee that doesn't feel like Draino in my tender tummy. I also feel they put local shops out of biz, and I hate to see their signs on every block in urban and suburban America. I actually tried the cappacino at Dunkin Doughnuts just to protest. Well dang that's a good cuppa. No fancy baristas (it's machine made) but a really delicious consistent product. Anyone else out there agree?

Conor/ there are many wonderful restaurant suggestions on this forum but having just returned from Barcelona I'ld love to offer my two favorites--Cal Pep and Alkimia. The two are quite different but both I feel offer outstanding food, good value, (though neither is cheap) and two unique perspectives on the Barcelona food scene. Cal Pep is very casual. You sit at a long bar and for two odd hours the most fantastic seafood dishes appear. You never see a menu. They will ask for your preferences then serve you plate after plate of incredible food. The "pica-pica", lightly fried young shellfish and fish just melted in our mouths, the whitebait stirred with a soft fried egg, and the prawns were three of the outstanding dishes we enjoyed. You'll also enjoy the bonhommie of the other diners around you. In all a great evening. Alkimia on the other hand is much more formal. The white and stark restaurant is all cutting edge. Our dinner began with kind of deconstructed gazpacho--a shot of clear tomatoe liquid served with a slight film of wonderful olive oil in a thin tube of a shot glass garnished with a few crunchy crumbs. Covering the glass was a thin piece of a richly flavored cured sausage. The flavors were intense and the visuals-- all clarity made it a little bit magical. We moved onto an appetizer of baby squid served on a short grained rice tinted with the squid ink that was luscious. Our favorite entree was the lamb served with a bit of cheese fondue. The lamb was so tender and flavorful it was like nothing we had ever eaten. My son the red meat fan had a steak that was not overly great but everything besides was amazing. Barcelona is one of the most exciting food cities in the world today. Go hungry Conor and I'm sure you won't go wrong.

Does anyone know anything about the hard ciders of Spain? I understand there is quite a tradition of cider pubs and cider drinking in the Basque Country. I will be in the area in late march and would love to visit a few pubs and cider makers. Any leads would be appreciated.