Kim WB

I kinda like that minced garlic in the jar, too

We eat at home about 3-4 nights per week. Out of these, maybe two ( usually only one) are a complete family meal ( husband, three teens, and me). Otherwise, its me and the kids, or the kids only, and I wait for hubby to get home later... or me and one kid while husband picks up the other one, etc...When we are a complete family, we play "hi/low", whcih is when you need to name the high and low points of your day..it's very revealing. Although my younger son has actually never had any other low besides math class, that I can recall!

The park I have used allows for pit fires, and alcohol. It is a VFW-like establishment. You pay the fee, and use their insurance company for 1-day permit ( I think that was $85). Whatever, its an option to look into if nothing else comes up. .

While I am not entirely comfortable volunteering my own backyard and home, I would like to suggest the possibility of rneting a public area for such an event. There are a number of centrally located municipal parks, with bathrooms and cooking areas..at nominal fees. There is one in Hamilton, exit 7a, a pretty park with a cooking pavillion and bar area. There is a historic house with a working kitchen, on about 6 acres, right off of exit 8a, in the center of the state, that rents for like $ 200 bucks for a night..that would need table and chair rentals..the parks have picnic tables. ..I use these for various fundraisers for local candidates, and get rock bottem prices...but I would be happy to look into this. I am pretty confident that I can get us a nice set-up, easily accessible, for less then 5 bucks a head...and we can potluck paper goods, sides, etc. ( Fink, I have done pigroasts there and it works very well.) Plus , there is a kitchen..someone can stop at a farm stand, buy 10 dozen ears of just picked corn, etc...lots of possibilities.

I'm sure coquille is busy transcribing as I type...damn that day job that keeps her preoccupied! However, please note that the Soup dumplings photo shows tongs as the serving implement. I was advised, by EXPERTS, that this is the incorrect tool, indeed the death knoll, of Soup dumplings. Soup dumplings must be gently grasped at the tip, pulled slightly upward in order to wedge a ceramic soup spoon underneath, then genly pried off the steamer bottom. With dumpling now safely ensconced on the spoon, dipping sauce needs to be added. THEN, you nibble off a corner of the dumpling ( there is a photo of Jason doing this) and let the soup broth enter the mouth first, followed by the sauces, noodle and pork filling. Lowell actually killed one of the dumplings using the tongs, and I believe it was Tommy's undying love and devotion to Rosie that allowed Lowell to remain at the table, dead dumpling and all. And Momo is a very intelligent looking dog...Ellen and Steven have set up a great travelling system for him, and he was taking it all in!

RECAP: updated attendees as above. Rachel will be pre-ordering as suggested. Everyone bring cash, and bring some singles and fives to expedite the payment. Bring what you want to drink, and some to share. 6pm sharp. attendees updated.

you are all such wonderful, caring people. I feel the love.

Glenn, RPaul and Dee, I am sorry you can't make it..best regards, and hopefully we'll see you all at the next one!

RE: From Princeton: It takes me a full good speeding hour to get to Fort Lee, so I am going to plan on an hour fifteen for the ride...assuming there is some Bridge traffic, even though hopefully we beat the rush. (I'm talking either exit 8a or 9 here).

RECAP: updated attendees as above. Rachel will be pre-ordering as suggested. Everyone bring cash, and bring some singles and fives to expedite the payment. Bring what you want to drink, and some to share. 6pm sharp.

I would preder a basic pre-order, with the option to add on a few individual preferences. However, I thought that the owner was hesitant to do so for under twenty five people..but is that just for banquets, or pre-selections in general? I would think it would be helpful to know what to expect..makes no dif to me...I( leave it in yours and Tommy's capable hands! Salt and Pepper Soft shells or S and P shrimp a must, however!

Three hours of talking is fine, in a nice atmosphere, a glass or two fo wine, perhaps on a lovely patio or an intimate setting or a funky coffee bar...but, and I don't profess to know a lot about the decor of the CF, I'm assuming its REd Lobster /Olive Garden like decor, which is mostly benches in the entrance foyer, and a few bistro tables at the bar.

I guess you're right...I'm not too familiar with the place, but from the comments from some of these posts, there was so many mentions of crowds and people milling around, I thought they waited at the restaurant itself. I'm going to stick with making reservtions, myself.

updated. looks like we're past 15, so two tables of 10? Which means there is room for a few more. Also, we won't be at 25 people, so we won't be preordering, should we expect the pp range to still fall between $30-40? Just to keep people informed...

Steven, great..how many in your "crew", homeboy?

But the point was made that even if not allowed to roam the mall, they are still waiting, inside or right near the CF, for a table..when making your reservation, you have invested the 10 minutes on the phone obtaining it ( assuming its not the FL! ) and have that month, weeks, days and hours free right up to the time you need to leave to get to your restaurant destination. These folks are food prisoners at CF!! I guess my point, as a rather over scheduled person, is that I understand why they might like the food ( as Tommy mentioned, no suprises) but I don't understand who these people are who value their time so little that they would surrender three hours waiting for a table. I am a person who values time..I could accomplish a lot in three hours...what exactly do they DO while they wait? Do they bring a book? Laptops? Play charades?

Is he the guy in the Mummy movie? Nice bod, but that Brendan/Brandon guy is cuter. Why are we discussing this? You should be working on salt and pepper soft shells for Sunday, and instead you are instigating discussions about wrestlers turned movie actors!

What an interesting post into the inner workings of this chain. I'm amazed at the beeper thing and the three hour wait... I've seem people freak at grocery stores if the wait was too long..it seems unimagineable to me that anyone would wait that long for a meal. It's like they are under a spell!

Also, do they make salt and pepper soft shells here? I have a craving...

That is such a fun book...with the snippets from "archie" introducing each dish..I've used his shad roe recipe. I just picked up two books from the Time Life Series, Foods of the world, so add those in.

I eat out 3x a week, minimum. Usually one or two business meals, and then sushi, once a week. Without kids. ( my youngest is 13, no childcare issues) Also twice a month or so socially, with other couples. That's why loosing weight is so hard! But I cook almost every day, because I try to have healthy lunches,and TRY to cook for the kids even if we won't be home.

updated. 15 confirmed, 1 waiting confirmation. I'm bringing beer. Tsing Tao or Asahi. updated. Tommy, I am getting some PM's of interested parties..(oh, how cool, I get to say that I am being PM'd..but are they EXPERTS??!! ) what is the seating capacity...there are 4 more interested. KIM

I enjoy the sedate green boxes of Bremner Wafers..and Ritz's and Wheat Thins Harvest Crisps Garden Vegetable flavor. What's your favorite packaged cracker?

I would like to amend all previous posts that refrenced crackers,a nd tell you all that Wheat thins Harvest Crisps Garden Vegetable crackers are REALLY good. with semi-hard butter, and that thai garlic chile sauce. bon appetit.

Teapots. Many, many lovely tea pots. Mainly from 1900-1950, rustic clay pots and everyday pots, not fine china. My top one is worth about $600, but most are undated, of little value except to me. I have about 60.