Kim WB

And, giving it further thought, I am sure that the "kids who eat everything" and "never been to McDonald's" are the very same ones who sleep through the night at 3 months, and don't need to be nagged at all to get through their school's summer reading list! We've all HEARD of these kids..but few of us actually HAVE one! LOL

I've raised three children...one who is a 18 year old salad, fruit and grilled chicken kid, a 15 year old who eats plain pasta with butter or plain bagels with cream cheese...and a 12 year old who eats anything. All three kids had the exposure, from a young age, to a large variety of food. Each year at their physical, I am assured they are growing and healthy. They all participate in sports, have energy and are generally healthy. Even at McDonald's, its an individual thing: Kate gets the salad, Connor gets french fries only, and Dillon will eat whatever you put in front of him...Food preferences are highly individual, and evolving...I just don't think there is a lot you can do to make your child one way or the other.

Ditto. I was looking forward to your first report. Sounds like you have the most valuable learning tool: enthusiasm and positive attitude.

Well, I for one rarely read the Science Times...yet I always glance at the first page of that section, and every once in a while, a headline or a photo will entice me to read about a subject I don't have too much interest in...maybe that is the idea of the editors of the Food section...an opportunity to draw the attention of non-regular Dining section readers. It's quite timely, after all, with a major grilling holiday coming up...lots of folks vacationing this week, a little more casual approach to draw a few readers in. No harm done, IMO.

Luckily, here in TRUE central NJ, we have the 4 day a week Trenton Farmer's market, with all the S. Jersey blueberry farms, Lambertville and Ringoes Herb farms,and every polish/slovak/czech heritage person stopping by for the kielbasi and cheeses, plus, th/Fri/Sat, we have th Kingston Amish market, straight form the depths of Lancaster,PA, bonnets and all...I remember living int he city and being so appreciative of the farmer's markets...now that I'm back in the heart of the garden state, their cast of characters is not as impressive...yeah, artisan goat chees is cool...until you have amish goat milk pressed cheese...1/4 the price, twice the freshness, even if they don'tknow how to market and package it.

Hi, Kim from NJ here, was in New Orleans last month..enjoyed hearing about your experience. A few comments: Brennans is more for the atmosphere, than anything else, I love those waiters. We usually go on a weekday breakfast, more business than tourist. Did you have the BForester? They have the best bullshots and BM's, IMHO. Galatoires: I think there are better places that still have all the tradition, but better food. Arnauds for one. Bayonna: went during my last visit, in 1999...one of my top ten meals of all time. We tried Peristyle for a change this time, and, well, its no Bayonna! Acme: I didn't know there was another location besides the one off Canal. I've only had oysters there, never any other food! Cafe du Monde- never my cup of tea, maybe becasue I don't drink coffee..a sacrilidge in that town! I enjoy the muffelattas and Central Grocery, an d thegrocery next door, which never has as long a line, but just as good olive salad!

Thanks, Mark, again, for putting it all together. I swiped a take out menu, and tried to make some notes of what was so delicious..its hard, since everyone was using the thai names, and they all sounded similiar to me...so for the record, what was the "chow-fun-like" dish that Eyal ordered? And speaking of Eyal, he sure could take the heat! Made Jason look like an amateur!!

Wow, looks like this is shaping up to be a great meal. I will be alone, no guest. Bob needs to pick up our daughter at the airport..she's been in St. Maartens for graduation, and told us today about her visit to the nude beach. So we'll let dad handle that discussion. I will most likely need mild to moderate heat. My preference is for one of the duck dishes. I will eat any appetizer. Soft shells sound great. I also love it when they cook that whole fish. I'm a Thai novice, so I'll be happy just learning the basics. Looking forward to Sunday!

See, I knew I'd get a lot of garlic opinions. I was adding sliced garlic to a marinade for grilled calamari..and this recipe calls for sliced, so you can easily remove it and not grill it, I guess. I am not a skilled enough cook to change a recipe..it says sliced, I slice. I don't crush! But I will look into the garlic press..Rachel, I have seen that OXY one, but I recall my mom's garlic press sitting in the drawer, never used, taking up space year after year...with the tea infuser and nutcracker picks.

I know Ican look this up somewhere, but its too tempting just to post and sit back for the replies from knowledgeable chefs! Plus, a book will only tell me one way...this board is sure to provide some interesting alternatives! My garlic is very hard to peel. I am not keeping it too long, and am buying it from an above average produce department, so i believe it doesn't spend too much time on the shelves...Please give me advice on best way to store it, and any easy peeling hints. Thanks.

WE stopped at Caspita once, while kinda lost/traffic jammed....there was a bad accident, I was on my way to pick up my kids at my ex-mother-in -laws, and there it was! We have thought of it a few times, figured it was a stroke of luck that we hit upon such a pleasant place..firtst time I have heard mention of it in a while....But quite curious, do you not go to ANY places that allow smoking?

Yes, McCafferty's in West windsor and Princeton. Not as large, with limited prepared foods, but high quality produce and meats and fish. Plus, loads of the regular Shop Rites and Foottowns, etc.

I have not noticed a decrease in quality, but have noticed a decrease in off season variety. For examples, they used to carry white cherries 9 months of the year, even 2when the price was exhorbitant, but now they just carry it for three months, when the prices are more consumer frinendly. I assume in watching the bottom line, they needed to decide on what sells and what rots, and stock accordingly. Also, I feel it is common practice for a store just opening to carry everything,a nd then curtail ists selcetion based on the local consumer demand...for ex, Wegman's started by carrying excellent aged beef, but now only has it around holidays...I noticed it this week int he store, and when I questioned why they had it this week and not all weeks, the counterperson replied "father's day".

Yes, I'm coming! Not sure if I'm bringing a guest, though. Sorry I didn"t reply sooner, its these graduations. Do you know they are having "moving up" ceremonies for sixth grade..I mean, c'mon, he's going to the Jr. High on the other side of the football field!! I can understand HS ( which I graduated one from this year),a nd even 8th grade, ( which I have another one graduating from this year) but Sixth is too much! Maybe they did it just so their would be harmony in my family, so everyone can get a present.

This is a great word. this should become official egullet lingo.

Somehow, it seems there was a lot more snow when I was a kid. My mom would call us in from hours in the snow, and she would help us peel off our wet, fozen layers. She would have put our pajamas and sweatshirts in the dryer ,to heat them, while we were out playing, so when we came in,we could get into "toasty" clothes. Then, grilled cheese and cream of tomato soup with butterred ritz crackers. We would eat on a blanket on the floor of the living room, fighting to see whose feet could be closest tot he heat register, the better to "defrost" our toes.

Hi Mark, Please add me to the list..and I might bring a friend. But definitely one.

Decor is the same, it never made an impact on me. A little too stark for my preferences, and that pink /mauve is so dated. But the food was the real disappointment. My appetizer, grilled calamari, was the only hit. Bob had the stuffed calamari with pasta, and the lobster/shrimp stuffing was underseasoned, and dominated by a cloying cream taste. My lamb, while presenting me with garlic whistles ( the stem part that the bulb grows on) which I enjoyed ( more for their novelty than for their taste, similiar to a scallion) was overcooked, butterflied to a 1/4 inch, and so overwhelmed by a garlic sauce that it could have been grade school mystery meat. Served so boring, on a mound of blah mashed potatoes, and bitter spinach. Dessert was inedible...a tiramisu "enrobed" in chocolate...so cold that the layers were non distinctive and tasteless...two spoonfuls and I gave up. While the service was friendly and professional, there were no questions asked about why the lamb was 1/2 eaten, and the dessert hardly touched. Also, they brought the check assuming that we were done, while I had decided that since I saved the calories in the dessert, I was going to get a frangelico shot for my cappucinno! Boring menu, uninspired presentation, and at Saturday at 10pm, we were the only ones in the place. When we arrived, they were seating in only half of the dining room, and that was about 3/4 full...no more than 30 people.

Rosie, I enjoyed the Sargeantville Inn last year, and your review reminded me to put it on the "go to" list. We went to Panico's after a political function at the EBrunswick Hilton...Great service, but I think they're fading a bit.

I like to make a 'point' at these places...meet the waiter or sommelier, or some service person who made a difference. We usually order high end wines. so that helps. Then, I write a quick thank you. or acknowledgement of our good time.Sometimes to the chef, but usually to a service person. I send this out RIGHT away. literally at the PO the next morning... then, I call to make the next reservation,....I go to Diamonds only 6x a year, but I speak to the same person and always have a great meal...might not work across the board, but it works for me. (I might add, my notes and calls are really sincere, because I really do appreciate a good meal and dining experience!

The Princeton store, of which I am at so often I ought to pay rent, is the exact opposite of RP's description..as in, mirror image. Bakery, vegs and fresh foods to the right, same "tea wall" , and then groceries to the left. Sounds like they found a layout that works, and stuck to it. Does the Freehold store s have the distinction between fresh foods and general groceries? I guess I should call it the Manalapan store...Freehold is more common and well known, I guess. Actually, the Princeton store is in Lawrence, not Princeton..but around here, every store and development tries to add the IVY Princeton to its moniker! So we're used to it! LOL

I had a nice dinner at Foy's last season...BYO, and really poorly decorated. I think its supposed to be retro funky, modern and stark. Comes across, however, as boring and blah. Dennis is not as cutting edge as he once was, or else he recognizes that the market in PPB is not the same as Chatham, but either way, the ingredients are first rate, and , while not fantastically original, th efood is well prepared and a good notch or two above Clark's.

Also, if there will be anyone in your group that needs to learn about the wine process, I would suggest Berringer. Granted, not the finest wine on the tour, but years ago WSpectator did a review of the tours, and they suggested this one for learning...and truthfully, I was glad we went, becasue what I learned there was valuale and made me enjoy and understand the other vineyards. It's wine making 101, so if you know it, skip it, but if not consider it. Also, we loved Gunlach Bunsheau and Cakebread was extraordinary.

In recalling my pregnancy, I desired foot rubs and back rubs more than food....but I'll give it a shot. I think that pregnancy is a time for "grazing", so variety might be your best bet. I loved sharp parmesans, and liverwurst with raw onion. But rather than a liverwurst sand, I would rather a slice with maybe some Ritz and sharp mustard. I also loved bacon, and would have BLT "wraps" all the time, but the lettuce was the wrap part. But mostly, I picked. Perhaps effort could go into providing variety and not into one specific meal. Also, by just having small tastes, she could have foods higher in fat, since you're having just a bit. Good Luck, whens the due date?

Mark, I would like to attend, there are lots of weddings and graduations on my calander, but if its at all possible, I'll be there. Thanks for planning it. Kim