judiu

I think I have a regular metabolism. I have to get in some exercise 4-5 days a week, or I gain weight really quickly with the amount of food I eat. ← The brat has the metabolism of a f*****g hummingbird!

I've discovered La Croix flavored, but unsweetened sparkling water. Nice flavors like a berry mix and a good lemon. Might be interesting to experiment with... Probably would need a spice-type addition. Hmmm...

You would if it was the middle of a Minnesota (wherever) winter, you had snow up to the roof of the cabin and the family wanted apple pie!

Ya know, if I remember correctly, I think it just might be!

Glad to hear you made it thru OK! We up here in northern Broward Co. barely got touched, thank the powers that be... Hope the rest of your schedule goes well. I look foreward to the show!

Echoing Pontormo's question to the OP: 1. Can you tell us titles of books you *have* tried? 2. Do they represent typical vegetarian cookbooks available in the UK? 3. Are some of the vegetarian cookbooks previously suggested (that don't have the fake and soy issues) not accessible in the UK? Pontormo: thanks for the feedback on the Moosewood bks, and I got a good laugh out of that name Passionmelondragon etc. What's the story behind that person's name? ← I believe the lady in question's name is Crescent Dragonwagon, and she's been around forever, since back when I was a hippie!

What she said!

Same here!

Ling, can't you get arrested for pornography like that? TOO beautiful, and your talent for lighting is supurb!

All I can say is SPF 45, sweetie, and slather it on good! Blessings on you guys, and hope that you finish before Ernesto arrives...

Marlene, consider taking the (empty) whites and the yolk mixture separatly, and stuffing the eggs at your destination. After you mix your yolks and whatever, spoon them into a zip bag for transport, then, at your destination, cut a tiny corner off the bag, you'll have a ready made piping bag to fill the whites and then array them on whatever type of platter you wish. My sympathy indeed.

What he said and more! WOW, whatta trip! Thanks, F.G. and family, for a wonderful blog.

Cool! The hard plastic equivilent to the laundry bag!

Try this: go to the big K, or Target (etc.,etc.) and buy what is called a "lingere bag" made of nylon mesh with a zipper. They're made for washing "delicate" clothes in the washing machine without getting them twisted, turned, bent, battered or bruised. Load in the plastic, put on the top shelf of the dishwasher, and awaaaay you go!

Hurmph! Bloody cow! (Sorry, U.K. 'ers and Canadians) er, ah, her, not you, Marigene! And now, thanks to Suzielightning (3) and bluechefk (1), I now have 4 more in the collection. Thanks to both of y'all! Edited to add new books...

Cool blog! I was on the Cape many years ago as I was working my way around the country and had a ball. Enjoy!

She still has it. I was thinking of using it to sprinkle on caramel or something like that. Only problem is that it's ordinary iodized table salt, which (in my opinion) doesn't have a great flavour straight. I think my mom might just continue using it as regular salt. It does smell rather nicely of vanilla, though. ← Maybe there's a lobster dish in there? It seems to be a "trendy" thing to pair vanilla and lobster...

A friend just returned from a trip to Wisconsin and told me about their visit to the WI State Fair and the giant cream puffs. Look here for a photo: http://weblog.textdrive.com/images/39.jpg I want to try cheese curds, regular or fried. "Fried, they're gooey, salty, hot and good; raw, they're squeaky and yummy." Has anyone been to the State Fair in New Mexico (Albuquerque)? ← OMG! I spent 10 years on the road doing state, county and backwoods fairs; I WANT THAT CREAMPUFF NOW! I worked the Milwaukee Summerfest several times, but NEVER found food like that! Best Fair Food I have had was the strawberry shortcke at the Plant City (FL) Strawberry Festival, and the homemade bread and home churned butter at the same venue. DROOL!

All what they said and more! My armchair traveler status has just logged extra sit-miles! Beautiful food, beautiful country; thank you so much!

How much celery did you use? For some reason, I have found that braised celery seem to take over a dish and "bland it out" for some reason. HTH

OK, So I'm from Edgewater about 30 years ago, pre-gentrification; so what's the address of the new joint? River Road, Undercliff Ave, where?

And, pray tell, where was I when you were unloading? I had over 300, but the house fire ate them all, so I've been rebuilding with blessings to all here on eGullet!

Try the kind with NO pickle at all, just potato, onion, celery, mayo (yes, dammit, Hellman's!) sour cream and a bit of Kosher salt. Mom's best!

Something I've just discovered is La Croix canned sparkling water. It's flavored, but totally unsweetened; no HFCS, sugar, splenda or anything! Most refreshing! Another favorite of mine is plain club soda, bitters and lime. Keep in mind though, that Angustora Bitters are 90 proof. Also, think about vinegar as a flavor enhancer; I always put a good shot of decent wine vinegar in my tuna salad as a "zapper", and a small drizzle of a decent Balsemic will help almost anything!

Fly-swatter too! ← YUCK!