petite tête de chou

Filthy, wet conveyor belts. Fellow customers who stand waaaay too close to me while I'm being checked out. Back off bub, it's *my* turn.

onions, salt, butter and wine.

Servers with obviously fake smiles, forced laughter and basically seem miserable.

"Of one thing we can be sure – the research for the film was done with exquisite attention to culinary detail. In fact, as hard as one searches, there is only one "fault" to the entire film and that is when Babette confesses that she was a chef-de-cuisine at Paris' great Café des Anglais. This simply could not have been because the various chefs of the Anglais, including famed Adolphe Duglere were so fixed in their ways that they would not even allow a woman to visit, yet alone work in their kitchen. I can only hypothesize here but I feel strongly that Dinesen (Karen Blixen) was well aware of this and used this as a subtle insult to certain male chefs." Daniel Rogov Jun 13 2005 I like your reply best!

An honest, open dialogue with ones self concerning what do I *really* want to eat is a wonderful skill, Jamie. And the patience and focus required to listen is admirable. Hats off to you. I'll wager that you made that kick-ass burger in your avatar?

Hi Jessica. I noticed your cat plate immediately! I love the whole set for the same reason you sited. Nothing like a hamburger with a lil kitty butt to keep it company. Your kitchen has such bright, friendly colors. Did you choose them yourself?

I missed this! I'm sorry lauraf. I've now tried twice to write how to do this and it's driving me nuts. I'm very poor at explaining even the simplest task in writing so I'll direct you a site that has best described what I did with one of my rosemary plants. farm-garden.com ← Ohhhhhh. I get it now, thanks! Yeah, that would work. I've been able to grow new bushes from actual cuttings, so the layering thing would definitely work for my rosemary. Should I start this now? ← I think that it's a bit late in the season to establish a plant that will survive this winter. Early to mid spring would be the best time. ← Dang. I jumped the gun and pinioned down several of the more flexible branches of my rosemary under different kinds of weights - small rocks, mainly. OMG, have I destroyed the whole rosemary plant? ← No! These are pretty tough plants. Make sure that the plants get regular waterings to establish the best root system they can before the rains begin (three months from now?). Are you planning to leave them in place or move them? If you leave them for the winter consider mulching them with quarter-minus gravel or another stone medium. You want to minimize any additional moisture around the main stem. While rosemary can withstand cold spells it's the wet that'll kill them or make them leggy. No worries, lauraf. It sounds as if you'll have a veritable field of rosemary.

Cat hair in food is indeed gross but the main problem I have with kitties on the counter is the fact that they dig in cat boxes and dirt to cover their business. And then track *that* where ever they may roam. I realize that many folks still don't have access to recycling. That sucks and there's not much they can do. It's those that do have access and don't even make an attempt at recycling that concern me. Sorry, I can't get behind the open trash can idea. It would be like having my own little open landfill...sans the seagulls and rats.

I missed this! I'm sorry lauraf. I've now tried twice to write how to do this and it's driving me nuts. I'm very poor at explaining even the simplest task in writing so I'll direct you a site that has best described what I did with one of my rosemary plants. farm-garden.com ← Ohhhhhh. I get it now, thanks! Yeah, that would work. I've been able to grow new bushes from actual cuttings, so the layering thing would definitely work for my rosemary. Should I start this now? ← I think that it's a bit late in the season to establish a plant that will survive this winter. Early to mid spring would be the best time.

Absolutely the funniest I've heard is douche bag for juice bag.

There's some really good ideas here- Razor Clams.

Kitchen trash cans without lids. gross. Complete lack of recycling. hello?! Knives carelessly placed too close to the edge of a counter. impale a toe, cat or kid. NOT!

My rosemary is only about two feet wide and tall, and most of it is quite straggly, but the ends are very healthy and harvestable. Considering what I read on that gardening website (thanks mtigges) and here, it seems my rosemary was lucky to survive yet another winter without any protective intervention on my part. It's planted in my garden exposed to the elements year round! I think I should wait until the end of the season and prune it all right back, give it some more love over the winter in the form of mulching or even a burlap wrap, and let it come back with new branches next spring. Meanwhile, it might be a bit unsightly, but I've still got gorgeous fresh rosemary for my cooking! And thanks for the pruning advice, sanresho, but given the state my rosemary is in, I'd have a hard time shaping this rosemary without losing all its leaves that are growing on its extremities. ← Since those tips are so healthy you might consider air-layering a few branches. What kind of mulch are you using? I live in the damp too and have found quarter-minus gravel is a great mulch for my Mediterranean plants. ← Can you explain 'air-layering'? I'm thinking it's pretty much self-explanatory, but . . .. I haven't mulched my herbs before, but I started composting this spring so hope that by the end of the fall I'll have some badass compost to work with. ← I missed this! I'm sorry lauraf. I've now tried twice to write how to do this and it's driving me nuts. I'm very poor at explaining even the simplest task in writing so I'll direct you a site that has best described what I did with one of my rosemary plants. farm-garden.com

Is the mystery item used to hold grape vines? What a lovely home you live in. And in such beautiful countryside. Wow.

Even if I happily chow the fatty-too-happy blue and goat cheeses, sweet butter-smeared breads, calf livers, salmon bellies, a half dozen Dungeness crabs, oysters and a half-case of Oregon wines..in a hemp hammock..on the coast....I'd *still* be a lady with PMS. Interesting to win...and then not.

I like the single meat sandwiches fine but I'm really a vegetable lover. Drained rounds of zucchini that have been marinated in a simple vinaigrette on mustard-smeared, chewy bread is a favorite. A few more are beet and goat cheese on rye, alfalfa sprout and tahini on whole wheat, spinach and thickly sliced mushrooms with a mustard vinaigrette on seedy bread, cucumber and mayonnaise on soft white bread, radish and butter sprinkled with salt on chewy white bread and, of course, tomato sandwiches! I eat those weekly *regardless* of the season.

A whole can of sliced beets (not pickled) sprinkled with blue cheese and sunflower seeds. And a glass of diet soda with a shot of Chivas. I need a long nap. edited to add I also cracked open a can of teriyaki oysters (Perfect Menstrual Seafood) and layered the last slices of beets with said oysters on Ryvita. *now* I need a nap.

Europe? Italy? SWISS_CHEF?

I'll take a complete stab in the dark at answering this, but I think that "slippery" is translated to slimy which is translated to phlegmy which means a no-go for many Americans. But then, maybe that's just me.

Bring chunks of your favorite meats and vegetables to make kebabs. Kids seem to like the chicken and pineapple combo. BBQ baked beans with sausages snuggled in. Use your tortillas or a Boboli-type of product and make simple pizzas. Potatoes baked in the coals with a variety of toppings (including chili) can be a complete meal. Don't forget the marshmallows! After they're toasted they can be dipped in rice krispies, nuts or crushed cookie crumbs.

Random chomper here, too. Grab the cob and eat, none o' this planning to now eat row 16, niblets 81 thru 125.

Podcasts from Off The Broiler

1) Baked russet. Hands down winner. Earthy, simple, comforting. I prefer just a bit of butter and salt to keep it uncomplicated. *Sometimes* I'll rub the skins with bacon fat. 2) Boiled, mashed russets. Ah yes, I love my russets. Butter, cream (or not), salt/pepper and sometimes roasted garlic or sour cream. 3) Not sure about a third. Maybe french fries or boiled, brand-spanking new potatoes. I often find that most potato dishes are so loaded with butter, bacon, cheese, gravy, vegetables, chili or the kitchen sink that I can't even taste the potato..and that's the best part.

Maybe if you kept a few wedges of apple (rubbed with lemon juice to prevent them from turning brown) in with the sandwiches? Works for moistening hard, brown sugar.

Oh how I miss the lovely Hyacinth! Here's a few ideas.