Majra

If you are looking for a smaller place away from the tourist venues, try Blue Bistro. K Restaurant also offers an excellent meal.

Okbrewer, I have a pair of Modellistas that I love. I find them more comfortable than the Danskos due to the cushiony insole. Not sure what to recommend re: sizing. In American sizing I wear size 7.5, and my Modellistas and Danskos are both size 38. Be sure to check out Sierra Trading Post online for good deals--sometimes they have Modellistas for as little as $15!

Moms in minivans may be a part of the market McD's is going after with the introduction of deli sandwiches. If you can give mom an alternative to fried foods for herself, she may be more willing to take the kids in for a happy meal. I know my kids have had an extra lunchtime trip or two to McD's since they introduced the big salads; a lean deli sandwich on nice tasty wholegrain bread could potentially coerce me too. Or maybe not. My kids like deli sandwiches too, in which case we'd probably go to a deli or sub shop.

There's a recipe I like on epicurious that has toasted coconut in the crust. I think it calls for sweetened coconut, but I use unsweetened. It's very nice and a bit different from the usual lemon bar.

We received a 2-slot Dualit as a wedding gift almost 15 years ago. I love it. It is such a solid machine; it will definitely last a lifetime!

I don't live there anymore, but used to really like Gambardella and Carpaccio for Italian, in that order. If you venture down the road to Palo Alto, there are some great restaurants. I like Evvia in particular, or try L'Amie Donia.

I think the easiest solution to your problem would be for you to still take your food seriously, but limit your emotional involvement in its outcome. You can be passionate about cooking eggs just right, without the element of sulking coming into play at all. The way you've arranged your thoughts about happiness, sadness, eggs, and men, will never work run smoothly. You are expecting too much from the eggs first of all. If in your mind you are assigning the yolk to the job of making you happy when it spurts nicely in your mouth, and making you miserable if it breaks in the pan...it will never work. Eggs aren't supposed to do that job. Same with the man. If you sulk because of a broken yolk, he's doomed. Because really it's not the broken yolk that's the problem, it's your thoughts about the situation. If you can practice rising above these little wrinkles in the fabric of life, I predict that your skittishness will gradually recede, you'll have a great day no matter how your breakfast turned out, and you'll be an even better cook!

Nutella is a great dip for thin pretzel sticks. Mmmmmm....it's got that whole sweet/salty thang goin' on.

I will never again... ...leave a 10" Wusthof carving knife inside the box of leftover pizza, forget that it's in the fridge for a week, then pitch the whole thing on trash day.

Is this ok to substitute? I swear I have seen so many recipes for peanut butter treats that read "do not substitute natural peanut butter." Since I never have Jif in the house, I just turn the page. Have I been turning my back on the beloved peanut butter cookie for no valid reason?

I love salads that combine greens with fruits, nuts, and cheese. Baby spinach with sliced strawberries, crumbled feta, red onion, and balsamic vinaigrette. Hearts of romaine, halved red grapes, crumbled feta, and toasted walnuts with your favorite vinaigrette. Both of these salads are nice with chicken. Sliced steak belongs on salads that include roquefort. My brother makes a salad from May 2003 Gourmet magazine with pork tenderloin, cabbage, spinach, oranges, avocado, red peppers and other stuff. It is a good dish for entertaining as it is tasty, beautiful, and holds up well.

After one strong cup of coffee first thing in the morning (Peet's, if I can help it), I drink tea all day. I am currently enjoying jasmine downy pearls from a lovely tea shop called Mountain View Tea Village in California. It is a family run place, with the main business near the family tea plantations in Taiwan, and a small outpost run by a local family member in CA. Really nice people, really fine tea. This particular jasmine pearl tea is like liquid perfume. I also have some of their "house" oolong which is very nice. I mix it with dried chrysanthemum during particularly stressful times.

When I'm sick I like any version of chicken soup, from Mom's chicken and rice to Campbell's to congee. The most medicinal version, though, seems to be a caldo de pollo as taught to me by my Mexican friend, Judith. To make, boil large chunks of carrot, cabbage, potatoes, and tomatoes together with skinless (but still on the bone) chicken legs and cilantro stems, and water or stock. To serve, spoon a bit of red rice in a bowl, fish out a drumstick, ladle on the veggies and broth, and garnish generously with sprinklings of finely diced raw onion, chopped cilantro, hot sauce, and a squeeze of lemon.

We like PG Tips. Does anyone know how it compares with these other teas mentioned? As I mentioned in the chai thread, I boil milk together with the water for a richer taste. Lisa, you might try it that way.

Pasta e fagioli Pan-fried flank steak with salt, pepper, a dusting of parmigiano reggiano and a squeeze of lemon Crusty French bread Salad of romaine and arugula Sinclair's banana cake

If you all don't mind a small tangent, there is something I've been wondering about. After living in the San Francisco area for a long time, where Chinese food is called Chinese food, I have moved to Florida. Here, I keep seeing restaurant signs advertising "New York style Chinese food." What does that mean?

Last night: Pork tenderloin marinated in a teriaki-ish style, and grilled over a very hot fire Grilled asparagus Steamed medium grain Chinese rice Tonight for dinner we were the happy recipients of an invitation to a backyard crawfish boil. There was a lot of food: 180 lbs of crawfish, 10 gallons of gumbo, 12 jerked chickens, plus accompanying vegetables and accoutrements. The hosts were expecting about 80 guests throughout the course of the evening. It was lots of fun.

This thread has been a good read. I think what is important to remember is that mothers everywhere love their children and want to do what is best for them. We all have strengths and weaknesses, both personally and culturally. While it has been established that American kids don't eat the healthiest lunches on the planet, let's not send the whole generation to hell in a handbasket. I happen to care a lot about food, as I assume any eGulleter does. Therefore, my family gets better (though not perfect) nutrition than the average American. But I don't believe this means that I love my kids more than my neighbor with the Lunchables.

Have you ever tried wild Alaskan salmon? It's far superior in taste and healthier than the farm raised, ie, less fatty, with a much lower level of pesticides and other nasty things. I will give Alaskan a try before I dismiss salmon. I was wondering if it was an Atlantic vs. Pacific thing. I bought the fish from the most reputable fish monger in this Florida town, but it was the first salmon since moving here from No. Cal. Does anyone know anything about east vs. west coast salmon?

That's one of my favorite menus! I've cooked almost the identical meal (sans dessert) a few times recently. That salsa verde recipe is great with a little bit of anchovy fillet or paste - I know, it sounds weird, but it works very well with the salmon. The salsa also works with arugula (aka rocket) lettuce instead of some of the parsley, gives it a slightly peppery flavour.

Count me in for 113 cookbooks. I haven't bought one in ages either, rather I have been relying heavily on the internet for sourcing new recipes. I can't believe, with the amount of time I spend both cooking and web surfing, that I just recently discovered eGullet.

Thanks for the welcome. Also, importantly, I forgot to type the 1/4 cup evoo that goes into the sauce. Not sure how to edit that post. And now I have figured it out. Twice.

Salad of arugula and romaine with parmigiano reggiano and vinaigrette Grilled salmon with Italian "salsa verde" Oven roasted baby potatoes with evoo, garlic, and fresh herbs Fresh steamed green beans Cantaloupe Leftover gingerbread from my 7yo daughter's school presentation on Emily Dickinson The "salsa" is an old favorite recipe which I haven't made in years. It was delicious and bright, but I think maybe I don't like salmon anymore. Oily and blech. I'll have to try the sauce on something else. Fyi, it is whirled in processor or blender until smooth: 2 cups italian parsley sprigs, 2 cloves garlic, scant 1 T drained capers, 2 T lemon juice, 1/4 cup evoo.

In our home we have a No Singing At the Table rule, for this same reason. My kids love an audience.

Raw tomatoes. Crying shame, I know, but it's a handicap my palate suffers. In a spirit of good sportsmanship and eternal optimism, every summer I ask my husband choose the best tomato in the universe for me to taste. Every summer I gag and wretch, violently, the moment it passes my lips. Cooked tomatoes are great, though. Cooked and pureed are even better.