fou de Bassan

Abra, Can you track your order? I know the wait must be agony Johannafin now you have two new addictions, both totally justifiable!

you'll be fine! Your guests are there for you. Not the food, not the clean house. Now go have a glass of wine, all will be well.

Melissa, Since you mentioned This Old House upthread I wondered if you've seen their kitchen book. In one of the reno's the family used a utility sink as an apron front sink. They simply cut the legs off. In stainless it looked pretty good and it would certainly be deep enough for whatever you would wish to wash.

hzrt8w or anyone, why is the sea cucumber pre- boiled? Is it bitter? Is it a matter of texture? I'd love to make this for my family, however I think the sqeamish factor would kick in if I said sea cucumber. Anyone have an alternative name? Thanks

Welcome to eGullet! I've been reading your blog for a little while and really enjoy it. I wondered if you ever visited eG. Now I know!

Just to let you know that the May '06 issue of Cuisine has sources for chocolate.

I have the same butter plate! I have a new friend who is Dutch and she was astounded by my knowledge of Dutch home cooking She loves homey dishes and cooks them for her family but didn't think they would be of interest to anyone else. Au contraire, I pointed her to eGullet and your posts so your recipes are coming full circle, so to speak.

Cake. Absolutely. One in the oven at the moment.

Happy Birthday! I hope you have a wonderful week of celebrations. I love the flowers in the photo upthread, so very cheerful!

Just wanted to update you: the oiling and re-baking completely erased the crazing in my tagine. I,used it about 3 times since and have had no problems. I have been pouring a little oil on the tagine before I use it.

I've been lurking when I should have been posting. Many of my plates belong here but last night I outdid myself. I made creamed spinach, which is never truly attractive, but I cooked it in a cast iron skillet. The result was like the greasy grey-green Limpopo River from The Elephant's Child. If only my dinner could have been narrated by Jack Nicholson it would have been perfect. I took no pictures. I couldn't bring myself to do it.

Sandy, I enjoy your writing and am looking forward to this blog.

I agree, get both! Do you have the storage space? They can't take up that much room.

A very good and simple recipe for Chocolate chestnut cake comes from Nigella Lawson's How to be a Domestic Goddess. I was searching to replicate my mother-in-law's version and found this to be good, but in a cakier way.

I've not seen epazote but I did see tomatillos growing at the Botanical GArdens. Does anybody know if they sell seeds.

Whew! I've been following along with fingers crossed during the saga. I'm now on the edge of my seat. People all over the world are backing you Gerhard, forge ahead!

Shin, I find that I reach for The art of Mexican Cooking most often. I haven't asked myself why, I just do. I think all of her books are great. The only problem here, in Australia, is getting the ingredients. PCL, I think we should consider this seriously and Jango, If you have seeds I would love to have a few, Thank you!

Jango, I will need the seeds. I was hoping to have some brought to m by visiting friends but I think there will be Customs issues. Do you have a supplier? Do you have any of Diana Kennedy's books? They are wonderful. Although I do have a soft spot for Bayless as we used to eat at his restaurants when we were in Chicago.

I agree with all of suzy's suggestions. I've also had success with splitting orders. If you want a store to stock something offer to buy a case if there is a minimum order. You have to be ready to deal with a case of stuff, but it shows the manager that you're serious and (s)he's not going to end up with cases of weird unwanted stock. You can go in with others to split the case and offset the cost. Or, you could start or join a co-op.

Jango, Excellent news! What I'd reallylike to know is what you did with them. Did you stuff them or dry some for winter? My plantings came to naught, I planted too late. Next year, though...

Pam, thanks for blogging again, I truly enjoyed last year's blog. You have such energy!

G, My money is on you. With jack on your side you can't lose! Even if the bread is less than you'd hoped for you'll learn so much that you'll call it success anyway.

I can't help with mail order, you might contact a high end chocolate shop or a culinary school to see if they will sell you some stock. The people who work in such places have big hearts and will understand that you are bereft.

Thanks again, guys. I will oil it and rebake tomorrow. Kathryn

Shin, As a guide I'd tell you Plaice and Sole are delicate, white-fleshed fish Haddock and Cod are fleshier and can stand up to a soup or chowder and Herring is an oily fish, like Mackerel, I like both smoked.