SobaAddict70

Chicken masaman Jasmine rice Stir-fried broccoli rabe with garlic and crispy shallots Iced green tea plums Soba

Thanks for the kind words all. Not coming in this weekend was NOT an option, as things were quite busy over the weekend, what with some things coming to a head and my vacation so close I can practically taste it. On the plus side, we ended up being in our midtown office throughout the weekend, so meals weren't a problem.... Probably nowhere near as good as the pig-o-rama. Saturday dinner was from Diwan. Sunday was from Grand Sichuan (the Hell's Kitchen location). *sigh* Soba PS. Was the mac and cheese made with Bobolink cheddar? Definitely a mac-and-cheese cheese.

The office pig salutes you. So, any favorites? Soba

If that's the case, why are people so eager to defend this woman? Soba

The life of a paralegal sucks sometimes. I have to come into the office this weekend, so no pig pickin' for me. Instead, I'll be relying on the food dregs that one can find in the financial district on any given weekend. Hey! Maybe I can catch the web cam broadcast from curdnerd's farm, eh? (Take me off the list, Rachel.) Soba

Having worked in a BK, I can tell you first hand that the piece of equipment that will most likely be used for these sandwiches will be the same piece of equipment that the burgers go through -- and that the chicken will be steamed along with said baguettes, until an order is placed. And THAT prospect is probably scarier than Rick Bayless appearing in an ad with something that's his polar opposite. Soba

Nestle Crunch (White). A bottle of Poland Spring. Soba

mmmm, lox, cream cheese and tomatoes. Soba

I hope there's a happy ending to all of this (besides your triumphant return home, that is.) Soba

Yes, thanks very much for the blog (and the link to Cassie's journal, which you can see from my current evolving sig. ) A further question: does Scott ever post? Can he be tempted? heheh. Good luck with Isabel. Soba

broiled tofu topped with miso and minced scallions Japanese rice oshinko steamed broccoli with a drizzle of sesame oil green tea plums Soba

NYTimes Dining In/Dining Out Section Wednesday, 17 September 2003 "Authentic" BBQ in New York City (Julia Moskin) Southern Prosciutto Di Parma? (Dana Bowen) Snapple: False Advertising (Marian Burros) The Real Restaurant (William Grimes) When McDonald's Meets Burritoville (Eric Asimov) At My Table (Nigella Lawson) Recipes: 1. Lamb Chops With Black Olives 2. Italian Roast Potatoes 3. Peaches in Amaretto Caramel The Andes in New Jersey (Joan Nathan) Recipes: 1. Chicken With Garlic and Spaghetti 2. Fish Casserole With Green Plantains, Peanut Butter and Cilantro (Casuela) The Minimalist: Mark Bittman Recipe: 1. Veal Stew With Pineapple and Tomato Pairings (Amanda Hesser) Recipe: Chili for Chili Dogs Bits and Pieces (Florence Fabricant) Correction Cheers, Soba

More for me. Soba

who was it who sang "Looking for love in all the wrong places..." the Eagles? I've got that song going endlessly in my brain. Make it stop!!!!! Calgon, take me away....!

In an aside on Heather's (hjshorter) foodblog, the question was raised as to what posters' experiences were like with respect to food shopping for their families, especially when they bring their children along. Are most of your purchases planned in advance, or are there a lot of (proportionally speaking) impulse purchases? Do you make use of frequent specials at the supermarket, and do you use coupons? How often do you go food shopping -- once a week? More than once a week? When you have shopping trips, do you plan your menus while there or beforehand -- do you tailor your shopping or vice versa? How often do you send your kids to the store to do your shopping for you? Do you teach your children how to shop effectively -- in particular fruits, vegetables and fish? (For that matter, are they inquisitive?) I'm sure this thread has been done before, so pls merge it if so. This thread is specifically directed towards posters who have children. Discuss... Soba

My days at the office could not possibly be more entertaining than spending all day glued to eGlutton. Especially when it comes to pictures of the nether regions of four-footed animals. Soba

When you plan meals for your family (this question is directed not only to Heather but specifically to anyone who has children), what inspires you to do so? Is there a set repertoire, or do you plan impulsively, or does it come together at the last minute? Are things seasonal, or is part of your inspiration driven by specials in the supermarket paper or coupon clippings? Soba

Should clarify: Daniel (my friend's son) doesn't get fed low-fat food. The low-fat aspect goes to my friend, who's a diabetic, so naturally he watches what he eats. Sorry for the confusion. (Maybe he should speak up so I can stop putting my foot in my mouth.) Everything IS organic though. Soba

That's just it though. Servers can be personable and friendly without crossing the line (my opinon) to inappropriateness. Servers at most places don't usually introduce themselves by name -- or at least the places I frequent they don't -- your experience may vary -- and yet for the most part, most manage to be warm, welcoming and friendly without having to introduce themselves by name. I suppose it's the nature of the business. I can see why this is the norm for an airline flight (you're confined in a small enclosed space for anywhere from 45 minutes to 12+ hours, for hopefully an event-less flight, although the potential for an event to happen exists, so naturally the need to establish some sort of benchmark exists if you are a flight attendant.) In a restaurant setting, I'm going to be there for less than (in most cases) three or four hours, and chances are I won't be back for a period of time -- so hence I don't see the need to establish that level of personal contact. But then again, that's just me. Soba

Is this the norm when it comes to pre-two year old's eating habits? Like, they'll eat most things and then they become picky, and then it either stabilizes or branches off in a new direction? The reason why I ask is because a close friend's son is about the same age as Emma (a little over a year old) and he's become quite picky. He's had his first taste of sugar, so that may have something to do with it. My friend and his wife are a bit focused, foodwise -- organic and low-fat, for the most part. They're also foodies, which is a good thing. (He just signed on egullet the other day as a new member, so if he reads this post, maybe he can explain what I mean by "focused". ) Soba

Heather: Do your kids have any firm dislikes, or are things still changeable? (I'd also be interested in food shopping experiences -- especially in families with kids, like for example yours. But maybe that's another thread.) Soba

It may be standard practice for servers in some establishments to introduce themselves by name. That doesn't mean I have to like it. Personally, when I go out to eat, I'm there for the food, the service and the ambiance. I'm not there so I can be your next best buddy. There are "appropriate" (to borrow a page from cabrales) forms of server friendliness and this is not one of them. That doesn't mean I don't view them as people. It means I view them as representatives of the restaurant, and they should act appropriately. I'm sure there are servers who would feel much the same way if patrons started getting all touchy-feely with them. (If I were a server,) do I really need to hear about your day at the office or the travails of your mother-in-law and her two year old kid? I know I would be. What can I say, I'm weird like that. Soba

So soba -- No posts on my Alaskan trip and the food my family prepares from foraging, fishing and hunting? Easily accomplished! *jingles in* I didn't say you couldn't blog your trip to Alaska. You can post whatever you like. I was responding to Al Dente, who wanted to know where the command to blog came from on high. Hope that clears things up for you. I too am interested in seeing if the cuisine of Alaska compares to the cuisine of, say, Mongolia. *jingles out* Soba

*jingles in* The command to blog cometh as a response to Our Dear Fearless Eater's mini-blog. *jingles out* Soba

stir-fried chicken, green beens, and shredded ginger plain fried rice with garlic and minced scallions steamed tofu, topped with honey green tea grapefruit and orange segments, with a splash of orange flower water, topped with slivered almonds and toasted shredded coconut Soba