daniellewiley

Cheese does it for me. We had a fabulous cheese course last night, and I was reminded that cheese is one food that will literally bring tears to my eyes at the table.

It's not cheap, but keep in mind that each one of those bunches weighs around 2.5 pounds. So that's around $3.20 US per pound. Still not cheap, of course, but it's worth it to me when I can A) get very high quality and peak freshness, and B) support local farmers. ← Our local asparagus in Toledo has been going for $1.99/pound. But, I'd probably pay more to get the yummy fresh local stuff versus the flaccid version at Kroger.

Have you ever had REAL grits? I had them for the first time last weekend at a food conference. It was mind-blowing. They tasted like corn!!! Here's a source. Zingerman's And, a quote from the Zingerman's catalog:

It's going well so far. I spent 2.5 hours prepping this morning, and I think I have everything ready. We had some cancellations, so I nixed the cake. I think the fruit plate and the chocolates that we keep on the tables will be enough anyway. I'm off to get the rugrat - hopefully she won't mess up my clean house!! I'll post tomorrow with results of the meal...

Oh, this is so me. I'm actually in the process of preparing a meal for tonight's Bunco. Here's the link. I think last month's host brought in Chinese... I also take great pride in my daughter's lunches. Her teacher tells me that she has the most varied lunch menu of any kid in the school. I love that! And, I get so upset with Dylan when she wants some Annie's Spaghetti-O's, b/c it makes me look bad!

hmmm.. wonder if I could do this in my own house. My mother-in-law came over the other night as I was cooking dinner, and smelled so strongly of rotten flowers. I was nearly bowled over. It actually overtook the smell of the smoked kielbasa and eggs that was on the stove.

even more primitive, i usually make vinaigrette just by tossing some oil/acid/salt right onto the greens and giving them a vigorous tossing. works just fine for dinner. ← That's what I grew up with, but I love rubbing the garlic all over the bowl - I feel somehow like I'm missing out if I don't get that extra flavor.

me, me, me, me!! I make mine in the bowl too!! I then dump the salad on top and toss with tongs. I add a finely chopped shallot too and I'f I want a greek style dressing, I'll use fresh oregano. Gosh, I cant wait till SUMMER!!!! ← Randi, if it weren't for the sweet noodle kugel, I'd say we're food sisters.

Does anyone else make their vinaigrette right in the bowl? We have a huge wooden salad bowl. I usually start by mashing garlic with fleur du sel. I'll then add a touch of dijon (smooth or coarse grain), some vinegar (usually sherry) and then the olive oil. For variations, I'll mash up some capers or olives (or use olive paste). Sometimes I'll add some freshly grated Parmigiano. If it's a Greek-style dressing I'm after, I sub lemon juice for the vinegar and add a touch of dill. Once the dressing is done, I add the salad. A huge benefit to this method - Dylan loves helping me. Once I get the garlic started, she's pretty good at mashing it up well, and it keeps her occupied while I wield the 8 inch chef's knife to cut the veggies for the salad.

Were these posted somewhere? I look forward to seeing them. Thanks!

Cottage cheese and noodles!!! My FAVORITE comfort food from childhood. We do egg noodles, butter, cottage cheese, salt and lots of freshly ground pepper. This is always the first meal Dylie and I eat whenever Michael goes away on a biz trip. Before Dylan I used to eat it in bed. Now I need to set a better example.

Here are some ideas from my husband, who works at the Ren Cen: Traffic Jam and Snug (great soups, salads, homemade cheese) 511 West Canfield at Second Detroit, MI 48201 Phone: (313) 831-9470 Fishbones (for the novelty of it) 400 Monroe St. Detroit, MI 48226 313-965-4600 Jacoby's German Biergarten (typical German bar food, but excellent beer selection) 624 Brush St. Detroit, MI 48214 313-962-7067 Detroiter (walking distance, total dive, don't order anything but a burger- great local flavor) 655 Beaubien St Detroit, MI 48226 313-963-3355 Twingo's (mostly vegetarian, pretty good) 4710 Cass Ave. Detroit, MI 48201 Main Phone: 313-832-3832 We'd both advise you to stay away from Xocimilco. I personally think it's on par with Chi Chi's. Good luck!! (and if you decide to venture outside the city, let us know - there are a lot more options available if you have the time to explore.)

Sounds delightful. As an ex-pat Canadian, I might make a special request for some particular chocolate bars to share around too! ← Robin and I could always bring some too. If we can find some local goat cheese, we can make crostini with the fig jam I made last weekend. I'll be glad to share a couple jars. ← OOOHHH - yes bring some! I was salivating at your photos - how lucky I'll be to actually taste it!! I just tried the Zingerman's goat cheese this weekend - it's very nice - we can get some that day at the Creamery, I would think.

Hey Randi, I was wondering - is there much available up there in the way of hormone-free/anitibiotic free/free range/natural, etc. etc. meats? I haven't seen mention of it on any of the packaging, and it's such a huge thing here now, that I can't help but be curious. Also, is organic and trans fats free becoming a big thing? That donut store looks amazing - Michael always stops for donuts for us on Saturday mornings after his run. I'm a huge sucker for 'em - the cake kind, though - not the yeast kind. Danielle

I'm about to go do my food shopping for Bunco night. Here is the final menu: Tropical Spring Rolls with Chile Dipping Sauce Bajan Chicken Tenders Polynesian Cold Sesame Noodles Black Bean Salad Wendy's Banana Cake with a Tropical/Fruity Frosting Fruit Plate Drinks: Cucumber/Lemon Water Red Wine White Wine Beer

I use this one as well. It is very similar to the recipe I used to use, but it incorporates melted butter, which seems to make a huge difference in terms of both flavor and texture. We often add fruit (bananas, raspberries, strawberries), and sometimes a touch of granola or oats.

I'd think you could use another variety of Lipton. The vegetable would likely have that same salty flavor and some onions, with just the addition of a little tomato and other veggies - not a bad addition to a brisket. I think I've done the same substitution in the past. Good luck!

We bought ours Father's Day 2003, I believe, and we have the stainless steel.

Cottage cheese and noodles Cheese souffle (which I hated, but tasting it now would remind me of home) Apple Cake Minestrone

We have always been staunch charcoal grill advocates, but were tiring of the wait, even though it's pretty darn quick with a chimney. However, when my husband exploded out a chunk of concrete from our driveway with the chimney two years ago, I decided to surprise him for Father's Day with this: The Weber Performer It's a charcoal grill with a gas ignition. We love it. The charcoal heats up incredibly fast, and we still get all of the flavor of real hardwood. Feel free to PM with any questions.

I also have bagel issues, as a transplanted New Yorker living in Toledo. Have you tried the Tim Horton's bagels, though? I find them to be pretty decent, especially toasted. They aren't as good as Zingerman's bagels, or NY bagels, but they are pretty darn good in a pinch. I often get a toasted everything with veggie cream cheese.

I think I'll be able to make it - I'll check with Mr. Wiley and see if he wants to join me - and see if we can get a babysitter! My only caveat is that I'll be VERY pregnant, so I might need to take some breaks during the multiple tours - heck, I used to bake bread at Zingerman's - maybe I'll skip that one.

Will anyone be attending the Symposium (I am). Let me know - I'd love to get together.

Yay, Steak 'n Shake! Missouri, huh? I wonder how widespread they are....anyone any further afield have Steak 'n Shake in your hometown? ← We have 'em here in Toledo. I love sneaking in a shake from the drive-thru. I can't resist one of their latest inventions - hot fudge IN the shake. Yum.

Thanks Rachel!!! I'm excited to try it - it sounds like the perfect addition to my menu.