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Maybe because it is dry aged beef? And $29.

This made the 11:00 news on King last night. I snoozed...

Another Mom who didn't know how to boil water when she married (at 23!) She learned, experimented, thrived (and often worked full time). Probably why I am hanging around here now. I was the picky eater, but she only cooked one meal option and tried to be reasonable to all of us. Only time she offered a second choice was liver and onions night. 2 of the 3 kids ate hot dogs instead. She tried to convince us that lobster wasn't tasty - but failed at that. Selfish shellfish eater. We did eat some of those faux Chinese things - I liked them in those days. Won't touch them now. But we also had "Asian" food from scratch - stir fries of beef and pea pods, or beef with onions and bell peppers, teriyaki, sukiyaki... My sister made tarragon chicken - threw in way too much tarragon. It was inedible. Mom didn't like lima beans, so we never had that fight. Of course, I grow my own shell beans now. And she made sure we were all cooking by the time we hit the teens. Mom was the best.

The ones I ate at Troiani last month were a revelation - amazingly light. You can order them all by themselves. Might even be on the lunch menu? edit - well, they are open for lunch during the week - but the online menu doesn't list them.

Celebrities, sports stars and doctors seem to be good about investing in risky ideas - any connections?

Ate clams want mussels Ate pork belly with mustard and cranberry beans. Again, a great meal and only spent thirty five dollars inclusive. So much for haiku New baby born Saturday Hi Owen Sundstrom!

Buenos Aires Grill? 2nd and Virginia - replaced Poor Italian Cafe.

It was a good thing she loved the food. I didn't understand her issues with the interior design either. Not as though the restaurant can change the exterior much. Maybe she likes fern bars. Your link works swell. If you want to call it something else - you copy the link into the http:// code button, hit okay, and then enter the new name. It took me a long time to get that instruction.

Because you don't shop with me or my friends? In the past month, I've bought both of these and lamb shanks. And I don't cook meat very often. I guess that makes me not average. Guess we already knew that.

Because chefs in fine restaurants have made them popular.

Baked Quinces beat out baked apples.

Rumor mongering - a whisper only - Tom D - heading for #4? And a cooking school facility.

Was this for yesterday? Other choices would be hotel restaurants - such as Sazerac. But I second Cafe C!

It sounds like they contain almond extract as well as sliced almonds (don't try using whole - it makes it too difficult to slice before the second bake.) A little more info on taste and texture desired will get a better match. Are they crisp and dry - that would mean little or no butter. Are they rich and crumbly - look for a recipe with butter. I'm away from my recipes right now - but Hay Day Cookbook has some nice recipes, as do a ton of magazines and Italian cookbooks. I'll look for specific recipes that use almonds and chocolate dip, but all are variations on the theme and substituting is pretty easy.

At least they left you the car (and keys)! But, oh man, that's so sad. 2004 will have to be better. Best wishes. BigW - you remind me why I was happy at home with my pasta with savoy cabbage and pancetta, and a glass of sparkling. NYE - an excuse to not go out for dinner.

I think a good way to do this would be to get a CSA subscription from a local farm and a good reference/recipe book. (warning, if you don't cook much, or don't cook vegetables much, it'll probably be too much food) I was going to suggest growing them! But this would be an easier introduction. And once you have an abundance of kolarabi or kale, you'll learn a lot about new ways of cooking vegetables.

I'm not playing cards with you.

Thanks, I wish I could do something like that, with a straight face.

Is there a difference between the "documentary C&TCF" and the Gene Wilder movie - Willy Wonka? Here's the remake link: Movie stuff

Ha ha ha...did you know they are planning to remake the movie?

Am I the only one who is wondering how they will know if you buy some colored ones now, and add them to your bag of B&W's in the spring...? Do you suppose they will track the 6 bags?

This, from the Seattle Times, December 28, 2003, of interest. I hope it is okay to quote the entire piece, as the link would have been difficult to decipher. "A truly talented cook can whip up a memorable meal with whatever ingredients life throws her. So it is with Naomi Andrade Smith, a professional chef and amateur historian who mixes her passions for food with a love of history. When we last chatted, Smith's business was booming at Villa Victoria, her Madrona catering and takeout shop, and she was delving deeper into her family's African-American, Mexican and Chickasaw roots. In June, Smith shuttered the tiny storefront in order to move her growing business to a bigger building. But just before closing the deal, she had severe abdominal pain that turned out to be pancreatic cancer. "My stomach hurts me sometimes, but I'm still alive," she said this past fall while recovering from major surgery. Friends brought soup to the woman who before had always cooked for everybody else. "It feels wonderful to accept those gifts," Smith said. Smith won't reopen her business. Instead, she plans to spend time with her daughter and husband and hopes to study anthropology with an emphasis on Afro-Mexican cuisine. "I want to go to Mexico and find out more about my family and why I'm here. I've never gotten my degree, and if not now, when? If I can run a restaurant, getting a degree is going to be like eating candy." — Paula Bock

Chopstix

Got the last bottle at the local wine shop for $10 (and that's in WA state with its regressive (?) taxation.) Thanks. Will open it next week.

I have 4. Something's wrong with this picture.