Rehovot

Penne with Bolognese sauce, with liberal gratings of Parmesan. Mmm.

Minestrone with market pita and hummus on the side.

Or...Chicken Korma!

For memorable food in C/S, you have to go south of the Academy; could go to Manitou (lots of interesting places there, including a yerba mate coffeehouse, yowza); definitely stop downtown in the Springs. Phantom Canyon is a good Americana standby. The Ritz is nowhere near as good as its name sounds... The Hatch Cover, a couple of miles south of town, is a tucked-away spot, possibly good for wining and dining clients, if that's what you're in town to do, but perhaps the Broadmoor is best for this... HC has very good seafood and classic American fare... Good luck.

Browned-butter orange cranberry crumb cake. Be still, my arteries.

Tortellini...Venus's bellybutton! I'm also fond of Mont Blanc....sublimely, if not fancifully, named...

Chicken roasted over onions, potatoes, and root vegetables....saffron rice. Weekend food for the middle of the week.

I loved "Pocky and the Geisha"! And Susan, as the sister of an Olaf alum, I have to ask, what the heck does Um Ya Ya really mean? Does it have anything to do with food? Looks like a week of exciting foods is coming up from you both!

Lunch for me was leftover savory strudel and a carrot salad. Plus two cookies I bought that are inedibly dry and are destined to become tart crust.

Lunch today was Teriyaki Beef over noodles and salad. Yum. Tomorrow it's some sort of weird ham/cabbage/onion strudel thing.......I don't know. Onions and cabbage were cheap. Just found out one guest will be coming for lunch....hope he likes wacky strudel. Hell, we can always skip straight to dessert, if things go haywire: Sweet cheese tart with nut-cookie-crumb crust.

I think the Musee d'Orsay cafe is lovely...There's something about eating next to a giant clock-window... Sadly, I can never return, since they accused me of using counterfeit francs, once. Turns out they were fake, passed on to me by a restaurant the night before. I think the Palais de Chaillot has a good but pricey cafe with a fantastic view from the outdoor terrace.......The Musee du cinema is nearby. Lousy strudel at the Kunsthistorisches cafe....

Your vision of dining in the future doesn't involve Whack-a-Mole? I attended my share of Chuck E Cheese parties as a kid, but my parents also made it clear that the place had nothing to do with dining. In our house, dining was an opportunity to get together with good food and good conversation. My mom cooked Italian-American at home, but my parents made it a point to show my brother and I what foods other cultures enjoyed (and why we should, too), so now my definition of American cooking involves Mexican, Japanese, Chinese, Thai, and Indian traditions. It's a pretty simple explanation, for me: parents had the energy and desire to teach us, and we lived in a metropolitan area with an enormous degree of diversity. McDonald's/Chuck E Cheese/Olive Garden were never options, because there was always something more interesting (and usually equally affordable). This is oversimplifying, but most places are getting more diverse (ok, all my experience here is limited to the U.S. and Europe).... Won't this discourage a genericized dining future? Or does it just mean that everyone will be buying McFalafel? Edited to add the last two paragraphs.

On the weekends, lunch is the main meal, at our house. We had spinach quiche, sliced meats, and some green pepper slices. And bread. And, of course, hummus.

While you're at it, could you add the salmon with pomegranate sauce to the RecipeGullet request? It sounds excellent!

This really is a great place. (I think we made reservations a week ahead to get a window table, last summer.) Elegant but not fussy food; Hawaiian but not razzle-dazzle Hawaiian; tasty! Ah, and the view...

I work from home, so my lunch today was... --the sad-looking remains of some flat scones I accidentally baked with cake flour --gourmet hummus --one or two excellent breadsticks --leftover potstickers --part of a green pepper --some dried apricots --hazelnut-studded dark chocolate bits I don't lunch, I graze for an hour.

What about something like CI's Tarte Tatin? The phyllo dough bakes first, so it puffs up and crisps; then you add the apples and caramel. It's listed here as 30-Minute Tarte Tatin; you might have to register to get the recipe, but I hope the link works...

Amen. Rinsing dishes and putting them in a dishwasher? Relaxing. Doing them by hand? Night after night? After having made the mess that produced the dirty dishes? Annoying.

--Bunch of these pyramid-shaped containers of seasonings for fish, chicken, kabobs --OXO beef cubes (try finding canned beef broth here) --powdered chicken broth and vegetable broth (I make stock on rare occasions, but have no strength to do it in the summer) --Sweet chili sauce --Teriyaki sauce --Ketchup (slowly petrifying in the back of the fridge, fortunately; banned the Eastern European husband from putting it on pasta in my presence) --Mayo for sandwiches --lots of herbes de Provence --All right, one jar of Sherwood's mild curry seasoning and --one package of WackyMac, for nostalgic purposes only

My favorite tuna melts have the outsides of the bread slathered with butter and fresh grated Parmesan cheese (real stuff, not the tiny pebbles) before grilling. Zesty!

How about...blini? You could top with smoked salmon, if there's no caviar on hand.... (I'm sure a Russian would find this heretical, but oh, well....)

I love quiche. Budget-stretching, versatile quiche. This is quite a good rich quiche; the recipe refers to the filling as custard. I added some chopped garlic and a hearty dose of herbes de Provence to the filling. The custard is goat cheese and only a couple of eggs. Could someone indicate what makes Bouchon's recipe great? Or pm me in more detail?

Is it still heuriger season? Oh, man, those are... eat-'til-you-fall-off-the-bench happiness. You might check out this thread, and this one...and this one. Trezsniewski's sandwiches (on Dorotheergasse, off Graben, in Vienna 1) are cheap and delicious. My parents raved about Drei Husarein (mentioned in one of those threads), last year. Not cheap, but evidently very delicious. Mahlzeit! (bon appetit)

Kolache are Czech in origin, Mr. Rehovot (Czech) advises (it means "cake" in Czech). One town in Texas, founded by Czech immigrants, has a festival devoted to these sweet- or savory-filled thingamabobs. Adorable blog! More, please!

We had these brownies with coffee at the end of the meal. Whatever you call it, it's the best course. Chacun a son gout......