racheld

We have a machete somewhere---it was atop the upstairs fridge last time I noticed. And a tomahawk. And I don't know what ever happened to the kris. I wouldn't be surprised if you had a guillotine amongst all those handy-dandy items on your shelves. I'm not speaking mini-bagel item, either.

Those crucifers are known as the Woody Allens of the vegetable world.

We usually just serve sorbet---are you looking for the name of a specific COURSE, such as an amuse, digestif, etc?

In the beautiful little book created for the funeral of a dear, too-soon-gone friend several years ago, her daughters included pictures, travels, little quotes, favourite poems, etc. One that struck me as particularly poignant, since I had catered the family's parties and special dinners for years, was a picture of her smiling happily at her laden Thanksgiving table, with the tiny quote: "A little bite of cranberry with every bite of turkey." Funny the things we remember fondly.

Should the winner be unable to fulfil the duties of. . . I yield in favor of mooshmouse ---I've missed her from some of our usual threads.

Midori?

Oh, I hope so!!! Tres elegant, and can't wait!

Please speak to me of pandan---we saw it listed as a flavour in a tin of those rolled "cigarette"-shaped cookies---sometimes called Pirouettes--- this weekend. There were chocolate and vanilla and hazelnut, and the pandan ones had a green-striped twist. Is the flavour describable? Unmistakable like lemon or cinnamon? Or ethereal, and of itself and unreadable unless you've tasted it. Nut, spice, plant, leaves---what? Googling things is second-best to a first-hand taster's words.

Wonderful new words, Jason, and I love the way you translate/explain them. The beautiful cadence of your translation reminded me of a line in Babylon 5, when Delenn, in her rich, beautiful accent, is describing her language, "It is a word which can mean two things, depending on the pronunciation. It can mean a small fish, or it can convey the joy you feel when meeting someone for the first time." I don't know why I thought of that, but it's a lovely memory, and I'm glad for the reminder. Macaroon. Vinaigrette. Souffle.

I love fishskin, its the best part!! ← With catfish, Chris would argue that it's the crispy TAAAAAIIIILLLLS!!! He and DD gather up everybody's discards and crunch them like potato chips.

Wow!! This topic is spreading and growing like water lilies in a still pond. I wanna get into the discussion, but have dinner guests coming, and still have to get the TOT baskets arranged. More later, if you're all still standing.

Will there be pictures? The descriptions were tantalizing, and we'd love to see the finished product.

Oh, Sweetpea, we gotta get you into the G.R.I.T.S.!! You just have to let it know who's boss. Lay it on the counter (on a tray if you worry about spillage), on a wet towel for traction. Hold the knife, a good long one, like Norman Bates. Yes, you're gonna stab that melon, but gently---you don't want a ricochet or a projectile. Stick it right in the middle of the top---I usually cut them lengthwise, but you're the boss of this team. Let the knife go in pretty deep, THEN rock it a bit, slicing toward the end the blade faces. Lots of times, the melons will give a great, surrendering sound, a deep, rich, satisfying noise between a "crack" and a "thud" and split of their own accord, too eager to give up their ripe redness. Turn it around and slice toward the other end, and if it's a big one, you may have to turn it over and try to make the cuts meet, like two highway-line painters coming from opposite directions. There you are. Make quarters, or half-moons, or quarter it lengthwise, slide the knife all the way from one end to the other right where the white meets the red, then slice that into neat one inch slices, right in the shell. If you're fancy and it's a party, slide each slice out a bit, alternating sides---pretty presentation. Enough for once. Next time: A Baby Carriage!!

OKAY, Y'all!!! I'm in a bad way here. I reached out at random, though nothing is in any particular order, and got Mrs. Seely's Cookbook. Well and good, it's an old tome, and shouldn't call for anything I might not have in my pantry. THENNNNN. I picked a page, stuck my finger on a recipe, and it begins, "First draw your rabbit." Y'all know I can get words on paper, but I can't draw a straight line with a ruler. Poo.

You've got the best unbiased book-picker right there under your roof. Little ones LOOOOVVVE to pick out anything for you.

It's going to be so nice to glimpse an adopted (if temporarily) country and cuisine through a visitor's eyes. And two other countries you'll be visiting and describing as well!! You WILL have a busy week. The picture in the tease led me to believe that the living quarters were in a big lighted window space, with all the comings and goings open to passersby, but I see from a pic above that that was the BEFORE pic, pre-window-glazing and kitchen-adding. I can see the flowers and scale, now that I see them from another perspective. It's also good to know the family has some privacy, though only shoulder-high. What a lovely light must fill that kitchen! Do go to the Dutch Cooking thread, with Chufi's glorious demonstrations and recipes and her amazing photography. It will teach you more about the cuisine of your adopted land than any three sets of lessons. You'll be amazed and delighted, and perhaps persuaded to give some of the dishes a try, whether at home or out and about. At least, it will help you know what you'd like to order, without any surprises. (Somebody PLEASE make a blue link) Looking forward to the week. . .

I'm bumping this up for yunnermeier , who has this week's blog, and should see what wonderful cuisine Dutch Cooking has to offer. She's living in Weesp, and has no idea of the glorious dishes and lovely food to be had in her temporarily-adopted country. She's going to give us a tour of her travels and dining experiences this week, in her new home and in several other countries surrounding. She's very young, and there's a whole world of flavour and exciting tastes and combinations and new vegetables and fruits to savour in the year that she lives there. I hope she'll take every opportunity to give the wonderful fare a try. She'll go home seeing other cultures and cuisines through new eyes. Klary is a masterful teacher, patient and thorough, with a deft hand in the kitchen, a boundless knowledge of her subject, stunning photographic skills, and a happy, enjoyable manner which draws in even the most reluctant observer. This is one of my favourite blogs of all time, and I hope yunnermeier will enjoy it as well. edited for caps

Reminds me of what my Daddy always said about my Aunt E's baking. Quite a few lesson in decorating and styling had made her famous in her small pond, but her quality was a bit lacking. Every time she brought one to a family dinner, they'd steal the show, but show was all they had. He'd mumble after she left, "She makes the purtiest cakes, but they don't taste worth a durn."

Thank you, Sandy---you're always a treat to read and watch. What a fun, interesting life you lead!! It's been a lovely week tagging along with you to court, through so many night-lit streets in search of a sandwich, into clubs and pubs and bars and restaurants. The history lesson was enjoyable, your perambulations quite adventurous, and the food---Enough cheese and meat to last a month, with some good salads to balance the scale. Til next time---

But I heard he takes a long time to limber up and join the conversation. And you might have to feed him.

He'd accept, but only if you'd let him choose the whine.

Windows have a nationality? I wonder if the awning/marquee rolls down at night, or if that big room is just visible to all passersby. And I'm a sucker for real estate older than my country.

I gotta say---Y'all DO beat all. Si---you don't spend ALL your time at the keyboard.

And throw a little grated coconut or sliced almonds on the cookie sheet as it toasts---it totally changes the flavor of the oatmeal to something---well, better than plain oatmeal. Kinda like granola with none of the work or sugar.

Anytime you're passing through Indy, send me a quick PM and we'll be glad to see you at our table.