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*Deborah*

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Everything posted by *Deborah*

  1. Last night: Burger Club, Rodeo Drive-In, Surrey. Drove 30 km or something for a burger that I took 6 bites of before I found the patty. Processed cheese food did not do it for me. Nice bun, though, and the company was fine. Yesterday: Mooshmouse introduced me to Josephine's and we had soup and combo plates including rice with: beef stew, bbq chicken, a whole fish with veggies and fruit and ginger, and a dish with mung beans and a prawn, I wish I could remember what they were called....and then for dessert, a banana thingie wrapped up in a pastry wrapper, OMG delicious, and this cassava-coconut-condensed milk concoction that blew me right away. Keep me out of the Phlippines, I would eat that stuff all the time and explode! Yesterday morning, Prado's minimalist environment for a very nice oatmeal cookie and a coffee to fortify us against the rigours of Costco. I think it worked out fine!
  2. Isn't it better to eat the really old ones than the younger ones who haven't had a chance to reproduce as much? Maybe I'm just confused.
  3. Whatever happened to bringing your lunch to school and not having enough pocket money to do much damage?
  4. I wish you the best of luck with your remodel! how fun! I wonder why the seeming hate for the glass backsplash behind the stove? I think glass is the most sensible thing to have there, mostly because it's easy to clean. I have subway tiles behind mine, and basically, the grout will never ever be clean. I used to want stainless, and I might still put it in one day, but what I really want is green glass frosted on the reverse side so it's opaque, but smooth on the front side so it cleans up in a jiff. I can't imagine trying to clean those bricks off!!
  5. Who uses this word, seriously?! I nearly congratulated her on it, it is exactly le mot juste. But I know you lot already think I'm a geek and I didn't want to give you more ammunition
  6. What time did you pass by, Marc-David? I walked by around 4:30 and realized what it was and spend the next half mile giggling about the Superlative Lounge It actually looks like a nice bar space inside, but I'll have to get over my giggles before I try it out.
  7. Holy cow, Lee, do please record the preparation and eating of that lobster!
  8. The two ice creams I loved the most as a very small child: Spumoni and licorice. The FD Report Card Dinners beginning at age 5 (Grade 1). I don't recall ever asking my Mum if we could go to Kentucky Fried Chicken instead The fact that, almost without fail (lobster and asparagus being the notable exeptions), the thing that I liked the best was always (unbeknownst to me) the thing that was most expensive. My E-Z-Bake Oven?
  9. Hmm, not knowing a kolach from a kebabcine (sp?) prior to this shop opening, I will stick with liking them. Not expecting pastry, I am content with dough. I find the BBQ gives me heartburn (I never got heartburn till I quit smoking, weird, eh?) so I mostly stick to the feature or the Greek or sometimes the Pizza. I seldom have room, after a (fabulous) soup and a feature, for a dessert one, so I can't really comment on them as by the time I eat any of the ones I've gotten, it's hours later, and I think a fresh kolachy is a good kolachy. And I'm always too lazy to pop it in the micro for 15 seconds. Keith mentioned in passing the other day that the next feature will be a tuna melt! I am sure it won't measure up to the traditional tuna melts served by all of our babas, but I think I will probably like it!
  10. Thanks for the pic, Andrew, I was going mad trying to imagine it! The tower is a lifeguard tower. It appears capable of traffic control of more than mere swimmers and gulls, though! As far as the ostensibly unconstructed look, I invite you to think of the title of Douglas Coupland's City of Glass...Windows don't need nearly as long to cure as concrete. Mmmm, I hope they serve Sangria.
  11. If so, my hips are grateful that the Churro Shop isn't a block from my office.
  12. Oh, many have asked that question. This is the Official Explanation. It just streamlines things a bit, and helps expedite some of the processes, especially permit applications.
  13. Since my (day job) company is the Certified Professional on that project, I certainly *hope* they don't spend 2 weeks waiting for inspectors. They should be able to get fairly good turnaround on inspections/occupancy, provided all the work is done.
  14. It's a very tempting and engrossing thought, indeed!
  15. From the website, it seems so...franchised. Is it? (used to churros sold fresh off a cart without fillings)
  16. Great page! Thanks, KT <== I have no fear of smilies.
  17. Ow, they win the Bad French of the Day award...some good data though. Thanks for the link!
  18. That's funny! In a similar willful mispronunciation, an Italian girlfriend of mine calls prosciutto "prosecuto."
  19. Chi-POAT-leh is the best I can do for phonetic. It's just the way it's spelled, in Spanish. The big problem with that one is that easily half the time, people (mis)spell it chipolte
  20. I can't think of anything that became a love, although broccoli went from never to often. I can't imagine saying that I love broccoli the way I love chocolate, or pistachio gelato, or a pulled pork sandwich. Asparagus went from never to once in a while, as did lobster.
  21. Oh, KT, we never expect hyperbole from you... *wishing I could afford to be a self-indulgent yuppie* *recently had people over for a cocktail party of Segura Viuda Kirs Royale, oh, the shame*
  22. I would try not to serve Farnese, but to me all it says is "I don't have any cash right now, which has nothing to do with how much I value your company" Likewise, semi-prepared hors d'oeuvres say "I didn't have time with my crazy schedule to cook from scratch but I value your company enough to invite you to my home" Maybe that's just me, though.
  23. OK, this evidently will be a must-stop before cocktails...but what we really want to know is about the Mr. S-C birthday dinner! please fill us in!
  24. The predictable answer: perfectly seared foie gras, melting on my tongue. My eyes roll back in my head and I have been known to (gently) dance in my seat. Less-predictably (and aside from sweets, many of which elicit a toe-curl and potentially blush-making moan) I must say that a juicy kosher hot dog from a street vendor in NYC or Philadelphia, with the fried onions that have been simmering away forever, is high on my list of delectable items. Maybe the fact that I'm on the west coast now and seldom get to eat one has increased their desirability in my mind.
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