Megan Blocker

Agreed on all counts, though I do ask first-time guests about allergies or vegetarian-ness. I've never had a problem. I do have one friend who doesn't eat onions, which I routinely forget - honestly, I do! And then I feel bad...until I eat my onions.

Last August (if memory serves), my beloved (read: totally decent and right by my apartment) DTUT closed down after their lease was hiked up too far. DTUT was hardly a gourmet destination, but they served good coffee at reasonable prices (cheaper and better than Starbucks, for sure), offered free wifi, and had plenty of sagging couches and scuffed coffee tables on which to lounge, sip, and work. They got me out of the house many a weekend when I had too much work to do to actually venture beyond a two-block radius, and for that I am grateful. Therefore, I was really excited when, in December, I started to see signs of life in the DTUT space. Up went the construction permits, and soon neighborhood telephone poles were sporting notice of a public hearing for a liquor license. The new spot would be called Caffe Notte, and would serve coffee, antipasti and wine. They would have wifi, just like DTUT. They finally opened their doors last week, and just yesterday my friend Val and I went in to check things out. I was thoroughly disappointed. The space is nice, a sleeker, more modern version of the DTUT concept, with banquettes replacing couches. My cappuccino was totally fine, but also totally overpriced ($4.00). Val ordered the "Tuscan white bean and artichoke spread", which actually turned out to be a salad with white beans and nary an artichoke in sight. I was craving chocolate and ordered the truffle cake; it was like a too-sweet, undercooked brownie, and it was drowned in whipped cream from a can. Inexcusable for a dessert priced at $7.95, in my opinion. I'm normally not so focused on price, but this was a case where the price point just seemed so off-base to me. I was really taken aback by the discrepancy between the prices and the quality of the offerings. I'm so sad...I was really excited to have another coffee place to spend time in. Looks like I'll be grinding and brewing my own for the foreseeable future...

Eh, I don't love the new Bon Appetit look, either. I liked the photo of the pancakes, actually, and I like this month's photo of the grilled cheese (Though I think the photography is now way too similar to Gourmet's.). But I'm not loving the new logo - I agree that it looks sparse, almost ungenerous, with the typeface spread out the way it is. This month excepted, Domino Magazine has one of the best "young," "hip" cover schemes - I would have expected something more along those lines, with pop-y colors and a more luxurious design. It would have made a nice complement to Gourmet's spare, elegant covers. ETA: OK, so, the grilled cheese is on Gourmet's current cover...which may go to show that I'm not entirely wrong about their covers looking more alike, or may just show that I'm getting old. Either way.

Yay for New Englanders! I'm a John Winthrop descendant, though, no not quite as established as you. That salad looks excellent...the smoked salt sounds especially tasty. ETA: And oh my goodness, do the quail, egg and scallop sound amazing.

My mother's boss used to call it "chicken coq au vin with wine." I'm guessing this is because he'd the mistake you mention on one too many menus and had decided to make his point to everyone but the restaurant...

Brilliant! Older than they are?

That's why God created vacation days...I have seven weeks this year. If I don't make it to Jean Georges for lunch, I'll have no good excuse.

Well, I'm older than the rest of the whippersnappers involved (save for one board member in his 50's), so I almost count. For those who are interested, BTW, the information on the festival is now up on Babel's website: clickety. Maybe that graphic will inspire us further! I love the idea of the red blondies...I wonder if I could sell squares of red velvet cake? No reason you couldn't eat that with your hands, even with a little cream cheese (mortar) frosting...

Cold chicken is, aside from cucumbers, my absolute favorite food. I love it; can't get enough. I make a roast chicken once every couple of weeks, and just eat cold chicken for dinner for four or five nights in a row. Chicken in salad, chicken with sliced tomatoes and mustard, chicken by itself, eaten standing in front of the open fridge...whatever.

Oooh, those caramel-topped blondies look oh-so-good...

I think that Gourmet and Bon Appetit are connected, somehow. I do know that they are both featured on the epicurious website together. I'm just assuming that they're both Conde Nast publications. ← Yup, they're both Conde Nast magazines.

Sounds like a boy after my own heart. Hot cocoa is high on my list as well. That is a FABULOUS story.

Bar Etats-Unis (New York), February Momofuku Ssam Bar (New York), February St. John (London), March Per Se (New York), April Bouchon (Yountville), August Go Fish (St. Helena), August Telepan (New York), October Blue Hill at Stone Barns (Pocantico Hills), December Some highbrow, some not so much, all notable.

Napoleons may be a bit work-intensive (I'll only have one day to prepare all of this), and also tough to transport without a car (I'll be going by cab at best; most likely by subway and/or bus). But I like your thinking! The caramel sandwich cookie sounds awesome...I'd love a copy of the recipe. And financiers are also intriguing...keep 'em coming, guys - and thanks!

Ditto! Thanks for the snow shot, Diana. As a former New Englander myself, I'm really looking forward to this week. Is Oliver a good eater? What's his favorite? And does he like to take part in the cooking?

OK. So. As some of you know, I sit on the board of a fledgling theatre company called Babel Theatre Project (Check it out!). We have an event coming up in a couple of weeks called Groundwork - it's a free readings festival of six new plays in two days, plus a fundraising event on the Saturday night.* The Producing Director (who also happens to be my little brother ) has asked me to bake some goodies to sell at the readings; the supplies will be part of my tax-deductible gift to the Project for 2008, and any money we make selling them will also go back to the company. So, here's my question: I'd like to bake something brick-shaped (you've probably guessed that Groundwork is a play on Babel; our mission is to support new works by emerging playwrights, building the foundation for the next generation of theatre), so I'm thinking blondies and brownies. I'll wrap them in cellophane secured with a Babel logo sticker, and stack them subway-tile style for sale. I'd like them to be slightly unique, not just your typical fudge brownies - any ideas? I'd like at least one option to be nut-free... *FYI, due to some technical issues, the full info on Groundwork is not up on the Babel site yet, but it should be posted soon.

Absolutely one of my favorite ways to use up parsley...

I often make an omelet with shallots and parsley, and eat it with cucumbers tossed with parsley and a little cider vinegar. The cucumbers and parsley give things a sort of middle eastern air, with very little effort. Doesn't use up a lot of parsley, but it shows it off and is mighty tasty! I made it for my mom when she came to visit, and she's hooked now, too...

Colman's, totally. You can see the tin here. For those who've never seen it, here's a look at the Lyle's tin as well. I have to nominate the classic Coca-Cola labels and curvy bottles.

I didn't really care much for Reims when I was there in 2006, but I did love the tour of the caves at Pommery...I'm sure Taittinger will be lovely as well. For a casual dinner, if you decide to stick with French (though I like Mark's idea of something different), I would recommend Camille (you can check out my dinners there over here) - I'm hardly an expert on the Paris dining scene, but my friend Louisa and I just fell in love with this place. Fantastic bistro food, great service, good prices, lovely ambiance.

I think I may give this a go this weekend...I'll report back! ETA: There seem to be many versions calling for roasted garlic, as well as versions where you roast the cauliflower first...

Oooh, this is good news - I've been thinking of buying Candy Freak for a friend of mine who has the most insatiable sweet tooth I've ever encountered. This seals the deal on what she's getting for her birthday...

My Time in France - I agree; it's fantastic. I read the Fitch biography of Julia a couple of years back, and though it's thorough and well-researched, it comes nowhere near the sheer pleasure of reading this newer book.

Oooh, I hope so. I will now go have some pho in her honor.

Ha! Not in my small, poorly ventilated studio apartment it won't!