Megan Blocker

This is the version of the story Henry loves to tell, but he seems to have blocked out the part about how he had been emailing me in hopes that I'd respond to him months before his blog even started! And the part about how he had a weird EG-foodie crush on me. ← I can vouch for this! Awesome, guys...can't wait to see what the week has in store!

I went out to Jersey this weekend to spend some time with my friend Lisa, who moved there a couple of weeks ago. She's living in Englewood, and we ventured over the Ridgefield this morning to try out the Country Pancake House, which came recommended by some NJ eGer's. There was a crowd waiting outside, but the wait for a two-top was only five minutes. We had a minor panic attack when we saw the "no credit cards" sign, but breathed sighs of relief when we saw the prices on the menu...two orders of pancakes and a cup of coffee set us back $12.50 before tip. And these orders of pancakes are HUGE. Lisa got the plain, and I got the "Maine Delicacy," which were whole grain with fresh blueberries. But first came a basket of warm cornbread...we went for the slices with chocolate chips, of course. This is what was left over... The remains are now in Lisa's freezer.

Daniel, is this place called Pan Quotian or something?? from what I can see it looks like this place I went to in Paris and I know they have locations in NYC ← Pain Quotidien, oui? There are a couple on the UWS...

And it is soooo tasty.

First of all, that picture of the finished, sliced tart is GORGEOUS. I love the way the lines on the platter echo the slice of the tart. Secondly, that sounds, really, really good.

Oh, my, that does look good!

It really is! It's so spare, and the colors are so vibrant...gorgeous.

Diet Coke is the nectar of the gods (she says, downing the last of the can she started with lunch)! My thought was that electricity (and therefore, freezing things) is more expensive in Europe than it is here, hence the ice rationing. ← What, are you kidding? The French get something like 80% of their electricity from nuclear power. These days they can make ice at a fraction of the price of we fossile-fuel addicted Americans. ← Hmmmm, fair enough. I guess I'm remembering the lecture I got before going to do my homestay in Montpellier (granted, this was about 10 years ago, though the lecture did come from a French person, so I trust it): water and electricity are expensive here, so don't waste it. Maybe he just meant "expensive in general, you spoiled American brats."

Diet Coke is the nectar of the gods (she says, downing the last of the can she started with lunch)! I definitely think it's true, though, that some folks have a tendency to chill, say, white wine, to the point where it loses a lot of flavor. My mom tends to do this, and to put ice cubes into it, which I just think is so sad. Especially since she really does know about and enjoy wine. Perhaps this is the sort of behavior that breeds the contempt... My thought was that electricity (and therefore, freezing things) is more expensive in Europe than it is here, hence the ice rationing. ETA: I don't understand the over-air conditioning phenomenon. It can be kinda nice when you're coming out of the heat, but beyond that, ick! I hate having to tote a sweater around with me all summer long, especially because it feels gross to carry it outside.

Doh! Daniel got first dibs. Man. Back on-topic...Bryan, I think you'll be fine...I do like the idea of filling the cooler up. If you're not transporting anything else, frozen water bottles might do the trick.

Ooooh, Steven, that pulled lamb sandwich does look mighty tasty. Have a good drive...can't wait to see all the fun frozen treats you'll be consuming on the Cape! And PJ...oof, is he adorable or what? Look at those eyes!

Had a the organic beef burger and Better Fries (they're actually baked) for lunch today at Better Burger on 2nd Avenue. It was pretty good! The burgers all come with tomato, lettuce, pickles, and red onion, and you can choose from a number of organic ketchups and mustards. I went for regular organic ketchup, chipotle ketchup, and chipotle honey mustard, which went great with the burger AND the fries.

Yay! I was thinking about you earlier today, Heidi, and wondering how it would turn out...great news.

I can't get to the reviews because I'm not registered, but I bought a Cuisinart last week and made my first batch of frozen yogurt last weekend. It was not from their recipe book, that needs to be said - if it makes a difference, I don't know, but the stuff would not freeze. It got to the point where there were a few ice crystals but then it went the other way as the container started to defrost. I put it in the freezer and it did get harder, but it was not at all what I expected. I'm going to try again this weekend with their recipe, using real cream and milk and see if that makes a difference. I expected more of a slushy firmer consistency, what I got was quite liquid. What does the article say about Cuisinart, which was the only model to be had at Bed & Bath? ← Mu Cuisinart works really well, but I learned the hard way (my first experience sounds an awful lot like yours) that you really have to chill the custard overnight before putting it in the machine... ETA: The ice cream makers reviewed in the Times are the other, fancier breed of ice cream makers. They don't require you to chill the canister in the freezer - instead, they have components that help the ice cream stay cold throughout the freezing process.

The more I think about your situation, the more I am convinced of the following: - You have a right to take the ideas and recipes with you. You developed them, they're your intellectual property, and you could probably "take" them without taking them, since you created them and know them intimately. - You do not have a right to deprive your employer of the recipes. They paid for your brain, experience and materials, and provided the environment in which you developed and/or refined the recipes. They have a right to retain them. Never mind that it will make you look awfully bad and lead to terrible references, as Kouign Aman notes above.

Just spotted this audio slide show on NYTimes.com...more people and their morning fixes! Click here to listen!

Hmmmmm, interesting. Yes, I would love your recs! We want to have fun, so rowdy places are also very welcome...

Thanks, Ann! I tried to make a reservation at the Black Rooster, but they're closed on Sunday, so we're going on Monday...maybe Sunday will be all about the sausage and beer!

That's EXACTLY what the Harvard Club does. No cell phones in any of the public areas, and if you're seen on yours, they will usher you into the old phone room, where the booths remain.

Thanks, guys! I dove in today and did all right, I think! I did indeed hear a "complete" - Le Comptoir. We'll probably try to walk in.

Probably, places with stars have at least one person fluent in English, it's pretty easy to say Reservation - X couverts - Y heures. And if you have a friend or concierge call, it'll make it easier. ← My French is somewhat better than nothing (quite good at one point, a bit rusty these days), but one thing I've never used it for is making a dinner reservation. John (or anyone), if you would be so kind as to give me some hints on the vocab/standard script here, that would be great...I'm about to make some calls today to try and book some dinners for my trip in October. Merci beaucoup!

Rut-roh. Here's Gawker's take on the score.

Hey, all! I am headed to Prague for five days (with my best girlfriend, minus her husband) at the beginning of October, and will be there for my (gulp) 27th birthday. Any suggestions on where we should dine that evening (it's a Sunday)? I'd like something festive, but it needn't be high cuisine - though I'm open to all suggestions. We like beer, we like wine, we like all kinds of food, and we're both pretty adventurous, so bring it on! Plus, I'll be there for five days and four nights, so I'll need some back-ups.

I sure did! The recipe was really easy, too. Thanks for the compliment!

Hazelnut-chocolate gelato with blackberries from the Greenmarket...