Megan Blocker

Absolutely true. Thank you for putting my point far more succinctly than I was able to.

Exaggerating to make a point is the definition of satire. I think of him more as the Augusten Borroughs "amusing rant" type than a source of serious political commentary. My main problem with the Julie/Julia piece was that it was on the Op-Ed page of the New York Times. Another sign our country has a serious problem separating entertainment from news. Although, now that I think about it, I saw his rant about salt on his Daily Show interview. ← I think it's an indication of "our country [having] a serious problem separating entertainment from news" that you just compared the Op-Ed page of the Grey Lady to the Daily Show. And he definitely is exaggerating, leaving out the grey areas, etc. But that's what makes it fun to read (rather than strictly enriching ).

I have no idea where I fall in the snob-o-meter but I have lived in Italy, have lots of Italian friends and I find the Olive Garden restaurant chain disgusting. I won't eat there. I'd rather have a deli sandwich or a burrito. I have heard people tell me that it's just as good, if not better, than actual food in Italy. Same situation with Mexican food. What should my reaction be? These people sincerely believe it is Italian food and probably are laughing at me for being a snob. Maybe you are, too. But where do you draw the line? Chef Boyardee (sp)? Taco Bell? And where are all these snobs who are so offensive? It's more likely the author and those that choose to laugh along with him don't understand what the food was about. ← I won't eat at the Olive Garden either, so I can relate to that. IMO, your reaction should be to educate to a point, and then to just let it go. It's their mouth - if they like what they're putting in it, so much the better for them. Doesn't mean you have to like it, but it also doesn't make you a better person. (Not that I think you think you're better, but the sort of people Rakoff is going off on might...) Also, plenty of people who enjoy fine food and who are good cooks like things like Taco Bell and Chef Boyardee. They may not see them as the basis of their diets, but they do partake - nothing wrong with that. There are tons of eGulleteers who eat things like that all the time. I myself have a weakness for McNuggets, and like to eat them drenched in chemical-rich sweet and sour sauce. Doesn't mean I don't appreciate the finer things.

Well, every trend has its backlash. I would say, however, that there's a difference between someone who appreciates and prefers fresh vegetables and someone who refuses to eat something that isn't up to their pristine standards - or who looks down on those who disagree with them about it. This latter type, I think (or, rather, suppose, as I haven't read the book yet) is the sort of person the book lampoons - those who are so disdainful of those around them (rather than, say, simply passionate about something and eager to share their love of it) that they become ridiculous.

Aaaah, back to the dirty stuff. Good times.

I have to ask... I think I recognize the pork (?) chop, but what is the green stuff? And how is the chop white? ← The green stuff looks like shaved cucumber to me...am I right? And it looks like whatever the pork chop was coated in somehow stuck to the pan? Hmmm...

WOW. That is truly beautiful, Alinka. Sounds delicious - and what a great shot!

Dinner tonight was a bowl of pasta - pure comfort food for the chilly, rainy weather. Cavatappi with chicken and a quick sauce of balsamic vinegar, chicken stock, garlic, onions and basil. Topped with some fresh parlsey. Yum. How precious - your daughter is adorable - and a great eater, too!

That sounds good, Chufi! Today I had a tossed salad with mixed greens, cucumber, tomato, red onion, alfalfa sprouts and beets, with balsamic vinaigrette. On the side, a honey whole wheat role and a Diet Coke (I'm an addict!). For dessert, one of the chocolate chip cookies I baked last night.

That is fantastic! Can you imagine serving that? I think it might be worth the work, just to see the looks on the guests' faces.

Aaaaaand - he's back! Lovely dinner, Percy!

Chocolate chip cookies...nothing fancy, just the good old Toll House recipe - works like a charm every time! Gorgeous brownies, Patrick S.!

Susan, that pasta looks and sounds amazing. WOW. Glad you liked the lighting method - I too find it more and more necessary with it getting dark earlier and earlier (it was practically pitch black when I got home at 6:30 today).

Had a look at my camera - it's a Sony CyberShot 3.2!

Dinner tonight was a clean-out-the-fridge exercise - I have a zillion yellow onions and almost as many heads of garlic sitting around, plus leftover peas from the risotto the other day, so...lamb chop with a balsamic syrup (with garlic and rosemary), peas tossed with onion (carmelized and cooked down a bit in chicken stock), and tossed salad. Yum! Susan: I'm with you - I am a pretty prolific baker (bread, brownies, cookies, pies, tarts), but I have yet to tackle puff pastry. If you do decide to take it on, I'd love to hear all about it!

My mom tried a free sample of the blueberry iced coffee this summer. She said it wasn't gross, but it was way weaker than the regular variety. Kind of watery, in fact. I'm just jealous that the DD there has iced coffee!! No one sells that here - just iced lattes, etc. ← I can't believe I know this, but, based on the TV commercials, I believe vanilla spice has cinnamon in it as well as vanilla... I'm with you on the blueberry - I can't understand how coffee would taste good with blueberry flavoring in it. Sounds like something someone came up with (shall we say) under the influence. Crazy New Englanders and their herb gardens.

Yeah! As is mentioned above, they are part of a few major plot points - lots of screen time.

These two quotes alone are enough to get me to buy the book: Oh, man - this is gonna be good. Anyone who looks at Chez Panisse and Hooters Air in the same book gets my vote.

Even your dog is a foodie, Chris - I love it! Can't to see what other culinary wonders Providence has in store.

OMG - that sounds delicious. I think I've found a nibble for my next party!

I'm also of the opinion that the only thing in a can of RediWhip worth consuming is the NO2. . . Your lamb burgers look killer. ← Gorgeous dinner, Daniel. My recommendation for the Redi Whip would be to just squirt it right onto a spoon...or just skip dirtying up the cutlery and squirt it right into your mouth. Can't beat it for empty calories, frankly. And it has no time to turn to mush! Yum.

Forgive my cynicsim - I must be hanging out with too many PR flacks! That said, if Audrey needs someone to sing Pegu's praises, she's got one right here - for free.

Mmm... any hints on how else I could use it? I'm definately getting more. ← I like topping a fried egg with it and letting it melt on there. More appropriate for breakfast, but good. ← Eggs are appropriate ANYTIME!!!! They're like magic.

Exactly! Well put, Oceangroveguy!