Jaymes

Maggie. Dahlink. I just had time tonight to read your piece. I loved it as much as I thought I would. Which is quite a lot. Not only was it well-written and concise, but so informative. Wise and witty and fun. And really, Dahlink, what else ever is there?

I think it's the heat thing. I just llike playing with fire and the way it browns things. Well - there's no question that the Mexicans agree with that. They never take a flour tortilla from the package and eat it without putting it on a grill for a few seconds per side. And frying quesadillas does produce a better product than heating them in the microwave. It's the same reason why we brown flour when we make a roux, or thicken a gravy - to get rid of that raw flour taste. Mi amiga Maria asks me all the time, "why do gringos like raw tortillas?" But with three hungry kids - or now that I'm by myself and I'm running in the door just as my TV program is starting - I'll slice that cheese, flop that tortilla over, stick it in the microwave and a few seconds later, I'm eating. No cleanup at all. But I will say that one reason this is so good is because I make VERY good salsa which covers up a LOT of mediocrity. It's not as good this way with inferior salsa. If that's all I've got - I make them in the frypan.

Jaymes, these are what I refer to as instant lunches and recently I have been making them quite often, the kids love them too. I have been doing them in a fry pan! I am going to try the microwave next time, no pan to clean-up! I'll admit it - frypan is better. But only marginally. And as you said, cleanup is no comparison. For kids' lunches, I used to make these on a paper plate. Into the microwave, into the kids' tummies, into the trash, into the car, into the mall. Much easier on mommy.

I make damn fine salsa. And my favorite thing to do for a quick lunch or snack is to put some good cheese into a flour tortilla, fold it once, zap it in the microwave just until the cheese melts, pour salsa over it, slice an avocado next to it, and eat right up. Yum. Other than greasing your hands when you're working with masa, I don't know what else to suggest regarding your "stickiness" tactile phobia. Therapy?

I could not risk leaving an extra tip. If he ever noticed it, it would have killed him. Yes. I know. Which is why I try to track down the servers away from the table. If I can't manage it, I just always hope that perhaps the server has a "father" too - And understands.

Butterflied Leg of Lamb This has been an enormous favorite, and constant dinner guest pleaser in my home for a very long time. This is an excellent choice for a small dinner party, but I suggest you tell no one you're serving lamb until they're all at the table discussing how delicious it is and arguing over whether it's beef or pork or exactly what. That's the best time to announce that it is, indeed...tahDAH...lamb! (adding smugly, "and YOU said you didn't like lamb!") 3 to 4 lb. leg of lamb several cloves fresh garlic handful fresh rosemary 2 bay leaves (preferably fresh) zest from one lemon 1 tsp oregano 1 tsp Beau Monde seasoning, or favorite seasoned salt or other all-purpose seasoning 1/4 c chopped parsley 1/2 c olive oil 2 T soy sauce 1/4 c dry sherry Bone and butterfly leg of lamb (I have butcher do this). Cut off any gristly pieces, and as much of the fell and excess fat as you care to remove. Poke holes at 3-4" intervals across both sides of lamb. Into each hole shove a sliver of garlic, two or three leaves of rosemary, a piece of cracked bay leaf (if you're using fresh - if you're using dried, just add a few to the marinade). Combine lemon zest, parsley, oregano and all-purpose seasoning. Rub well into lamb. Place studded, seasoned leg of lamb into heavy plastic bag. Combine olive oil, soy sauce, sherry and pour into bag. Marinate in fridge overnight, turning occasionally. Barbecue or broil, fat side up initially, turning once. Cook fat side up for about 30 minutes (or so, depending on thickness of meat), then turn and broil for 10-15 minutes (or to desired doneness). Keywords: Main Dish, Lamb, Dinner, Grill ( RG342 )

My problem is my dear sweet father. He is such a fine man and I adore him. He is a pillar of integrity - a WWII hero. He flew the Flying Fortress in the same unit as the Memphis Bell and has the battle scars and flack wounds and limp to prove it. But he tips like it's still 1940. And if I say anything, he gets mad and tells me I don't know the value of a dollar. I respect him too much to argue with him, especially in a public forum. And he's very proud and if he catches me "adding a little" it humilates him - like a direct affront to his manhood and ability to take care of his family (remember when men used to feel that way?). So I've taken to saying I'm "going to the ladies" on toward the end of the meal and tracking down our server. But yes, Papa, it doth buggeth me.

Yes.

If you REALLY "don't mind driving" you should consider driving up to Austin to go to Fonda San Miguel. I have heard it said that it is one of the best "interior Mexico" restaurants in the U.S. Maybe you could come on a Sunday. Their brunches are legendary.

And there is also available at candy-making supply stores a product called "Paramount Crystals." It's comprised of vegetable oil and lecithin, in a white, granulated form. You can put some of that in your chocolate if it siezes up - and it'll smooth right back out for you. I always keep some on hand just in case. However, it only works one time per batch. So if you screw it up a second time, you're on your own. I've been told.

Wow. Thanks I'd certainly think we'd be able to work that out some day.

Excellent choice - Especially if one needs to add to one's inventory of silverware.

Harriet Tubman What a gal. However, I probably couldn't eat much. I get all choked up even just thinking about her and what she accomplished at such great personal risk. And she never lost a "passenger," either. So I admire her not only for her passion, concern, vision, kindness - but also for her competence.

Pasties? Don't y'all have strippers in Jolly Auld Whatever? Guess it's not so jolly after all...

What a wonderful post. And a terrific anecdote.... I'll bet the waiter that could not "let that happen today, Dear" was a career waiter. They are another reason why New Orleans is one of my favorite food destinations in all the world. The place is indeed magical, beyond the obvious, in a way that only a few other towns are...

Down here, there's really no contest. In fact, we even have what we call "Texas vegetarians." They are people that eat no meat, but make an exception for TexMex & BBQ.

I thought that was a really interesting juxtaposition - First to the Med to sample Bouillabaisse. Then to the U.S. Gulf coast to try the Gumbo. Then back to NYC to come up with his "combination" - thereby producing the "Ultimate Sea Food Soup." Excellent conception. Two of the world's most famous fish stews side by side. I'm looking forward to trying the Ultimate Sea Food Soup. Hope it's as good as it looked.

In our Costco here, it's President brand. It's not with the butters - it's with the other President products - brie, etc. There is a section for imported dairy products. It's there. It's a great value and very good.

I buy President brand Normandy butter at Costco. As I am by myself, I don't use it very quickly. So, I freeze it. Can tell no difference. I also buy less-expensive Mid-America unsalted butter in 1 lb blocks. At Costco, these only come in packets of three, which I freeze. When it's time to use the Mid-America (for baking or something), I take it out of the freezer, allow it to thaw slightly, and then cut in lengthwise into four typical "sticks." Works great.

If it's not too late - get to Snoopy's in Corpus. Really fun place and the food is good. Also, hope you were able to stop in at Nuevo Progresso, Mexico, while you were birding in the valley. Looking forward to hearing more about your trip.

Actually, I grow pots of it. You can buy it and grow it in pots that you take inside in the winter. If you leave it in the ground, it's been my experience that it freezes to the ground, although it comes back in the spring. But if you want mojitos all winter long, you need to bring your pots inside.

It's my understanding that if a business invests in making improvements of any kind, the cost is tax deductible. Perhaps that will be the case here. yeah, it would have been tax deductible anyway. but they don't get back the money that they put into a special room that will never be used for its intended purpose. Maybe they could be like in churches - special rooms for people with kids - you know, "cry rooms." Or for those annoying people shouting into cell phones.

Any noticeable impact (other than clean air)? Restaurants still full? Bars still in business? Coffee shops still dispensing coffee? Or are all the smokers fleeing into hip and smoky New Jersey?

Thanks for that link, Stone. I'd missed your post. Great report! It's always interesting to read about a restaurant that you really like -- and see if others feel the same way about it that you do, don't you think? Thanks for taking the time.