eJulia

This thread reminds me of a "bring your own" bag lunch meeting at a job I left about two years ago. I had made a lunch, but stupidly left it at home. As a great alternative I went to the BEST hole-in-the-wall Mediterrean Cafe run by a wonderful Pakistani couple, where I got my two favorites: A falafel pita and a side of baba ganoush. My coworker sitting next to me pulled out his bologne sandwich (white bread, natch) and bag of chips while I dug in to my delish spread. I could see him keep glancing my way, until I pulled out the baba and began scooping copious amounts onto grilled pita triangles... Unable to contain himself, he finally blurted out "What in God's name did THAT used to be?" The only funnier look on his face is when I informed him of the ingredients!

My mom always taught me that cutting multiple pieces (more than just one or two) was bad manners - only small children had their whole meal cut up at once.... wonder where she got that from? Now that I've abandoned the knife/fork switch habit, it's easier and just as efficient to cut bite by bite. Even if I want to add a bite of side or sauce, I don't switch, I use the knife to push desired item onto the "back" of the fork atop the piece of protein.

Forum Host: Apparently I am thread search impaired. Please delete or merge this thread. I apologize for being redundant, I'll work on my search skills to improve!

Something occurred to me today. In most decent restaurants, when you are served your salad, soup and sometimes main course, you are immediately presented with the foot long pepper mill and asked, "Do you want fresh ground pepper on that?" I love lots of pepper, and so I usually say yes. It seems to me that that's akin to salting your food before tasting it - something most of us would never do! Wouldn't it be smarter (and more respectful to those who prepared your meal) to taste first before adding any additional seasoning? This, of course would require servers to either give you enough time to taste - or - stand there while you taste. (This seems awkward.) Am I just a rube? How do you handle the immediate offer to add pepper? I know that some of you carry pocket mills - are you the exception or the rule among foodies? Are more restaurants providing pepper mills at each table? I wonder what percentage? I'd love to hear your opinions!

Thanks for the kitty pics! They are all adorable. Callie looks suspicously like a slighly (?) psycho calico I had years ago. She would just attack my hands or legs with no reason. After the second trip to the ER with nasty, infected cat bites, she was relocated to a farm where she could live out her days as a barn cat. Hope Callie is better behaved! (The vet did say calicos are known for mental/behavioral issues.)

Great Blog! Thanks for all your hard work. Please don't forget the traditional pet photos!

That buffet is unbelievable! How much weight is gained during an average tenure at CIA? I would blow up to record proportions with awesome food like that! Seriously, you are lucky to be going to school in such a beautiful, renowned place. We are lucky you are willing to blog! Keep up the good work!

Several months ago (has it been that long? shame on me!) I made my first Shrimp Hot and Sour Soup, roughly interpreted from the CIA Cooking at home book. It rocked IMHO! It uses Pad Thai noodles, shrimp, shrooms, garnished with lime, yum. Edited to fix name of dish.

I never had GBC until I shared a holiday meal with some very midwestern white folks (OK). I should have been prepared..... The dinner meal on non-holidays was always the same: a piece of protein (sometimes defrosted sometimes not) panfried, a can of some kind of veggie (God, I hate canned veggies - if not fresh, then please frozen!) and a can of poppin' fresh biscuits. Every night- except on take out pizza nights. What is more white trash than that meal?

OK... I want Tony B, too, but only if I can have him unmarried and alone with me!

Grape Nuts - with lots of sugar. The only problem is that you can't eat them and watch TV or listen to music because of the noise!

If you could have lunch with any two "foodie" people, living or dead, who would they be? My first choice, hands down, would be my namesake, Julia Child. (Yes, my name really is Julia.) As I contemplate a suitable lunchtime companion.... Jacques? Too easy. Jeffrey Steingartin? Too much of an a**hole for a pleasant lunch with Julia. Bobby Flay? Too "in" to himself for his own good. Tyler Florence? Same. Ina Gartin? A bit too stuffy. Sandra Lee might be funny, but a bit of an insult to Julia. I'd pick bleudauvergne from our own eGullet. I have loved all her posts, and I think she'd appreciate lunch wirh Julia! Who would you pick?

Miz - you are my hero! I grew up in So Cal, my folks are now in Huntington Beach. I graduated from San Luis Obispo Polytechnic University. One of my fondest memories was traveling to my best friend's grand-parents house via Amtrack to SD to visit the area and go to the famous SD Zoo. Thanks for blogging and for all your contributions to eGullet!

Veggies that don't need refrigeration (onions, peppers, dried veggies)

This thread brought back lovely memories of an aunt who would make apple and corn fritters for breakfast when we were vacationing in Saugatuck, MI. YUMMMMM! Unfortunately, she got serious about weight and couldn't bring herself to make them anymore!

Spaghettti: I've been experimenting with different chicken satays and peanut sauces... would you share your version? Thanks!

How does beef heart flavor compare to poultry heart?

I actually made my chili on Monday, but had trouble with posting pics. My chili is made with cubed beef, cubed pork and chili-grind ground beef. Add reconstituted dried anchos, (in beef stock), onions, green bell pepper, cayenne, red pepper flakes (yes, I like my chili spicey!), garlic, and whatever else I have in my frig that sounds good. BUT NO BEANS!!!! I also do what no one else mentioned..... rather than the cheese grated on top, I put a nice thick slice on the bottom of the bowl. After ladling on the hot chili, it's like a food treat when you dig in your spoon - gooey, melted wonder. Close up of the actual chili: And finally, the ultimate topper.... I used onions in the chili,so did not feel like raw onions were nessacary, avocados sounds interesting, but did not have any in the house, sour cream would have been fine (if I had any!) BUT the required topper is OYSTER CRACKERS! Leftovers are in freezer, waiting for the next pork-out!!!

Chufi: I actually don't think your soup looks that bad, but your narrative cracked me up! Thanks for the laugh!

I learned something marvelous from anothern eGulleter.... sorry I can't remember who! I always have Progresso's Wedding soup or minestrone in my cupboard. I also always have parm reg in my fridge. If I'm lucky, I have basil pesto (either homemade or store-bought) as well. A heaping tbls of pesto, a healthy grating of parm, some warm soup, and you're good to go!

I do understand the concerns and issues with excess weight, but want to caution you about maintaining your child's self esteem. I was put on my first diet in the second grade, not only separating me from my classmates, but confirming to me that I was somehow "wrong". I'd look for answers about why over-eating was working, or what it was covering up. In my own case, I was being sexually molested by a sibling, which was never discovered by a parent, and didn't stop until I moved out of the house. (Not intended to imply anything about your child or family.) Understanding, good communication, support and love will in MHO work better than any other "therapy". Good luck and God bless.

Lucy, thanks so much for blogging again! You are so talented! Your blog reminds me of the Thanksgiving I spent in Germany a number of years ago... I organized a TD meal for all my german and american buddies. Made dressing in a huge bucket, and cooked turkey in kitchens on multiple floors - four in all. I spent the day riding the elevators from floor to floor, basting all the while. I didn't have "normal" turkey condiments, so I trussed the turkeys with toothpicks and dental floss! It actually turned out quite well. My German friends were impressed, and my American friends felt like they'd had a bit of home. BTW, we'd bought the turkeys at an American military base.... a bit of home while so far away!

I had a leg crossing dog myself. He was a large male irish setter, who not only crossed his front paws, but laid with back legs splayed out flat. My brother and I used to tease him about his sexual orientation ( not very PC, I know!) Clancy was a trooper. He was only five when he was hit by a car. My parents paid for multiple surgeries until it was clear that he was suffering at the expense of our need. We did the right thing and had him put out of his pain. Love your dog, and cherish every day you have with him.

Abra: A little OT, but I had an Irish Setter who not only crossed his paws, but did so while laying with his hind legs (with no modesty) splayed out behind.... quite a sight!

Abra: I had one summer as a kid that my only friend was a sheepdog named Hank.... I WANT YOUR DOG!!! Really, though, your blog is awesome. I can only imagine how much time it takes, and want to thank you for your contribution and dedication. You Rock!!