Rebecca263

Yah, yah, I'm sick, it's supposedly end stage cancer, I'm going through total skin electron beam radiation, blahdiblah blah... Here's the important thing. I NEED a decent pickle. I do not want to meet the end (or face the fight against an end) without having savored, at least once more, a delicious-perfectly pickled-puckery-garlicky-yet-not-overpoweringly-so cucumber, even if it isn't of my own manufacture. I have NO energy. I AM fussy about my pickles. The plebian yet enjoyable BaTampte isn't going to cut is this time. Where can I send a well meaning friend in the Freehold area to acquire this lovely for me? I prefer a more than slightly green pickle, a well pickled, but still light and crisp pickle, where the flesh hasn't greened as yet. Garlic is a must. Vinegar is a no no. Brine is the all important base. Can any of you NJ experts assist me? My friend is ready for action at any time.

That's a pretty naked 'everything' bagel, I concur. It looks like a plain begel that inadvertantly has some 'everything bagel' blood in it's background, seriously. It should be called 'hint of everything' bagel, or a 'whiff of everything' bagel.

What she said. Bread crumbs and bread pudding, too.

My dream soup could have been a play on a deconstucted gaspacho, with avocado. But, I can't recall the soup, exactly, just the spiced tomato air bubbles( a hint of cumin also), the color, the appearance in the small glass, the bursting texture accompanied by the smoothness of the soup... well, have at it, sir, I will read your results with awe.

Of course you will including something sour and sweet, ala apricot brandy?

And, if you're not going completely raw, Down To Earth has a fabulous chocolate cake. I also really love their basement environment, very 70's!

Wow, I go to the hospital for ONE day and look what I miss! OK, you guys made this blog just for me, I can tell. It's Brooklyn, where I want to live, GREAT coffee, at home and out, a pate sandwich which caused my daughter to actually cry (Kiddle has loved pate since toddlerhood, and I have the photo to prove it!), fresh tofu(Rebecca adores fresh tofu), DRINKS, apricot brandy(the favorite drink addition of my Dad!) PEGU, where I think right now after paying for my medical care, I could afford an olive, lots of walking shots and of course, THAT KITCHEN. So, I'm nursing myself with a cup of bean soup(is not the freezer a miracle of modern science?) and reading this blog and I just want to say- Thanks, John! I can't wait to see your bean roasting set up. I mean, your drink mixing. I mean your mushroom extravaganza, I mean the pork belly, I mean, um, well, you know what? Everything.

Bryan, do you ever serve soups? Do soups interest you in any way? I'm just wondering because last night I dreamed of eating a green soup with spiced tomato air bubbles served atop it, and in my dream it was spectacular, and the moment I awoke I thought of your apartment.

That lovely Trinidadian woman and her offerings is the hhighlight of this blog, foodwise, for me. Lucky you!!!!

I was given a glorious set of 4 of them, wings spread, a few years ago, made by a friend in Miami Beach. All milk chocolate, though, not my favorite dark chocolate. I promptly ate the feet off of each eagle. And had 3 cups of black coffee alongside. Yum. I'm assuming they were molded, they were solid.

Easter Bunnies? Candy tails first. Chocolate lambs-tails first. Chocolate eagles-feet first. I guess I'm just a "Bottoms up!" girl. Hmm, I am, as usual, the ODD one.

Every photo is a gem! Kira is a poster child for wordless, playful joy and affection in that picture. And, gee, those knives. For me, that would be an eBay moment. edited by me to add: Oh, and those little silly pigs would have no butts by now, either.

You know, I really liked a lemon ice cream we made at home many years ago. I made it with cream and not so much sugar, eggs too. I wish that I had the journal that I had written it up in! I thought of it today. That rich and creamy ice cream was good on a graham cracker. That would be a truly decadent and rocking flavor to find somewhere! I wager there is a lemon gelato available, somewhere. When I get out of the house again, I'm going to look for that. So, here's my suggestion for this thread, which has about a hundred favorite flavors for my dream ice cream case already. Ultra creamy Lemon and Graham Swirl. Someone else can tweak it and name it, I'm too addlepated these days.

ChefCarey, I'm so glad that you posted this. I've found a new food writer to read! I look forward to finding your other works and having a completely new soul to read and experience. Thank you, I enjoy your positive and humorous writing style.

Rice pudding is my vote, don't ask me why. I just think it's delicious and versatile.

Wow, did you all see that amazing cake above my post, in Melissa's? Yum. I'm at home, and so is my sweet Elisheva(bet you all wondered if Kiddle had a traditional name!). She made chicken thighs in the pan with Vidalia onion and New Jersey tomatoes, steamed carrots and a baked yam. Very orange, but I let her choose the vegetables! We have a round, raisin studded challah, and a parve chocolate cupcake for dessert, alongside a beautiful apple. I am very poorly for now, but my radiation is going along, and we have high hopes! L'Shana Tova! May only sweet things come to all of us this coming year!

I have to admit it, I LIKE Starbucks! I am Syrian, and grew up drinking dark roasted brews, so perhaps I am immune to that 'charred' resonance that some people have of Starbucks. I DO notice that in Miami, where a lot of my friends are Latino born, Starbucks isn't considered 'charred' at all, and that in NJ, where I live now, and many of my friends are European ancestry but American for 3-5 generations, these people tend to prefer Dunkin' Donuts coffee, which I find abysmally weak. edited by me to add: forgive me for this abysmally poor bit of writing, my mind is addled by the radiation, I swear!

Olive oil gelato. I've had olive oil ice cream, it was delicious.

Kerry, I find your writing reminiscent of Hemingway, straight and to the heart. You have a way of making a simple meal of pasta sound irresistible.

Brains, I'm sorry, I just can't. It's a texture issue. Jello, same issue. Eyeballs, well, I'm sorry, no. Bugs, insects, etc? YUM, fried and salted!

I'm late, I'm late, I know! Kerry, what a great blog! The food looks wonderful, your nanny is wonderful, your refrigerator was a fun before and during post, and, of course, your daughter is hauntingly beautiful. Thank you! Give Kira an extra piece of cake, for me. I can be messy too, at times.

Thanks, Bill, I had a blast following you around this week, you can come here and cook for me, anytime!

I'm Sephardic. We eat a LOT of rice. I adore rice. I ADORE brown rice! edited by me to add: breakfast, lunch or dinner!

Kibbeh nayeh! I like it best with tomato in it.

Ling, are you taking orders? Actually, I agree with the honey proviso. I find that any baked goods that we make with applesauce substituted for some of the fats work very well for shipment.