laura

I just returned from St Martin, I,ve been there many times and did want to try Citrus but they are closed till October. Instead we went to another high priced restaurant in Marigot, that just opened in July. The chef Michel Royer is an old hand on the island , returned to France and came back recently, the food was quite good and I wondered if Tony Bourdain is familiar with it. I certainly second his view of the dutch side and Philipsburg, I go through the dutch side with blinders on, the architectural hodge podge is quite offensive and much too "Miami Beach" for my taste.The restaurant is Michel Royer and is located in a new mall on the waterfront in Marigot,

I agree with the use of crisco and butter for a cobbler type of pie dough. I have adapted the recipe from Lee Baily's Country Weekends cookbook. which is anexcellent listing of basically southern recipes that lend themselves to weekend fare. He suggests using 4 tbs frozen crisco and 5 tbs frozen butter , 1and a half cup allpurpose flour , salt and 4 tbs ice water. Mix in food processor and continue with the recipe, in his case he lines a pie pan with the dough , places fruit in the center and wraps excess over the fruit. The resulting cobbler maintains it's crisp flakiness for two days without becoming soggy Laura

I'm surprised that no one has mentioned english peas. They have a very short season June into July. They are excellent and far more interesting than the ever present sugar snap peas. Berried Treasures at the Union Square Greenmarket has them as well as petit pois. Other stands at the market carried them as well but they were often over ripe and starchy, one must taste before buying. Laura