goldie

Jan- I am so sorry for your loss. Thank you for the beautiful rememberance of your father. You are in my thoughts. Goldie

I think the September issue cover is lousy. They had much better shots to choose from- the oysters looked luscious. My sons had a great time making fun of the cover. The youngest is new to the world of toilets and calls everything poop. He looks at the cover and goes "poop and ice cream." He promptly calls the seven- year - old a poopy head , smacks him on the tush and runs out of the room. Then my artistically gifted ten- year- old takes out a black sharpie and draws a good rendition of a face in the ice cream and pronouces it an ice cream poopy head. They hung it on the fridge... School starts next week, thank God!

I'm not a caterer, but if I were the customer I'd expect to pay for the 200 and would be thrilled if my caterer came back and split the difference with me. Only do that if the numbers work for you, though, and you can freeze or use the extra food for another job (in other words, don't take a hit on your profits because of their error). What was the tone of the conversation? Thirty is an awfully big miscount- their numbers are off by 15%. Also, what does the contract say about final numbers? I know my numbers have to be into my caterer well in advance. Edited to add- By the way, who signed the contract and who is paying the bill? If it is anyone besides the groom's mother then there is no dialogue because you did business with someone else and it would be inappropriate to have numbers conversations with anyone but the person who is paying the bill.

I can't wait for my zucchini to come in. My favorite way to eat it is to slice it very thinly length-wise, salt it, and let it drain for half an hour. Rinse off and pat dry. Mix up a lemon and olive oil vinagrette with plany of salt and pepper. Pour over the slices and top with parmesan. I second (or third) the zucchini pickles. I got my origional recipe from Cooking Thin with Chef Kathleen, but in a nutshell salt the zucchini rounds and a vidalia onion and put on ice, meanwhile bring to a boil sugar, cider vinegar(1:1), a few whole, peeled garlic cloves, pickling spice, red pepper flakes, and tumeric (not a lot). Let cool and pour over rinsed veggies. Put in fridge to chill. I made a zucchini souffle for breakfast that was pretty good. Unfortunately I didn't write down the recipe- it just happened. I remember egg whites beaten to peaks, leftover parmesan white sauce (to which I undoubtably added the egg yolks because I hate waste), shredded zucchini that had been well drained, quick cooked, and patted dry. I think I just did it like a souffle. I do remember serving it with fresh tomato which my family thought was odd.

So the kids are in bed and hubby it out of town and I get time online without distractions- this calls for a snack of course! Tonight I'm having a glass of Casal Garcia Vihno Verde and bread with mayonaise and thinly sliced vidahlia onions toasted. One of my summer faves. I also like sour cream, chili paste and garlic on a rice cake. What do you like to munch on late at night? (edited for spelling)

Soups are a wonderful thing. You mentioned chicken soup. I make chicken and rice for people who are sick or need tlc. Chicken and dumplings are also a good thing. Easy on the seasonings, but go back to the basic mirepoix, easy on the onion. If you are making chicken soup anyway, make a huge vat and use your own chicken broth in the dishes- less sodium and infinitely heathier. Beef and barley soup is another winner as are navy bean and split pea. Pork chops are easy to cook ahead and stick in the freezer. Make sure they are not overcooked and they will reheat nicely. Mashed potatoes freeze well. Succotash does, too. Beef stroganoff and bourginon (sp) reheat well. I know most of these are winter dishes, but they are also hearty and calories-laden which is important for healing. Best wishes.

Your husband's course and your comments about the chemistry in cookery intrigue me. I've noted the books you have mentioned, but do you have any more suggestions? In my sons' elementary school we offer a winter-session of sorts where the kids can participate in an afterschool program once a week for six weeks of classes on a topic. I told my friend who runs it that I thought they should do a cooking classs for boys (which is of course tantamount to volunteering to teach it yourself). So next spring I'm going to be teaching a cooking class for boys. Using science is a cool approach (and pretty darn useful for the kiddos, too). Do you have any other recommended books on food science suitable for a layperson?

MizDucky, I've been overweight at varying degrees for most of my adult life (well, there were those three months when I was recovering from mono...). I most certainly know where you are coming from. My sister, not a petite flower either, and I have a theory that if one diet works for you once, it won't work again. Of course the punchline here is I've run out of diets. But, I'm not running out of diets- in fact, I'm out of them. Right now I'm all about good foods in moderation. No I won't probably see a single digit on the size tag, but I am feeling a whole lot better. I'm eating less meat (more on that later), watching the salt (mainly because my rings aren't fitting too well and they look so damn nice with a tan), and trying to eat more fruit and vegetables than any other group. I was also exercising a fair amount (40 minutes six times a week, moderate pace with some resistance thrown in an few times a week) but I got two nasty sprains in a row and am trying not to do permanent damage. Anyway, in doing those things, I am looking better and certainly feeling better. I'm trying to avoid the scale because I find it really messes me up mentally and that is the last thing I need. Exercise is tough- like the Nike slogan you do have to just do it. Like other posters, I was going to suggest swimming. Land's End makes some very kind swimsuits which I feel comfortable in at the beach. My mom is doing pt and they are manipulating her which relieves stress on her joints, you may want to talk to your doctor about that. One on one sessions with a trainer who understands obesity would be valuable if they fit into your budget. I'd start by contacting local universities. You might take a look at the Bob Greene book (he's Oprah's trainer) - I have it and think it is a good exercise plan although the eating program doesn't suit my lifestyle. Now in terms of meat- I've had an interesting relationship with proteins. At various times I've tried Atkins, South Beach, etc and I've also tried macrobiotics (sans meat) and vegetarianism (can't do vegan). I gain weight with too much meat and feel lousy with no meat. So balance is good for me. I shoot for lean meats- fish, shellfish, chicken (although I get sick of it really quickly), lower fat cuts of beef and pork (although my pork has to have fat or else I might as well be eating chicken). I am currently eating meat once a day. I do eat eggs (although I'm guessing that's a no no for you). The satiety thing is a problem for me. Like others have mentioned, roasted veggies are huge here (actually that is most often my lunch). I also like the rice based veggie burgers in the freezer section. I like lentils, chickpeas, or white beans with onions and other seasonings formed into patties and dry fried in a non-stick pan. Brown rice formed into patties with tamari and scallions is yummy. While I've never tried it with barley, I'm betting that would work,too. Actually, come to think of it, low sodium tamari is a good means for the umami flavoring as are anchovies. I think macrobiotics is an interesting concept. My mother- in- law has been very strictly macrobiotic for forty years. I've tried it and while it isn't how I want to eat for the rest of my life, I do think that there are some valuable lessons to be gained from it. The idea of eating in balance is central. I think we all have our own, unique balance and that for some people it is easy to find and for others much more difficult. I could never understand how my mom could push a half plate of great food away, saying that was all she needed. Now I recognize that she simply knows what she needs. My kids do it all the time. So I struggle with it and try to recognize what I need for balance. Some days are easier than others. I read a lot of cookbooks and magazines about food. In terms of healthy cooking, I think the Moosewood series of cookbooks are hard to beat. I really like Moosewood Cooks Low-Fat. Sure, there are plenty of recipes I'd never make (setian, anyone?), but there are good ideas and techniques. If you can put your hands on old Cooking Lights which focus on real foods using lower fat technique, they can be useful. But, I'm guessing since you've tried a lot of diets you've got the preparation methods down pat. Anyway, you are not alone. Keep on hanging in there and I look forward to more posts on this near and dear topic.

We ate a whole lot of fry pies (pie crust with filling folded like a crescent over and fried, could have another name) in various flavors (peach, apple, blueberry) when I was visiting my Oklahoma grandma, but I'm not sure if they were a southern invention. Divinty fudge was huge in my family. What about coca- cola cake? I think it is gross, but I do remember it from a lot of church suppers. Benne wafers from the Lowcountry? They are terrific and my Massachusetts neighbors think I'm brillant when I make them.

I'm so glad to find this topic. I just purchased a bottle of black vinegar but after reading these posts I'm not sure which application is best. Mine is labeled Kong Yen Black Vinegar, product of Taiwan. It smells a little bit like worchestershire sauce but tastes sweeter. The consistancy is like tamari (not thick at all). I've only used it on steamed savoy cabbage (really tasty). Thoughts?

I've just finished making pesto for tonight. To keep the color lovely just put the pesto into the storage container and then cover the top with a layer of olive oil. Where in Michigan were you vacationing and where is that cheese from? I'm headed to MI in a few weeks and my dad would love it. Beautiful market, too.

Milton is close by. Hubby works at 111 Huntington and wasn't thrilled by the prospect of carrying a cooler on the boat so he hasn't been for me. No eggs for him! Thank so much for talking to your source. We have a good organic farm near us in Cohasset where I purchase beautiful greens. I also am lucky enough to have a good crop this year, so we've been enjoying some nice salads. I can't wait for tomatoes, though. I'm in total agreement that everythihng is so bountiful from June- September (and into October) and then it's back to Whole Foods. Could be worse...

Thank you both. My husband is going to love going to the farmer's market in Gov Ctr for me I can just see him with his cooler on the boat home...

I use a 2:1:1 ratio with Cointreau. I however find that the limes make a tremendous difference. I know very little about the different varieties of limes, but I do know the ones in Mexico are sweeter and juicier. So make sure your limes are ripe enough and at room temp when squeezing. If you have an ethnic market close by, buy them there. I've had really good luck at BJ's Wholesale of all places but I think that is because they are really ripe (and the cost is really low).

I have been following this topic with a great deal of interest. I lived a big part of my life in small rural towns in eastern Kentucky and the UP. As an adult I've had the good fortune to travel around North America a fair amount and have spent some time in Europe. I think there is good food and bad food to be had everywhere. When I was a kid we moved around a lot and all of our "vacations" (always to visit grandparents in Oklahoma or the UP) involved long road trips. Sure, we ate our fair share of lousy fast food, but we also ate really well in some rather rural areas. The best road food we had was when travelling with my Oklahoma grandma. She, like the above poster, could sniff out a good meal like no one I've ever seen. We never were trying to make time, so she'd see an interesting road and we'd take a detour for awhile. One day in Arkansas she found a church dinner that was flat amazing. She always said that the key was to eat what was good locally (well not in those words, but that was the gist of it). For example, she would no more eat fried okra in New England than expect homemade clam chowder in Kentucky. We ate in a lot of cafeterias and mom and pop type places. Because she had a lead foot, it was usually police officers who gave us dining recommendations. Also, I expect timing was key- we didn't travel in the winter much so produce was generally better. We were constantly hitting roadside stands for whatever was fresh because she didn't believe in chips, etc. for snacks. Recently we were in the Netherlands with the kids and had terrific food at almost every meal. Actually, I think being with kids helps because (unless they are the kind who will only eat under the golden arches) you have to go to more casual places and often those places are regional and where the locals eat. The last couple of times we were in Italy that certainly was the case. Also, I'm a big proponent of grocery shopping and eating picinics, but that's a different thread. So basically, my experience has been that the best way to eat in rural areas is to eat things grown locally and to keep it pretty simple. Breakfast is often a good meal on the road (although coffee can be a huge problem). Also, if you are in an area with a large concentration of one ethnic group it is a pretty good idea to pick one of those restaurants. I think it is fun to try out different regional foods. Sure sometimes it can be lousy, but often it is really good and you learn something along the way.

We love fresh eggs. Does anyone know of a good source for them? I live on the South Shore but am willing to drive a bit for nice fresh ones, preferably organic and hormone- free. Thanks.

I hope you have a wonderful visit. I love living near Boston and try to take advantage of the restaurant scene as much as possible. There are plenty of high-end "name" places, a fair number of which I have dined in. If you order carefully you could get out under $100. The ones I like are L'Espalier (high end French, 617 262 3023), No. 9 Park (really well executed French and Italian food, 617 742 9991 ), Clio (French- Asian fusion 617 536 7200), and Radius (innovative with a modern vibe, 617 426 1234). Jasper White's Summer Shack is very casual (and reasonable) and serves really good fresh seafood (617 867 9955). One of my new favorites is Carmen (617 742 6421) in the North End- Italian, small, great food at reasonable prices, and apparently a lot of food professionals eat there. The North End is the Italian section of town so it is loaded with restaurants- Sage is excellent (617 248 8814) as is Artu (617 742 4336). Really, I've never had a bad meal in the North End plus it is a great place to people watch. Boston also has a Chinatown- I like to take my family to Chau Chow City on Essex Street (617 338 8158) which is delicious and does have dim sum on the weekends. Of course that is a list of many more restaurants than you will have time to dine in. What I recommend is eating lunch at No. 9 Park (Clio might serve lunch too, call ahead in either case). Go sight seeing (or take a nap ). Eat dinner at Summer Shack or Chau Chow City. The next day eat lunch in the North End and while you are there pick up the fixings for a picinic (my favorite market is Salumeria Italiana on Richmond, I like the wine shop on Hanover, and Mike's for a cannolli). Drop your stuff off at the hotel, go explore, and then have a picinic at the Public Gardens or on the banks of the Charles. Have a great time!

I like to make mayonaisse with lemon thyme- very good, slightly herbal but not overpowering. If I don't want to make mayo from scratch, I do half mayo, half sour cream or creme fraiche, salt, pepper, and lemon thyme.

Check this out- my market carries Terrior!!! They only had the Karaba, but I think I would have bought that one to start anyway. Can't wait until tomorrow!

OK- got to do the field trip. I'm sure the kids will be thrilled .

Thank you all so much for your replies. eGullet is such a goldmine of information. I did pick up a French press yesterday. I think I'll need to fool around more with the grind, but it was a definite improvement. I purchased Illy beans which were good, but not great. I drank it black so I could get the full feel for the cup but noticed the aroma dissipated pretty quickly and the end of the cup was a bit bitter. I think a trip out to Terrior is in order. I found their site to be very accessible and the descriptions are great.

Well, it has happened again. We went to Amsterdam, had amazing coffee everyday, even good on the plane and now I'm back again and my coffee is just not as good. I love the coffee we had in Amsterdam. I've also had really good coffee in Provence, Italy (of course), and Switzerland. Although the styles were all different, they were all similar in terms of not being bitter, overroasted, and too hot. They were instead rich, flavorful, and incredibably aromatic. Why, oh why, can't I get this effect at home? At home I have a Grind and Brew, a percolater, and a Krups espresso maker. Should I pick up a French press? I use filtered water. I buy quality beans of medium roast and store them in airtight containers, purchasing only what I can use in a week. My espresso maker by far makes the best coffee but it is still not exactly what I am searching for. I live near Boston and am willing to travel into the city for beans. I've tried Peets, Polcari's (better), Star-yucks, and a bunch of other types from Whole Foods. We've dumped so many bags, I think my husband is going to clobber me! What do I need to do to get a great cup of coffee at home?

I have a three year old, too. They want to try everything- which is awesome! Does he want to see the whole duck cook or would he be ok with just the end result? In a smokehouse near me and in my Whole Foods you can buy smoked(I think- they are cooked in any case) duck breasts. As I'm the only one who likes duck (have to have my little buddy try it), I've not purchased them. If he likes sweet with savory, make it with cherries. Let us know what happens!

I read your post earlier and wanted to think about it before replying. My husband and I frequently have this conversation when going out to a new or "status" restaurant where we really want the food flavors to sing. His contention is that for maximum enjoyment of the meal one should have either a "light" wine such as a sauvignon blanc or champange or pinot or a lightly flavored drink (vodka with lemon juice and seltzer is a nice one for summer). Then you don't compete with the flavors of the meal. While I can see his point, my preference is for a nice gin martini served properly ice cold with a clean gin (my current favorite is Plymouth Gin). I like a martini to start because the herbal qualities of the gin refresh my palate (ok- also because I just like gin ). That said, when ordering a cocktail, we rarely finish them. Like slkinsey, I think they are simply too big. I do like the new trend (is it new or just new in Boston?) of individual shakers- makes sharing and keeping your drinks cold much more discreet. Another issue is the service- sometimes the timing is just off. You can wait a million years for an appetizer in which a whole cocktail is consumed and you are let with nothing but an empty glass or an offer of another one or premature wine service (don't they have a new drug for that); or, it arrives immediately and then you might not want to drink a martini with your escargot. I like to use wine to compliment and enhance my food and I know my limits in appreciation after a few drinks. Perhaps that is the key in these situations. Certainly some people can write reviews and taste things with several drinks under their belts whereas others should really just stick to water. I guess it is really dependant upon the individual.

My mom was realy sweet about letting me help in the kitchen and I know I baked pretty much on my own in elementary school. The first whole meal I cooked for my family was meatloaf, baked potatoes, canned peas, and salad. It would have been great except the meatlof recipe called for boullion and all my mom had was the cubes. I just stuck the whole cube it- you should have seen my dad's face ! They still tease me about that to this day.