MaryMc

Is it new, or have they maybe just repainted the building so it stands out more? I drive by there once or twice a week, and I don't remember noticing the place until the last month or so. I haven't tried it, but I'm thinking about it. As you say, it does look interesting!

What ryanj said...plus, it should freeze just fine. That's how my newly-made stock comes out after refrigerating overnight. After skimming I freeze it in 1-cup portions in Ziplock bags (plus an ice tray full--the cubes are about 1 oz. each). I usually nuke it in a Pyrex measuring cup when I want to use it, and it thaws to a liquid consistency.

Hi bbqboy! Roughly, we are planning: Day 1: Seattle to Astoria area Day 2: Astoria to Eureka Day 3: Eureka to Sonoma Day 4: Sonoma to San Francisco Day 5,6,7,8,9,10,11,12,13: San Francisco with day trips to Carmel, Sonoma, Marin or? Day 14: San Francisco to Sacramento or Redding or? Day 15: Redding to Bend or? Day 16: Portland Day 17 Seattle ←

What route are you planning--US 101, I-5, or some combination?

A lot of people swear by The Ball Blue Book as the basic text of home canning. Since you're drowning in produce right now and may not have time to wait for a book to arrive, check out Ball's website FreshPreserving.com. They have some step-by-step tutorials and recipes that should get you started. Have fun!

If there is anyplace to eat in Georgetown where extremely casual dress would be out of place, I haven't found it yet! Once or twice, in various neighborhood places, my husband and I did feel a little like we weren't wearing enough black clothing or piercings to really fit in, but nobody seemed to mind, and it hasn't stopped us from going back! Smarty Pants does darn good sandwiches. The other place we like is Stellar Pizza, just a bit north of them on Airport Way. Both are homey and casual and friendly little places. I hear great things about Kurry King, just across the parking lot from Stellar Pizza, but they're open such weird hours (they close really early and I seem to remember they aren't open weekends) I've never made it there. I also keep hearing raves about Muy Macho, but I haven't been there yet, either. Haven't heard as much about Calamity Jane's.

There's no place to put any more shelves where we are now, but this idea is going right in my file of things to do when I'm planning my next kitchen. Thanks!!

We're in a small sixties-vintage ranch house with a good-sized kitchen for its overall size. The kitchen was my highest priority when we were house-hunting, and this one was bigger than anything else we looked at in our price range, with lots of cabinet space, relatively speaking--but it's nowhere big enough for all my stuff! The previous owners put shelves in what used to be the broom closet, so that serves as a pantry now. But the kitchen table is usually stacked with nonperishibles that we don't have room to put away; the liquor cabinet has overflowed onto the countertop; I'm keeping the preserves and pickles I've canned in the spare bedroom; my muffin tins and odd-sized cake pans are piled on my desk; and the infrequently-used appliances (deep fryer, bread machine, wok, etc.), canning supplies, and serving pieces are inconveniently stored in the garage. We've started talking about building a custom home next time around, and I've been with looking at plans with a nice big walk-in pantry. I think that's going to be a requirement, no matter where else we have to cut back!

I would worry that the glass pie plate might shatter if I set it on a very hot baking stone. But you haven't had that problem? The preserves are a good idea--I'll have to try that!

I preheat the oven with a baking stone in the bottom for at least half an hour, to 400 degrees F. I start with the pie on the lowest rack, in a clear Pyrex pie plate. After 15-20 minutes I reduce the temperature to 350 degrees move it down, directly on the baking stone. At that point I'll usually also mask the edges of the crust with a pie shield (foil also works but it's more trouble, the shield is worth it if you bake pies often), so they don't brown too fast. With wet fillings, I find it also helps to brush the bottom crust with lightly-beaten egg white and freeze it for at least half an hour before filling. I also freeze the pie after it's filled and has the top crust on, for about ten minutes, then put it directly in the oven on the lowest rack. My bottom crusts have been coming out a lot less soggy and more crisp since I've been doing all this.

For me it was artichokes, just a couple of weeks ago at the local market. They were the biggest I've ever seen--almost the size of a volleyball--and 2/$5.00. I figured they'd be tough and have only a little of the edible part on each leaf, but the size would mean there would still be enough to eat. They turned out to be tender and meaty and exquisitely tasty. What a feast!

This one is lovely--very creamy and rich, and the hint of Grand Marnier gives it a really nice flavor. I usually top it it with fresh fruit--strawberries, raspberries, blueberries, whatever is out there. It comes from the _The Los Angeles Times California Cookbook_. Classic Cheesecake

The stores with ice cream treats only are real DQ, they just aren't real Braziers. DQ does the ice cream--DQ/Brazier does ice cream plus hot foods.

I've been--it's been a few years, so I can't recall details, but I remember enjoying it quite a bit. Didn't know Blue Man was going to be there--thanks for the tip! We saw them in Las Vegas and it was the nearest thing to a really good acid trip, minus the drugs. We might see you at the restaurant, and the show!

I've done regional food swaps through another online community, and here's the list of things I've sent: smoked salmon Aplets and Cotlets dried cherries Dilettante chocolates Walla Walla onion mustard hazelnuts fireweed honey marionberry preserves Penguins caffeinated mints wine Tom Douglas teriyaki sauces and spice rubs dried apple chips pickled asparagus coffee Washington wine Almond Roca I always get ideas at the Market. DeLaurenti's always has a some interesting goodies of this sort, as does the Made in Washington store. And I always wind up finding a few things browsing the day stalls. The wine was the big hit one time; another time it was the Tom Douglas sauce; another it was the hazelnuts, which went to someone in Virginia who couldn't find them locally. She baked them into a torte that wowed her family.