annecros

This sounds good. Click for Press Release I've never been to DB in NY, but my brother had good things to say about it as a resident.

The first thing that came to mind for me was a Margarita. Just tequila, triple sec and lime juice - sugar free. Then, my mind naturally drifted to a sugar free Mojito... I really have to go by and see that guy. I did speak to Curtis on the phone, and he has thousands of plants that he is growing - but he has in fact quit selling plants as it was infringing upon his inventory. He says they are easy to grow, but slow growing. Thirty days to germination, then three years from seed to fruit. It would take quite an investment of time and space. ← I am disturbed to hear Curtis isn't selling the plants anymore, or that they take three years from seed to fruit. He didn't tell me either of those things. I hope my fruit order comes soon. ← I dug around, and did find a few more sources for the plants: Top Tropicals Logee's Flora Exotica Pricey, but available.

Oh gosh, there have been so many changes to Miami in the last 35 years or so. Even when I was living in Homestead in the mid-80's - South Beach was a slum then, Andrew and Wilma had not happened, the Haitian immigrants had just arrived, the South American influx and influence had not manifested itself. The shopping is just fine in the Design District. In fact, the shopping has been just fine, the district has been kind of dead at night though - from what I have heard.

The first thing that came to mind for me was a Margarita. Just tequila, triple sec and lime juice - sugar free. Then, my mind naturally drifted to a sugar free Mojito... I really have to go by and see that guy. I did speak to Curtis on the phone, and he has thousands of plants that he is growing - but he has in fact quit selling plants as it was infringing upon his inventory. He says they are easy to grow, but slow growing. Thirty days to germination, then three years from seed to fruit. It would take quite an investment of time and space.

I've been looking for someone who has been to Michael's. I was excited when I first read about the opening. We have a topic open on it here: Michael's Food and Drink Topic If you could give us the lowdown it would be greatly appreciated.

Yes, that is a rough part of town....actually its probably the roughest part of the entire state!.....BUT, how are things going to change unless someone says,'hey I am going to invest in this area and make it nicer'. Like you have said, the new arts center is two blocks down the road and design district is within walking proximity. Bottom line: This area is on the up and up, more people need to start investing in the area and making it nicer, rather than staying away from it and telling everyone how scary it is. Its like "the meat packing district" in every major city.....it was once shitty and scary.....now its cool and trendy! NYC and Chicago are good examples. ← First of all, thanks for your review and insights. Reviewers in Miami? They miss much more often than they hit. Everyone down here takes them with a grain of salt. The Design Destrict and its proximity are up and coming right now, and there has been quite a bit of talk of several new places going in the area. I'm glad that you enjoyed your dining experience over all, especially after your initial disappointment with Evolution. Edit to add: Here's an article on some of the things going on in the Design District lately: Design District Article Michael's Genuine Food and Drink is open now and doing well, along with some other select places. Also a quick mention of Karu and Y. They are doing an invitation only thing.

I haven't heard from the Southwest Georgia peach farmer's yet, but the central Georgia Farmers are singing the blues. Sad. I do look forward to a spring drive up every year, and a case back home with me. About five years ago, it seems they set well then late Spring hail took the fruit out. Mother Nature. I guess she makes sure we don't take anything for granted.

Ah, very insightful NWKate! Many of these are worthy of RecipeGullet, I am sure, except for copyrighted recipes. Click for RecipeGullet It is much nicer to have such recipes there, as they are more easily found there than in the topic. Topics sometimes die a natural death, and then you have to figure out what thread you saw the recipe in, and go digging around. I will be putting my family recipes on there later today.

I too belong to the church of Nestle Toll House Cookies. Add to that Cornbread Dressing and Giblet Gravy. Then there's Creamed Corn.

It's finally raining! No getting up at 4 AM to start the soaker hoses! I've got a good dozen and a half little green tomatoes set, the first cucumbers are set, nice stand of purple hull peas budding and will bloom this week, lost the Fordhook Limas to seed rot but have a nice stand of Jackson Wonders putting on second leaves - as well as crowders and zipper cream peas at about the same stage. Sweet Georgia (don't call them Vidalia) onion sets in and perky, and broke down and put in summer squash (ronde de nice, crookneck, zuchinni, and patty pan) with third leaves and threatening to take over the bottom of the garden. I love spring.

I got into his web site here: Click for Miracle Fruit website I'm glad you got into touch with him. I think I need to take a field trip (maybe this weekend) to check him out in person. It is hard for me to imagine what it will do! Let us know what your results are after you have tried them. I may pick up a plant just to have one around. Wanted to add a link to this article: Click here for "The Old Sweetie Lime Trick" It has more general information on the fruit than I have seen before.

I spent many a good time at Church Street Station back in its heyday. Click here for article on Church Street's new owner Orlando is certainly in desperate need of redevelopment and more dining options. Are any Orlando resident's out there familiar with Kuhn and his past development work?

Are you growing them in containers? My soil is neutral to base PH, so short of dumping an acid fertilizer on them, I don't think I could successfully grow them in the ground, even though we are frost free.

Err, maybe some of our Japanese friends can help us out here: Click for Japanese site that sells There are growers in my area. I may need to take a foraging trip this weekend. This is all too interesting.

Now, I can think of a million ways to use this: Click here for article on Miracle Fruit This is exciting! Has anyone here ever had the opportunity to try these? I wonder if I could get my hands on a few and have hubby play guinea pig?

This is a new one on me: Click for FrostShot Story I thought that alcohol would not freeze. That at best you can get a "slushy" type of consistency, or possibly the water in the mixture would seperate out and freeze seperately.

I was thinking soak and drain, but then you loose all that pastrami smoked and seasoned goodness. Jerky may be the only hope. It may seem like a waste, but pastrami jerky is pretty darned good.

We are fortunate in that it is readily available in this area due to the demographic here. Unfortunately, it can be expensive as well. I am ashamed to admit, but I spent 1.19 on the 12z the other day. Am planning to surprise my stepdaughter with some "real" Cocola soon in the little 6z bottles. She's old enough to both remember it, and miss it. It fizzes up the nose like nothing else.

Welcome mojoman! You've come to the right place! Unfortunately, I cannot personally help you with your menu - not my area of expertise. But I can assure you that there are knowledgable and friendly people here who will be chiming in soon with feedback!

Rice first, you plebe!

Cool. Thanks and will plan on taking my hubby, the sashimi vaccum, there for a treat. I don't think people understand, or appreciate, that there is a very large asian population here in South Florida. My son in law being one of them.

I just chop the ends off my asparagus, boil the heck out of them, puree them and make soup. The tips - well I must admit I boil them too. But not the heck out of them.

Umm, weren't we discussing the ENTIRE state of Florida. If you can get that on a buffet, clue me in. You are confusing me now robyn. Slow down.

hehe, I do the same thing with soup! I don't care for soup spoons at all.

Make some merengue. Cheap, easy and will tell you everything you need to know about the state of your vanilla.