suzilightning

last night was shrimp remoulade over mixed greens the first apricots are in so i poached some halves in prosecco till just soft and filled the cavity where the stone was with a mix of marscapone, nutmeg and honey. based on jinmyo's beautiful picture i think i will have to stop by the local fish store and pick up some catfish

i am reading the comics section of the paper this morning and did a spit take. stephan pastis in his strip Pearls Before Swine has explained the meaning of corndogs here: http://www.unitedmedia.com/comics/pearls/ if you are viewing any day other than sunday 7 march go to the comic for that day perhaps he's a lurker?

depending on where you are there are: schwind's pork store on rt 46 w in denville/rockaway - wonderful german wursts and primarily pork products though they also have cold cuts and maltaushen sussex meat packing in wharton - standard cuts of meat a butcher section in apple tree in wharton - i buy my ground veal, pork and beef here as well as some things i might need like pigs trotters i use all of these since i am in jefferson and have found them each good in their own way. i am now investigating some of the free range and organic producers in sussex county and taking my freezer - which has free range organic meat from up in pleasant valley down as much as possible

OH MY GOD!!!! though i really like green mole best - this was almost smellavision. didn't think i would get any cooking done tonight since i was painting the house(outside) and the outside furniture today but about 4 pm i said *$#@ this and went inside. since i have to work the next two days 1-9 pm and john is working 9-9 i figured i'd do stuff so we could eat dinner together and have leftover for the next few days. i had a free range chicken so i made key west chicken - stuffed the cavity with my last 15 cloves of garlic and the rest of the key limes brought back from road trip 2004 - i'm still working on the food report from this and we are about to do our anniversary vaca next week . rubbed the outside with a mix of lemon zest, basil, thyme, kosher salt and pepper. what a glorious gravy though i hope my white lace top will recover served with yellow and green squash pan roasted with olive oil and german potato salad with green beans. for the next two days i made mac and cheese and buffalo burgers to take to work along with some mixed greens and for john salmon wraps(he is in meetings all day the next two and he needs stuff that can go with him and is hand friendly - to eat that is). dessert for john was a chocolate covered cherry from rocky mountain chocolate company and a glass of marquis de la tour sparkling wine for me.

here in the northwest part of new jersey (usa) it was warm, sunny and beautiful. after johnnybird got up from his nap we broke out the grill - australian beef filet mignon, aidell's andouille, and shrimp on skewers marinated in a soy ginger vinaigrette. german style potato salad with green beans and a mixed green salad with raspberry basil vinaigrette finished the meal. served with a 2002 cote du rhone rose wine and, as i always do, enough leftovers for our lunches tomorrow

Paul, Silver Queen is grown in MD and VA, but around here the "best" comes from the eastern shore of MD.

Silver Queen white corn ROCKS!!! fresh picked sweet tomatoes, sprinkled with salt and slurped up!!! Thats GOOD living!!!

susan - love the dancing turtle candle holder - where were you?? tonight i don't give a flying flip what i eat . my main concern right now is how to get john to eat. he has a tiny crisis at work so can't get home for our regular date night so i will eat a bit earlier. i was given some vension hotdogs and i have some leftover vidalia onion slaw and some baked beans along with some fresh greens - works for me john tells me he will be home by 730 - 800 tonight and i had picked up some clams and shrimp so will do them with some prosciutto, red and yellow peppers, garlic, white wine and serve it with some whole wheat pasta. dessert for john will probably be some truffles or chocolate coated cherries. i'll take a glass of sparkling wine

What goes wrong? I don't make jello that often - just when my husband or I have to prep for a colonoscopy - but I find that following the directions on the box usually does the trick. Robyn robyn- i follow the directions on the package to the letter but i invented jigglers before the company did. i even had johnnybird - the obsessive-compulsive past the border on neurotic teetering on psychotic engineer watch me fix it and it still came out wrong. now this is from someone who used to make lemon charlotte at work all the time so go figure.... What's a jiggler? (I thought all Jello was supposed to jiggle - at least that's what the commercials say.). Robyn couple years ago jello was advertising jigglers and at easter had jiggler molds in the shape of eggs. they seem to be about half the size of properly prepared jello, are quite hard -er-firm - kinda like rubber

i really want to go to greenbrier... or rachlin's bbq bootcamp. you might like where i grew up - the east end of long island. wineries on the north fork, cool little shops in greenport, the ferry over to shelter island, good bike riding for exercise, some interesting restaurants in the area - anything from clam shack to french to modern american. course there is darien ga - outlet central but with brunswick nearby you do have the ga pig, st. mary's and stuffed ham and jekyl island

phil is this the same thinking as letting a champagne sit on the lees? edited to say i'm more familiar with beer brewing since john has homebrewed and his one attempt at wine making was - um - interesting?

thanks doc and mark(ot- do you have a brother eric who is a vet?). does anyone have an opionion on waterfront restaurant? suzi for johnnybird who is fading fast from his arthritis meds

another former east ender here, lisa, and i have coffee syrup in my cabinet right now have you ever thrown the cold milk and coffee syrup into a blender with some ice cubes? great for hot weather

no, no, no it is a goooooood thing they will be right off rt. 80 on the pa side in marshall's creek i have tokens

first of all - thank you lou and the kitchen staff for a wonderful meal and phil for the wines to match. from the picture rosie posted - i think john and i have been married tooooooooo long - check out the identical postures. so tommy was pairing the veuve with the prawns - guess that's why there wasn't any left later for me since i am not too much of a dessert person my favorites were the amuse and the steak. while i was too full to do much more than taste the steak, i tortured my co workers eating it and the peas for my dinner at work yesterday. the torte was my lunch and it reheated really well. john's steak will be thinly sliced and served on mixed greens with a blue cheese vinaigrette. i, too noticed the prawns were a bit salty but thought it might have been from the dressing for the salad. i now think i have got it into john's head that the reason we meet on weeknights or sundays is because, unlike him, restaurants are the busiest on the weekends and need to turn the tables over a wee bit quicker than an egullet function does i'm off now to buy some romaine and do some experimenting...BWWWWWAAAAAHHHHHHHHHHHHHHHHHHH

What goes wrong? I don't make jello that often - just when my husband or I have to prep for a colonoscopy - but I find that following the directions on the box usually does the trick. Robyn robyn- i follow the directions on the package to the letter but i invented jigglers before the company did. i even had johnnybird - the obsessive-compulsive past the border on neurotic teetering on psychotic engineer watch me fix it and it still came out wrong. now this is from someone who used to make lemon charlotte at work all the time so go figure....

nachos with the velveeta/rotel dip - something i have NEVER had - with pickled okra and chip ahoy big chunk cookies

ok lou don't worry about filming me - they'll just edit me out anyway. but if john gets up and starts dancing on the table i want pictures of that for their blackmail value

We wanted to try out Dragonfly Bistro which is a small, storefront restaurant that had good reviews and was a french bistro. unfortunately they don't begin service until 630 pm. when you have been out birding all day and you are hungry at 5 pm that don't cut it. we ended up at The Channel Mark. it was ok though when we walked in we were asked if we had a reservation and there is mandatory valet parking that john hates. john had some questions about prepartion of the crab cake and our server made an assumption that worked in our favor. she assumed we wanted to have small plates and put in our orders as all appetizer plates instead of the 2 appetizers and 2 entrees we had thought we were ordering. it worked out well since we were full and there were no leftover to take back to our shoe box room. john started with a cosmo. with our food i had a red strip and john had a glass of scarlatta pinot grigio. since she assumed we were having only appetizers no bread was brought to the table. we ordered crab cake, thai chicken sataty, honey bacon shrimp and shrimp cocktail we were also thinking about ordering stone crab claws. the crab cake was extremely fresh and not overly breaded served with a mandarin rum coconut sauce and red pepper coulis napped with some kind of sour cream sauce. the thai satay was served with a peanut dipping sauce and a bit on the overcooked/dry side. the shrimp were wrapped with bacon and baked after being drizzled with honey. both the shrimp cocktail and the shrimp wrapped with bacon were not over cooked and very, very fresh. the stone crab claws can be served either hot or cold with appropriate dipping sauces. appetizers run 5-12; entrees average 15. we spent 42 for 4 appetizers and three drinks plus tip and 5.00 for the required valet parking.

hopefully none of you are acquiring them as this woman did in bettendorf, iowa: http://www.ala.org/ala/alonline/currentnew.../bettendorf.htm i am slowly getting rid of the ones i own. in preparation for retirement and moving HIMSELF has decreed we are not moving all the books we own at this moment but must lose about half the inventory...

i'll eat in the kitchen i do NOT like having my picture taken.

jello...not gelatin which i can work with fine but jello.

just ordered 4 titles through interlibrary loan finished The Georgetown Ladies' Social Club. how the hostesses really affected politics - lorraine cooper, vangie bruce, kay graham, sally quinn, pamela harriman.while many of them had no idea how to cook they knew how to entertain. pretty interesting stuff. The Master Quilter latest in a series and since i quilt as well....author wrote this one in the style of Rashomon, an intriguing way of telling the story. i've got the Imus Ranch: Cooking for Kids and Cowboys on order. i'm so desperate i'm going through old cookbooks i'm getting rid of and copying out any recipes i think i can use in the future. guess it's off to the stacks for inspiration....

hey- i invited you for lunch, tom. i even would have driven... zoe's is close by or down to joel's for some potts hotdogs..... see ya in the fall

it's 'weck - short for kimmelweck