suzilightning

rachel - while they show up in phone records, etc. last year they became the Portugese Steakhouse and Sports Bar don't know if they are still under the same ownership

i know rosie - have eaten there 3 or 4 times

since i worked until 5pm and didn't feel like cooking once i got home we ate out at Plaza Bistro, Sparta. lukewarm bread with butter and a lima bean and rosemary spread. the amuse was chicken liver with onion confit. john thought it was ok. mescalun salad and the duck breast with port reduction, rice with wheatberries, pureed sweet potato and sweet potato chips for me; the salmon carpaccio with mustard cream sauce and watercress then a special of pasta with lumpcrabmeat, small white beans and pancetta in an olive oil and garlic broth. unfortunately there was a large party with two small children who were very loud, running around the restaurant. there were also only two floor staff so service dragged by the time we were ready to have our plates cleared and get the check. by that time also from firing multiple duck entrees there was a bit of a haze and the smell of the duck in the restaurant. perhaps a new exhaust system is needed. total was 60.42 plus tip. overall another good meal think it will be zoe's next time - another 40.00 or so since it isn't byo but...

ohhhh.... invite me for the island theme, please, please, please. johnnybird doesn't like very spicy stuff. i'm home the 13th & 14th then off to visit a friend. since i have to work the 14th think we will have our v.d. dinner on the 13th. i'm planning pom cosmos, salmon tartare, three hearts salad(palm, romaine and artichoke), and by request crab imperial. i figure i will go with a melange of vegetables - green beans, carrots, asparagus and yellow squash and the ever requested chocolate mousse for dessert. hmmmmmmm maybe some tapas for the 14th. shrimp in olive oil, crab puffs, stuffed clams, pigs in blankets(uh...i got to). or maybe burgers(buffalo) and beer. maybe some vegetarian pizza so john can eat on that when i'm gone. course he has a freezer full of tomato soup, lactose free lasagna and some tomato sauce

a lot of times in the winter white rice with margarine and sugar would be our supper when we were growing up. hadn't thought about that in years. hope it doesn't turn into one of those cravings....

but bloviatrix that's what makes it a craving for me. i never drink fruit juices. if i have fruit i have it in it's whole form. at breakfast time i drink water, tea or coffee(ok- in the summer i will also have the odd coke). this stuff i was craving in the middle of the afternoon, too.

don't know if it helps or not but alton brown just did "guy food" and made corn dogs from scratch....along with sliders. i now know why people put mayo on their burgers(don't agree with it but..) can i have him for my 50th birthday? anyway here's the recipe http://www.foodnetwork.com/food/recipes/re...6_25894,00.html

make that unsweetened pink grapefruit juice bought a can and have gone through about half of it by tonight since this am what the h___?

give me a pinot gris any day... or a bottle of bubbly

Suzilightning, The low prices you quote must have a been a few years ago as our wholesale is around $17 in NJ. It is expected to go up again due to the importer's increases and the Euro vs. Dollar exchange rate!! Phil sorry phil that's within the last 4 months at various merchants i use. since i've started to do some private catering on the side and offer food/wine pairings i keep a strict track of what i paid and what i charge for tax purposes.

northwestern nj have seen this at a low of 13.99(on sale) - high of 21.99 - average seems to be 16 paid as little as 12.79 per bottle as part of a mixed case with a 20% discount we now have a store that is offering 25% discount of mixed cases of non sale items. picked up a bottle of nv laurent perrier rose brut for 44.99

WINGS medium -no celery - with cheese and a house salad and whatever is interesting on tap - DO NOT GIVE ME BUD my ususal order at the moose edited for my beer order - though sheri usually knows it when i walk in

there is a book i'm asking work to order that got some good reviews in nyt and some of the other professional reviewing media. it's called Renaissance Guide to Wine and Food Pairings by Tony Didio and Amy Zavatto. anyone familiar with whether the title addresses this? katie? craig?

i freeze the leftover as tablespoons, pop them in a small ziplock bag and tuck them in the door of the freezer. whenever i need some i pull the the appropriate number of lumps

me three

sorry - haven't seen anything in the professional reviewing or publishing things we get. just checked baker and taylor and the most current thing in from a few years ago. will keep my eyes peeled.

"I like big butts and I cannot lie...you otha brothas can't deny..." Singalong anyone? " That when a girl walks in with an itty bitty waist And a rouund thing in your face You get sprung"

blog = weB LOG an ongoing account on whatever the blogger chooses to write tagged - in one of the first of the foodblogs after a week or so the next victim - eh blogger - was tagged as in "tag you're it" by pm better to ask than to assume

Hard to say. I've had a number of requests for repeat performances-- this vietnamese beef dish, puttanesca sauce on homemade pasta, timpano, various roasted/grilled whole chicken dishes, I'm all over the place. Plus, I have many requests for my butt: My big weak areas are baking, and classic sauces. Otherwise, I ain't exactly chopped liver if I do say so myself. ohhhh good. i finally get to see al's butt(somehow i never was able to see the pictures on the other thread). i have some friends who live in the silver spring/gaithersburg area and they also say it is a culinary wasteland. they go to dc if they want a nice meal. i wonder if it is a function of being such a large government office area as opposed to a suburban community? since you're coming up to ny - heading for frank's hunting lodge for pizza?

Save the Schramsberg Demi for dessert during the Superbowl. The Eagles victory will be quite sweet as well... GO EAGLES! From Philly, Katie hey katie- just what will the eagles be doing - serving as waitstaff go pats

i'm keeping that mistakements but aren't you supposed to "tag" someone for the blog?

What a great idea... what do you do, just process cooked lima beans, EVOO, and the salt, and that's it? along with some minced garlic and rosemary. spread on a thinly sliced, toasted baugette so now you have toast dope from john and his lima spread as well

try to thaw a frozen block of cheese in the microwave... unless there is a plate under it

we tend to "breast " them out and leave the rest for the local turkey vultures or wintering eagles to feast on - our version of tv dinners

This is an interesting web site about wild boars. The population here in Louisiana is out of control as it is in many parts of the South. I see them often in the woods when we are deer hunting and sightings are becoming more and more frequent in suburban areas as the animals search for new sources of food. We better start eating these things in a hurry. maybe varmit can have a wild pig roast next time