suzilightning

katie - if they are offering it try the zardetto prosecco brut - it is affordable and might go down in cape may as a glass...i've started to use it up here in north jersey since it doesn't taste like most italian sparkling wines

Jason, Nicely put I am not sure that many "label drinkers" would quite go as far as commercial swill. Also agree that you are probably better putting the money into Bollinger vintage. My personal favourite along these lines is Billecart Salmon 1989. Also I would seriously consider getting a good NV and keeping it for 7-10 years (and remember to keep buying to replace the stock you drink).

salon is what i would ultimately love to have but this wine merchant doesn't have any so i am asking based on his inventory. you might note that in my original post that this was my really, really want to have wine

jason- i already read this thread. price is not the object here and this wine shop has no bollinger.

no stewart's only dairy queen (his father-in-law owns the mickey d's franchise),carafello's which used to be something else, francesca's that was blue water and something else italian before that, of course there is always krogh's , il porte on the lake and we do have another cia grad running a byo place in the plaza though nazarro's and the central are still there if that helps. vernon now has a really cool dairy where you can buy homemade cheeses and home baked breads. but walpack inn is still there

how about croatian girl thing and NOT just in Philly but here in NJ, too. great blog... unfortunately now i am sitting at work craving chinese...hot and sour soup, garlic beans, chicken with orange flavor and i have to work till 3:sad:

well, got my meat pounder and some hideous top-heavy red and clear flutes for the birthday. the meat poounder is great and it has been put to use including, when the potatoes weren't suitably soft, being used as a potato masher - something it handled tremendously. now for christmas.....

not the mother(gone 13 years later this month) but the mother - in- law who is DO really like but whose culinary skills are nonextinant. she used to send home food with her son(canned tuna, wonder bread, mayo, etc.) that i used to get really pissed at. i had cooked professionally to earn money to get my graduate degree and she was amazed at the fact the roast i prepared came out moist( i seared it off and roasted it with some veg and wine instead of plopping it in a pan in a 350 degree oven and salting the shit out of it). the conversation "mother, isn't this a wonderful roast? you would never believe how susan did it!!!!" from grandma who graduated from a german cooking academy " oh, yes , i would". she never taught her daughter how to cook. and my sister-in-law still comes into the kitchen at the last minute saying "is there anything i can do?" but since she has now idea how to cook anything including boiling water we give her the same answer we do her brothers - ugh, no but your timing is impeccibl3. though in all fairness my mil never seemed to want to learn and , after she had to get married she, my fil , husband and his older brother lived with her mother and father. since grandma cooked and the mil worked she never had to learn to cook. once she and her husband were out on their own the idea of meat and potatoes( no rabbit food) and all veg were in cans arranged alphabetically in the cabinets continued to be the norm till i got my paws on the Johnnybird. i was raised with a quarter acre garden and we ate fresh veg everyday we could,sharing it with aunt belle who actually owned the land we farmed. fresh veg were the norm and i still can NOT abide canned spinach. when i go up to pok i bring my own knives, seasonings( i know there is no olive oil or kosher salt), salad makings and even cutting boards. while food is important to me and has become something to enjoy for my husband, my mother-in-law finds it an annoyance and my sister-in-law can't understand why she has problems with her stomach/intestine when her idea of a dinner is half a pepperoni pizza with extra cheese(lament from the mil - i stopped drinking - alcohol- but drinking 8- 12 glasses of paul newman lemonade, eating 1/4 of a danish ring, cheese and crackers and a sandwich(roll, ham and cheese hold the lettuce and cheese), then finishing off wiith more crackers and cheese)

sorry, since i only spent a year in northwest tejas i guess i got the wrong idea about the salsa. i do know alll onions vary in strength guess the ones we used to make our pico di gallo were realy yellows therefore more mellow?

didn't see it but WHY are they saying it is a new show. remember something similar with the same lame host from 4-5 years back GAK!!!!

since i cooked most of the afternoon i really didn't feel like eating but forced myself. for john - smoked salmon on baguette, smashed potaoes, sauteed yellow squash and turkey with gravy. for me cheese filled shells with salad more shells (meat filled ) went into the freezer along with my beaten meat(chicken breasts)for later in the hawkwatch season when i can just pull "em out and have chicken cordon bleu or chicken a la pizziola

dave, perhaps another type of experiment of conuming vs smelling should be set up for just you sorry.... i couldn't help it i'll go to my corner now Yeah. Um . . . just stay there, and um . . . think about what you've done. Yeah. can Johnnybird join me? (i am sooooooo bad)

if you do decide to go with a refeacer do remember that many of them sub the job to others so you have to be very, very specific. the last house we lived in they did not specify an important valence above a window and then after 3 month the veneer on the edges began to curl because the glue failed. ould never suggest this option if you do not know the sub!!!!!(is this emphatic enough?) instead of totally painting have you thought about pickiling? you do need to rough the cabinets up but then you whitewash them and work the paint into the finish and wipe off. good if you have a smallish space

dave, perhaps another type of experiment of conuming vs smelling should be set up for just you sorry.... i couldn't help it i'll go to my corner now

fifi why are you adulterating your salsa it is suposed to be a strong taste. if you don't like the taste use a sweet onion or shallot..

dinner was reclining on the bed with little plates spread all around of ... bread from curdnurd's oven - garlic and garlic with rosemar cheese from curdnurd's cows - cheddar and drumm fresh jersey tomatoes grilled chicken sausages with sun-drid tomatoes a kalamata olive oil dip from another local farm beer

tana - agree with you about the potatoes. usually buy the smallest i can and quarter them to cook. minced red ,orange or green peppers are always welcome. no celery since i am allergic to it. for the husband do german style like grandma did can NOT agree with you on miracle whip. grew up with it and can NOT stand the taste of mayo. i want my potato salad - potatoes doused with apple cider vinegar when they are barely cooked then, the next day when they are cold, minced shallot, miracle whip, peas, and either fresh dill and/or flat leaf parsley with some salt.

good luck with td grace, fifi. at least she is downgraded and it seems you need the rain down there. the staff at the gym i workout in think i'm hilarious. inevitably one or two days a week i show up at the main desk and ask for scrap paper(you would think i would know enough to bring a pad with me), grab a pencil and start writing. i love to bounce ideas off some of them who do have some idea of food and nutrition. i find lifting(weights that is), a nice, steady, repetitive action, frees my mind to be creative. i find if i do a lot of cooking, working with food, and not necessarily tasting it(usually have others i trust to do this especially with the things i don't eat like pate, mousses,quiche) , the thought of putting it in my mouth is almost abhorrent. i have to be away from the prep angle for at least two hours before my desire to eat comes back. hmmmmmm, i wonder if just the smell triggers the brain into thinking it has been consumed?

just got back about an hour ago(took a look around me see which way the wind blow - sorry, couldn't help it) we met susan and a lovely collection of cows, hens, roosters, and the most mellow barn cats on the face of the earth tried several of the cheeses and came home with the drumm and the cheddar. john is leaving for another business trip tuesday and after tasting some of the samples of bread he is going away with a loaf of the garlic, garlic and rosemary and a cranberry/orange. i also have now been given the assignment to visit the dairy after i finish work at 3 on saturdays to stock up with product. seriously wonderful stuff and lovely people and animals couse now after driving 45 minutes each way john has lain down for a nap. dinner we have already decided will be chicken and sun-dried tomato sausages cut into bite-sized pieces,slivers of cheese, fresh jersey tomatoes, a little salad and mixed olives, eaten reclining on the bed with only a paring knife. heck the sheets need to be changed anyway

sounds good to me last year we had a tast off of a 90 louise and a 90 la grande dame for our 20th wedding anniversary. that was very interesting

just preped some extra - sharp cheese on low fat triscuts for my husband - no crackers for me but slivers of sharp cheese - yum

i tend to like crisp, drier and toasty flavors in my bubbles they don't have any vintage krug at this store otherwise i might or a salon.... i do appreciate the input. keep it coming please

oh, yeah 1990 cristal - 239 1993 cristal - 129 1990 sir winston - 90

my husband and i were at a local wine shop yesterday and he wanted to know which champagne i wanted as a present. i said that before i give him my answer i wanted to check to see if anyone has tasted the vintages so.... please let me know if you have any tasting notes for 1990 cristal 1993 cristal 1990 pol roger sir winston churchill thanks for helping me select my christmas present

my husband came VERY, VERY close to losing his life when he knocked about a half cup of ketchup onto a lovely quiche lorraine i had just made for lunch one day at his mom's house. to quote jinmyo - gak!!