Carolyn Tillie

Yes, very good (sorry I didn't check in yesterday to confirm).

A new one... Stuffed sheep's head and souffle.

There is yet a different approach you can take -- drop it for now but on the occasions when you come up with a new product, send a few over a few samples with your compliments; send a thank-you note for the time they DID spend with you and reiterate your interest in working with them. Do that every few months and you will only ever look good and eventually get the contract.

#7. Fallen with Denzel Washington.

There is no memory like that of opening a cookbook four or five years later and seeing a splatter from a previously-prepared meal... My *best* cookbooks have stains and history and heart.

Very good... a film I adore, partly because of that Fig Scene.

Alright, you smarty-pants.... here is an exact quote. I defy all of you:

Gee, you guys are good. Finally one I can answer...Fatal Attraction. (I'm such a wuss I had to avert my eyes at that scene.) Speaking of easy... Fresh Oregon Boysenberry Sherbet. ← Way too easy... Guess Who's Coming to Dinner

Bravo.

Here's a new one: Cold chicken and beer in Monte Carlo (or do I give away too much by adding the location?)

But you can keep looking at a painting... (and, if purchased well, it will appreciate in value.)

Arsenic and Old Lace

"Diva"? 1981 film directed by Jean-Jacques Beineix ← Or that Truffot film, I can't think of the name, with the kid from The 400 Blows semi-grown up. Edit: not Fellini, Truffot (sp) ← Sorry, JohnnyD got it.

"Diva"? 1981 film directed by Jean-Jacques Beineix ← Bravo... one of my favorite films and Serge slicing and buttering the baguette, describing it as his ultimate please "for which the French are envied the world over" is a beautiful scene.

Seriously not worth the time or effort... Stick with wineries and if you have to be in Sonoma by 1:30, you'll be cutting your winery time down considerably as many wineries don't open until 10:00 or 11:00 and then you'll have a 30-minute (at least) drive to Sonoma.

I mentioned in another thread that for almost a year-and-a-half, when the foie gras restaurant, Sonoma Saveurs, was open, Ms.W and I ate there two to three times a month. When Chef Mary Dumont left and the restaurant closed, I had a physical and found out my cholesterol had actually LOWERED from the 200 range to close to 180! I use duck fat all the time and keep a large tub in my refrigerator for multiple uses; roasting potatoes, sauteeing vegetables, etc...

Looks gorgeous and, yes, looks like a Yellow Oyster mushroom to me! For Thanksgiving, I also bought the Pink and BLUE Oyster mushrooms... made for an amazing stuffing!

Victor/Victoria But don't forget that I added the Satorial baguette with butter.

If you are staying in Sonoma on Friday, getting up early to drive all the way to Napa (really, Yountville) for just pastries seems a bit of a waste if you are considering Girl in the Fig for lunch (meaning you are driving BACK to Sonoma). Have you picked wineries you are considering for the area? For breakfast pastries, I would offer Basque Boulangerie on the Sonoma square. Their Morning Bunz are equally as good as Bouchon and the "scene" is far more local and friendly. It really depends on what you are planning for your whole day - especially since you want to be back in Sonoma for dinner at The General's Daughter. Also, if you have pastries for breakfast, say lunch at Bouchon, you might be a bit full to have a respectable meal at TGD. Just thinking out loud here but staying close to Sonoma would give you more down-time to enjoy the area vs. driving back and forth. All that added into the driving you will have to be doing from San Francisco and back. Regarding Dim Sum, the best isn't necessarily found in Chinatown (which is going to be a zoo with the parade) and I would suggest Yank Sing. And as far as Union Square is concerned, there really isn't anything overwhelmingly exciting that is inexpensive in that neighborhood. You aren't far from Belden Place which is a charming alley way of French and Spanish restaurants.

I'll add a new one... The buttering of a baguette as Satori.

Just that it is sort of bad form to bring a wine into a restaurant that already exists on their list... Most restaurants understand that customers will bring in something not as easily obtainable. I don't know Bouchon's list well enough to make a suggestion based on that, however. But, for a steak frites, I would consider a big, meaty Syrah.

Hands-down my favorite cookbook. Best reading ever. I own a handful of rare, antiquarian cookbooks and as this one does not have a cover, it won't require a Brodart (those plastic, slipcovers). What you can do with all your books is take a large, dry paintbrush to the tops of them once every six months or so to keep them from getting too dusty.

Easy-peasy-Japaneasy... Gigi

Actually I think that is pretty standard country-wise. I don't know any state that will license a home kitchen. Several years ago, when I was doing private catering here in California, I made a deal with a local Masonic hall. They had a licensed kitchen that was rarely used on week days which was when I did my cooking and prep. It was a great work around and didn't cost me that much!

A bit of understatment. I think you meant to say that 1.5 pounds will feed ten and kill two people quite dead. ← You'd be surprised... When Sonoma Saveurs restaurant was open, Ms.W and I ate there two to three times a month for an entire year. When Chef Mary Dumont left I went and got a physical and my colesterol was only around 180!