lilyspence

Thanks again for this most informative workshop. I'm braising my short ribs tonight in my Calphalon dutch oven, and reheating and saucing them tomorrow, or maybe even the next day. They went in a wine marinade (Shiraz) yesterday, with the salt. If anything unexpected happens, I'll let you know.

Many thanks to you all for your rigorous work and reporting. My question has to do with the amount of materials in the oven: do you think the results would have been any different for the foil pan in day #1 if there had not been so many other more heavy and dense containers sharing the same cooking space? Or is that the point...it was generally inferior because of it's flimsiness? I'm certainly not a scientist, but I've noticed that my new oven has an oven capacity that is greater than my old. When I use it with one pot, I have to lower the temp about 25-30 degrees, but when I have several items cooking in it, the normal temp works just fine. I monitor the actual oven temperature, and it seems to be fine (does not run hotter than the old). What do you think?

Aspartame does it to me, too. I never had migraines, or headaches for that matter, until a few years ago. By eliminating aspartame, I eliminated the problem. I work in a brain injury program, and most of our doctors suggest to patients that they avoid it as well. It seems to have a nasty effect on a lot of people.

You know, maybe the message here is everytime we cook, until the day we die, we will honor her memory and be grateful for her spirit.

For dessert, what about an apricot baklava? It combines the apricots and almonds as well as filo and syrup. My favorite Greek dessert, though, is galatoboureko, filo and custard. Wonder if you could add apricots to that? The chicken on rosemary skewers sound good, or lamb shish kebabs? My daughter says no meal is really Greek unless it includes moussaka, for yet another idea. Have fun!

585, roughly. Guess I'm a little insecure.

Brewster Fish House is great, but might not be wonderful for kids. You and the wife might think about having lunch there, as it's not quite as busy, and in the past has had the best food on the Cape. There is a good website (www.allcapecod.com) that lists restaurants by location, and many have menus that you can access. Let me add Serena's, a Portuguese/Italian place in South Wellfleet, as a place the entire family might enjoy. Pasta, seafood, young waitstaff, and drinks. Have a great time! Lily