birder53

We've been making a point of getting to the Bridgewater Wegman's at least once a week now. The Wegman's yogurt still comes in 8 oz cups and great flavors like strawberry/kiwi and pineapple. I sent them an email encouraging them to keep the 8 oz cups that most of the other yogurt makers have discontinued. I received a reply stating that they are dependent upon their supplier who has not yet downsized to 6 oz. I won't be happy if they downsize, but they have a really great product and it's always on sale - 3 @ $1. We also got a great deal on a patio set there. A 60" square tempered glass and aluminum table and 8 sling chairs for @ $350. We took the floor model since they were not getting any more sets in. They discounted it from $529 and gave us free delivery. We took my sister and husband to Wegman's in April. When they came over in May they made sure we took them again! They wanted to stock up on their coffee. It's a really great store!

I received the following email from Stage House Inn. Besides the upcoming wine dinners, they have waived their corkage fees Monday thru Friday for the months of July and August. we have some fun, recession busting events planned for this summer that you won't want to miss... australian wine dinner - monday june 9th at 6:30 pm $79.00 per person featuring the wines of kaesler vineyards come meet the winemaker, reid basward, and taste his selection of outstanding, award winning wines! menu chef's selection of passed hors d'oeuvres old vines semillon 2001 peppercorn crusted yellowfin tuna. roasted torpedo shallots, fingerling potatoes, green asparagus jus avignon red 2001 smoked leg of duck confit, black eyed peas and hickory bacon compote, corn broth, mexican cilantro cabernet sauvignon 2001 braised short ribs, grilled red onion, tomato confit old bastard 2001 chocolate savarin, cherry gelee, shiraz reduction, fresh cherry ice cream the bogen 2001 and on june 26th... sign up now for the wines of spain dinner thursday, june 26th, 2003 6:30PM tapas bar in the chef's herb garden!! 7:15 PM four course tasting menu $89.00 per person menu to follow... don't miss this very unusual and interesting event summer events bring your own wine every tuesday we wave the corkage fee during the months of july and august the corkage fee will be waved every day, monday through friday. daily market menu beginning july 1st and continuing through the end of august, the stage house restaurant will offer a new dinner market menu for only twenty nine dollars. the stage house continues its special nineteen dollar market prix fixe menu for lunch: both menus are offered monday through friday reservations can be made on line at stagehouserestaurant.com under "make reservations" or by calling 908.322.4224 ext. 3. www.stagehouserestaurant.com Stage House Inn is located at: 366 Park Avenue Scotch Plains NJ 07076 Phone: 908.322.4224 Fax: 908.322.4225 Did you know that you can make reservations for Stage House Inn at http://www.OpenTable.com/single.asp?ID=946 Click on the link below for driving directions: http://maps.yahoo.com/py/maps.py?Pyt=Tmap&...z=Scotch+Plains +NJ+07076&Get+Map=Get+Map

I love wasabi! The first time I had sushi (only last year!) the wasabi was, and still is, my favorite part of the meal. I also like those wasabi coated fried peas they serve at some bars.

I hate beets and turnips. My grandmother would not let me leave the table until I finished everything on my plate. When I protested, I got another gargantuan scoop of her mashed turnips on my plate! No matter how many times I try beets again, they still make me gag.

"Pasquale's" for dinner, lunch or breakfast. Sit at the communal table if you can. Also, The Shed. Have a wonderful trip!

Blame Nightscotsman!. Two ounces gin (Blue Sapphire), one ounce maraschino liquer, 3/4 ounce lemon juice. Shake with ice. I like it served with a maraschino cherry!

Monday dinner - two Aviation cocktails! Followed by grilled tuna served with a balsamic essence (balsamic vinegar, cilantro, butter,chili sauce, ginger, soy sauce and a touch of salt.) Couscous and steamed aspagarus. (First time using the asparagus steamer!) The cocktails win!

I think you do. Maraschino has a really strong taste, the closest thing I can think of is kirsch but that's not quite it. The Aviation isn't for everyone, some people don't like it because they find it too astringent. For them, I make Delilah's. regards, trillium I agree - just took a taste of the Maraska brand from Croatia (the original version) and I would have to say the primary flavor is "spicy" with some star anise and almond layers and a little bit of an herbal edge. Much smoother and not nearly and strong tasting as other liquors like Chartreuse or Benedictine, but still not wimpy. I think if you gave it to someone to taste without telling them what it was there is no way they would come up with cherries as the main ingredient. Finally got a bottle of Stock Maraschino and made Aviations last night. Scrumptious! What a difference a good bottle of the stuff made. Hubby finally agreed the old bottle is bad and dumped it down the sink. Quite a potent drink, but very delicious.

This sounds wonderful! My liquor cabinet is beginning to run out of room due to all the great drink ideas from NSM and the rest of the folks here. We now own two sets of martini glasses - the "good" ones and an everyday set. Keep all the great recipes coming!

I recently purchased this rum. It was called for in a recipe for a Belladonna, made with rum, amaretto and sour mix. It was @$15 but I also saw it for $17. I wonder if you could just substitute Myers dark rum and get the same effect. How did you serve it?

I just disovered Salmon Run at Wegman's. Love the Riesling! You're right about the Fingerlake wines going well with Thai food. I have a bottle of the Dr. K that is chilling right now. Didn't realize Salmon Run was the same producer.

I like it in Asian and southwestern foods. I love the way the patio smells after taking a few cuttings from the plant out there. I like it with lime in spicy mexican foods!

Surely you jest!

No votes for Tommy? (I'll pick Tommy)!

I looked up the Delilah. Sounds good! It's going on the list of drinks we must try at least once! We've been drinking Bella Donnas recently and they are soooo good we haven't tried anything new for awhile.

Finally tried the Cynar with a wedge of lemon and lots of ice. Not bad!

What is different or special about Meyer lemons? I've never heard of them before.

Don't forget the Cyclone! You might to take a ride prior to dining. No visit to Coney Island was complete without a game of skeeball and a ride, or two, on the world famous Cyclone! You can't miss it - it's right across the street from Nathans. Enjoy!

The last issue, not the current one, of Fine Cooking had four 'quick' chicken stews using thighs. I've tried two of them so far, Southwestern with black beans and chipotle, one with fennel and sausage. The southwestern was the favorite, but they were both very good. Not necessarily quick, but delicious!

I find it hard to imagine a smoke free bar! While business might have improved at some establishments, what about the "old man bars" as we used to call the small neighborhood places? I do hope it passes from a selfish point of view. I avoid establishments with smoking because I hate the smell. Even those with separate smoking areas are not able to completely keep the smoke in one place. There are restaurants we have not gone to in the past that we would visit if this law passes.

The Aviation is my favorite cocktail since I discovered it in the book. Though I have yet to find a bar or restaurant that stocks maraschino, so I've given up trying to order it out. I tried the Aviation after hearing such good things about it here. We had an old, unopened bottle of maraschino from Yugoslavia. I always wondered what to do with it, so this recipe seemed perfect. The Aviation was pretty awful. I don't know if the maraschino was just too old (we had it at least 20 years!) or I just made a mess of the recipe. I used NSM's recipe from the cocktail party. I tried the maraschino alone and it had virtually no taste at all. What is it supposed to taste like? Maybe I just have a bad bottle.

I recently bought a bottle of Cynar because I liked the label! I didn't quite hate it, but I think a slice of lemon would improve the taste. It is oddly refreshing, but mostly odd tasting. I still like the label.

Last night was poached halibut in a hot and sour broth over rice and seared asparagus with lemon, garlic & shallots. All from Fine Cooking.

We still get take out in cartons but my mom gets the flat styrofoam in south Jersey. It just doesn't taste the same to me out of styrofoam. We empty the cartons into bowls and then spoon to plates to eat with forks. I never did get the hang of chopsticks. If you eat out right of the carton you miss too much of the sauce.

Try Kathy Ann's Bakery on Merrimack Street in Newburyport for breakfast.