snowangel

Word. And, if the other folks don't like anchovies, poor them. More for me. Best I make is in the spring or late fall when I can dash out to the garden and pick heads of young romaine. I tuck the seeds inbetween other plants so they are shaded and grow nice and tender and sweet.

I have larbed pork, beef, poultry, lamb, duck (including leftover steak, etc.) and many different kinds of fish and seafood (I prefered a firmer fish than the larbed walleye or sunfish) -- all very successfully. I have also larbed tempeh and tofu (deep fried cubes), and flesh is better (the tofu cubes did not infuse with larbiness. I have not larbed bacon (heresy), so can't comment on that. Come to think of it, I've not larbed a smoked meat of fish. Any ideas on wine pairings for larb? I came close to larbing Peter (age 8) the other day, but he apologized and behaved. So, as we get ready to move and clean out the larder this thread gave me cause to pause -- a larb craving so I did make it up today to my favorite Asian (Thai) market/deli and bought a pound of beef larb for $5.00 for lunch. Washed it down with beer. Beer and larb go really well together. And, some like a wetter larb, some a drier larb. Some like it more nam-plaey (new word), some more limey. It's all a matter of taste -- that of the taster. When I lived in Thailand, I had all manners of larb, but my favorite was my first. Raw pork, very nam plaey. I was 8 or 9, and fell in love immediately .

It's larb for me. I just wonder what that says.

Bacon. Perhaps with eggs, waffles, or pancakes. If not bacon, larb. Failing either bacon or larb, leftover green curry on rice. Either bacon or larb for breakfast sets me off well for the day and leaves me smiling. And, always with what seems like a gallon of strong coffee (plain, no sugar nor dairy) and two glasses of ice water.

Thanks, Marlene. Huge time commitment, huge letting-us-in-on-your-life commitment. And, I move to a house with a sunroom (not as grand as yours) in just 14 short days.

Bacon fat?

Yes, you did. Jinx us, that is. A fresh 6" here today -- wet and heavy, but beautiful with the snow on the tree branches. I, too, am thinking gardening. We move later this month and although we bought in the winter, there wasn't much snow, and it appears that I will have a blank slate. Don't know how much gardening I will do this summer -- I should probably take the season to watch the sun and how it moves and how the different places in the yard "feel." We did write into the purchase agreement of this place that I can come back in the summer and take some slips of plants .

Go for dim sum with an anorexic vegetarian.

I'm disappointed about your layoff!

Bacon.

As I pack to move (after 18 years in one house), I tackled this area yesterday and found: One Northwestern Bell promo ice bucket, circa 1981, with a cracked side and no lid. Into the trash. Several unused (and still in boxes!) wedding present (married almost 23 years), including 4 really ugly vases, 4 sets of even uglier candle holders, one "cut glass" deviled egg dish that holds 6 deviled egg halves (not enough for appetizers for one person). In a box all ready for the thrift store. All items removed from house (to trash bin or car) before anyone could claim them as a "precious treasure." 8 year old boys have strange taste. Oh, and an unbelievable number of dust lions.

Bubbler in our family.

So, Klink, patron saint of all things smoked, do tell.

Oh, St. Klink, the patron saint of smoking -- meat, poultry and other wonderful things smoked.

If you charged it, or wrote a check (and remembered which you did), they should be able to do a lookup based on charge card of check, assuming you bought it withint he last 90 days. I've learned never pay cash at Target if you clean out "receipt carrying thing."

Okay. So I'm curious. How exactly do you go about this? Peter (age 8) adores PB and tuna. Tuna salad on one slice of break, peanut butter on the other, and then put the PB side on top of the tuna. He then flips the sandwich over so the PB is on the bottom as he's eating it. With the advent of tuna in a pouch, he makes it himself.

Thanks, Bruce. Reminds me of the place in Goehner, Nebraska where my aunt used to work. Except that they don't use a burger press.

Check out this Daily Gullet article on Peacy Rice.

If I am going out to eat, I'll be damned if I'm going to wait on my self. Why spend that to do what someone else can do for me? At home parties, perhaps another story, although if I'm inviting people for dinner, I'm disinclined to ask them to wait on themselves. It's more relaxing to pass dishes than have everyone get up and get their own.,

What about Bagna Cauda?

No review this past week? I do enjoy reading about your forays into "southern" Minnesota.

Thanks, Ellen, this was absolutely fascinating. Diana (13) looked at it with that "wow" look in her eyes, as well. Question: when they put the poached eggs on the muffin/ham, how do they reheat the eggs?

This sounds like a great subject for an ECI class!

It is mid-February. I, just last night while one of the kids was awake and poking me in the eye with an errant knee, had an unbelievable craving for fresh-off-the-stalk sweet corn, accompanied by a fresh-off-the-vine Brandywine. Perhaps accompanied by by BACON. I had bacon this morning. For the remainder, alas and alak, it will be a few months. In the meantime, perchance to dream...

The Late Great Frank Zappa.