Steve Sokoloff

I think all might be interested in a new culinary resource. The Dunklin County Library in Kennett, Missouri, has just opened the Margi Hemingway Culinary Resource Center, a eference collection of cookbooks, pamphlets and recipes from the collection of Joe and Margi Hemingway. The Hemingways were involved in the Hospitality industry as Public Relations consultants and advisors to a number of Food and Beverage entities in the Mid-South, New York, and nationwide. Margi was a former editor at Cuisine Magazine. Joe had written on food and wine for a number of publications. The collection includes over 600 cookbooks from as far back as the mid-nineteenth century, and includes many volumes inscribed by the authors. the collection also includes menus from a number of 3 star restaurants in France, Italy and the US. Margi and Joe were close friends with my wife and me, and regular traveling companions of ours. We miss them terribly, but the Resource Center is a fitting memorial to these true bon vivants. I urge anyone in the area to stop in and view the center.

Mirlitons steamed and stuffed with brown rice, sauteed onions,poblanos, mushrooms, tomatoes, carrots,queso fresco and a gratinee of jack and romano cheeses and panko crumbs. served with burgers that I ground myself from Short ribs and chuck tenders, with some onion and flat parsley salt and pepper mixed in.cooked to a rare-med. rare red center and served with carmelized onions and Pickapeppa sauce. I don't usually grind my own meat, but therib tail looked so good I had to use it. the chuck added just enough fat to keep the burgers tender. I was tempted to add some butter, but that would please neither my wife nor my cardiologist.

Agreed. As most educated study indicated, the reputation of Absinthe for heavy intoxication and hallucinations can be traced to its customary high (60-70% abv) proof. drink any significant amout of, say, 151 rum and you'll get the same sort of effect. That said, some of the Nouveau(Nouvelle? I cant remember the case) Absinthe is delightful. I ordered a bottle of Nouvelle Orleans fromLa Fee Verte and have enjoyed it. Bottled at 136 proof, it'll do the job if a dreamy drunk is your objective.

Pernod is a real staple in my kitchen. any time I'm cooking any poached or steamed seafood or light fish, I add it to the liquid(even in most chinese dishes. the anise adds a little sharpness and depth to the flavor. So even if you don't enjoy a little pastis with water sitting around outside, there's plenty to do with it.

A little different- the Cicada 2 0z. Plymouth Gin 3/4 oz. Absinthe 1/2 oz. Creme deMenthe (white makes the drink a pale celadon color) 4 mint leaves 1 tsp heavy cream in shaker muddle mint, fill with ice. Add remaining ingredients and shake vigorously for about 20 seconds. strain into up glass and garnish with small mit sprig floated on drink. It's kind of like a grasshopper but less sweet and more herbal.