maggiethecat

Thanks, Dean. Maybe like skim with some corn syrup? Or 2%?

Hey Maggie, How about a nice slice of cake for breakfast! Claire: Already have! And having done so, have taken care of my caloric requirements for the day.

I'm a sweetie too. Pork loin stuffed with prunes and apples and braised in cream and wine? Anyone?

I just cut myself a piece from the fridge and nuked it for 15 seconds. As my buddy Glen Banister from Alabama might have said: "It was so good I almost had to touch myself" I will not go back for another piece. Straight to hell if I do.

I made the Lane Cake yesterday from the Purdey recipe. It is an occasion of sin. (No pix. sorry!) Not as good as it should have been, because my boiled frosting broke. But the cake itself was excellent(And this from someone who dislikes White cake!) The classic Lane Cake Filling verges on Obscene. Eight egg yolk custard. A cup of pecans. Bourbon. Sultanas. Coconut. dates. Maraschino cherries Over the top. I think I'll cut a litle piece now. Just a little won't hurt....right?

Marlene! Girfriend! Me & thee, si? Me and thee, three!

A very beautiful, evocative piece, Louisa. Oh to be young, in Paris, and eating at a Three Star! By the way, the notched flat spoon is called, I believe, a sauce spoon. I was given one a couple of weeks ago at NoMi in Chicago for that amazing parsley sauce with my duck crepes. I am looking forward to your next installment.

Chris, I do (and I have the time). Ontario lamb is excellent. I haven't had American lamb in over two decades so can't say much about it. I've had all three...Ontario, US and New Zealand. Although I've enjoyed the Yank and the Kiwi, the Ontario comes out ahead. Every time.

Vero! If a oeno buddy wants to discuss food and pairings before my party (and buy it!) that is one cool buddy. Otherwise, I consider that bottle a gift, and wait for the pleasant moment when I can open it and drink a toast to the taste and generosity of the kind giver. A note on flowers: I love flowers. But! please bring them in a vase. Oh, the scores of times I've had to neglect the hors d'oeuvres to Deal With The Flowers.

Malarkey: No I haven't...I've been a bit under the weather. But I certainly will when health and stregth return! I'll use the Susan Purvis recipe so we can compare.

Kit: Oh my gosh! Marble Cake? How could I have forgotten! Thank you. Next up. Saffy: Word. Jaymes: Mille mercis. And I have learned so much from this thread. Real cake. I admit it Makes Me Feel Old. When did making a simple cake disappear from a woman's bag of tricks? Or her CV. I am grateful that my stylin' daughter isn't too proud to lick a beater. "Licking a beater." I thnk that phrase has been retired from the language. I admit I fool around a lot with daquoise and genoise and stuff. But I think, not for another few months. Like Jaymes, I might just bake this thread top to bottom. Cake for dessert!

Yes, a terrific piece. Thanks. But Mamster...I am sick of breast bashing. Sure I like thighs and legs better, but a chicken breast need not be dry, dull or flavorless. Reverse food snobism here. Y'know...aint much wrong with a well made chicken Kiev.

And welcome, Victoria!

Yes, "Zuni Cafe," given the young couple has A Clue about cooking. A wonderful, exciting, satisfying book to cook from.

Yup. I have given scores of copies as wedding or shower gifts. Or graduation gifts. Or first apartment gifts. Combine them with Jaymes' and Dave's ideas, and you're hitting for the cycle.

Nerissa: Time, date, address, sweetie! St Jacques? "La Methode" et "Le Technique", bien sur. I am very fond of "Celebrations" and "J and J Cook at Home." All of them are reliable.

Care to elaborate, maggie? What, specifically, do you find inscrutable about the south?? X...Everything! My experience south of the Mason-Dixon is limited to a frantic scramble at Dallas/Ft. Worth to make a connection to Oklahoma City on business(Come to think of it, Texas doesn't count, right?) and three days is Panama City Beach over my father in law's 80th birthday. Lot's of Senior Citizen Buffets. The South has a huge and deep culinary tradition. I know it only from Chicago Soul Food. I am navy blue through and through. Montreal and Chicago. Two great food towns, but Not Southern. I am relying on Varmint and the South/Southeast Forum to shed some light. And yes, I would love to eat en situe. I have yet to taste, say, cheese grits.

26, 272 Arche:Thanks for reminding me to get "Cornbread Nation." The South is still inscrutable to me. Unbeliveably enough I am reading "Reinharts' Women" right now. First edition, huh? Nice. I love it. But it's not really about food, is it? So, sadly, it ain't gonna count. edited for stupis typos

Kim: What an amazing story. I'm going to carry it around wtith me all day. Thanks.

Go ahead and Stand Tall. No crusts whizzing past your ears from this direction! The Lady has Spoken, and the Lady is, as always, right. (I hang my head and admit to once going to Navy Pier)

I think deep dish pizza is enjoyed by the young, male and drunk. All that grease and starch is good at mopping up beer. Enjoyed by rugby players. No, strike male...I seem to remember a couple of tipsy pizza orgies at Gino's a looooong time ago. Now? Well it's still better than tofu, but that's about as far as I'll go.

Craig: Another fine piece for someone (me) who's still just getting her GED in wine! Thank you. And I will fer sure look for it on the label.

I've had an entry or two via PM, and of course, 'S'OK. But the idea is to post to the thread. We release all the entriesafter the winners are announced. Does no one live within a few doors of Otto?

It's dwindling rapidly. I left my camera at my sister in law's on Easter Day, and doubt that I'll get it back before the cakes's gone.

That's it, and brilliantly put.