maggiethecat

You are absulutely correct, of course. Bok choy is not complex at all. But it reminds me of a period of my life when there was always at least three pounds of it in the fridge at any given time....waiting to be turned into Something Complex. Just an aversion due to overkill.

Where's Nine?

There is no such thing as too many cookbooks! Always a new idea, a new technique...heck, even a better brownie recipe. I can't off hand imagine how many cookbooks we own. Typical wait-for -dinner break with aperitif: he's reading a cookbook (old or new) and so am I. And it's not just the recipes. It's literature, history, geography, physics, chemistry, art history, math, design, popular culture..... And everyone: Get the Pepin!

JAZ: Superb post. Welcome. You gave me much to think about...although, considering, it's just good sense. Let us know the publication date.

I guess some men get that far-away Look in their eyes when thinking of the Superbowl, a new riding mower, or the exchange rate on the Euro. Mine has it because: I can tell, because of all your kind input, it is going to be Sausage Weekend. With a little added wallpapering. God help me! I really thank you all for your input. You even who did the net research and pulled out your cookbooks. I've become lazy since becoming an eGulleteer. I could have done all that stuff you kindly did for me...own a couple of the books, even. But a spoiled eGulletteer assumes (usually correctly) that someone else will automatically know the answer. He's got his nose buried in Jane Grigson now, checking salt proportions. If I survive the weekend, I'll post our findings. Hmmm...some recipes red wine, some white. Some cumin, some not. Again, I'm touched by your generous help.

Vent away. That may take the cake for "Worst Service of the Week"...possible thread, with prizes? I absolutely have no idea why they did what they did. None.

Thanks all, particularly Dave, for the recipe and advice. Yes, it was the Mexican version we are looking for. Last time I looked, the casings in the fridge looked OK. The shelf life of casings is pretty much forever, right?

Exactly. Everything and nothing. Just something that tastes like something is now fine by me!

Susan.. What an absolutely beautiful post. That is, no irony at all, what life is all about. We sit on our patio every day weather permits. Smelling the flowers. Counting the fireflies. Saying hi to our friendly neighborhood skunks. Checking out the constellations. Talking. Grilling. Having coffee in the morning or a cocktail at night. Discussing the roses . We call it "Sitting Out" and it's almost sacred. The worst part of winter is not being able to "Sit Out."

Sparrowgrass; As I have indicated before, you have nothing but my respect and affection. But say it isn't so! Turtles? Poor frisky and doubtless, worm ridden squirrells? I am actually afraid to ask what pinkeye purple hulls are! Turtles? Gack!

We have desperately trying to purge Stuff to make room for more Stuff. Grabbed "The Silver Palate Cookbook" from the shelf, deciding it might be a good candidate for The Purple Hearts. First page I flipped open included a couple of good ideas. Oh well, back to the shelf. Does anyone else have a stack of "The Pleasures of Cooking" magazine, published by Cuisinart, Carl Sontheimer Publisher? If you do, you are admitting to une certaine age. His Handsomeness thought they might be candidates for the garbage until he flipped open a copy of the September/October 1985 issue. (I was wearing my hair in pigtails then.) POTATO MADELEINES He made them tonight to go with the pork tenderloin and brussel sprouts gratinee. Go pull out those madeleine pans you haven't used in yonks. Make garlicky mashed potatoes and throw in an egg. You have previously buttered the madeleine pans and pressed a thin layer of buttery fine breadcrumbs therein. Stick in the freezer for at least 15 minutes. Press the potatoes (one pound makes twelve) in little humps in each madeleine mold. Drizzle with butter. Bake at 400 until puffy and browned...about 25 minutes. Crispy, buttery, garlicky and cute as all get out.

Sorry, but your post reminds us that nostalgia is alive, kicking, and better than ever. Thanks, Jude.

My husband isn't an avowed Luddite...in theory, quite the opposite. But he's still mastering the touch-tone phone, so he asked me to post this. Anyone have a good choritzo recipe? Anyone actually made it? We've got all the equipment. If anyone has made it him/herself, we would love to benefit from your experience.

Steverino....Ba ding! Right on. Dave: Me? Tease? Moi?

Way to go, Snowangel! That's a monster job you accomplished. Virtuous you!

Welcome indeed. Keep us posted.

Yes! We scooped the Times. (Reading it, I did actually wonder if Big Eyes are watching us!) Now, if we start seeing articles about Georgian Cuisine and folkdancing, or beet vs. cane sugar, we'll know for sure!

Then, e opens it for you, I presume? Welcome! (Back!)

What I learned in college: Pitchers! (And yeah, I was an art history minor too!)

ROTFPWMP! Jim, I am very experienced in the phenom you describe. Ah well, chalk it up to culinary serindipity, a dinnertime Shangri-La, and wait for the next time. It sounds really good.

Absolutely spot on. I've gardened for years, and with the arrival of all the seed catalogues over the last couple of weeks, I am really itching to start! But by the middle of May...the weeds. The days to maturity guide on the seed packs seem mostly to work, at least here in Zone 5. Get your greens, peas and sweet peas (Floral. Don't eat! Poisonous!) early. Control yourself and let the soil really warm up for most of the other stuff. It actually seems to hurt, not help, if you plant too early. (And I break this piece of advice at least once a year! )

Have you tried Delia Smith's? I haven't, but my mother swears by it.

Splain, please. This Episcopalian wants to know.

Vengroff: Creative solution! But I have to say that few guests would brave our kitchen when my husband is in the midst of meal-making. "Off the purple!" is the family code. My mother has a (came with the house...not her choice!) prunely purpley kitchen floor, which is open to the breakfast room. White tile there. When she yells "Off the purple!" we scatter. Christmas dinner she relented somewhat. "Only three people allowed on the purple at any given time!" And when she says "Off the purple!" you had better believe she means it.

Um...Paul, Sweetie. Not that I disagree with you or anything, but which of us has had too many cocktails? Don't get how this follows. Or is it the Wayans reference? Don't remember who he is.