maggiethecat

Susan, that's the best news I've heard in a month. Brava Heidi, and the positive effects of peers.

Just a splendid blog, Adam. Wonderful pictures -- and yes, I think one of the most interesting things aboout recent blogs is the peek into grocery shopping round the world. I have to ask -- I don't know this expression, I love it, want to use it correctly: I can't be bothered. When I have been enthusiastic....Something like that? Brum I know, but Balti?

96,110. Anyone care to make a wager about when we'll hit 100,000? I say January, 06. And yes, I'll send the fellow-addict who tips the turnstile at 100,000 a cookbook! Add one for me. I took it out of the library last week, fell in love with it and needed to have my own copy: Scott Peacock and Enda Lewis's The Gift of Southern Cooking. The sautee of cymlings, the pork chops with cranberries, the Country Captain --they've all been outstanding. I intend to cook my way though this book.

A truly Ripping Yarn, Andy. Belle plume indeed. Growing up Anglican the only dietery restictions were cheap Scotch and limp watercress. Marrying Catholic, I never found fish on Friday a penace. And my Muslim friends have explained to me why Ramadan is the best food month of the year. In any culture we can find some kind of almost logical explanation for dietary restictions, and I honor any person of faith following them, although I never could myself. But as the doubter I am, I refer everyone to Deuteronomy 22: (11?) fabric restictions. Better not be wearing a linen-cotton blend.

If you see a copy of Barbara Kafka's Microwave Gourmet snap it up. Really. It reads a little dated, but this book made me stop sneering at my microwave. Worth it for the risotto recipe alone.

Sorry, it's a maybe.

All those pictures of that magnificent fish reminded me which I don't eat as much fish as I want to, here in the Midwest. It also reminded me of all the fish I've yet to try, like scamp, which I've frankly never heard of. Thanks for the education in all things piscatorial. Have you mixed a cocktail that was a clear favorite this week?

Ms. Caitie: I know your Dad is doing all kinds of fantastic stuff food-wise, but I keep remembering my very first cake, which wasn't nearly as pro-looking as yours. Wasn't it cool to be the pastry chef, and have your family scarf up dessert? Brava. Should you ever decide to get serious about baking, banana cake and sour cream frosting, there's a terrific recipe here:Banana Cake with sour cream frosting. And Duncan Hines beats Betty any day.

Got two classics today from co-workers returning from vacation: At an unscale seafood place in San Francisco, my friend overheard the nine-year-old asking if his mother had toetail clippers in her purse. She did, handled them over, and the kid put his foot up on the table, and clipped his toenails, making a neat pile on the table. At a Chipotle, two mothers allowed their toddlers to play with their tambourine and xylophone throughout lunch. As I've often said, it's the parents who should be barred from restuarants!

Could your charming amenuensis be cajoled into sharing the recipe for her very first cake? What a professional-looking job! Because of the garnish I'm guessing bananas figured in the filling.

93,323. Chromedome: Tamasin Day-Lewis appears to be the thinking man's Nigella. She has the same turbulent wild dark hair, but I don't think she's married to a advertising zillionaire and she doesn't lick her fingers and expose her cleavage. She may not be as obviously hot as Nigella, but geez, she's C.D. Lewis's daughter and Daniel Day-Lewis's sister. Pretty good blood lines. And she is just excellent about pies, tarts and pastry, to say nothing of the best of British food. Give her a shot, if she's discounted.

Susan: What can I say, except to express mad jealousy and tell you how much I enjoyed your pictures and your writing. I don't think I'm alone at eGullet in vicarious joy in the stars, the lake, the skinny-dipping, the kids, the blueberries, your fad smoked butt. And how cool that the satay was the hit of the trip. Thank you for my mini-vacation. Please say you'll be back at the cabin soon.

Head bowed in prayer. My town in Quebec was really old-style French Catholic, except for the odd Anglicans (us) and JWs. Ernie Kieff, the son of the local JW preacher was best buds with my brother Ian, rugby dude. I had no idea that Ernie's Mum, beloved by all, cooked meat to extinction. Good stuff, Andy.

It is. Like Varmint, I checked it out at the original Pig Pickin'. The man has so many thermometers I swear he could take a quail's intermal temperature from Mars. And that's just the thermometers. Dave, it looks as if you're going to be cooking for the proverbial motley crew (Doesn't matter if it's family, it's still motley!) Are there folks with food phobias (like no fish while you're at the shore) special diets, underdeveloped tastebuds or teenage vegetarians?

As an expat Quebecoise, I'm delighted to see this thread. Sadly, I can't check out the goods at the bookstore at the Jean-Talon market, so I'm requsting titles and authors here. Let's put it this way, when I left Montreal Mme. Benoit was around. Please update me further. Merci.

Just beautiful, rachel. I had to smile when I read jackel's reply, because right now my house smells of scrambled eggs, buttered toast and Mitsouko. I am a Guerlain girl, and have been all my life. Now off for my lunchtime cigarette.

Cigarettes, puff pastry and Shalimar.

Very nice indeed! 93, 310. 17 miles.

93,310. Jude, you backslider you! Priscilla: It's gonna hit a hundred here on the prairie in the next day or two. Cold green soup coming up!

"I like to have a Martini Two at the very most - After three I'm under the table, After four I'm under my host." -Dorothy Parker

Beef consomme. ← Yes, that's the received wisdom, but Pepin showed me that chicken stock works just as well or better: I would defy anyone to tell the difference.

I can't recommend Pepin's recipe from "Jacques and Julia Cook at Home" too highly. Running a close second is Bourdain's recipe from the "Les Halles" cookbook.

Thanks for your review of Bon Ton. It's been praised over the moon to me by a client, but in my two visits to NO in the last year or two I haven't made it. It's good to have a balanced review of the place -- still want to give it a try. And Bayonna will definitely be on my list. Thanks for the great post. And think of it: you still have Upperline to look forward to!

Um, I'm interested in this statement, and confused a tad. So you want to read about food you dislike and can't cook? Please expound. I'm not being arch here: I just want to understand.

Outstanding. And if you cut in in half, you'll still have another serving for lunch or dinner later in the week. Roast a chicken -- for one person that's at least three meals. And don't forget the nutritional value and versatility of potatoes. Buy some rice noodles and a Vietnamese cookbook. Make your own stock from the chicken carcass and make a risotto with a few well-chosen veg and a scrap of good sausage. Keep cheese, tortillas and eggs around. Forty dollars a week for one person is downright princely.