maggiethecat

So do I! I'm also jealous. I believe I'm in Steven's camp on the chip and replace v. painting the ceramic tile issue. Easy is better. And speaking of painting... why not slap a couple of coats on the ceiling fan? Another red accent, or even that butter yellow. And are you handy enough to move the fan? I think it might be great over the kitchen table: no one should hit his head on it there, and it will be farther away from the stove. I try to avoid any possible extra contact for ambient flying grease.

Amen. Archie, painting the cabinets and situating stuff on a provisional basis--plus laying that floor---hooray, I got a little frisson--will keep you plenty busy for awhile. That perfect sideboard/buffet will sidle into your range of vision in good time. And I'm also with Steven about the potrack: there have been some very cool suggestions here for DIY (loved Priscilla's) but why not shell out the 50-75 bucks? I have every confidence that Dave the Cook will be able to throw together some succulent suppers before everything is as it should be. And remember: in a New York apartment, as mentioned upthread, you have bags of space. My daughter's new LA apartment has a fab kitchen, but I managed Thanksgiving dinner in her former (tiny) kitchen with a little planning and a lot of clean-as-you-go. And yours isn't as embarrassingly small as Al_Dentes!

jackel: You live in Scotch Egg territory, but those of us who don't are forced to roll our own. Your recipe is, as always right on. Hmmm. I have a pouch of homemade sausage in the fridge. It's been way too long without a Scotch Egg.

I seem to remember that Ikea has yet to move into Atlanta, and that's a crying shame. They carry all sorts of minitables, carts, cool extra storage and Things on Wheels in general. I'm glad you're painting the cabinets white--that's a great first move. But I'm against leaving the doors off anything! I tried it once, and it's easier to wipe grease from a flat painted surface than it is from the stuff on the top shelves. I see red knobs. Dunno why, but I do. And I've always yearned for red and white checkerboard tile on the floor. Hmmm. Let us know about the stove. From this distance, I'm dubious.

I know the City of the Big Shoulders doesn't have a romantic getaway rep, but it should---especially in May. It's the Third Coast, arguably the most innovative (and classic) restaurant city in the country. And you get almost zero tude and amazing food. And the lakeshore (think hand in hand) and the architecture (nowhere else comes close) and the seriously fine restaurant scene.

I admire all you clean-as-you-go types, but I've never got the hang of it. I keep a sink of soapy water handy, and toss the soiled and sticky stuff into it as I proceed to litter every square inch of counterspace with drips of tomato, onion peels and carrot tops. I then spend a frenzied two minutes before dinner wiping off the counter and cleaning up the utensils in the sink. And yes, I fill up the sink after dinner and make sure the dishes are washed up before bedtime. Getting up in the morning is tough enough for me without the added agony of a dirty kitchen. I will let things soak overnight if I've had a party. Tackling that mountain is only slightly more painful with a hangover.

Blush. Oh the misery of having a dial-up connection and the shame of not waiting for all the pix to load!

Oh Phaelon: Congrats! How wonderful...a baby is better than anything. Period. I'm very jealous. And I fondly remember another counter, the Men's Bar at the Berghoff in Chicago. We's go in for a lunchtime corned beef hash sandwich and deposit my baby on the bar. (Probably land in jail now---all that smoke and seriously grodey old men poking my infant daughter and kissing her. She is alive and well, probably because the bartenders fed her corned beef hash and deviled eggs.) Babies are seroiusly portable.

A big bowl of Boeuf B, hugged between my knees.A bottle of decent red, a manly shoulder to lean on. And a paper towel to wipe off the screen when he disputes the call.

Verti Mart on Royal for red beans and rice to go. If there's a long line at the Acme Oyster Bar, head across the street to Felix's. There is no better four o'clock pick-me- up than a laughably cheap dozen oysters on the half shell and a glass of chilled white. I cannot say enough good things about Upperline in the Garden District. Romantic, intimate, superior food and a lot of character. Herbsaint for a late snack in the bar. And head to Mister B's for grillades and grits, or BBQ shrimp. Not only was the food succulent, but the service was awesome.

Bacon and eggs and toast. I'll shinny up the tree and pick my own oranges.

Oh, c'mon, Cathy! Take one for the team.

I am too. But you know, this thing is weird enough to try just once. After all, it's just a condiment, not an essential ingredient, so it wont't sully the whole batch. OK. First eGull to make chili has to give it a try and report in full.

Hooray! Congratulations, Ann and Matt. I loved homemade mac and cheese when I was preg. But then, I loved most anything -- I was one of those annoying women who felt better prgnant than not.

Gospel to me. My mother cooked pork chops like this and they were 100% successful--the old mayo trick. I've found that the best way to prevent dry chops is to stuff them. It doesn't have to be a big production--just cut a little pocket and stuff with anything that sounds good--fruit, veg (I love fennel, for example,) a little bread stuffing, or a combo. Brown, then braise in wine and stock. Remove the chops when they're done, reduce the sauce, then throw in a dabble of cream. I have yet to meet a human being who doesn't like a stuffed pork chop. And yes, busboy, I'll be trying out your recipe next time I get pork chops. Snowy: You are a lucky duck! This thread is making me ravenous.

Welcome to eGullet, Dr. Funk and alexw. 71,664.

A couple of dozen oysters. He gets to open them for me and watch me slurp. Some good bread and a few cheeses. I get to cut him little bites and pop them in his mouth. Deviled eggs. Butter tarts, all short and syrupy. Two bottles of chenin blanc.

That's a resolution a try to keep faithfully, and yes a sop to the conscience! 71,572.

Pecan Pie. Moan. Application of lace-edged hanky to fevered brow, and a sniff of smelling salts. I like all of Jason's questions, but I have one of my own: the transmigration of Pecan Pie. My mother made spectacular Pecan Pie in Canada in the fifties. Was the product so good it stood by itself, or was there some kind of Underground Railway that spread it to New England , and further north to Canada? Always with Bourbon-laced whipped cream, of course. In Canada, we substituted rye whiskey.

I set the timer if I'm going to be baking, and know I'm going to be out of the kitchen. Otherwise, I have a very good timer clicking away in my head, at least when it comes to food. I smell and watch the steam and listen for overenthusiatic bubbling activity.

From my window, I'm assessing the meal possibilities from my garden. The protein would consist of Willow the Cat, so it'll have to be Asian pears, swiss chard, rose hips and sorrel. If folks are really hungry, we could explore the top layer of the compost heap.

Craig: "Wine Camp" was a tremedous education for me and a really good time, too. All best to you.

Mayhaw Man introduced me to green tomato relish--his own--and it was superlative. If, dammit, my tomatoes hadn't flopped miserably this year, I'd be whipping up a batch myself. (Yes, Brooks...if you have time... the recipe?)

Ok, mon ami. What's a maria? I'm thinking you went Vietnamese, but I'm not sure how. I'm having a big problem with the string cheese, unless it was in Iris's lunch. Did she have a bologna sam on a roll? I figure she and Robert had a popsickle for a late afternoon treat. Likewise the applesauce. Where did you get the duck's eggs? What's a barilla pipette? Kix??????? And does the new buff g drink Diet Coke?

You know, you pros --- I am immensely jealous of your shaft meals. I thought they were meant to be miserable raft-eating affairs. But, hey, they sound like superior meals. I'm enjoying this thread a whole lot.