JoNorvelleWalker

They are currently having their $5 off a book purchase of $15 or more sale. We all need more cookbooks, right? What I am looking at is: Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)

You really should get a camera.

Pesto, though I didn't sit down to eat till almost 2:00 am. The mortar got a good workout. And I didn't roll out the pasta till the pesto was finished and the water was boiling. Typically I have the energy to make pesto only once per summer.

Limes I can understand.

Tonight was supposed to have been pesto since the basil plant is bolting. However my pasta dough was still a bit frozen, so I cleaned out the refrigerator (somewhat) instead. Can't say it was my best meal ever but I feel virtuous. And Whistlepig covers a multitude of sins.

Pros: Go in the dishwasher (but don't expect them to get clean). Heavy enough to stay steady on heating element. Handles remain reasonably cool. Heat sauces more evenly than bottom conductive disc pans. Work with induction...though I don't have induction. Cons: Difficult to clean, even with much Barkeeper's Friend and elbow grease.* Splashes all over the stove if you are stirring and not careful.** I don't find my Demeyre particularly attractive but I may be the only one who cares what my pots look like. Not sure if Pro or Con: Welded handles with completely smooth interior. * I think it must have to do with the steel or the finish. Compare with Fissler stainless steel pans that clean right up. ** Really, did someone ever test this?? Disclaimer: my preference for sauciers is Falk if you are actually using them for making sauces.

All before I woke up.

Can anyone aid me? I have a shiny new iPad that captures .dng files. I can sync .dng files from the iPad through Lightroom on my PC. But I have not figured out how to save .dng on my PC. If I export a .dng file from Lightroom I can get either a full resolution .jpg file or a reduced resolution .dng file. Either of which drives me to drink. It does not take much to drive me to drink. And of course I have been searching for a solution on the web and in my numerous* Photoshop books. I have been using Photoshop since version 3. I have written Photoshop plugins. But I am stumped. *Probably about a dozen.

https://andromeda.rutgers.edu/~jlynch/Texts/modest.html ...or you could just run your dishwasher more frequently.

I thought you were going to say Kerry trapped it in caramel.

Some years ago I was served this under a different name at the Hotel du Pont, Wilmington Delaware. The mashed potato and lobster dish was memorable. I don't recall other details of the meal...other than that a law firm was paying for it.

Thanks, that recipe should be doable.

I've been to Provincetown twice, once in the dead of winter since I was up nearby on a business trip while I was headed to a concert. And once for women's week. Alas those trips were in the last millennium. I don't drive anymore. On the last occasion I do remember that there was a hot sauce shop where I stocked up.

Tonight, corn on the cob a la @nathanm -- 30 minutes, 60 deg C. With not much more than melted butter, Soave, salt, and a good face wash.

I trust you were at least sent home with a prescription for rice wine?

I have a package of Pepperidge Farm puff pastry in the freezer, well past it's expiration date. I'd be interested in a recipe for spanakopita.

You shouldn't do that to people. I just assumed folks in Texas made meatballs with porcupines. Seriously.

Technology is your friend. Perhaps something like this? http://www.absoluteautomation.com/fad2-deluxe-freeze-alert/

I do that with Cornish game hens...problem is Cornish game hens are sold only in packages of two.

How do you manage to use up so much food?! Not to mention store so much food?

I'd love to be able to buy a package of four thighs! Actually chicken cacciatore is on my menu for tonight...with legs instead of thighs for some reason. I'm trying to decide whether to go with my usual recipe or try a chicken cacciatore recipe from Bugialli. Either way, no freezer points for me.

The evening started with mixed nuts and the usual white mai tai, followed by dinner and much methode rotuts to get through the heat. The interesting thing is a beautiful Baccarat glass (OK, water goblet) of the last of the liquid from a batch of Bugialli's Pere alla Corrado. It is the juice from pears marinated in two cups of Soave with caramelized sugar. It is not too sweet, not too acidic, refreshing and just right.

Dinner did not go at all as planned. My intended chicken thigh did not materialize. Yet I did not go hungry: mashed potato, peas, and chicken breast. M.R. more than made up for it. I am not a militarist but I am somewhat of a history buff and I acknowledge Rochambeau and his Expedition Particuliere marched past my apartment complex.

I will never again purchase a cut-up chicken (and this may be the first and last such I have bought) without looking closely at the label. Tonight I was craving a CSO chicken thigh, nothing the less from seeing Anna's recent contribution. The local Shoprite, the only store I can get to under my own steam, offers chicken thighs only in packages of ten. Ten -- and never organic. And that on a good day. But I spied an organic, nice looking cut up chicken on sale. I wanted thighs but I figured I could find use for the rest. The first part I pulled out was a breast. The second part I pulled out was a leg. The third part I pulled out was a leg. The fourth part I pulled out was a leg. Do you see a pattern here? The fifth part I pulled out was a leg. I saw a lone breast left in the package and I began to realize there was no thigh for me tonight. There -- in microscopic print -- was clearly stated "Four legs and two breasts" even though the packaging makes it impossible to actually see the pieces. I am not a happy camper.

Yes, I grew beautiful artichoke plants last summer. Let us know if you actually get artichokes. I did not.