s'kat

My husband has just managed to procure fresh-from-the-ocean-this-morning scallops. However, I've never cooked scallops at home before, only ordered them in restaurants. How should I prepare these little darlings?

A perfectly grilled steak, roasted herbed potatoes, and pink pickled onions: For dessert, courtesy of the most wonderful neighbor in the world... french coconut pie:

We finally came to a decision, and it was neither Napa nor Sonoma proper, but somewhere in between. The beautiful Asti Place, in the Alexander Valley, will be our home for our 5 nights in wine country. Now I'm really excited!!!

Actually, Jenner Inn is one of the places I was looking at! Specifically, this little cottage (with the ghost). I've already told my husband his cell phone is banned on this trip. Beautiful scenery at the restaurant!

Wow, that's a giant-sized stroopwaffel! The ones I ate were much smaller- perhaps 4 inches, or less. Even if you didn't like it, I hope you were able to enjoy the beautiful city.

Sorry to take so long to get back to this thread! I appreciate everyone's input thus far, and have spent the past few days doing some internet research (followed the links some kindly eGulleter's sent my way- thank you!). Tana, I'm a lot like you. Days spent tripping about town/wineries, with the promise of retreating to a safe and quiet abode. In fact, with that in mind, I've been able to find several vacation rental cottages that look very interesting. The fact that they come with equipped kitchens is a huge bonus- even in as idyllic a place as Sonoma, I don't know that I would necessarily want to eat out every night. As soon as I can persuade my husband to review these with me, the accomodations should be taken care of by this weekend. I'm very much looking forward to my time in wine country. Time to hit up those old restaurant threads!

My husband and I (and by I, I mean "I"), are planning a trip out to California's wine country. Initially, husband was gung ho about hanging out in Napa. Today, he tells me that he might like Sonoma just a bit more. And, um, that 'we' should really look at staying there. As I haven't researched Sonoma in the slightest, and feel that I have about a week to get the reservation together (plan to stay for five nights during the last week of May. Yeah, that's right, the very beginning of tourist season.), I'm in need of a little direction. Did a search on Sonoma, found a couple of threads, but not really the lodging info I was seeking... As we will be staying five nights, I definately would prefer to keep nightly fees under $200 if possible. Any experience with B&B's, or other places of lodging greatly appreciated. Places in and around Sonoma? Sure, I'd love to hear about them as well!

I certainly will- thanks, Ellen.

A slice each of two kinds of homemade pizza: olive oil, garlic, manchengo & onion confit, and tomato sauce, parm, fresh mozz., spinach & black olive. A Rabbit Ridge reserve finished the evening on a nice note.

I'm getting ready to leave for a trip to deep, dark, scary Tennessee tomorrow morning- er, well, at least to Sevierville/Jacksonville. Husband and I both arrived home tonight much later than expected, and ordered from the only Chinese-American joint that delivers. He got the General Tso's, I got some sort of 'spicy' shrimp-veg dish... I only eat from this place because my husband seems to enjoy it. But ick. Seriously. At least I have Tennessee to look forward to. Wish me luck, folks- it's a dry county!

Obviously, you have spent too much money on your toasting device. FWIW, I have the same problem... I've just been cutting off 1/4 of my bread, and having shorter sandwiches.

After being consumed by thoughts of my love's First (and hopefully not last!) meal..., I begged my husband to please please please put aside all thoughts of boiled beef and mounds of starch, and re-make his 'greek' chicken with pasta. So he did.

This is not necessarily a bad thing.

At school last night, I was talking with a girl who told me she was a vegetarian. Except when she eats, 'you know, chicken'. I went through a phase when I ate heavily vegetarian, but certainly never called myself one. There's always a place at my table for pork products.

The first meal my husband cooked for me. . . flattened herbed chicken breasts seared, with black olives, cherry tomatoes, a bit of feta. Served on pasta. Nice big, green salad. Plenty o'wine. It was very sexy, watching him throw together this whole meal in 30 minutes, while resisting any help I tried to give, and plying me with wine. The first meal I cooked for him is probably forgettable for a reason. Let's just say that I've come a long way, baby.

It was good while it lasted- enjoy your mocha!

It was supposed to be leftover chicken, shredded, and turned into enchiladas. Then my husband and I both came down with a severe pizza craving mid-afternoon. Hers: His: Tonight, I'll be in school, and munching on apples and fruit & nut bars. But I'll be thinking about roasted chickens...

Well, ladies, how did your confits grow?

I can remember thoroughly enjoying toasted Dutch Apple Pop Tarts when I was a kid. Even now, I will get the odd craving for one, but alas, they no longer exist. [note: I can't actually remember the last time I ate a Pop Tart, so this particular craving is extremely bizarre.]

I remember when Benihana was a revered restaurant, reserved for the best of the best occasions. It sounds like, karmically, you have just received assurance that you are NEVER TO STEP FOOT INTO SUCH A PLACE AGAIN. EVER. But, it sounds like you got the message. BTW, there is nothing more refreshing than that post-breakup haircut! Refreshing on so many different levels. Have fun at the spa!

Likewise- they get too many of my goodies as it is.

Stroopwafel and proper accompanying drink: This is the iron:

I lived in Holland briefly, and fell head-over-heels in love with stroopwafels. Returning to the states was nightmarish enough without having to endure the pain of stroopwafel-withdrawal. I know that there is a special iron used to form them, and also that the crap they serve locally in coffee houses in no way tastes like a real stroopwafel.

That was an unabashedly beautiful statement. Visions of beef, onions, and cheese are happily dancing through my head, leaving me with the distinct feeling that my nice little green salad isn't going to cut it at lunch today.

Poached chicken breasts in blackberry-cabernet sauce... escargot in white wine sauce... black & white sesame seared tuna steaks... grapes... fresh mozzarella and black olives.