hjshorter

Well said, especially this part: I tried to make this point on the Bayless thread and roundly dismissed.

Hey, they might even make more than minimum wage.... Or not. And they might get no benefits since most small businesses are exempt from treating their workers fairly.

Magazines, mostly food but the occasional Real Simple or People sneaks in sometimes. And mints or gum.

I haven't blind baked, because it's a double crust. The bottom resembles a steamed dumpling in texture, which hasn't bothered us. Plus, if it's baked enough then sogginess isn't a factor.

Really! I was just rereading some of my copy last night, and I missed it. Um, aren't biscuits supposed to be flaky? Not in the same way as pie crust - much less crispy. Maybe it's in More Home Cooking?

Not at all, Aidan. What a wonderful post about such a sad event. It's hard to say goodbye to something with so many memories associated with it.

This recipe is also in Laurie Colwin's Home Cooking. I haven't made it in a couple of years. It does benefit from a longer bake time - more like 25-30 minutes. It should be golden brown on top for best flavor. Since it is a biscuit crust and not pie dough it will have a different consistency, softer and not flaky. I find it's actually better with canned tomatoes, only because I hate to cook with perfectly ripe fresh tomatoes. It's also good with fresh thyme instead of fresh basil. Thanks for the reminder. I may make it this week.

If I have to take both children, it's a chore. If it's only one child, it's tolerable. If I get to go alone, I try to make it last as long as possible.

Is that because they were out, or because they don't carry it? Even the Rockville Whole Foods, which I hate, has 6-7 kinds of mushrooms and flatleaf parsley isn't a specialty item by any means.

I successfully convinced my local Whole Foods to carry frozen organic grapefruit juice. That's the only time I'm every complained to them, and they responded by stocking the item I requested.. Does Whole Foods operate on the same pathetic profit margin that most grocery chains do? Isn't it something like 2%?

It's either a different phenomenon or I'm an exception, because I'm a taster that loves cilantro. Bitter flavors are what turn me off. Never noticed the canola oil effect.

You know, we're just waiting for that to happen at our house too! The fish looks really tasty. Did the potatoes need extra butter? I may skip the potatoes and make pilaf or something.

Thanks! I may give that link a try.

We talked a little bit about this very topic in this thread. I did order a book called Better Than Store Bought and once it arrives I may try making some condiments.

Just wanted to update this. I checked out Lidia's Italian Table at the library, and everything in it looks delicious. None of the other books mentioned in this thread were available, except one by Marcella Hazan, and I have to say I liked the looks of Lidia's recipes just a bit more. I will try some recipe and report back.

That salad sounds delicious. I love pumpkin seed oil and have been unable to find it anywhere in the DC area.

Sunday night: Pot roast stewed with onions and Guinness, served over rice, with steamed broccoli alongside.

Did anyone make the fish? What kind did you use? I've got to tag along on the inspection of our new home tomorrow morning, but then heading to Whole Foods for some fish and the rest of the meal.

What do you think of the Whole Foods practice of offering samples? It's easier to spend $1.49 on apples if you can have a slice and taste how superior they are. (Or a sample of the house made sausages, or bread, or freshly squeezed juice, etc.)

It was called Congressional Bagels, owned by friends of friends, and their bagels were the only ones I found in this area worthy of being called a bagel. I was there so much that the staff knew to pull the extra dark ones for my order. They got me through both pregnancies, sniff. You would think that with the relatively large Jewish population around here there would be better bagels available, but it's not the case.

On a related note I'm searching for good bagels. My favorite independent bagel shop in Congressional Plaza just closed down and I'm heartbroken. The lovely owners got squeezed out by some chain willing to pay higher rent. I had been buying bagels from them for ten years, both in their old location and in the Plaza. The replacement has to carry salt bagels, and their everything bagels must include salt and caraway seeds. Good lox would be a bonus.

If the corporations are "stopped," where will all of the people they currently employ work? Because they can't afford to pay extra? Look at the success of Super Target, Super Wal-Mart, Safeway, etc. People shop there because they are affordable, and they are affordable because the chains can buy in large quantities, which gives them greater negotiating power. As far as packaged food goes, I don't think convenience food is going to disappear until the return of the full-time homemaker. And based on my observations that ain't gonna be anytime soon.

I know what you mean, G. I was shopping today and just couldn't believe the prices. I'll be doing the fish and potatoes on Sunday, but got vetoed on the leeks.

Wish these had existed when I was pregnant. Ginger is excellent for relieving nausea, and I got pretty sick of swilling ginger tea all the time.

Yes, but... We have no farmer's market in Rockville in the winter, and I don't always feel like schlepping myself and one or two kids to DC to buy our fruit. The Whole Foods in Rockville and the one in Gaithersburg have great produce and very knowledgable people working the produce section. I can't even speak civilly about the quality of produce at our local Giant. It would be great to shop seasonally if there were a produce stand on every corner. When it involves driving 30-45 minutes, on top of the other shopping we need during the week, it's too much. David M.: good call! I always forget about Wagshals now that I don't live in NW anymore.