KatieLoeb

To quote the Bard: "Would a squash blossom by any other name taste as sweet?" All pumpkins, squash and zucchini are "Gourds" by nature, so I'd imagine their flowering parts would be quite similar.

There's an excellent book called Patisserie of the Eastern Mediterranean, by Arto Haroutunian that has a whole chapter on kataifi desserts of Greek, Lebanese and Armenian origin. I'm sure you could come up with some variations on your own, but anything stuffed with dried fruit and nuts and doused in honey would probably work! And be delicious!

Bux: Thanks - I stand corrected. I didn't know the town was so "connected" so to speak. I guess I was just waxing nostalgic over how nice the whole lifestyle in Spain is. So unhurried and relaxing, taking particular time to enjoy ones' family, friends and neighbors and some good cheer each evening. The evening cocktails and stroll and visiting. It's an institution, unlike the rituals we hold dear here like going to the drive through on the way home from work.

I have one of these that was part of a gift package from Penzey's. It works very well and is easy to handle. Grind adjustable with screw at the top. Pretty straightforward.

Dude - do as the Spaniards do. Take the early evening stroll for some tapas and sherry at the local bar. Get half tanked and then stroll a bit more. Late night dinner at wherever the locals tell you is the second best place in town. Eat, drink lots of Spanish wine, go to hotel, pass out, lather, rinse, repeat. Gotta love the lifestyle....

AMEN! I can hardly wait until she's back. I've often said, her Asian Pears are undoubtedly the fruit from the Garden of Eden, because nothing less would be worthy of banishment from Paradise. Best fruit EVER. Period.

Katie, I seem to recall that in the last year or so, a liquor license for a restaurant at the King of Prussia mall went for like $700K. I think that that was for a chain restaurant as well: do you remember the details? Andrew: That may be true, but PA because of the PLCB is very different than NJ. In New Jersey there is still (presumably) free enterprise and competition. These out of control licensing fees seem to squash any notion that anyone but a huge corporation can get into the bar business. Liquor licenses in PA have always been that expensive, simply because of the monopoly and certain local ordinances as well (only so many licenses per township, etc.). I don't remember which place got the license in KofP you're referring to.

I just heard last night that a liquor license in North Cape May, NJ is going for $850,000 and I thought that was outrageous. That'll put the new owner in the hole for six to eight years I'd guess, with real estate taxes and mortgages on retail property to still be paid as well. YIKES! I guess a big corporate backed chain is the only entity that could afford such an investment. So much for "local" businesses.

Oh ferchrissakes get over yerselves! I think the "trout guy" was at the farmer's market at Head House Square on Saturdays between 10-2. Might want to try there this weekend. Or maybe he's just not out yet. 'Tis early in the Farmer's Market season yet, n'est ce pas?

Chicken soup and many incarnations thereof, mashed potatoes, rice dishes, plain chicken (roast, grilled breasts, whatever not overly seasoned), plain fish, etc. Not too many fruits or vegetables as the fiber is difficult to digest. This is a good time to pick up a rotisseried chicken from the market and call it a day. Serve yourself some veggies on the side and dinner is done! Hope HWOE feels better soon. Been there and it's not fun...

A former roommate of mine was from Atlanta and turned me on to grits. LOVE them! Ultimate comfort food when you're home feeling ill. Now I always order grits instead of toast if it's an option with breakfast.

You people.... Are insane!!! But I love it

Pousse Cafe drinks and blender drinks are the bane of every bartenders existence. Ordering these in an obviously busy restaurant falls into the category of sport I call "waiter baiting". Things a customer can do to make the waitstaff homicidal: "I'd like the seasonal field greens salad with the autumn removed" "I'll have the 16 bean soup with no lima beans or navy beans" ETC... Xanthippe: I simply must know - what on earth constitutes a Mayan whore?

How 'bout posting some of these lovely cool summery soup recipes into the Recipe Archive, hmmmm? I, for one, would be happy to start stealing these ideas for my own eating pleasure. They all sound delicious!

YIKES - Herb! 3 Habaneros! You know usually a pinhead sized bit of habanero is enough to give off noticeable heat. I'd watch this carefully. It might be lethal by the time it's done. Might also make a truly ass-kicking Bloody Mary!

Holly: Thanks for reminding me about the old Levis' fish cake combos. I'd buried that in the recesses of the brain. Damn those were good. Will have to go check out the Johnny Hots version as soon as I'm able. Back in the day, I had friends that lived in an apartment directly above Levis Hot Dogs that they ceremoniously referred to as "Weenie Manor"

I've been raving about this place for awhile. Glad to see someone else agrees with me. My Philadelphia friends claim it's too long a drive (it's all of twenty minutes), but I think it's well worth it. Their signature dish of Macadamian Nut Crusted Crab Cakes with Wasabi Beurre Blanc is TO DIE FOR. If it's on the menu next time you're there I highly recommend it. It might be a seasonal item though, and I don't remember which season I ordered it.

There's a Penang Chinatown location in Philadelphia. I agree with Kim. The food just doesn't awe me. It tastes good but is very oily and heavy by comparison with other Asian cuisines I enjoy. Central Jersey Fink's pig roast is definitely sounding worthy of a road trip!

Pan: I didn't even realize the pun! Sometimes I scare myself...

The wine reps have the braodest grapevine with the deepest roots. I always hit those guys up for info on what's going on around town, since they always know. Ask him/her to keep their ear to the ground for you in case this one position doesn't work out (although, I hope it does. Sounds like a great opportunity for you! ), and get their card so you can check back with them as well.

Kumquatcello sounds like a LOT of work, peeling those tiny little zests off. And Brusselsproutcello sounds, well, just NASTY! Blech! Actually there is a truly nasty artichoke digestif from Italy called Cynar. Just awful stuff. I promise I won't make that. I'll keep working on interesting liqueur ideas. Maybe I'll make up a big batch of ginger beer and we can mix drinks with that!

I think I'm going to have to make the Limoncello in barrels I'll probably start two batches next weekend and let them mature for several months. How 'bout a batch of ORANGEcello too? I had some of that recently and it's pretty damn tasty. Could also make some interesting cocktails with that I think.

What were you thinking???? Wine at the .99 Store? Have you ever looked at the expiration date on the canned and boxed food goods in there? Just remember - you get what you pay for

Thanks Tommy! I'll do that. Maybe if we do a dinner at Mie Thai or the sushi place in Colt's Neck I'll have a built in excuse. Not that I need one...

My hero...