Xanthippe

zilla, we're waiting . . .

We always hit our favorite breakfast place after the Saturday morning farmers' market. Other than that, I'd say we dine out once a month, at most. As several other eGulletarians have said, and for essentially the same reasons, we prefer cooking and eating at home. In season, our dining spot of choice is on our front deck under the redwoods.

Meh. Easier than wrangling a drunk boyfriend into bed. Let him sleep on the damned floor. Wrangling him into bed - nothing to do with sleeping But if he's drunk, can he, er, um . . . ??? That's what I'm sayin'! Maybe zilla's boyfriend is, uh, well -- gifted??

Sounds awesome!! Do you make your own fry bread? Of course!!! I'll have to ship some over to you, Xanthippe. But the last fry bread I had was at the Pow-Wow in Cupertino a couple of weeks ago, greasy as hell, but it fit with the celebration. Dude, I'd happily drive over the hill for fry bread any day of the week!!

The only food booths I'll visit at our Santa Cruz County Fair are those selling "real" Mexican food, prepared by members of the local Hispanic population. I'm telling you, it's tamale heaven!! I take that back: I also stop in at Marianne's Ice Cream for an ice cream sandwich!

What's olallieberry? An olallieberry is a hybrid blackberry, developed in Oregon if memory serves me correctly. It's a cross between several berries, but I can only remember two of them: loganberry and youngberry. The ones I get over on the coast are larger than typical blackberries and have less seeds. It's such a great thing to pick your own; a field trip in the fresh air, lunch afterwards at Duarte's, and you can't beat the price -- $1.25/lb as opposed to $1.50 for one of those little plastic berry baskets in the market! The postcard announcing the start of the picking season arrived in yesterday's mail. Olalliberry cobbler, here I come!!

Really, I still dream about those lard fries. They were served alongside a pork tenderloin sandwich unlike any I've ever had; the meat, roughly the size of a Frisbee, dwarfed the bun!! It was really quite something. My favorite Iowa story involves a vegetarian brother-in-law who ordered a "Vegetable Burger" at the very same restaurant. He was served a hamburger with tomato, lettuce, and onion. Hey, they're vegetables, right??!? You gotta love Iowa . . . Claire, I'm making the lard gingersnaps this afternoon.

Fourme d'Ambert, the roi of blue-veined cheeses . . .

Meh. Easier than wrangling a drunk boyfriend into bed. Let him sleep on the damned floor. Wrangling him into bed - nothing to do with sleeping But if he's drunk, can he, er, um . . . ???

For pairing with cheese: Bath Oliver biscuits or their miniature "cousins," Nevah Betta crackers. For satisfying a salt/crunch jones: Original Wheat Thins, Triscuits, Seasoned Ry-Krisps.

Jelly donut ice cream, mcdowell's fry bread, more jelly donut ice cream . . .

Solo dinner tonight, with Socrates off to class. Green garlic soup Beet green and bacon omelet Salad of lamb's lettuce, peppercress and mesclun, with olallieberry vinaigrette Several thick slices Acme Bakery's ciabatta bread, toasted A glass of Hemlock House red Dessert (sorry, Jin!) of fresh strawberries with creme fraiche, and the last of Saturday night's Non-Traditional Trifle (Whew! I did it!!)

If I love Mexican canned jalapenos rellenos, which I do (my two favorites are tuna-stuffed and the sardine-stuffed), I know your version would be far and away superior, fifi. I'll have to try it! Thanks for the suggestion . . .

Cool. Can't wait to hear how they turn out. I think I may use the rest of my lard for french fries. Would pure lard work for french fries? Some of the best french fries I've ever tasted were done in pure lard. Seems as though that's the preferred lipid of choice out in Iowa. Go for it . . .

I'm with you, Lionel, although I'd add a third use: Ritz, smoked oyster, sour cream I've heard the same 'bout the mock apple pie, although I've not had one.

Me, too . . .

Sounds awesome!! Do you make your own fry bread?

Poor choice of words on my part, as I am very well aware of the differences between the various types of "tea" meals. I received my education in the British Isles during the year I spent at university in Scotland; prior to that sojourn, I will admit to being a tea virgin. alacarte, I'm going to the farmers' market this afternoon, so I shall ask the vendor about the Black Plum radishes. My guess is that it's not just a smaller black radish; the color really is a deep-dark plum, nothing like that of black radishes. I'll also ask if it's a regional variety. JAZ, radish sprouts are fantastic. Just a hint of spice and bite, a perfect sandwich garnish!

Yes. Assuming personal responsibility is another step in the process of becoming an adult. Period. I do not look to others for the information I require to make certain choices, particularly the dietary kind; I read labels, I become an informed consumer, I ask questions. As it happens, I'm picking up another order of lard from the butcher today, claire. I intend to make the gingersnaps either this afternoon or tomorrow. And I will report back . . .

My kinda breakfast . . . What's a Mocha Valencia, rev?? Hah! Too late!! This and the "What Are You Eating Right Now" thread are just plain DANGEROUS!

I get the wasabi peas & peanuts from a local cheese shoppe, but I first experienced their bliss from a little North Carolina gem called Try My Nuts. Unfortunately, in our rush to leave last night, we forget the savina nuts. Nuts. Perhaps you forgot the savina nuts on purpose, s'kat! Now you don't have to share 'em!! Gotta check out Try My Nuts, if only because the name's so gosh-darned, um, creative . . .

Ah, so I'm not missing anything! Do you like pain du chocolate, elyse?

Thanks for doing all the legwork, Jaymes! We sure do appreciate it. Still trying to figure out if it's possible to come cross-country for this kick-ass party!!

Heirloom? I don't know. I get them tinned from an Italian deli. Don't know if Romanos are heirloom, but they're plentiful in season at our local farmers' markets. I've seen both green and purple varieties. They look similar to a regular snap bean, although larger, and they're flat-ish like butter beans. Quite delicious . . .

Guess I'm somewhat of a masochist, then. Dessert?? Hurt me!!!!!