Fritz Brenner

Now that Pan's done it, I will too. I really love this thread, I've been lurking on it since the start... for some reason, it makes me really happy. Keep it up!

snowangel, thanks for the great post. Please follow up when you return with descriptions of your meals, etc. Anytime I can go back to the midwest and be with my mom and sister (NeroW), in the kitchen, drinking wine (or whatever ), and eating, it's a memorable time, even though it's not technically a vacation for them. Have a fun weekend, you totally deserve it.

I like the idea for sugar too, or something one-worded like that. But I also really like the Danish idea. Sugar is sukker in Danish, I personally don't think it sounds unappetizing. I guess it could be weird, if people somehow connoted it with a pejorative use, like "you sucker" or something. Maybe you could do a Danish word and the English word, like sukker/sugar or sugar=sukker... that could be cool with a nice graphic design. Also, sweet is sod in Danish (the o has that line going through it, I don't know how to type it in, sorry)-- that could be interesting too.

My sister (NeroW) and I always liked potato chips and cream cheese. Mmmmmm.

I never thought I liked beets, until I lived in France. Then I bought them pre-cooked, in that mustardy-vinegary sauce they can come in, and I LOVED them. Now that I'm back in the States, I sometimes miss buying them like that.

Scrambled eggs with sautéed onion, leftover smoked turkey breast, and pepper-jack cheese. Wrapped in warm tortillas with sliced avocado on the side. Coffee.

Savory crèpes would be a good dish, sort of main-dishy for the veg. but good for everyone. You could do wild mushroom and goat cheese?

thanks fifi! I'll be making that soon....

I don't know what your last name is (M something?) but maybe you could use it somehow-- this way, it's personalized and inclusive of your brother, but it also won't be a problem if he doesn't join up with you or if he joins up a long time from now. I know that's not much of an idea, but I'm not feeling too creative these days... Good luck.

Fifi, if you're still following this thread, I'd love to try your crockpot paprika chicken, but recipegullet still doesn't work. :( Would you mind posting it here? Thanks much! -Fritz

buttery toast topped with a lightly poached egg, salt and pepper.

I'm loving this blog-- thanks!

i agree completely: total elegance.

I will definitely enjoy a Montana breakfast, or red beer, or whatever else they may be called (beer+tomato juice) every once in awhile... but I don't tend to want beer before the afternoon hours. I'm more of a mimosa, bloody mary, or coffee and irish cream kind of morning drinker. Like the others above, I don't believe there is a "too early" or "too late" rule for drinking, as long as it doesn't interfere with living. Congrats on med school!

I add my support for Lauro (although all of the other recs are great too)... If you enjoy dessert at all, Pix is literally right across the street. It's a really nice place, open late, and could be a great end to a birthday dinner at Lauro. Have an awesome birthday!

It was fun! The meal was really pretty basic stuff, from what I remember... as it was a university-organized meal, my guess is that it was pretty low-budget. Roast turkey, gravy, roasted and mashed potatoes, bread (bien sûr! ), green salad, corn/carrots (at least, that's what I remember, but it may have been another kind of veg.), etc. The thing is, I can't recall if there was stuffing, and I LOVE stuffing... so there probably wasn't. It was my first thanksgiving without family or very close friends, and certainly my first one overseas, so it all added up to an interesting, silly night. I think some of us went to a bar after, and that was *definitely* a first.

When I was at the university in Rennes, three years ago, about twenty Americans went to a restaurant in the city for a Thanksgiving dinner, which had been pre-arranged by the director of the program for foreign students at the university. It was actually really fun, and I enjoyed seeing what the restaurant made of Thanksgiving. The food wasn't great, but many of the usual suspects, and lots of red wine, graced the tables. Definitely no pumpkin pie for the dessert course--actually, "pie" didn't make it at all, we had a tarte tatin. The staff at the restuarant seemed pretty amused by the whole thing, but they were really friendly. It was good times.

Awwwww yeah, Ronnie's in da house!

HAHA! I still go to Reed College (I'm on the on again, off again six year plan... ), and the scavengers you describe defintely still exist, in full effect. They're called "scroungers." They consist of the people that live off-campus and don't have board plans. I've actually never been able to get myself to scrounge... but pretty much everyone does it at some point, and if you walk into the dining hall, there is almost always a line of half-empty plates left out on a shelf for scroungers.

Like Fifi, I don't have to worry about cooking for others, and I found a six-piece Le Creuset deal on chefscatalog.com for $199. It contains the two-quart round oven, the two and 1/4 quart oval oven, a one quart (i think) saucepan, and a nine inch skillet (the lids make it six pieces...). I really really love them, and although they are smallish, I think the price was truly right for such versatile cookware. I consider it a start to my collection cause' I'm only twenty-three! Eventually I'll buy a much larger round oven.

thanks for sharing your secret!! and it's a cool background story too.

it *is* a great blog, AnnaN. i love reading about the danish food, i'm of swedish origin, and ithe scandinavian flavors remind me of my grandmother. two totally off-topic things: did i notice an IKEA Poang chair in the background of one of your photos? we've got one too, and i love it. more importantly: i've always loved your avatar. you may have shared its origin elsewhere, but if you felt like sharing again, i'd love it. thanks for blogging.

leftover pasta with tomato-vodka sauce. pot of coffee. i'm trying to give myself an ulcer...

this is amazing, thank you so much for the report. also very interested to hear about the brulée. what will the dessert feel like in the mouth? aside from its flavor, will the traditional crème aspect of the dish come through? thanks again.

i love your humor. i'm really enjoying your blog.