SLB

Thank you for all of these good ideas! Earnest and otherwise. Because it just so happens, I have a WHOLE LOT of tights that I don't seem to ever wear anymore, and could stand to be repurposed . . . . ETA: Shelby, I think that bag could be rigged with some small cardboard pieces surrounding the tomato sleeve, to keep it from knocking against the cucumbers and other goodies. You'd still have to deal with vertical friction, but tissue paper or anything easy could probably ameliorate that problem.

People, I have had it. Specifically, I have had it with trying to get heirloom tomatoes home from the market. Or, Brandywines. Here in NYC, they cost basically fortune (**not the Brandywines). Setting aside whether the "heirlooms" are worth it as a general matter -- we KNOW that it's not worth it when you get home and they got bruised or busted in transit. How on earth does a person get soft-skinned tomatoes home intact??? I always use a bag with a bona fide foot in its construction, and I also try hard not to put anything else in it, or even jostle it. But it never fails -- one or more is bruised or busted, leaking its wonder-juice everywhere, and requiring me to basically eat them as soon as I get home. It may be that if you place them carefully in your car you don't have this problem. But I don't place them in a car, I'm either walking or getting on a bus or a train. What in the world are people doing to get home with whole healthy tomatoes? [Should I this in the NYC thread???] To be honest, I also have this problem often enough with apples. I just don't care as much, because I can salvage a bruised apple to my satisfaction, for the most part. Also, they are not as expensive! But this tomato thing is ridiculous. There is so much crap in this world, there HAS to be a gadget for this. I feel like other people must know something I don't. Because this is insanity! Help! Please!

The Preserving threads. Life-changing.

Me too! Can't wait!

I'm there pretty frequently because my best friend lives there. We often grab Haitian food from Grandchamps on Patchen. It's hearty and seasoned if unevenly executed, and won't touch the wonder of Haitian home food. But for when you want things like oxtail . . . Totally kid friendly cafe=style place, good for takeout. Expect to wait a long time for the food. Honestly I have no idea whether there is alcohol (which means probably not, it's not a feature I'm prone to really miss). But you could probably bring your own beer in.

I mean, are we trying to start an intentional community? Because, I mean, I'm in. Seriously. These popsicle shots make me rethink . . . everything.

I'm trying to get that book for Christmas. Please do report back!

I drink gin regularly, and I appreciate your critique of Hendricks (which everyone around me seems to love, except for me). One to stay all the way away from is "Greenhook". It's so nasty I keep thinking, I must not understand (I felt this way about mole poblano until I actually got to Oaxaca . . . but where was I --). After two bottles I gave up. One that I'm currently enjoying, I mean for when I want something other than good ole' Plymouth, is called Martin Miller's: "Blended in England Using Icelandic Spring Water." It took awhile for the gin buyer at my regular liquor store to convince me to try it. And it turned out, he was right -- there's *something* atypical going on there, but not something crazy.

The fairly new periodical "Whetstone" has begun a podcast called "Point of Origin". I started listening on this morning's run, pretty good. Less *produced* than some other food podcasts, but less rudeness-passing-for-charming, too. And interesting topics. http://www.whetstonemagazine.com/pointoforigin

Is the DRR corn stock sweet-tasting? Does it sub well for general-use vegetable stock? I eat corn on the cob about twice a year, and may aim to collect the cobs this year for this, but I can't deal with sweet-anything in the stock. That said, the one Vivian Howard recipe I made was so excellent -- the butterbean burger -- that I'm inclined to trust her.

Always.

^^^

Thanks, that's very helpful.

Any updates on the thinking here for a home-use burr grinder? I drink the kind of "espresso" that comes out of a stove-top moka pot.

I tend to not like spiced fruit either. Or too-many-different-strong-tastes together (this is actually true of all dishes, not just fruit dishes). But. Somebody gave me one of those "best recipes" anthologies in, I think, 1999. Most of the recipes didn't do much of anything for me. Except for this concept of a watermelon shake with green cardamom. It was a revelation. So I guess I'm ok with cardamom.