PattyO

Dear Carolyn, I don't post very often (I'm a little shy), but I was so moved by your post. I am so very sorry for your loss. I have to say that I truly believe that your Mom will always be with you and that she's well aware of your wonderful accomplishments. She also knows that you love your Dad and are taking good care of him. I, too, would love to cook something in honor of her using one of her recipes. Please post one when you're ready. The eGullet gang can honor her memory with a favorite dish of hers - I love that idea! Sincerely, Patty

Ran around all day today, and knew I'd be going by my favorite bookstore. A very special place, independently owned, with a great restaurant. Had to stop by to see if they had the cookbook, and they did. I love it. Really down to earth, well written, vintage Bourdain. None of the recipes are complicated. Everything is spelled out, and the narrative at the beginning of the book lays out his basic tenets of cooking. What more can I say? It's more than a cookbook, and I can't wait to sit down and really dive into it. Patty

I'm with Toasted, but I will make clam chowder and lobster rolls. Clam chowder is ALWAYS on the menu for playoff games. It's done pretty well with the Patriots Patty

I have to put my 2 cents in about Sandra Lee. How can someone teach something that they don't know how to do? That show is an abomination and does more of a disservice to people who are actually trying to learn to cook. Bobby Flay is unwatchable. I do like Ina Garten and Sarah Moulton. I like Sarah's approach and Ina has some refreshing ideas. Haven't seen Jacque's show yet, but will be looking for it.

Thanks, Cusina, for the excellent (as always) review. I almost bought this book the other day and decided not to. You've changed my mind! PattyO

Sonoma in Princeton, MA is outstanding. It's about 30 minutes from the city, and a beautiful drive to boot. It's upscale cuisine-wise and their wine list is wonderful and reasonably priced. It's my favorite restaurant in this area!

I usually tip 20%, more for exceptional service. Even if the service is somewhat lacking, I tip in the 18 - 20% range. The only time I've felt guilty about tipping was last week, and I shouldn't feel guilty at all. A friend and I were out to lunch, and our waitress was also waiting on a table of people that she was obviously friends with. After she served our meals, she went over and talked to her friends (in between serving other tables). She never came back to ask how our meals were or if we needed something else to drink. Well, my friend did want another cup of coffee and this girl wasn't even glancing in our direction the entire time. My friend actually got up from the table and called over to her to ask for more coffee. Are you ready for this? The waitress said, "Sure", AND SAT DOWN AT THE TABLE WITH HER FRIENDS!!!!! We were speechless! I then had to chase her down for the bill and, being the idiot that I am, left her 10% AND FELT GUILTY ABOUT IT! After reading this thread, I no longer do. Thank You!

I have tried to watch Ms. Ray. I really have. But I can only take a couple of minutes and I just HAVE to turn the channel. I haven't read any of her cookbooks either. To be fair, the 30 minute concept is appealing in many respects, and I'm sure that many of her recipes are good. St. Jacque's recipes will definitly get a gander from me. However, I would just love to get Mr. Grimes' take on Sandra Lee I have watched this trainwreck of a show twice now and my son stands there and laughs as I yell at the television!

Mine's yellow!

We were in college and a bunch of us went to Newport, RI where Dan (my husband)'s father had a house on the beach. We all chipped in and I made my father's recipe for steak with this OUTRAGEOUS sauce (made with mushrooms, onions, bacon, sweet vermouth, soy sauce, and worcestershire sauce), baked potatoes with a toppings bar, and salad. The men in the group all fell in love with me forever , and this one girl got really, really angry and started yelling that she hated mushrooms and that I ruined her steak. I think she was just jealous And her steak didn't go to waste!

One of our favorites is boneless chicken, roasted red peppers, roasted onions (this is a key ingredient - roast a whole onion, with skin on, in the oven for 1 to 1 1/2 hours at 350 or until soft - let cool and then peel and tear into pieces), basil (summer) or spinach (winter) EVOO, salt and pepper, and goat cheese. DO make sure to spray the foil or use the nonstick foil! My husband loves this so much that we call it "Danny's Chicken"!