KNorthrup

Request/challenge - One of you artistic types (ie, not me) do Andrew Marvell. Seems to fit.

If it's the same Wine Lovers cookbook that my mother received a few years ago (recognizing that there are many many out there), it also has the absolutely best ever prime rib recipe. Or at least the best prime rib gravy recipe. Not sure prime rib itself can be said to have a recipe.

restaurant website

Has anyone tried the new Peruvian place yet? Is anyone willing to? Not enough friends are willing to be guinea pigs. So to speak.

Technically I guess good ideas, but a pedometer?!?! More toasting and searing - good. More sweet - not so much.

I still make real desserts. Most store-bought versions are too sweet for me, and it's just fun. Or I did until I moved about a year ago. Haven't gotten the new oven fully figured out yet so baking has been one disaster after another. When things do turn out, I bring them into the office. Come to think of it, it's probably about time again for the peanut butter cream cheese mousse pie extravaganza.

And both Castagna and William's have less expensive, more casual cafe type versions immediately next door to the main restaurant that are equally tasty.

In the Northeast, Mid-Atlantic, and California it has a strong presence. Not much in the Northwest and Plains. A smattering elsewhere. I really miss Boston Market, but it's probably just as well. They were like stealth fast food. Because you needed a fork and there were veggies involved, they seemed healthier than fast food and thus I ended up spending far more money there and consuming more calories per meal than I would have in a visit to McDonalds etc. Never dared check the nutritional info on the creamed spinach.

came in today's email

Grrrr. I just knew someone would bring up mortadella! It's better than baloney. [raises hand tentatively] I like head cheese.

Pouch of Tasty Bite curried potatoes/garbonzos mixed with bag of Med blend veggies and topped with runny-yolked egg(s). Mac/cheese with kielbasa. Baked beans with kielbasa.

Don't they also say you get more shrimpy flavour when you leave the shells on? So maybe leaving the tails at least helps in that direction. Kind of like bone-in meat.

There are an increasing number of restaurants with senior citizen menus either instead of childrens' or combined with. More often at chains than at independents. And a healthier range of food, of course. Less deep frying.

Yikes! I've never seen that done. Thank goodness. We only ate Adams peanut butter. Peanuts, salt, period. Good point that the high-sugar types may not work as well.

I have a coworker from Cincinnati and he makes regular batches of the stuff and is quite proud of it. He brought me some a few months ago so I could 'see what REAL chili tastes like.' I thought it tasted like curry. Not exactly, but that's what the earthiness Eric describes made me think of. He now intends to buy a cart and sell it on the street. With hot dogs, mostly. I don't think people in Portland will be willing to accept something that unlike Hormel as chili (you know what I mean), but we may find out.

No! Choucroute garni or however it's spelled is one of the perfect meals. In winter, at least. For those who don't like mayo with tuna sandwiches, one of the many little jars from Stonewall Kitchens is an artichoke heart and caper relish sort of deal. Mix with tuna and glop over either mixed greens or bread. Very nice, esp for the labour involved. Agree it's not possible to like pb&j if the j in question is grape. Bleckity. Must be berry. Not a fan of honey for the most part but sometimes get a craving for it with peanut butter and not the flavour so much as the way it makes that side of the bread a kind of crispy.

I'm a huge fan of the fried egg on a bacon cheeseburger thing. Fortunately quite easy to find in the PNW. My first thought about the pickles in the tuna is that it's for crunch, but maybe not. Thinking more about the sort made for small children, sweet seems to be the goal. Maybe as the only way to get them to try something besides pb&j. Squishy white bread is somewhat sweet. Miracle Whip is really really sweet. And even French's yellow mustard is somewhat. Just an all round sugarfest. I do capers.

Since you're on the eastside, I'd say J&M Cafe, near OMSI, for breakfast. Although Bijou Cafe is a quick, free MAX ride downtown. My personal favourite, as well as that of most friends and relations, is Kornblatt's.

live the dream

Another vote for semi-green bananas. I'm on the other side with the mother thing though. There are many foods I never ate growing up because my mother didn't like them. And was really not otherwise exposed to them. With the exception of celery, I like if not love each of them (especially eggplant and cucumbers) and have been actively making up for lost time. Edit: Turns out she hates raisins too and loved the bit about humiliated grapes but she did let us eat those because they were so heavily marketed as a nutritous snack that she would have gotten grief from the other mothers if she hadn't.

US peameal source

I'd win by three lengths. Try twenty below, Little Black Dress, snowstorm, pantyhose, high-heeled sandals. Smokers: Dumb but Strong. Sounds like something from Romy & Michele's High School Reunion.

spaghettini al olio If you work in an Italien restaurant, you should at the very least be able to make a good guess at that one. I'm glad this came back up because I've been wondering about it. (And haven't seen the show.) In NYC, or really anywhere, are experienced waitstaff expected to have a general knowledge of classic dishes? Standard Italian, French, Chinese, Mexican, etc? An extensive knowledge? Or is there too much variety of cuisines for an employer to expect that? Or is there so much going on with chefs making personal variations that to assume that the name means what it sounds like is too dangerous?

Is fruit truly necessary for proper nutrition though? I realize it's in the USDA pyramid and all, but wouldn't substituting an equal quantity of veg be adequate? Is there an actual nutritional reason for separating the two?

Lamb sirloin (s&p only, dry skillet) TJ's potato/veg medley with garbonzos added for fiber Cranberry lemonade (free sample) w/vodka