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  1. Yes, this is news to me too. I know it was going to be open to the public someday, but didn't realize that it had happened. Why hasn't there been more press on this-are they waiting for the bridge to be finished first?
  2. ATTENTION to all of you near a Le Creuset Outlet store: I received a "2005 Savings Calendar" in the mail from LC this week.It is indeed a cute little calendar w/ a diifferent picture of LC every month. It also contains details about all of the sales for each and every month of the year (attached coupon required.) For instance, January is 1) Celebrate the New Year in Style-20% off any one item of your choice AND 2) the Color of the Month Sale-15% off all black & blue cookware, blue stoneware, and blue accessories. July & December have 35% off coupons! They also included a "create your o
  3. Again, to put things into a Californian's perspective: I used to drive through the backroads of Sonoma County every week, past lots of sheep pastures. There were baby lambs all year long; the mothers seemed to successfully have just as many frolicking baby lambs in the middle of our not-too-cold California winters as they did during our foggy, not-too-hot California summers. So, somewhere lambs only survived in the spring, hence the concept of "spring lamb"-but that's not true here. We can get local lamb all year long. Edited to add: Yeah, I did used to feel kinda guilty about eating little b
  4. Russ, you captured my feelings perfectly. [Disclaimer: another old fart talking. I turned 50 a few years ago.] There is a rhythm in life that comes from eating seasonally. It is a continuation of the rhythm that comes from eating turkey on Thanksgiving or latkes during Hanukkah. I might make turkey another time of the year, but I don't serve it the same way-with stuffing, sweet potatoes, pumpkin pie, and all of the other traditional side dishes. That's Thanksgiving dinner, and the anticipation is half the fun of it! In the same way, eating strawberry shortcake in January feels "wrong" to me.
  5. No kids-just a crazy job-but one thing that helped me is to lower my expectations: You do not have to have three things on the plate every night. You also do not have to serve a salad and dessert on weeknights. You can still have great food, just make less items for those days you are stressed out, and save the multi-course meals for days off.
  6. It's LOVE, M-L, simple pure unadulterated LOVE! Is that sooooo wrong???!!!???? ← Spoken like a true pusher... Okay, I guess there are worse things to be addicted to...
  7. Rancho Gordo's tortillas are simply the best. Krys, since you are new and I am enjoying reading your posts, I feel I must warn you: stay away from his tortilla chips. Do not even try even one, even if he insists at the Farmer's Market and it hurts his feelings when you try and resist. Just say no. His chips contain large amounts of crack cocaine, and soon you will be hopelessly addicted. The tortillas also must contain some drug, because they are moderately addicting, but not as bad as the fried chips.
  8. Here's a link to a discussion we had last summer: http://forums.egullet.org/index.php?showtopic=54697 To paraphrase Russ Parsons, this is not someplace you go for great food. It's a slow time up there, so all of the B&B's will have discounted rooms. The coastline is gorgeous up there; I'd suggest going to one of the parks a few miles from town & taking a walk in the redwoods. (We had a lot of rain this week, so a lot of the trails will be pretty muddy.) Also, surrounding the town itself is a blufftop walk and a pretty beach, both accessible from the Main Street of town. None of those w
  9. Well, I did have squash & kale last night-but it was at Chez Panisse, so I can't say I suffered. I also had some wonderful LOCAL Satsuma tangerines in my lunchbox today.
  10. My answer is similar. What I would cook for you would depend on both the season and the current weather. With our gorgeous warm winter days, foggy summers, and October heat waves in the Bay Area-that could be just about anything. I might serve you a hot soup or something like chili on a foggy summer night. Then again, I might serve you grilled chicken or fish in January. What I will never serve you are fruits or vegetables that are not in season locally; you should only expect to be served asparagus in the springtime, and you won't be eating melons or peaches at my house unless it is late sum
  11. Pho 84 in Oakland, between Harrison & Webster, on 17th St. Huynh is a spinoff-either family members or former employees, I can't remember which. Le Cheval is upscale; Pho 84 is the real thing. (I eat there all the time; I work nearby.)
  12. A pocket door sounds like a great idea, IF you are neat enough to have your pantry in full view. Personally, I took the door off mine completely; it gave me that much more wall space to hang things on. Only you can answer where you fall on the Martha Stewart organizational scale. I think your opinion about using a general contractor is sound. Experience is important, and in general, a good contractor attracts the best subcontractors, whereas someone just starting out can have a hard time lining up the best subs. A cabinet maker with 30 years of experience sounds like someone worth waiting fo
  13. In addition to his excellent book, Will Clower also has a website. http://www.fatfallacy.com/TourWL/FirstSteps.html My husband & I did his "Path" last summer. Amazingly, we didn't lose much weight, but we both found it helpful to understand how eating slower-and in courses-helped us to eat less. (Clearly, we need to learn to eat a little less of our wonderful food...) I'm glad to see him getting some publicity, as his book is not the typical quick-fix, restrictive sort of "diet" that Americans love to embrace. Basically, he says only eat full-fat dairy products, eat a little bit of chocola
  14. I do a variation on Rachel's: First step: Let it cool on the stove for an hour with the flame off-but don't let it get below 160. Second step: Using a 1-qt. saucepan as a scoop, I strain it through a colander into big shallow SS bowls (I bought these at a restaurant supply store-it's something you'd toss a big salad in.) That helps cool the stock a little. If I've made a huge pot of stock, I may end up w/ a few bowls. *** Echo Rachel's comments to double bag your garbage can before you start tossing those hot bones into it!!! Third step: (This is where I vary from Rachel): I strain again, pour
  15. I occasionally find myself at a business meal with someone high up in my company. At these times I'm eternally grateful that my parents taught me enough manners that I don't have to think about what is correct or not. It's enough to focus on making witty conversation! Otherwise, I agree that as long as you aren't grossing anyone out or rudely hogging all the food, the details are not that important.
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