bergerka

Tartine! 253 W. 11th Street.

I'm crossposting from another thread here, but I found this recipe in Self magazine and it was so good we ate it all weekend. Grate a little parmesan or gruyère on top of it. The pumpkin is kind of a pain in the ass to peel and cut up, but it was certainly worth it in terms of taste. 1/4 tsp saffron threads 10 cups (2 1/2 quarts) chicken broth 1 1/4 cups dried yellow split peas 1 large onion, chopped 1 tbsp olive oil 1 tsp ground cinnamon (this smells like way too much cinnamon while it's cooking. It's not.) 1/4 tsp ground ginger 6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin) Minced fresh parsley In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

Eric_Malson and I hit Pegu last night after a tango lesson in the East Village. Naturally, our first objective was to sexually harass Toby and Phil, who look FAR too cute in their Pegu togs, but we figured while we were at it we might as well have a few drinks. I think I remember everything I had...I know I started with the Perfect Parallel, which was amazing - light and refreshing and full o' applejack goodness. Then I had ummmm...a Jack Rose, I think, couldn't tell you what's in it other than applejack and pomegranate syrup, but it looks like a "girl" drink (the pink exactly matched my jacket, actually), tastes like a real drink, and packs a wallop. Then I had a Cornwall Negroni, I think, which was lovely - and oh yeah, then Phil surprised me and made a gin-gin mule with muddled cucumber and strawberries instead of mint. It made me want to go sit on a beach somewhere and watch the ocean while I drank it. Finally, Eric and I shared a delicious, sparkly, STRONG Jimmie Roosevelt. I then staggered home, and just got out of bed about twenty minutes ago. I have to say - I love everything about Pegu, not least that I can walk in, say "Toby (Phil, Chad...), whatever you feel like making is just fine with me," but last night I had the most fun watching the people around us get excited enough about OUR drinks to branch out from raspberry martinis (or Maker's and coke. Why ruin perfectly good bourbon like that?) into something totally different that they had no idea they'd like. K

The magic of google reveals Fresca's annoying flash website. Did you know it's been around since 1963? Well before my time. And yes, it has always been sugar free.

There is no diet version of Fresca because it's all diet. Fresca has always been zero calories.

The peach is not bad, if you're weird like me and like fake peach flavor. The finish, though, is a little...slimy...which regular Fresca is not. I'm just happy that because of the new flavors they're selling the regular stuff in 2-liter bottles for $.99 each at my local Gristede's.

This recipe is from Self Magazine - I made it on Friday. It's terrific! I was pretty liberal with the salt and pepper, grated some parmesan over the top along with the chopped parsley, and ate it with gruyère cheese bread from the Silver Moon Bakery, a block or two away from my apartment. No one in the house can stay away from it - there's very little left. As soon as the other half of the pumpkin I used (the smallest one I found at the greenmarket was 7 pounds! ) is done baking, I'm going to make pumpkin/cranberry muffins, using the pumpkin muffin recipe in The Joy of Cooking and adding fresh cranberries. Will report back. Edited because um...it would help to post the recipe... 1/4 tsp saffron threads 10 cups (2 1/2 quarts) chicken broth 1 1/4 cups dried yellow split peas 1 large onion, chopped 1 tbsp olive oil 1 tsp ground cinnamon (this smells like way too much cinnamon while it's cooking. It's not.) 1/4 tsp ground ginger 6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin) Minced fresh parsley In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley. K

If anyone has a favorite apple bread recipe, I'd love to get it by PM...I'm learning to cook this month anyway. I meant to mention this above - when I make a pie with a combination of honeycrisps (Jonagolds work very well if you can't find the honeys) and Granny Smiths, I add no additional sugar. First got this idea from my mom, who bakes pies for my diabetic father. The honeycrisps are sweet enough that they're all you need...no one even missed the sugar when I made one for Thanksgiving. K

I haven't, unfortunately had the chance to bake any this week, but just thought I'd let you all know that I am eating the most ADORABLE little cupcake at work - it's teeny and tiny and chocolate and has a frosting spiderweb on top. It's from the Halloween lunch. K

Honeycrisps. Holy crap. Crunchy, juicy, sweet and winey with an edge of tartness. Combine with Granny Smiths and you've got one hell of a pie.

I also love Aviations, though...and manhattans...and Twentieth Century Cocktails...and and HOW THE HELL AM I SUPPOSED TO CHOOSE!?!?!?!?!?! Depends on the day, I guess. For example, tonight I just want to go home, pour a stiff one of whatever stripe, down it, and go to bed. K

Aren't you a little...tall...for a hobbit? This is going to be fun! I can't personally sympathize with your quest to pack on the pounds (having put on an obscene number in the last year myself), but my younger brother, at 6'5", just hit 180 for the first time in his life - he has gained 30 pounds in the last six months, so I can well imagine your quest. He eats almost constantly now, it's the only way to keep his weight UP, the brat. I knew Mom & Dad's genes liked him better than they did me. K

an Apple Blow Fizz made with Laird's bonded applejack.

Down in the west Texas town of El Paso... my mom had the Brothers Four singing that on LP, in memory of the time they came to her university and serenaded the ladies outside the dorms. When I was little I used to sob at the end of that song because the poor cowboy got killed. Man, those guys could sing. K

I prefer my young'uns braised in milk, actually. Baby - the OTHER other white meat. (YES, I'm KIDDING. I like children, especially the ones that belong to someone else). Happy anniversary!!!!!!

Article here (registration required or use Bugmenot). Thoughts? I know nothing about this restaurant. K

Oh my god, that baby is TOO CUTE. :wub: And the pie is making me drool. This is fun!

I went for lunch while on jury duty one day last week (it's a very short walk from 100 Centre Street over to Landmarc, and they gave us a VERY long lunch). Sat at the bar, had the prosciutto and mozzarella sandwich (which comes with their fabu pesto on it, plus greens on the side) and a diet coke. Lunch at Landmarc is wonderful. But I was too full to eat anything later when I met friends at the Shake Shack. (ok, not quite true. I was too full for anything EXCEPT a root beer float).

Link. http://www.roccodispirito.com/data/recipesection.data.html ← Please tell me this is a joke/parody site.

Crif. Where the hell else can you get a crispy fried hot dog wrapped in bacon with a fried egg on top? THAT, my friends, is the breakfast of champions, and if it weren't so far away from my living room I'd go have one right this second. K

The only good part of jury duty - I had lunch at New Green Bo yesterday. Scallion pancakes (duh!), fried pork dumplings and a diet coke. I am still full. It probably doesn't help that I topped it off with a ginger ice cream cone from the Chinatown Ice Cream Factory (well, it was RIGHT ACROSS THE STREET).

WOOHOO! EGULLET CELEBRITY DEATHMATCH AHOY! er...I mean...um...this sounds awesome, you guys!!! K

OMG, that is the cutest cat EVER. I vote for Amish restaurant and Parsi dishes, please. K

No, not at all, and I didn't meant to imply that I did...I'm just surprised at the level of angst this seems to inspire, and at what I'm reading as (and I could easily be mistaken) surprise that someone's account in a memoir might differ from what someone else says happened in a given situation. K

Just a question...pure curiosity, and again, I am on no one's side here. Is there anyone in these forums who believes that the stories recounted in a "memoir" type of book are 100% reliable and told from any perspective other than that of the author? Seriously, folks. Memoirs are, by their very nature, subjective accounts. It's unlikely you'd get the "real" story, no matter who was telling it. In what way is Psaltis' recounting of the story inconsistent with his recollection of it? Um, we don't know. It's possible that if you then asked the runner and an eyewitness, you'd get two more versions of the story. So why the rush to judgement on one side or another? K