bloviatrix

On the rare occasions that Blovie is travelling, I use it as an excuse to eat out at all the restaurants I want to hit (usually with friends). After 9 nine years of being married and having a nightly dining companion, I find it depressing to cook for myself.

Tell me more about the Tomato-orange-ginger broth! That sounds good.

It's really amazing how much efficient I am in the kitchen when I don't have eg to distract. Not only did I get my cooking done in a timely fashion, I even made it to the gym!!! We've been eating dairy foods all summer, but now with Rosh Hashanah fast approaching, I'm going to have to clean my oven and go back to eating more meat and poultry. Therefore, friday night's dinner was a "farewell to summer". (where's the teardrop emoticon when you need one?) Corn soup with corn kernals and celery leaf -- this is my homage to the heavenly soup we had at Per Se. Benno's is better. Eggplant and Mozerella Tart with Basil Garlic crust Roasted Tomatoes with garlic and thyme Zucchini, sauteed with basil Roasted Corn and Black Bean salsa, with red peppers, red onion, evoo, and red wine vinegar Blueberry Pie We drank a 2002 Macon.

I had the pleasure of introducing one my friends to the joys of the 97th St Greenmarket on friday. I think she fell in love. Unfortunately, most fridays she has to be at work by 7:00 am. You would have thought I hadn't bought any produce in a week rather than the day before as I came home with: Assorted heirlooms and sungolds Thyme Japanese Eggplants Zucchini Nectarines Basil Corn Green Leaf lettuce Sesame pugliese, parker house rolls and walnut-raisin rolls While taking a stroll up Broadway on friday night, I learned that the Columbia greenmarket is also held on sunday. I'm thinking of checking it out.

Guys, it'll all be over in less than an hour. Yipee!!!

I mentioned this thread to Blovie and he suggests: The Dairy Double.

If you're concerned with Melt, what about Melted? Or, to expand on your idea of Grill and Chill --how about Grills and Chills?

It's tomato and cucumber diced, sometimes with some scallion and then tossed with olive oil and a bit of parsley and lemon juice is optional.

Interesting you should bring up the texture of the pita. I think it's best when is it's very soft and fresh. I had falafel over the weekend and the pita was toasted and almost crunchy. It was very disappointing. There's a place in my neighborhood that gives you the option of ordering your falafel in a lafa which a large, squarish bread that has no pocket. The lafa is warmed and has a really good texture. My ideal fillings in addition to the falafel balls are israeli salad, tehina, hummus, fried eggplant, and cucumber pickles. I don't like lettuce in my falafel.

In one of her books, Claudia Rhoden suggests pulling out as many of the seeds as possible. What about trying that?

It's a gorgeous September day, so I decided to stroll up to Columbia Univ. to check out the hubbub and hit the greenmarket. Among the all the students moving back into the dorms sits the greenmarket on B'way at 115th. I recognized a couple of people from 97th street, my usual friday haunt. Anyway, today's haul included: Corn Peppers Cantaloupe Blueberries

It was on the SW corner of 95th and Columbus (I lived on the NW corner for 2 years). It's been gone for at least 9 years, probably more. It's now a gym.

Is Molly O'Neill still at The New Yorker? I was hoping to find a piece by her in the issue.

There's one in the concourse at Rockefeller Center. And I believe one on 7th Ave in the Garment District. Not sure about others

I haven't had a chance to fully immerse myself in the issue, but Jhumpa Lahiri's essay The Long Way Home (p.83) was good.

These Spicy Dill Pickles were suggested by someone else here on eg (can't remember who). They're easy and taste fabulous. The only problem is that they need to cure for 10 days. Waiting that long can be tough. I have a batch curing in my fridge as we speak.

I just finished going through The Berry Bible by Janie Hibler. I took it out of the library and it is nearing it's due date. Otherwise, I've been reading lots of fiction. The Jane Austen Book Club has lots of food references. Henning Mankell's The White Lioness does not.

our peaches were disappointing too. could the season already be over? If you're willing to eat nectarines instead, Kernan farms had good ones last friday. I know they have a stand at Union Square on wednesday at the south end of the broadway side.

Danielle, Michael Ruhlman participated in a fabulous Q&A last year. If you like the book, you'll love seeing him in the "eg hot seat." Edit:typo.

From Gabrielle Hamilton's Killing Dinner

Thanks for the suggestions Abra. The salad already has my mouth watering. I'm now reminded of a 5th requirement: No calvados. There's no kosher one on the market (at least in the US).

Rosh Hashanah, the Jewish New Year, is fast approaching and it is tradition to eat apples dipped in honey as a symbol of a sweetness. But since I refuse to do anything remotely traditional, I've been toying with the idea of expanding upon the theme and using apples in every course for the dinner I will serve the first night. I welcome all suggestions for dishes that I could serve. Please keep in mind the following requirements that need to be followed: 1) this will be a meat meal meaning no dairy such as cream or butter can be used 2) nothing derived from a pig is allowed 3) no shellfish 4) fish cannot be mixed with poultry/meat

Today's mail brought me the annual Food Issue published by The New Yorker. A quick check of their web site shows a Q&A with Calvin Trillin. Plus, the issue includes an article by Trillin. Here is the table of contents. Unfortunately, you'll have to go to a newstand if you want to read the articles.

My mil recently share her trick for getting that gold color for chicken soup - a pinch of turmeric!! (I was suprised she even knew what it was). Another was of getting the really deep color - make stock (according to egci) and reduce, reduce, reduce. When you dilute your stock cubes it will have a gold color. And if you want to further intensify flavor, just add some more chicken and vegetables to the pot and let simmer.

I made Julia's vichysoisse from The Way to Cook. Blovie loved it so much that I only got to eat one tiny serving. He demolished the rest.