bloviatrix

I paid $2.50/lb for heirlooms as well. I went to market on friday planning on buying just a little. Ha! Like that's possible. So I came home with cucumbers which are happily changing into pickles as we speak, a basil plant that I think was on steroids (fortunately, I found someone to share it with), heavenly nectarines, assorted varieties of heirloom and cherry tomatoes, mint, dill, and lemon cucumbers that the guy at Baldwin Farms added to my stash gratis.

My favorite salsa to make is inspired by John Ash. I tend to serve it with fish, but I'm happy eating it straight from the bowl. Roasted Corn-Black Bean Salsa Pre-heat oven to 425 4 ears of corn, kernels scraped off the ears 2 cups black beans 1 orange pepper, small dice 1 red onion, small dice Red Wine Vinegar, EVOO, S & P Toss corn with evoo and spread on a cookie sheet. Roast in oven for 15 - 20 minutes. Toss the corn about halfway through. In bowl toss combine the roasted corn, black beans, pepper and red onion. Drizzle vinegar and olive oil. Add s & p. Let sit for about 30 minutes for flavors to meld.

Thanks for the "danger" alert.

I keep thinking that Coke and cinnamon ice cream would be a great combination.

We've been invited out tonight. Which means I don't have to cook dinner. Since lunch will be a big salad which requires no advance prep, I've been playing in my kitchen.

My first attempt is under way. The recipe I'm starting with calls for a sugar syrup (2.5 c water and 1.5 c sugar), quickly blanching 2 oz of basil leaves and then pureeing the two. I'll report back when it's complete.

I just finished my lunch and I'm hungry again after looking at those photos. Atticus is adorable.

Now I know why Brandon sounded so familiar. Ray Ferraro played his junior hockey there. Thanks for jogging my memory.

Ya' know, reminiscing about the 80s keeps me Forever Young.

With gifts like that, you're welcome to come to my house or share in major celebratory events at any time.

Other than wine coolers the only 80s specific thing I can think of is Diet Coke which was introduced with much fanfare in '82. Wasn't tall food an 80s thing? As long as you decorate the room with lots of neon you're golden.

One of the advantages of marrying a guy who's been living on his own for 10 years is that he has some level of kitchen compentancy. Further, for the first three years of our marriage Blovie did almost all of the cooking. I worked long, crazy hours and he got home before me so he cooked dinner every night. There's nothing better after a long, stressful day than coming home to a good dinner. Most of what he makes is fairly simple. But, he's a better cook than he admits to and he's got a very good palate.

When it comes to cherry tomatoes, I like tossing them with evoo, lots of chopped garlic, and assorted herbs and then slow roasting them in the oven. You can eat them straight or use as a bruscetta topping.

They sell it at Whole Foods too. It's yummy, esp. the version with sea salt. Zabar's carries the butter. I haven't seen it at either Fairway (I've looked several times over the last few weeks). I'm looking forward to trying their butter, it's just been too hot to schlep it home when I've got a 3/4 of a mile walk home.

What about a piece of fish?

Daniel, I'll be glad to send you to my in-laws if you like defrosted pita and day old, reheated pasta.

They carry it at both locations.

Any of Jack Bishop's books. His Complete Italian Vegetarian Cookbook is something I turn to all the time and Vegetables Every Day is a good resource because it gives suggestions on storage and simple techniques. He just came out with a new volume called something like A Year in A Vegetarian Kitchen that I can't wait to purchase. The Cafe Paradiso book is on my wishlist. I got a look at a copy awhile ago and the US edition was published recently.

Funny how corndogs come up again. Last night Blovie and I went out to eat and on the menu they had corndogs. I spent some time considering whether or not to order one but in the end common sense won out and I refused.

just curious -- how *are* the Greenmarket prices versus regular retail? (i won't even touch GG; any place like that has basically purchased a license to charge at will.) here in SEA, the farmers markets are incredibly affordable compared to even basic retail -- $1 for a huge bunch of basil, or a bunch of beets, or carrots. i paid $2 a pound for amazing green beans this Saturday. but haven't been to the NYC Greenmarket in nearly 5 years, so no clue how prices are tracking on that coast. I'm really bad with remembering prices, but let me try my best. Last friday I paid: Cherry tomatoes (pints): 1 for $2/2 for $3 Scallions (bunches): 1 for .75/2 for $1 Lettuce (choice of red leaf, green leaf, butter crunch - all very sizable)bunches: $1.25 Herbs (spearmint, lemon thyme, rosemary, etc) - $2 per bunch Basil plant - $2 Eggplant (asst variety): $1/lb New apples - $1/lb Nectarines: $2/lb Green Beans have increased in price from $1.20/lb to $1.75 over the past two weeks Zucchini: $1/lb Corn: 5 for $2 At Union Square, some of the farmers discount their produce at the end of the day. The stuff might be a little wilted, but it's still good for immediate eating.

A good friend of my lived in a co-op right above a Food Emporium. She was on the third floor and several times a week she would be awoken to the sound of truck engines idling while they were unloading deliveries. After months of frustratingly early wake-ups she approached the manager of the store and inquired as to whether the trucks could turn their motors off. The manager said he would see what he could do and sure enough the street became reasonably quiet in the early hours of the morning.

Are you all aware that the Times ran almost an identical article back in may with the same byline? (if you're willing to search, you'll find a thread) They're running out of story ideas.

You are definitely shopping in the wrong places. I pay $2 for a massive basil plant, .20 for an orange and about the same for a lemon depending on season. You need to shop uptown and stay away from Gourmet Garage.

Next issue then: I understand, in theory, about brix (I knew all my reading about wine would pay off some day). But as a home cook how do I put it into practice? Is there an equation I need to be using to determine how much/little sugar to use?

Look here for Bleu d'Auvergne's fish soup. It calls for celeriac and is delicious.