bloviatrix

I couldn't have said this better myself. I've been saying the same thing for ages. There's another thing that bothers me about cell phones. It's not just having to hear people prattle on, but it's that you're always expected to be available. If someone can't reach you right then and there they get annoyed. We seem to have lost control over our own lives.

"On the side is a very big thing with you." Harry Burns to Sally Albright

Breaking Away, 1979 eenie foods? That is one of my all-time favorite movies. With the Tour de France starting this week-end, I might have to rent it.

Helen, how much "western" food do you make and what do the kids think of it?

Has anyone ever heard of a chef leaving a restaurant because of a book deal? When I saw that, it made me suspicious. Like Oakapple says, it seems like a convienent excuse.

I get them fresh at the greenmarket. In NY they tend to be available in Aug/Sept.

This week Frank Bruni reviews Wolfgang's Steakhouse. As part of the review he and companion threw their arteries to the wind and dined at both Wolfgang's and Luger's on the same evening. One other thing this review revealed....it seems our dear Mr. Bruni has quite a sweet tooth. Edited to correct the link

After eating several pounds of edamame straight, I'll make a big bean salad comprised of green and yellow beans, roma beans, kidneys, chickpeas, and edamame (and whatever other beans look good) with a garlicy vinagrette.

Reduced-fat and sugar free ice cream? What's the point?

Still my choice remains Carvel Flying Saucers .. in chocolate, if you please ... Love any kind of an ice cream sandwich actually .. Oh yeah, the flying saucer, definitely. The mention of flying saucers brings back another childhood flashback..... When I was little, my mom would buy flying saucers by the dozen. The preferred family flavors were chocolate and vanilla, but there would always be a strawberry or pistachio as well. I was incapable of eating an entire flying saucer so my mom would cut them in half for me. Anyway, I've been an ice cream fiend for my entire life, and my favorite thing to do on weekend mornings (when I woke up before my parents) was to eat half a flying saucer for breakfast. Afterall, it's a health food - it has calcium!!

I should also point out that I have a thing for ice cream sandwiches, preferably the cheapest ones you can find (usually a store brand). There's something about the fake vanilla ice cream - wilted chococlate cookie combo that's very enticing.

Last week I indulged in my first King Cone of the season. Now, I know that the ice cream is crap and the sugar cones taste like sweetened cardboard but there's just something about them that I love. It might be the fact that the bottom of the cone is lined with chocolate or the chocolate-peanut drizzle that tops the cone, Or it could be that I only eat them on hot summer days, usually in the park. But whatever it is, they're heavenly.

After reading this, what strikes me is how sensible this plan is. Essentially, you shouldn't be eating things that are processed. Instead, if you take raw ingredients and make simple preparations you know exactly what's going into your mouth and avoid all that nasty stuff. At the same time, the natural flavors of the food will come through because it's not masked by artificiality. I should note, I've suggested that several friends check out the book who are looking for a good diet.

As always, your photos are spectacular. I particularly love the photo of the eggs.

I always heard that eating the last (your choice here) will make you an old maid.

If you find yourself in Teaneck, make a stop at Picklelicious, 763 River Road (at the intersection of Cedar Lane). I recently picked up a quart of their 3/4 sours which are fantastic (perhaps even better than Guss'?) and had a perfect crunch. Just beware: they're closed on monday and saturday. And the shop opens at 11:00. Note from moderator: I merged the two NJ Picklelicious topics.

It seems we egulleters aren't the only ones pondering the origins of the term appetizing as evidenced by the following in today's Times.

Chris, between your vegetable shirt and Fat Guy's fish pants we've got the makings of quite an outfit.

Sarma, when you have a chance I would love to hear about how you went/go about creating your menu.

Nathaniel's Nutmeg is absolutely fascinating. I hope you enjoy it. Milton is a fabulous writer. Hmmm, I guess in that case we need to add one more for me. That's shelved in history in my library so I never counted it.

For some reason jicama sticks are very popular with us. They're great for dipping in hummus, baba ganoush, salsas, etc. Another thing I like to bring is a roasted corn and black bean salad (with diced peppers, red onion, oo, and red wine vinegar). It's simple to make and doesn't need to remain chilled.

I love pickling cucumbers. I use the skinny little seedless ones to make israeli-style dill pickles and kirbys to make sweet and spicy ones.

It's hot and humid in NY. The last place I want to be is in my kitchen. Dinner tonight will be skirt steak which has been coated in a spice rub and grilled on the grill pan with a salad of green and yellow beans tossed in a dill mayo. For dessert will be apricot sorbet. It's too hot for wine, which means to drink we'll go with mint ice tea. I picked some turkey breast from the butcher. We'll make a big salad tomorrow using the lettuce and young onions I picked up at the greenmarket along with some peppers and avocado.

I think it all depends on where you live. This is the list from my favorite place to buy scotch (NYC). They have literally hundreds to choose from.

Oh. My. God. Those look divine.