bloviatrix

If there's one thing I've learned over the years from people who do fundraising/development is that all those $5 and $10 add up and can be used for something worthwhile. City Harvest is an organization worth supporting. When I run events where there's leftover food, I always have them called to do a pick-up.

Monica, this is one of my favorite dishes and I've never been able to replicate it. Anyway, do I have to use a pressure cooker or can I simmer the chickpeas for several hours? And do you have a formal recipe that I can use?

Does anyone have experience making reservations through American Express? Would they be able to secure me a table more than 60 days in advance?

I just informed Blovie that I want a digital camera for my birthday. He's refusing on the grounds that I'm too obsessed with my food as it is, and he doesn't want me photographing everything I eat. He's refusing the enable me.

Hot Truck. I'm so jealous. Please let me know if it stands the test of time. Have fun at reunion. Hopefully, it won't rain.

I had one of my favorite summer lunches today: tuna mixed with homemade basil-garlic mayonnaise on good bread. (I made the first basil-garlic mayo of the season yesterday. ) Salmon poached in white wine and orange juice and then chilled and served on a bed of greens makes a nice hot weather meal.

Why so short? I want more dammit.

very, very close. 40th and 7th...why do you ask?? That's a dangerous neighborhood to work in with all the sample sales.

The people who own that place also own Tea & Sympathy.

Aidan -- You're making the rest of us look bad. The only times I start planning my menu in advance is if I'm entertaining. And "advance" for me is Tuesday. Otherwise, I try to have the protein determined by the time I go to sleep on Wednesday night so I can pull something out of the freezer, if necessary. BTW, can you share the recipe for the salmon sausages? Those sound good. Final thought -- they served an excellent cholent at the shul kiddush this week. You would have enjoyed it.

That's sounds luscious.

This isn't urban legand. Laura Shapiro, in her new book Something From the Oven:Reinventing Dinner in 1950s America discusses this.

I don't know where in NJ you are, but some kosher butchers actually carry them. I got mine at Fisher Brothers on W. 72nd st on the UWS -- they make theirs in-house. The recipe comes from the new issue of Food & Wine. Here's the link.

Meat Packing.

Poached pears are quick and easy. Then there's the strawberry soup recipe I cribbed off Rosengarten's Taste many year's ago: Puree two pints of strawberries in the food processor. Add sugar and lemon juice to taste. Chill and serve.

The Moscato d'Asti will go great with the strawberry shortcake.

I'm not feeling very motivated today. So, I'm making easy food that doesn't neceesarily match. Tonight's dinner will be: Aisan spinach salad w/smoked chicken apple sausages (as I type this I realize I forgot to pick up apples at the market. I'll have to run out again) Brisket (2nd cut) in a tomato-vegatable sauce Wild Rice and Orzo salad with walnuts and scallions Roasted tomatoes with garlic and thyme Strawberry sorbet (blovie got a good deal on strawberries -- it was up to me to figure out what to do with them) Tomorrow's lunch will be a kosher interpretation of a chef's salad (no cheese, just deli meat) and homemade pickles that have curing for 2 weeks. I think the wine will be a Rioja.

Thanks for giving me some clarity. Gifted -- I actually looked at the Courvoisier site before I posted and their explanation made no sense to me.

The other day I was on a subway car plastered with ads for Courvoisier. Some had the words "Fine Champagne" on them. I would love for someone to explain how that term relates to cognac. I'm perplexed.

Do any of you guys recall Shirley Cormier's appearence on the Jimmy Kimmel show when she, Kimmel and Snoop Dog went on a deep frying binge? The denouement was tempura wristwatch.

Whenever I see a duck (mostly floating on the Hudson River) the first thing that comes to mind is "DINNER!"

Obviously personal preference plays a role, but at what point is a soup too thick? What is the ideal consistency? (Blovie and I have been arguing about this for about 5 years and I want it settled once and for all)

Amy, it's not that people are gleeful. It's just that when a newpaper such as the NY Times holds itself out to be the "paper of record" you hold them to a higher a standard.

This week's Talk of the Town includes a small profile on Clive Coates. A Bottle of Wine

Veddy, veddy interesting.