bloviatrix

Stunning pictures. Your set table looks like a tableau from a home magazine. It's the perfect antidote to the snow outside my window. And the food looks amazing as well.

This has nothing to do with allergy or intolerance. I consume more than my share of dairy products, thank you. I just think it tastes and smells nasty. Why does everyone feel a need to belittle those of us who don't like it?

I will eat mozzerella, ricotta, cream cheese, marscarpone, and farmer cheese (baked farmer cheese, yum.) Under certain circumstances I will eat munster. I'm not a fan of cheese flavored chips. When Blovie wants a snack where he gets to eat the whole bag, he buys something cheese flavored. On rare occasions I will crave Nacho flavored chips, but if I sniff them, I get nauseated. I do eat pizza.

Blovie has strep throat so I made a pot of chicken soup. Boiled chicken is only good right out of the pot. As are the carrots. I also picked up some bialys at Kossars today and nibbled on one of those.

I remember he was nominated for a Beard award for that article. Did he win?

I'm not big on cheese. To me, Parmesean smells like vomit. And when I walk through the cheese sections at Zabar's and Dean & Deluca I hold my breath and walk through as quickly as possible. I have felt this way since I was a kid.

What does ostrich taste like? And please don't say chicken.

Broadway Panhandler in Manhattan has a fabulous sale on Le Creuset every year. I don't know how frequently you get up to the city, but your other option would be to have a friend pick up a piece for you (they ship, but you'll probably wipe out your savings because the things are so damn heavy). Fat Guy posted about the sale here. You'll need to scroll down a bit.

I know I'm behind schedule, but I plan on making my challah on Thursday. This way we'll use it for shabbat dinner. I've decided to use the Sherry Yard recipe in The Secrets of Baking.

What did you rub the brisket with initially?

Absolutely never. Fortunately, it's very easy to clean by hand. Um, I've been putting my le cruset cast iron dutch oven in the dishwasher for 20 years now, and it doesn't seem to be a problem Edit to add: From Le Creuset: Le Creuset Cookware Pans are handcrafted in France of cast iron, which absorbs heat slowly and spreads it steadily. The cast iron is coated with porcelain enamel, which requires no seasoning and cleans easily. Dishwasher safe. Hmmm, the insert that came with mine said no dishwasher. Veddy, veddy interesting.

You just hit on another of my pet peeves. I hate open cabinet doors. They look like open mouths. Plus, they're dangerous. It's always me who ends up banging her head on a sharp corner.

Absolutely never. Fortunately, it's very easy to clean by hand.

That sounds so tempting. I've had enough of icy cold weather. I'm ready for spring to start.

I was just thinking the same exact thing. Fresh basil is a vague memory to the tastebuds right now.

The key to measuring shortening is displacement. So, if you need 3/4 cup, take your measuring cup (let's assume it's a 1 cup measuring cup), fill it with 1/4 cup of water. Then add the shortening until the total contents equals 1 cup. Spill the water out and use shortening. (this is the one thing I remember from high school home ec.)

As another person freezing, please - more warm pictures!! I have forgotten what greenery looks like. Do you always plate your food so stylishly? Or is that for our benefit?

It seems that my mil bought a bunch of chicken breasts on sale yesterday. She was thinking of freezing them, but Blovie was trying to convince her to cook with them right away. Blovie's side of the conversation went something like this: Blovie: It's called cauliflower and chicken curry. B: I promise, you'll like it. It's good. B: Do have cumin seed? And curry powder? B: It's got an earthy flavor. They use it a lot in sephardic cooking. B: You have curry powder and no cumin seed? How old is the curry powder? The conversation went on like that for awhile. And she had a comment for every step of the recipe. I have a strong feeling my mil hung up the phone convinced her son was nuts and is trying to poison her.

One other thing, GG Mora mentions that if you think roommates are bad, wait until there are kids around. Well, spouses are just as bad. There are many of times, when I'm headed home thinking about that leftover chicken or piece of cake. And then, I find out it's been finished.

My sophomore year of college I lived in the sorrority house. My parents came up for parent's weekend at the beginning of November and brought me a bunch of stuff, including a box of bakery cookies, that I froze because it looked like I was going to have to stay up at school Thanksgiving weekend. I wrote my name over everything. And yet someone still scarfed down the cookies. All they left in the freezer was one cookie in the box. I was livid. Later on, after college, I had a roommate who never finished her food and let it molder in the fridge. The kicker is that she denied it was hers. There was apple juice which became a science experiment. And cucumbers which turned to liquid. Plus other things, which I've purposely forgotten about.

You forgot the "Tourist" stamp on the forehead. On a serious note, Marlene, despite our reputations for being rude and uncaring, we will give directions if asked. Plus, the hotel concierge can help with subway directions.

Jay Cheshes wrote the review. Here are some quotes: and finally.....

Did you get the feeling that he went in with a negative predisposition? His prose just seemed anti-Ducasse from sentence one.

Congratulations on completing pastry school with such wonderful success. Your work is stunning. I wish there was someway I could reach into the computer screen and sample each creation. Your new employer, whomever that might be, will be lucky to have you.

Toss the box and bag. And if they ask, you brought a stew to a friend.