bloviatrix

When I worked downtown, I ate at that place 3 times a week.

The tree at Lincoln Center is my favorite in the city. Definitely check it out. Lincoln Center events: If you have kids in tow, maybe see if you can still get your hands on tickets to NYC Ballet's Nutcracker (try to get them before you come). For grown-ups, Henry IV is fantastic. I'm not sure if tickets are still available. Big Apple Circus will be in residence until after the New Year. It's a fun one-ring circus under a big top. As for distances - 20 city blocks (north-south) make up a mile. This is a good resource for events going on. Here is a link to a subway map.

If you head over to the West Side, after visiting the Museum of Natural History, you can check out Zabars (B'way btw 80th and 81st) for hand-sliced lox, so thin you can read the NY Times through it, and other goodies. Stop in at H&H (B'way and 80th) for what many think to be the best bagels in NY. (C & B trains stop under museum at 81st and Central Park West or take the 1/9 to B'way and 79th and walk)

Thanks for posting the photos. Everything looks great.

There were some regulars there who quite happy to see us leave. I think were taking up some seats. Kudos goes to the bartender, who took good care of us. After hearing so much about Elyse's wonderful cookies, I finally got to try them today. They rock! Count me in as another fan.

Never tried Blue label. I've tasted JW Green, which I found to be ok. When I drink scotch I like to take a sip, and swirl it around as I do with wine to get pick up the flavors. The Glenmorangie had no flavor, just fire. I could have tried an Ardbeg cask strength, but I was told it was super-smokey, which doesn't appeal to me. I like my scotch, and can hold my alcohol pretty well. But whenever I come in contact with cask-strength, men always make a big deal about it - stating that because I'm a female, I can't handle the high alcohol content. It pisses me off.

Last night I tasted a Glenmorangie, cask-strength, unfiltered scotch. The stuff was like fire going down my gullet (104 proof). Anyway, no one could give me a good explanation of what "cask strength" means -- I think they had all had too much to drink. Can anyone help? Also had a Bounahabain (sp?) 30 yr old. Good stuff!! Went great with honeyed-pecans.

I would suggest including some cans of coconut milk with the spices. And maybe a jar of ghee.

We do that with our second bedroom when we entertain. I open up the windows to bring the room to outside temperature, and place the platters on all the flat surfaces available. We call it our "cold room." It's also a great place to chill wine. I like that, makes perfect sense to me. Of course, I'm always hot, so I'd probably want to sleep in there too--especially with the food and wine so nearby =R= You're sounding a lot like my husband now.

We gather together and air family grievances. We call it "Festivus."

Shabbat Lunch for 4 (this is our big meal of the day) Greens with an assortment of sauteed mushrooms (with garlic, evoo, and red wine vinegar) Mark Bittman's Beef Stew with Prunes from this past Wed's Times. Sweet Potato Salad (diced sweet potatoes, steamed with a dijon-white wine vinagrette and scallions) Savory Onion Kugel Brownies (from Alice Medrich's Bittersweet) Choice of Banana or Concord Grape sorbet Alfasi Val de Maule (Chile) Merlot 2001 Tea The stew was fabulous - there's nothing left of it. I highly recommend making it for a cold, winter day. Very hearty. And the brownies were super rich and moist.

We're never out of cereal. If we drop below 5 boxes in reserve, it means we need to shop. Actually, I always keep a minimum of two of everything - the one I'm using, and a back-up just in case I run out in the middle of doing my mise. I will admit, we don't have any long-grain rice currently, but that's because we're trying to cut back. We do have 5 pounds of basmati, and other assorted varieties. I like to think I'm pretty well stocked.

We do that with our second bedroom when we entertain. I open up the windows to bring the room to outside temperature, and place the platters on all the flat surfaces available. We call it our "cold room." It's also a great place to chill wine.

All-State is 72nd btw B'way and West End (south side of street), right? It's near the subway, for those travelling, so why don't we go with that?

I recently read a piece on New Zealand and they mentioned kipikipi. All they said was that it was a sunflower shaped bread. Can someone please give me a better explanation? I love the word - it's up there with spatchcock and kumquat on my favorite food words list.

One o'clock? I'm usually just getting to the Week in Review. I never get out of the house that early. Looks like I'll be giving Blovie a heart attack this weekend.

I assume George Clooney and Billy Bob will have small roles or cameos.

I paid a visit to Strand today. Looked at all the cookbooks, and came home empty-handed. I figure with Chanukah starting next week I should wait and see what Blovie suprises me with. For those of you who shop at Stand @ 12th st - they've re-organized the cookbook shelves. It's actually easier to browse now.

What's the John Turturro role?

If you find the time, can you take pictures of your finished platters and the table before the open house? I would love to see everything completed.

Me! As of now, it looks like I can join you guys. What time are you thinking of?

P'tcha is jellied calves feet. Kasha is buckwheat groats. The only thing they have in common is that old jews like to eat both.

Other delis: Noah's Ark on Grand (haven't been there yet) Mr. Broadway (b'way & 37th) Mendy's (multiple locations - 34th btw Mad and Park, the Galleria, Rockefeller Center concourse, and Grand Central Terminal) All are kosher under orthodox supervision, therefore closed for the sabbath. I'm not sure if any serve p'tcha. But they're all quite traditional - with the requisite surly waiters.

I will never again place a noodle kugel into a pre-heated oven with bare hands causing the casserole to over-turn, thereby dumping an eggy noodle mixture all over the inside of my oven and oven door and dribbling in the broiler below. What a total mess.

After reading this thread, I must wonder have any of you ever seen the Far Side cartoon with the title - "How Whipped Cream is Really Made?" The cartoon shows a dungeon where a cow in chains is being whipped. It's actually pretty funny.