bloviatrix

Wow, I'm in awe of all of your prep. Very impressive looking photos.

In my experience, you have to be careful with kasha varnishkes. If not done well, they taste like band-aids. They're actually pretty easy to make at home. Carmelize onions (I like a lot of onions) - schmaltz or duck fat adds nice flavor, toast the kasha (coarse), and simmer with water or chicken stock, boil up the the bow-tie noodles (in this case, they're bow-ties, not farfalle), and combine the three ingredients. Salt and pepper to taste.

It can be done - I have a friend who made it. It even turned that pleasant shade of pink. Unfortunately I can't remember what type of vinegar he used. But, I'm sure some one else here can help with that.

Oh my god, I think we're related.

If I'm dressing a dessert, I use a pastry bag because it gives more control, plus I can play around with the tips. If I'm eating it straight -- I tend to add some berries in a fresh bowl. I have been known to use my fingers on occasion.

The guy I buy bread from at the greenmarket will throw in some extra rolls for me. And one of the produce guys will sometimes throw in some extra vegetables or fresh herbs. I always engage the vendors in conversation and tell them how good my purchases from the prior week were. I guess I endear myself. When I put in my order for rack of lamb at the butcher for Rosh Hashannah, the owner put the untrimmed racks aside - he was concerned the butcher wouldn't trim the way I wanted I them. Instead, he had me come in and chat with the butcher to ensure I got exactly what I wanted.

I got a call today saying they have a copy for me if I want it. I gave Blovie a pleading look and told him he has a week to decide whether to give it to me for Chanukah.

No particularly horrid meals. Just terrible attempts at low-fat cheesecake. One year on Shavuot my mom decided to make a low-fat cheesecake using cottage cheese - it was awful. At another Shavout, we were invited out for dinner and the hostess made a cheesecake using neuchatal (sp?) - the cake was thin, watery, and tasted strange. What a waste. I had added an 11th commandment as a result: Thou shall only bake full fat cheesecake

As someone who gets cold when the weather drops below 70, I don't find it a problem. Sounds wonderful. (There's a reason I cook so much when it's cold, it keeps me nice and toasty) Blondie -- do the people you designed the kitchen for actually use their Aga, or is it more of a design element?

As I understand it, the Aga has replaced the restuarant-style stove as the "must have" kitchen item.

Things I use the most and can't live without: Chef's Knife Microplane grater/zester peeler juicer silicone spatulas wooden spoons and spatulas locking tongs cutting boards measuring cups (wet & dry) and spoons 12" saute pan Le Creuset dutch oven (7 qt) 3 qt sauce pan The peeler and juicer get used with such great frequency that they have a permanent home on the counter-top

It's supposted to hit 50 on Wednesday, and then rain on Thursday so all the snow will be gone by the weekend. Today is a balmy 38.

Some apple-cinnamon oatmeal (Quaker) and a cup of Celestial Seasonings Bengal Spice tea. I bought some really good cinnamon raisin rugelach at the bakery last week which I've been rationing out, so maybe I'll have one with the tea.

Last night we broke out the bottle of BN. It smelled of red berries - strawberry in particular and cherries. Initial tastes were solely of alcohol. Blovie and I couldn't discern any flavors at all. It just burned. After about 20 minutes or so most of the alcohol blew over and I got the expected sweet berry taste. I have to admit I wasn't thrilled with it and Blovie actually dumped the contents of his glass.

In honor of the repeal of prohibition, the NY Times ran an article about "21," the former speakeasy now restaurant.

Do you think plain Farmer's Cheese would work? It's drier than cottage cheese, so less flour would be needed.

My suggestion for good rutabaga without the bitterness is slow roasting in duck fat. Another option is braising them - I did it recently in a soy based liquid with star anise and ginger. They became imbued with flavor of the liquid and although they kept their shape, they disintegrated quickly in the mouth. They even tasted better the day after. Friday night Roasted Butternut Squash Soup or Bisque (depending on what you're in the mood to call it) London Broil marinated in Soy, Sherry, Toasted Sesame Oil, and Garlic broiled Little, marble-like potatoes (can't remember the variety) tossed with a little evoo and sea salt roasted until they were buttery inside Cauliflower, roasted Concord Grape sorbet Beaujolais Neuveau to drink

I can always be convinced to throw back a beer. What day are you thinking of?

I spent yesterday in the kitchen getting ready for the sabbath. I had stocked up earlier in the week and didn't need to go shopping. Dinner last night was Butternut Squash soup, London Broil, potatoes and cauliflower, with concord grape sorbet for dessert. We drank the BN, and had lots of tea after dinner. Blovie made it to synagogue this morning -- I didn't. We had some chili for lunch (my updated take on cholent). This evening we made our way to Brooklyn to attend First Saturday at the Brooklyn Museum of Art -- the first saturday night of every month they keep the museum open until 11 pm and admission is free. They show movies, have lectures, and even dancing with a live band. But tonight, they closed the museum at 8 due to the weather -- the bastards. I'm now sitting here with a huge cup of Celestial Seasonings Bengal Spice. I suggested to Blovie we stop at the market to pick up some heavy cream so I could make some hot cocoa and he nixed the idea. Can't wait to hit Riverside Park tomorrow. I love watching the dogs at the dog run.

I've never really had problems with downtown Fairway. I try to avoid peak hours - never go on weekends, and if it's crowded, I'll turn around and walk out without buying anything. I actually refuse to shop in any Duane Read because they accused me and Blovie of stealing something - and we had a bag stapled with a receipt. I think some of these managers and security guys are on power trips and it's an ego thing to make people's lives miserable. For the most part I stick with Fairway Uptown. I go when I have to move my car, so I get there about 11:15. Normally, the only other people there are firemen. I zip through, and I can't remember the last time I had to wait on line. I was there the monday before Thanksgiving, and it was the most crowded I've ever seen it (there was serious gridlock in the parking lot) but I through everything into a basket instead of a cart, and again lucked out with an open register. I don't think people on the UWS are any ruder than anyone else in this city. And before you paint everyone as rude, remember, there are plenty of people who shop at Fairway and Zabars who don't live on the UWS, but rather travel from elsewhere. Sam - I love your theory on crowd dynamics. It drives me nuts when people just stop in the middle of the street to have a conversation. I think there are some people who are completely oblivious to the world around them.

It's two weeks later, and the kosher BN is finally in the stores. It cost $8.99, which is probably one dollar more than last year. They also had the Golan Winery Gamay Nouveau, which Andre mentioned above. Nice label, but I wanted the real thing, dammit. I post my thoughts over the weekend.

You can never have too many cookbooks. Or just plain books for that matter.

I was in Kitchen Arts and Letters (great cookbook store in NYC) on Wednesday putting togther my Chanukah wishlist: El Bulli (I put myself on the wait list - they're getting in 50 more copies) Notebooks of Michel Bras - Desserts Sherry Yard book There are two others - one from Ireland (can't remember the name) and another. I've already handed Blovie the list. Seth -- adopt our Chanukah tradition. We give each other a gift per night, to make up for our deprived childhoods where we received pajamas, gloves, and underwear.

I'll go with the mixer then. I have the full array of dairy attachments. (Oy, the complications of keeping a kosher kitchen) That compote sounds great. It wasn't until I was in my late twenties that I learned that compote wasn't a Yiddish word -- say it as com-put', with the accent on the second syllable (it helps to say it with a russian accent) -- and you'll see what I mean. My grandmother always made compote and would send jars with my mother to bring home.

Thanks so much. I'm definitely going to try them this year. Do you think a blender will work? My food processor is parve.