Maison Rustique

And I hope that we will break bread together one day!

Steve, I was really just making a point, but now that you ask, we have several rancheros around us. Mind you they are all developed for the most part now, but they include Nellie Gail Ranch (This is our immediate area and a spin off of one of the larger ranches.), Irvine, O'Neill, etc. As I said, I'm not a native (been here for 20+ years). Was just really trying to make a point that what "I" think of when I imagine traditional rancho California food doesn't lead me to think that anyone can "create" it now. It was what it was. Now any one of use might choose to "re-create" this sort of cooking, but to think that "we" are creating it, just doesn't cut it in my way of thinking. JMHO and YMMV. And as you say, you are the native, so you'd be the one to be offended, not me! Anyway, peace my friend! Was merely attempting to raise a different point of view.

Now, I don't want to start trouble here , but if I was a native Californian, I might take exception to that comment. I mean really, "creating" it when there have been California ranches and cooking on them for years? So, I think that maybe what we are talking about here is "Nuevo California Rancho" cooking. N'est-ce pas?

I agree with jschyun. I always look to see what the violation was before deciding whether or not I want to eat there.

My husband will be in Cleveland in a week or so on business. They've told him not to bother with dress clothes--they are strictly casual. But they've given an itinerary. The 2 dinners he will be taken out for are at Fahrenheit and Parker's. He wants to be sure that he won't be embarassed by lack of a coat and tie. Any help with the dress code at these places? And should I be jealous? Thanks!!

Fantastic reports!! I really wish I'd been able to go along for this one. Thanks so much for the lovely photos and superb descriptions!

Add bunches of potatoes. They'll soak it up and you can either leave them in the stew or take them out.

LOL! For the first time in many years we didn't go "home" to Kansas City for Christmas and they really missed my eggs. My family always does a huge breakfast and I'm the one that makes the scrambled eggs because I make them come out all creamy and nice instead of yucky and watery. Oh! I also do the bacon or it comes out raw in places and burned in others. Low heat and patience is what it takes more than anything for both.

Yes, I've tried fresh--once. I had the same results--too watery and no noticeable difference in taste.

Hmmm.....anyone up for checking it out?

Here's the Brown Bread recipe (We always called it Boston Brown Bread.) that I use. It requires no steaming, but comes out with the same result. You'll notice that there are no raisins in my version. Raisins=blech! Edited to add: Sorry--it seems the brown bread has high-jacked this thread! Old-fashioned Brown Bread 2 c. graham or whole wheat flour 1 c. all-purpose flour 1 t. baking soda ½ t. salt 1 c. dark molasses 1 c. buttermilk ½ c. low-fat milk In a small bowl, mix flours, baking soda and salt; set aside. In a large bowl, combine molasses, buttermilk and milk. Add flour mixture to molasses mixture and stir until well blended. Pour batter into an oiled 5 x 9 inch loaf pan. Bake in a 325 oven until bread begins to pull from pan sides and a toothpick inserted in center comes out clean, 60 to 75 minutes. Turn loaf out onto a rack and let cool. If made ahead, cover and store up to 2 days. Especially good spread with cream cheese.

Wha?? Please explain. I haven't seen this, or at least I don't think I have. I'm having a hard time imagining canned raisin bread. ← Like this. I haven't had that since I was a kid--make my own now.

Most everything mentioned up there ^^^ plus hearts of palm. And lots of different kinds of beans.

Wow! I think I'll go into lurk mode around here. Don't want to offend anyone by posting a wrong word or term.

The Dough Also Rises.

I have 2 letter-sized hanging-file boxes for mine and also go by food type: Main Courses, Soups, Salads, Appetizers, Breads, Desserts, etc. About every 5 years I go thru and weed out the files. With nearly every other one, I wonder to myself, "What was I thinking when I kept this?!?!"

Gelson's is good, too. And as JFinLA (I think) said above, there are soooo many ethnic markets!

Thanks to all for the updates and additional information/links. This is just horrifying.

Thanks for starting this thread. I'd just sent a message to Monica Bhide expressing my sympathies and not knowing if it was appropriate to start a thread. To all in the affected areas (or with family/friends there), please know that my heart goes out to you.

Kit, thanks for sharing that! I've never heard it before, but now have a new idea for a wedding gift!

Cupboard Love by Mark Morton, a lovely set of placemats and napkins, an embroidered kitchen towel and a vintage embroidered toaster cover. Edited to add: and a Le Creuset tea kettle--Duh!!

Bravo! Thank you so much for sharing with us.

From the website: Edited to add that the bolding in the quote is mine.

Long ago and far away, when very poor my ex and I had our first Christmas tree. We didn't have real decorations, so I made gingerbread men. They looked great until we discovered that all the ones near the bottom were disappearing thanks to the dog and a mouse!

New Crisco