Maison Rustique

Welcome!! I'm a novice at every thing around here, so think the world of folks like you who know what they're talking about--whether they think so or not.

Between Cannes and St. Tropez? sounds like its beyond my wallet ← It's been a few years since I've been and I'm sure it's more expensive now--what isn't?!?!?--but at that time (we were there for a wedding), it was actually quite affordable, compared to Cannes and St. Tropez.

Moi, j'adore Ste. Maxime!

I like it hot and had some this morning, in fact!

I hope you said, "That takes the cake!"

Yum! Thanks for posting that!!!

I've only done it one night for a friend who was short of help at the time, but here's what I'd ask after my one experience, which was when I was about your age (I'm now 53): How's your stamina? Good circulation? Can you take many hours on your feet/got comfy shoes? Got a great memory? Can you take criticism? Can you handle belligerent drunks/cranky chefs? (Yes, you get them in fine restaurants.) I'm sure that others who have done this more than one night can offer much more insight, but based on my one night of waiting tables, those are the questions I think you need to think about. Caveat: I did work in a cafeteria when I was 16. I wasn't waiting tables, but clearing them and then worked my way up to checking and cashiering. Lots of unpleasant stuff, but not terrible. Or maybe it was just that I handled it better when I was 16.

And that's probably why it's the only Irish Soda Bread I really like.

You're welcome! While you were posting, I was entering it into RecipeGullet.

Mom's Irish Soda Bread Mom thinks she got this from a decorating magazine at least 30 years ago, but she's not sure. 3-1/2 c flour 1/2 c sugar 1 tsp salt 1/2 tsp baking soda 2 tsp baking powder 2 eggs 1 pt sour cream 1 c raisins (I use currants.) 2 tsp caraway seeds Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins or currants and caraway seeds. Mold into a round loaf (dough will be sticky), put into a greased pan (a pie pan works well) and sprinkle with flour. Cut a cross in the top and bake at 350 degrees F. for about 1 hour or until light brown. Keywords: Easy, Bread ( RG1670 )

Is your recipe actually made with Irish Cream, thus making a sweet bread? Not sure this is what you're looking for, but it's my Mom's recipe for regular Irish Soda Bread. It's the only recipe for it that I truly like--very moist. Mom’s Irish Soda Bread 3 ½ cups flour ½ cup sugar 2 eggs 1 t. salt 1 pint sour cream ½ t. baking soda 1 cup raisins 2 t. baking powder 2 t. caraway seeds Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins and seeds. Mold into round loaf, (Will be sticky.) put into greased pan and sprinkle with flour. Cut a cross in top. Bake at 350 degrees for about 1 hour or until light brown.

Much sympathy and best wishes for a speedy recovery. Having broken my foot quite badly a year and a half or so ago, I understand how terrible this is! I'm curious.. You said "we" in your initial post. Can't the "other/s" help? That was how I existed during the first 2 months of not being able to be on my feet. I had help from family.

Hmmm... When I saw ID, I thought it was Idaho. Can someone tell me what ID means in this group? BTW, I don't live in ID (Idaho), but do visit occasionally.

No, they are not franchised.

Don had a couple of days of biz meeting at the St. Regis last week. When he gets back from Florida tomorrow, I'll ask him if he went there.

Those are beautiful!

For Indian, don't forget about Korma Sutra! I had dinner at their Westport location at Christmas time and it was outstanding.

Moi aussi!!

I've got the French version, too. My conversational French isn't nearly as good as it used to be, but I can manage to get through most recipes.

Cool--thanks!

I forgot to say before: I always figure that if it takes long enough, they will eat it regardless of how it turns out. edited to clarify

I am slow as molasses! Even when people are hanging over me drooling! Can't help it--that's just me in the kitchen.

Thank you, Sara! It's been nice to get to know you through your posts. I hope we'll see more of you here.

Thanks! And your comment about liquids--when is it or isn't it acceptable to subsitute one liquid for another., i.e., broth for stock, non/low-fat milk for regular. And there are so many new products out there--there is even non-fat half and half. Have you found a way to incorporate these into recipes without sacrificing texture and taste? Sorry if I'm asking too many questions.

So, do you really measure all the spices and seasonings in a recipe--even the first time? I'm a complete novice/home cook who has never had a lesson in her life, but I never measure unless I'm baking. I usually eye-ball it. Does that make me a bad person? And thanks for being here--this is just a wonderful learning experience.