Maison Rustique

I don't have a problem with cooking low-carb/low-fat nearly as much as when I don't want to cook. I put off going out with friends once because of the diet (South Beach) and simply couldn't do it again. So tonight we are going here. I think I'll manage so-so, though I know that I'll be very tempted by certain items.

DH tends to want meat and that's optional for me. Before South Beach diet, my alone dinners would be a hunk of brad, cheese and some wine. Maybe a few olives. Ah! The good old days... Right now DH is in Chicago and was dining at Spiaggio tonight. For me it was some sauteed red onion, garlic, tiny bit of bacon (fat thrown out), spinach and cannelini. I put a touch of blue cheese on top. I was very happy with this, but it's not something that DH would like to eat for a meal. He'd have wanted it with steak or fish or whatever.

I just bought Total at TJ's (Mission Viejo) about 3 days ago. They were fully stocked.

If I go into a restaurant and visit the restroom first only to find it dirty with no hot water, soap, etc. I promptly let the manager know that I am no longer interested in eating there. Where do the employees wash their hands?

I think that someone (in charge) needs to start a new thread for this. I just read this for the first time and might have missed out on the potluck because of being on a diet that doesn't include pie!

I don't think I even know of an art gallery in Laguna Niguel! I do think that to base this discussion of good restaurants on a handful of cities in a large county is unfair. And what types of cuisine are we considering? I suspect that you might find some Mexican immigrants here that can name some mighty good hole-in-the-wall places that would rival anything you'd find in their home country. Maybe. Just my humble ramblings...

Your fault. If someone is thoughtful enough to drop about $50 clams on a bouquet of roses for you, one STOPS what one is doing, and prepares the bouquet with care and attention. As well as appreciation. It takes less than 5 minutes to cut stems and plop in vase. Think of them as an appetizer someone brought that requires a bowl and a serving spoon or cheese knife. Hmmmm... Interesting that you didn't think about what I might have spent on ingredients that might have been at a critical point in preparation. We all have differing opinions on these things. That's what makes the world go 'round!

As a recent hostess (yesterday--same people: family of 6 for lunch, cocktails and dinner) here's my $.02. Our guests arrived bringing a lovely bottle of Port and an enormous bouquet of roses. Both gifts were lovely, quite appropriate and very much appreciated. However here's the problem I always have when someone arrives with a bouquet of flowers: I'm busy in the kitchen. I have to stop to search for a vase. And in this case, it took some looking to find one that was large enough for this particular bouquet. It's quite warm here this time of year. As they arrived late morning, we hadn't yet turned on the a/c. The flowers laid on the kitchen counter whilst I located a vase. Once I found one I realized that I did not have time (nor space) to go thru the bouquet and trim the stems as is always recommended, so they were simply plopped into the vase with some water. By this morning, there were rose petals all over the table. It saddens me that this obviously expensive bouquet didn't last as long as it should have. OK, so the moral of my story is when you're selecting a hostess gift, please make it something that doesn't require immediate action on the part of the hosts. Something that takes no effort on his/her part will be appreciated much more!

Lisa, I always want hardcovers when it comes to cookbooks (unless they're really old). I will indeed let you know if I can't find it anywhere. Now that this has all come up I've hit on a great idea. Don (DH) and his daughters (who live the SF/Bay area) are always trying to think of things to get me for BD and Christmas. They all love to browse book stores (online and storefront). So I think I'm gonna make a wish list for them!! That will make all of us happy and I won't have to send back any sweaters that I'll never wear! And now just a little aside. When DH and I decided a good many years ago to take our French (language) to a much higher level, we enrolled in classes at a local JC for several semesters. As we advanced and had to write essays, no matter what the subject matter--art, history, literature, etc.-- I always turned it to food and made a recipe from that era/area. Do I need to say that I always got good grades?

Pick all of 'em up for a song via ABE.Every one of them is well worth having, though the Tannahill book is a bit of a dry read. Here is the historial food thread that I was referring to. (I think!) Thanks for the tip on ABE. I'll check it out. I also just remembered reading that you had written such a book. I'll definitely add that to my list!!

A couple of years ago I went to a (by reputation/review) very good French restaurant. It was highly recommended by my sister's in-laws. When we arrived I was dismayed to see a helth-dept. notice in the front window that they had failed inspection. I questioned our server about that before ordering. He said something about grease on the floor and that it had been corrected. I ordered one of their specialities--a pork dish. It arrived swimming in blood. There was no way I was going to eat it. I sent it back for further cooking. Apparently I'd been a bit too pesty, because when I got it back it was so tough and over-cooked that it was inedible. I picked at it and ate bread and dessert. Needless to say, I've never gone back and wouldn't.

That looks fabulous! The recent thread here on historical cooking encouraged me to rummage through the cookbooks and pull out a couple to re-read. I'm also on a quest to pick up a couple of the other books that were mentioned in that thread--Food in History, Much Depends on Dinner and Near a Thousand Tables.

Long-cooked the southern way with new potatoes is very yumnmy. But as said in the badly prepared thread, my favorite way is burned.

Milk toast (made with nice buttery, cinnamon toast) served in the red bowl (Melmac?). My sister and I are already fighting over who gets the red bowl when Mom goes...

The really funny thing is with Granny's burned green beans.. Before the Depression, Granny owned a restaurant. (When everything went beserck, she walked out of the place and never went back.) I just asked Mom recently if she burned them when she had the restaurant. Mom said she didn't know as she wasn't yet born. So then i asked if she burned them when she was growing up in Granny's house and she said she can't remember! How the heck can you not remember something as tasty as burned green beans!!!!

You have got me crying with laughter!!!!! I wish you lived near us. We could have some great times!!!!

Oops! Sorry wrong thread.

My great-grandmother could never make green beans without burning them. My sister and I always like them burned now. I've actually taken to frying them in bacon grease until they are dark brown. I've even converted my DH!

Here's my Mom's recipe: CORN CASSEROLE ½ cup (1 stick) butter 17-oz. can corn with liquid* 17-oz. can creamed corn* 8 ½-oz. box Jiffy corn bread/muffin mix 2 eggs, slightly beaten 1 cup sour cream** 1 cup grated cheddar cheese** *I have never seen a 17-oz. can of corn. I think they’re usually 15-16-oz. Works fine. **Mom & I both usually use more than this of the sour cream and cheese. Melt butter in a 9x13 dish. Add whole corn, creamed corn & corn bread mix. Gently mix with a fork. Add eggs and mix in with fork. Drop sour cream by tablespoons over the top of the corn mixture. Dunk them under a bit. Cover top with cheddar. Bake 20 to 30 minutes at 350, or until it is firm. Let cool slightly before serving or serve at room temp. Everyone always loves this!

bleu cheese mayo red onion* the bun must be lightly toasted *Why do they call it red onion when it's actually purple?

Thanks, G-G. I'll be studying before the dinner.

Uh-oh! I must admit that I've never heard of this person before. I guess I just don't watch enough TV (not just FoodNetwork). I will be there for the eG dinner, but if he is there do you think he will be offended if I don't recognize him (yes I've seen his pic that you posted but don't have a clue as to what he does on TV)? If so, can someone give me some pointers--something to ask about/discuss?

I asked my daughter the biologist/botanist about this, as I'd never heard of anyone eating cattails. Here is her reply: So, eat them at your own risk!

Bravo! I wish you the best and will be waiting to hear of your success!