tjaehnigen

I sometimes shop at a store close to my community that has lots and lots of apartments near/around it. When I buy soda in the 2-liter bottle size, this store always either double bags them or puts paper inside of plastic ones (with respect to the soda bottle bags). All other stores I have ever been to just put two bottles any old way into the plastic bags. Must be because most of the apartment dwellers walk home with their purchases, methinks.

doieeeeee! I think I mixed up the two. thx dude

Fortunately, I do not have a stuffed up nose problem unless I am sick (which is rare) -- no allergies here.

Thanks for the write-ups (I missed your first one). I'm always looking for a new excuse to go there (but it'll have to wait until after Italy....

I had no idea some of these places did brunch. Thanks for the tips (even though I can't really contribute any ideas...).

No garbage disposals in Manhattan? Is that for real? As in nobody in Manhattan has a garbage disposal? Eeeek! We almost always get everything in plastic as it makes carrying lots of bags very easy. Plus, we have four cats and we go through them pretty quickly for litter box detail. Beyond that, we use them for accumulating paper for recycling as well as glass, plastic, tin and more.

Not that I have this or have had tis, but I'm disappointed. I'd've expected it to score better.... Ah well, there's always more wine to try, right?

How would you all compare this to the Chat. Ste Michelle/Dr. Loosen offering (Eroica)? Just curious.

You beat me to it futronic. The MP wines have almost as amazing a bottle variation problem. And, I can't remember, but doesn't the Casterno Solera (sp?) have the same problem too? I found the few bottles of this wine that I have had so far to be disappointing based on my expectations from fellow posters' comments about it being really good (especially for the money). I think I rated my 'best' bottle of this at like 83-84.

I think I need to start saving mty TNs locally on my machine at home. Having everything posted at one or more sites is not a perfect way to store them/keep track of them. But, hopefully VC will be up and running again soon. I am looking forward to the 1-year anniversary offline. heh heh

Yeah, what do you use as the basis for your lard? I'm very curious. My German mother used to save bacon grease and called it (poo man's) Schmaltz -- the more refined version being rendered goose fat, which you can buy at most German delis/shops.

There is a great discussion on this here.

futronic!! Nice to see ya! Man, I am going through MAJOR VC withdrawl. Hence my hanging out here, WS and even roadfood.com (I am rok, there). I can't even continue my WTN march since all my TNs are there! Oy!

Wow 10 days and still alive is amazing to me. I've never had anything beyond about 2 days either.

Most Canadian wines (not talking dessert wines now) I have had have never been great. In fact, I'd say few are beyond 'good', making them very good. Just my opinion.

A really good Italian cold cut sub. mmmmm

I have a battery powered one that is just perfect for everyday use. Need to get a big one for wow factor though for use tableside. Kind of like buying magums and other large format bottles of wine -- they're just fun.

chocolate covered raisins and cruddy work coffee.

We usually never go beyond 3-4 courses. We prefer to be with our guests in the dining room, too, hence the desire to test run the recipe to avoid kitchen time. heh heh But I do see the possible fun in experimenting on your guests. It's Alive Alive I tell you Alive!!!!!

I am curious if Mrs. TJ and I are the only ones that do this... Whenever we plan a dinner party, we plan the menu. Sometimes, we want to try new recipes that we have never tried before. Not wanting any surprises, we usually do a 'test run' of any new recipe we're planning on using just to be sure that we like it, we work out the kinks so we know how to improve it for the actual event, and we know how to possibly embellish it. Anyone else do this?

Champagne.

One of my guilty pleasure palace foods -- brown sugar & cinnamon pop tarts oh the shame.....

Mrs. TJ and I only really plan menus when we're having folks over for one of our events. For just us, we generally buy some standby meal ideas that are quick and simple. For the weekends, we often pick out new recipes to test or spend the day making some of our time consuming repertoire recipes in bulk for later consumption (bolognese, especially). As to what to make that night? Whatever we feel like and that we have ready to go.

I will add a much more detailed post soon, but let me tell you, Palena ROCKED. I was very pleased with my dining experience there last night. A definite must go to again place. Yes.

I break out the fancy ones for dinner parties. I use a simple ceramic pitcher when it is just Mrs. TJ and I. For younger wines, I prefer to splash decant and pour in the glass. I have, on rare occasion, decanted whites, too -- usually higher end chards.