researchgal

Yummm...I had NO idea there were so many crunchy options. Violet Crumbles sounds divine! I may need to google it and see what I can find! I've seen Violet Crumble in drug and variety stores all over the Seattle area. Which means it should be easy to find in the US. Or you can order it on-line here. Thanks, night!

Yup, just found that site, too. Too bad you have order all that other junk just to try a Violet Crumbles!

Yummm...I had NO idea there were so many crunchy options. Violet Crumbles sounds divine! I may need to google it and see what I can find!

cadbury flake when I can find it Chunkie--haven't thought about those in years, they were good! Do they still make them?

Hi Cabrales, the list is smaller since many places (including Radius) don't serve weekend lunch, but here are some suggestions (offering quality cuisine, of course!): The Federalist, Beacon Hill Truc, South End--only Sunday brunch, no Sat. lunch No. 9 Park, Beacon Hill and, although I haven't been there, based on what I've heard and read, I think Sel de la Terre would be a great option as well. Please do report back!

Related question--When making something like a meat stew in advance of serving, how do you determine if you should freeze or simply keep refrigerated? I'm planning on making a blanquette de veau to bring to my parents house on Saturday. The only time I can make it is Wed nite--should I freeze it or simply keep it refrigerated until Saturday?

h=thyme s=red pepper flakes

tomatoes

you'll probably remain as plump as you are. wilfred not plump, wilfred dreamy

So, now that I'm NOT going to keep "storage" onions in the fridge, where is the best place to keep them? Do they need to be in a closet? What's the ideal storage environment for them, and, for that matter, potatoes too?

a giant salad made with whatever looks best at the farmstand. Husband thinks of salad as more of a condiment than a meal so it's my staple for dinner when he's away.

uhm, do I detect a new signature in-the-making???

Mail/web order, girlfriend! Formaggio!

Stella, you don't sound like a snob. Think of it like your Newmans could be someone else's Snackwell.

Among other things I purchased recently from TJ's--a tube of Italian tomato paste, can't remember the name, for 99 cents...

Mmm. Soba, that sweet potato topping sounds great. I'll have to try that one. Very fall-like as well!

I've made this one from the Boston Globe (it's actually a local pub's recipe) and it's pretty good. Don't know if this is authentic, but I add a layer of corn kernels underneath the mashed potatoes... Pie de Shepherd

Our pre-Sopranos dinner: Antipasto platter--soprasetta, asiago, sicilian olives Basil tagliatelle with tuscan meat sauce (my take on Barbara Lynch's recipe from last Wed's NYT) Blanched brocollini, sauteed w/garlic, red pepper-infused evoo Arugula salad with mixed cherry tomatoes and feta Biscotti, white peaches Dolcetta with dinner Moscato after

Hate it when you have a reservation and you still have to wait (more than a few minutes) for the table, AND, the maitre d' gives you the same attitude as those who just walked in off the street with no res...

It sounds like this is unfinished wood, not prefinished? Assuming so, then you'll need to condition it periodically with a thick coat of mineral oil, let it soak in for several hours then wipe off the excess. Do this periodically, especially when it's new to make sure the wood stays moist, and don't use vegetable oil as it will turn rancid. You also have to keep butcher block very clean and can't let substances and spills sit for too long on it without staining. I don't know about sealing it, or about getting stains out...sorry

Hey, this sounds like the best use yet! Plus it'll make the house smell heavenly. Thanks for all the suggestions--I think I might just open up the crock pot afterall.

I'm going to have to try Hungry Herbs. I did a search and it looks like it's actually in Medford, not Malden (which means it's even closer to my house!). Was the bar in the South End, Tim's Tavern? That is a great place, famous for their burgers in particular.

The dutch oven thread got me thinking. A couple of years ago we received a crock pot for a Christmas present. I still have not opened it up and used it. I can't really figure out what I would use it for that wouldn't be just as easy to use one of my other pots for. I know there's that whole idea of putting something in there before going to work and when you come home it's ready, but it all seems a little too "house-wifish" for me. Am I crocked not to use mine???? Please tell me something wonderful to do w/it!

Well that's how they say it in Boston, at least. Wouldn't that be "CAH-rot TAHP"? You're both wrong, in Boston we say: "Give me the f*&'n clickah and turn this s^%t off! Isn't theah somethin' bettah ta watch than f*&'n cahrit tahp???" Just to clarify, fwiw...

This one's a standard at our house: Feta Pitted kalamatas chopped garlic chopped sundried tom's Cream Cheese Yogurt (if you can get the Total Greek yogurt, it's the best!) Give it a whirl in the processor. If you want to cut back on the fat, you can get lowfat cc and non-fat Total, it really doesn't detract from the flavor.