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  1. Let me cut to the chase: God is not perfect, as he made me a Yankee. Although my birthstate is New York and I spent the first 17 years raised in Pennsylvania, I have lived all of my adult life in the South. I am a Southerner, and if anyone wants to fight me over that, bring it on. This week, I have decided to take that most adventurous of vacations: I am staying at home with my wife, the lovely, talented, and extremely brilliant Mrs. Dr. Varmint and the four L'il Varmints. I can't promise you that I'll introduce you to any new herb species or a great new pastry technique, but I'll show you what my family is all about, primarily through what we eat. Much of what I'll be cooking will involve my 4 children in the preparation. Hell, I am on vacation, so I might as well avail myself of the free labor. Today was not the greatest day to start a foodblog, as my 9 year old daughter is playing in a soccer tournament. We also had a birthday party today, but as I look back, I'm pleasantly surprised over the amount of food-related information I can convey. Details to follow.
  2. Now you are probably wondering about the title.... My past two blogs covered big events here in Japan New Year's blog Undokai (sports day festivities) blog Currently there is no major event going on in Japan so I have decided to focus this blog on modern and traditional Japan and how they are combined in daily life. There are a couple things going on this week. Today (April 5) is the first day of school, the Japanese school year runs April- March) so in about 15 minutes I will go outside with my daughters to send them off to school. (yeah ) Mia is going into the 4th grade and Julia the 2nd. My son Hide will go back to preschool on Thursday. This time of year is one of the most beautiful in Japan, it is cherry blossom (sakura) season and the trees will all be in bloom by the time my blog is over. I will take tons of pictures of these trees as the area I live in has them lining all of the streets. it is just gorgeous. oh yeah and we will talk about food too!
  3. Brain. Earth to brain. Come iiiiiiiiiiiiiiiiiiiiiin brain. Drat. I knew it fell out somewhere back there in August. Or so it must have if I actually volunteered to do an eGullet Foodblog during back-to-school week. Oh well. Chalk it up to temporary Mommy-brain insanity. Mental lapse aside, I suppose I should introduce myself and the rest of the Mouse house. *curtseys demurely* I'm Joie, a real estate marketing executive in my former life and a stay-at-home Mom in my current one. Co-habitating in marital bliss with my husband Ian who indulges my love for all things food-related. Mommy to our four-year-old son Noah whose growing passion for food is almost as big as mine. Owner of Shadow, the largest Norwegian Forest Cat in all of Christendom who adopted us two summers ago. We've been living in a beautiful heritage house in Vancouver, British Columbia for the past couple of years, housesitting for two friends of ours, and are in the throes of renovating a home of our own with plans to move in by month's end. See what I mean about madness? The start of school, home renos... what was I thinking?! Nonetheless, I hope that you'll fasten your seatbelts and join our family as we rush headlong through this first full week of September. Cooking will be far from gourmet this week as Ian, Noah and I readjust to our fall schedule. To placate Soba, I'll try to squeeze in some Filipino food over the course of this blog. And we'll close off the week with some fellow eGulleters at Aurora Bistro's A Taste of British Columbia! dinner. Fire away with any questions you might have about Vancouver, Filipino food, preschooler dining habits or life in general. For the span of this week, my house is your house and I'm more than happy to accommodate. Let's have some fun!
  4. Hi Gang! Most mornings I ride my bike over to Spring Point to get a lungful of sea air and see what's going on in the channel. Spring Point juts into Casco Bay on it's western side, just outside the mouth of the Fore River where the city of Portland sits on a peninsula. Around the bend from the point is Willard Beach, a typical New England seaside neighborhood with a mix of summertime folk and year-round dwellers who make the short commute over the bridge into Portland for work. At the little town square there is a bakery called One Fifty Eight owned and operated by eGullet's KeysToVt where I like to stop in and get a peach muffin or some local cheese, but today I didn't have time. We'll catch her later this week. Welcome to Maine, everyone!
  5. Hi, wow, been very nervous about this, but now that I'm at the jumping off point it doesnt seem so bad, lol. Welcome back to Scotland, Edinburgh again in fact, although hopefully, a different view of our city and eating. I live with my husband and mum, my sister and her little girl are here for most meals during the week, I also look after her little one after school so I'm usually on lunch duty too. My main enthusiasm is baking, I love making bread, cakes and cookies, however I do not partake as I can only eat a soft/pureed diet. I also make jam, I have an occasional stall at my niece's school market. On the agenda this week, a trip to a pick your own orchard, jams and jellies, haggis, a dry run on making a pumpkin shaped cake and international talk like a pirate day! arr. I have to scoot out but will be back shortly with (hopefully) a laptop cable that will allow me to post some pictures of today's eating!
  6. Good morning from soggy Toledo, Ohio. It has been raining for days, which the grass and plants appreciate, but we're all getting a little bit sitr crazy! I'm very excited about this week, though I must warn you that it will be far less exotic than laksa's wonderful blog. I grew up in NY (on Long Island), but my husband, daughter and I live in Toledo. To give everyone some reference, we are very close to the Michigan border. We are an hour from Detroit, and about 50 minutes from Ann Arbor. In fact, Ann Arbor is where we do most of our food shopping. We get our high quality supplies (EVOO, sherry vinegar, mustards, capers packed in salt, etc.) from Zingerman's, get most of our meats from a wonderful butcher up there called Sparrow Meat Market, and then pick up the rest of our supplies at Whole Foods. They also have a new Trader Joe's that we have just started to take advantage of. This week, though, we will be sticking to Toledo for all of our food supplies, which isn't as bad as some might assume. One of the things I love about Toledo is its ethnic neighborhoods, all of which have their own markets. We have Tiger Bakery for Lebanese food, Stanley's for Polish food, Takacs and Golden Oven Bakery for Hungarian favorites, Sofo's for Italian food, and La Perla for Mexican food such as homemade tortillas. We also have an excellent fruit and vegetable market called Rhode's which I will be visiting today for inspiration. I won't have my week's menu planned until after that trip, but here are some highlights that you can look forward to: This evening for dinner, we will be heading out to the annual German American Festival in Oregon, Ohio. Today is the last day of the three-day festival, and I'm excited about my pig hock with potato salad. I am sure that my almost-three-year-old daughter Dylan will want something resembling a hot dog, so I will try to introduce her the "wurst booth". Stay tuned this evening for lots of photos of this crazy event and the food we eat there. We'll also go out to eat one night this week. I used to be the food critic in Ann Arbor, so I thought it would be fun to "review" a restaurant for you guys. I'm leaning towards one of the Lebanese favorites in town. The Lebanese population is by far the most prevalent of all of the immigrant groups here, so it seems like a good choice. Dylan, my daughter, is a big fan of the place we're going to go, because they allow you to order a side dish of olives. She loves olives. Finally, I'll end the blog on Saturday with a breakfast tailgate at a University of Michigan football game. My husband is a U of M alum, and we have four season tickets. This is the first game of the season and it starts at noon. The breakfast tailgates are always my favorites. So, that's the deal with me. I'm going to try to get back to my coffee and NY Times now before my daughter comes home. She had her first ever sleepover at Grandma's house, and I need to take advantage of my remaining free time!
  7. Hello everybody! I hope you guys like bananas! 99.9% of my diet consists of bananas. For protein, I pick ticks from my fellow wild men. But seriously... I work as a computer programmer in Poughkeepsie, NY. So what's this crap about being a wild man of Borneo, I hear you ask. I am really from Borneo. I was born and raised in Sarawak, Malaysia, but my grandparents originally came from Fuzhou, China. From the age of 13 until 26, I lived in Melbourne, Australia. For the last four years, I've been going wild in the jungles of Poughkeepsie. "Wild man gone wild" is now available in VHS and DVD from your local quality video store. Why is the wild man rambling? I think it gives some background to the type of food you can expect to see in this food blog. That's right, it's gonna be a confusing and incoherent mish mash. Ok, there will be Chinese, there will be Malaysian, there will be Australian, and there will be Sarawakian. There will be steak because I love steak. I like cooking only when it's not a "chore", so sometimes we eat out. I bet all the New Yorkers are dying to read about the wonders of Poughkeepsie's restaurant scene. Here's an attempt at providing some structure to the ideas swirling in my head, in no particular order: Pork congee - what I'm going to have for lunch today. Pictures to come. Asian BBQ pork - inspired by the recent eG BBQ pork thread. Kari Ayam (Malaysian Chicken Curry) Umai - Sarawakian raw fish salad Sarawak Laksa (of course... and nothing like the one from Penang) Tuna casserole (Australian recipe) Aussie burger with the lot (that means fried egg and beetroot, I'm afraid) Steak I'm terrible at making desserts, but I'll have a go at making kueh salat, because I miss it so. I hope that list meets with your approval, fellow eGulleteers. There's only going to be two of us eating the food, and our main meal is dinner, so the list may be overly ambitious. Forgive me if I don't get around to every item or if I change things around mid-stream. I can't make any promises, but there is a plan to eat some stinky durian and to incorporate as much stinky shrimp paste in the recipes as possible. Be prepared to hold your noses! If any term or ingredient is unfamiliar to you, please feel free to ask. My googling skills are at your disposal!
  8. Good morning! I think it's my turn and it's a scary thought to follow Kristen and Rachel. I know I can't compete with either of them for their generosity in sharing their experiences but I will do my best to make this as interesting as I can. I have called my blog "Thirteen Steps to Dinner" and will reveal the meaning behind this as we go along. For now, here's The Dane's lunch for today. He HATES taking lunch and would prefer to spend his 10 hours in the machine shop foodless! I worry that anyone operating dangerous machinery on empty is ripe for an accident and so he allows me to pack him half a sandwich. The other half will be my breakfast. This is store-bought white bread (busy week!) with liver paste and bacon. His "goodies" are 2 home made chocolate chip cookies, one home made gingersnap and in the plastic wrap his all-time favourite, a marzipan and dried cherry square. He does not object to the goodies - just the sandwich!
  9. Hi All, It's hard to believe that it's been nearly a year since I last blogged. My! How time flies! Some very brief background about myself. I am 41 and I live in the northern suburbs of Chicago with my wife and my 7-year-old son. I work in the food industry selling bulk ingredients; primarily 100% natural, processed fruit products. I have a love/hate relationship with cooking. I love to do it and I love to learn how to cook new things but I also reserve the right to "not cook" any time it (or the thought of it) ceases to be fun. My wife is culinarily-challenged and, as such, I am the primary meal provider in our house. There are some nights when after getting home from work, spending time in the kitchen is the last thing I want to do. So I don't. There are other times when after getting home from work, nothing sounds better to me than relaxing by spending time in the kitchen (or out by the grill or smoker) making a meal for my family. I'm not exactly sure what specific factors influence these moods but they will no doubt manifest here, over the course of this blog. It'll be a mixed bag this week for sure...probably about 1/3 cooking, 1/3 going out and 1/3 scrounging for leftovers. I started out this morning (and pretty much every morning) with an Iced Venti Americano (no water, please) from Starbuck's. To this I add 1 packet of sweet and low and a splash of half and half. I really need the caffeine in the a.m. but I'm not a particularly passionate coffee person. When I occasionally come across the good stuff, I'm very happy to have it but I don't go out of my way for it either. A friend of mine roasts his own beans and he will hook me up from time to time. Yes, I can tell the difference and yes I can appreciate it. But honestly, I'd rather sleep an extra few minutes in the morning than spend the time making coffee for myself. When I get to my office, my IVA is waiting for me because one of the guys at the office hits Starbucks every morning. Good deal I spent most of this past Sunday cooking (was really in the mood ) and I brought some split pea soup to the office today to share with my cohorts. I'm sure it'll end up being part of our lunch in some manner but we'll no doubt augment it by ordering carryout from one of our local spots. There are 5 of us in the office and we recently went to a system where each one of is assigned a day to choose the lunch venue. Today, our resident vegetarian will be making the choice so the soup, which turned out quite well, is a solid insurance policy that lunch--or at least some portion of it--will be edible =R=
  10. In real time, I was passed the torch by balmagowry on Thursday, I believe. But with the schedule being off due to Stinger’s truncated blog, I got to ruminate on my fate for a few days. One would think this would give me plenty of time to think of a schedule of events and write a beautiful, sweeping introduction to my food life. One would be wrong. Mr. Victoria, hereafter known as Keifel, and I have been supremely lazy this weekend so far, aside from dragging the boychick, our son, off to the farmer’s market entirely too early for his liking yesterday. However, I will try to give a little background, since I haven’t gotten around to doing a bio post either. I will try to shorten what could be a long story. My husband and I have been married two and half years, but we have only been living together for about two months. We met online four years ago, fell in love, decided to be rational creatures… oh, wait. Did I mention my husband is from Trinidad? And that he didn’t have a resident visa? Well, we fell in love. He got a work visa. He went to London on business. On his return, he discovered his papers were not in order. He was summarily deported in July 2001. Then September 11th happened. His employer withdrew her support of his work visa. We got married in January 2002 and started jumping through all the necessary hoops to get him here and lo and behold, he landed in Nashville in March and we have been disgustingly happy since. How does this apply to the foodblog? Keifel doesn’t have a work permit yet, that hoop is still flaming. So, currently, I have the good fortune to have an amazingly devoted house husband, who drives me to work and the boychick to school and cleans and does a great deal of the cooking. So what goes on at ms. victoria’s over our week together with the foodblog will involve him and he has been kind enough to be both a good sport and help with pictures. I have only been in Nashville since last November and am still learning the lay of the land. I quit my old job as an associate television producer to find my fortune (or at least follow my bliss) as a personal chef and a writer. I’ve applied to the culinary arts program at the local state school and am working as a temp at another university in the area. Until a month ago, I was also waiting tables but the current temp gig pays fairly well and I wanted my weekends back. Generally, things are in flux, but the good kind. We are still kind of hitting our groove in the kitchen. I tend to be a haphazard cook as far as menu planning at home. I cook what I feel like eating or decide at 8 PM to make bread. We are getting more into a routine of sorts and I am learning meat cookery from my dedicated carnivore of a husband. (Until he got here I was either hardcore vegetarian or maybe eating fish, I have fallen off the veggie wagon and into the omnivore sidecar.) For this week, I do have a little bit of a plan. We are going to have a Trini dinner at least one night and a Mexican dinner on Wednesday to honor Cinco de Mayo. Aside from that it will be catch as catch can and I will only be able to post photos from home in the evening. I am now off to the kitchen to make French toast for breakfast before we go to church (UU if anyone is interested) and the Pottery Barn thereafter to shop for a teapot. Our kitchen (a little messy, right after we moved in):
  11. Thanks to gsquared I will be hosting this week's food blog. This week is more or less like any other week, except for Friday - which is my birthday. We live at the bottom of Napa Valley in California, in a reasonably small town. MsMelkor and I both work from home, so the only time we go out for breakfast/lunch during the week is for work. Almost every day starts with a cappuccino. We are working on perfecting our cappuccino making skills so we each drink 4 or so a day - I make them during the week, MsMelkor makes them on the weekends since her work day starts around 6:30am, while mine starts at 9am. Because it wouldn't be right to start this blog without pictures of the cats here ya go. Texas: Rosie:
  12. Oh, shit, I guess I tagged myself. I warn you all: don't expect any gourmet tap-dance. Okay, yesterday, Monday, August 25: vitamin pills, with instant iced coffee (Bustello dissolved in boiling water, ice cubes, water, and skim milk. No Sweet 'n' Low this time) 1 Le Petit Ecolier 70% Extra-Dark Chocolate-covered cookie Lots of tap water (mmmmmmmm, NYC water) "Lunch" (around 3pm): salad with balsamic vinaigrette, left over from Saturday's dinner, kind of limp but not yet slimy, with some kasseri cheese microplaned on top, and freshly ground black pepper. Dinner: Only one glass (!) of La Gitana fino sherry Lamb and artichoke stew out of the freezer, plus chickpeas (canned ) and artichoke paste. Potato-plantain spatzl (how's THAT for fusion? ), also from Saturday. Stir-fried green Swiss Chard The ever-present salad, with doctored Marie's Feta Dressing (extra feta, oregano, dill, and yogurt) 1/2 of the bottle of Wagner (Finger Lakes) 1998 Cabernet Franc That's it. HWOE finished off the Lychee and Lime sorbet that Rachel and Jason brought to the potluck, but I was too full.
  13. Suzanne F tagged me so here goes. The subtitle refers to the fact that I love to cook but I don't eat much. I like to eat, just not much quantity. (So why am I so fluffy?) Therefore, this thread may include what I am THINKING about eating as much as what I actually put in my mouth. I am starting this now because I am expecting everyone to notice the time. This is a lesson in dedication to BBQ. Gotta go start the fire and crank up the magic bullet. More on that later. This should get interesting. We are in the middle of tropical storm Grace. Think the rain planet in Star Wars. Coffee, Melitta brand Columbian, brewed strong, evaporated milk and sweetener added. A Keebler Club cracker... because it was there.
  14. Fasten your seatbelts. It is that time of year again. We are a day late and a dollar short as they say but I was able to attend my granddaughter's graduation last night. We are on our way to Manitoulin via Sudbury. As always our vehicle is packed to the gunwales and then some. I hope we have both remembered all the essential things. As if we really needed more in a fully-stocked townhouse! Mostly we will be carting ingredients that will be hard to find up there. We are both unduly attached to our Joules so they are packed. Kerry does not leave home without the Thermomix. The Instant Pot and the Cuisinart Steam Oven are already there waiting for us along with most kitchen toys that one might need. Kira is securely strapped in her seat. Wouldn't do to forget her! I expect will stop somewhere for breakfast and one of us will remember photographs.
  15. So Kerry Beal and I headed north today to spend five weeks on Manitoulin Island. As usual we want to share our adventures with you. We left the Burlington/Oakville area about 8:30 this morning, drove north through Barrie and Sudbury and arrived in Little Current on the Island around 3:30 this afternoon. You get an idea here of how packed car was. There was barely room for Kira. The egg cartons which Kerry and I had saved since last fall took up a great deal of space. We discovered in a text message from the Island that our egg lady is no longer in business. We can't imagine not having dozens and dozens of freshly laid eggs. We will be trying to source from a new supplier. You can also just get a glimpse of the mint that will be appearing in our cocktails. Breakfast was a quick swing through McDonald's drive-through. I had a sausage McMuffin with egg and Kerry had a bacon and egg McMuffin. We both had hashbrowns. No photo but then you all know what these look like. Lunch was not a great improvement. From Jeremy's truck stop in Nairn Centre a toasted club for Kerry A toasted BLT for me. Kerry had a side of their famous potato pancakes with sour cream And I had a bag of potato chips We just wanted to keep driving and get to Little Current as soon as possible. We promise the food will improve from here on! Edited to change minutes to mint.
  16. With thanks to Keats' Ode to Autumn for inspiration: Season of mists and mellow fruitfulness... Our first stop was in Barrie for a brief visit to one of Kerry's customers, The Georgian Chocolate Company. This is housed in the smallest, cleanest, most organized chocolate making space I have ever seen. It is one very small room in a gluten-free bakery. Beautiful packaging too! The bakery offerings look very appetizing for something that was gluten-free. We then drove around the corner for breakfast at Deb's Place: Kerry's tea with almost enough milk. Kerry's breakfast - no homefries and (shudder) brown toast. My breakfast with homefries and sensible white toast that arrived after we took the photograph. You all recognize this bridge. And because we have our priorities straight these are the additions and replenishments for the bar.
  17. Introduction I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years. I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China. I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me. When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket. The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place. They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right. Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch. Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables. Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery. Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis. The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint. So Saturday lunch in next post.
  18. I guess it's officially Sunday now so it's time to start this topic! Kerry Beal guessed correctly that this week's foodblogger was from San Diego, however nobody guessed the right person. I am FrogPrincesse, also known as Elise. I was born and grew up in Paris, France. I moved to San Diego for work 13 years ago with my American husband. We have a 5-year old daughter and live in a house in Pacific Beach. I am a chemist and graduated from the same college as Herve This (ESPCI), although I did not study molecular gastronomy. I work for a pharmaceutical company. I've always been interested in food. When I was growing up, I was the self-designated pastry chef at home. I spent a lot of my free time baking pretty much every chocolate-based recipe that I could put my hands on. My mom cooks a lot of traditional French dishes (beef bourguignon, etc), so that definitely had an influence on me. My style of cooking is mostly French bistro and I try to incorporate fresh & local ingredients as much as I can. I belong to a CSA. I enjoy making things from scratch, so you may see homemade bread, fresh cheese, pasta, ice cream or charcuterie make an appearance sometime this week. I use cooking as a form of stress relief after work, so it’s not unusual for me starting a large cooking project late in the evening, and tonight was no exception. I am extremely excited to host the eG Foodblog this week. I’ve been reading these blogs for years and it’s a great way to get to know eG members better. So I hope that my blog will be an occasion for me to interact with all of you. Please feel free to ask any questions. I am glad that I can represent San Diego. It’s a pet peeve of mine – I feel that our area has a lot to offer but that it’s often overshadowed by its big neighbor, LA. Hopefully my blog can somewhat change that impression. We do have a lot going on in San Diego as you will see this week. edited to correct typos
  19. Hello everyone! So I'll be taking the reigns after a great week of Philly food from nolnacs! A very quick little background, I was born and raised here in Oakland, CA. I have to admit that food wasn't the biggest part of my life growing up. It wasn't until about 2001 when I was out of high school that I started watching the original japanese Iron Chef. I hadn't realized just how creative you could be with food, I was still microwaving cheddar cheese on bagels... Working 2 dead end jobs I enrolled in the California Culinary Academy in 2002. I had found a perfect fit. I love to make things with my hands and I love to take care of people. But as it is with a lot of culinary schools it wasn't a fit for most and I am only 3 out of 32 in my class still cooking. I jumped around restaurants in the Bay Area never really staying at one place for more than a year, I wanted to get a very broad knowledge base. Wood oven at "B", raw bar at Pearl, deserts at Scharffen Berger and 6 years later I had landed at Boulevard in San Francisco when a friend approached me. He asked if I wanted a little article written up in his email news letter about my small catering thing I did on the side. I told him "Sure, just write up that I will come over and cook a meal like a do for my friends and family". I got 63 emails the day it came out. I started the business, built the website and was off the races within 2 weeks. It has really been a perfect fit for me. I have moved back home to utilize my parent's beautiful kitchen and to save money/buy equipment. I ride my bicycle here in the East Bay and to San Francisco to pick up my product. Then I get to make everything myself (I'm a little controlling when it comes to my food...). So here we go, it's about 8:30 and my day starts, I have a dinner tonight so I'm about to jump on the bike and do my rounds. I have a lot on my schedule this week and it all has to do with food so I think it will be entertaining for you all. Enjoy!
  20. Alcuin set a high bar indeed via posts of succulent braised dishes so perfectly executed that I found myself craving them in 95F weather . And now for something a little different ... The plan is for this to be a travelblog of my visit to India, where I am visiting friends and family and conducting some business. I hope to provide a "behind the scenes" look at a typical Parsi household (if there is such a thing) and the various culinary delights that can be found in and around Bombay / Mumbai. We will visit street vendors as well as fine dining establishments. We will also get to visit a "hill station" (Panchgani) which is where Bombayites escape the 90+F year-around temperatures. The tranquility is also a much needed relief from the hustle and bustle of the city. This time of the year, Diwali or the festival of lights is celebrated, so I hope to be able to capture of few images of that as well. Above all, I would like the blog to be interactive but ask for your patience as my response times will be subject to timezone and internet connectivity as I hop between 3 locations.
  21. Welcome to the new season of the ever popular eGullet Foodblogs. I will be coordinating them this season, so if you want to participate as a blogger please let me know. We will be starting off slowly and hope to jump up the pace as the calendar fills. Starting Saturday August 27th through Friday September 2nd we offer a blogger with these teaser shots:
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