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  1. Hi everyone! Or, to play into an often frustrating - but almost always endearing - stereotype: Howdy, y’all!* My name is Rich, aka Rico, and I’ll be taking you through a bit of my culinary life in Dallas this week. Incidentally, my eGullet handle refers to the name by which I went in my high school Spanish classes many years ago - and I’m still awful at Spanish. Anyway, on to the teaser photos: Only two things that money can’t buy, and that’s true love and homegrown tomatoes (hat tip to Lyle Lovett). We didn’t really have much of a winter this year, so I was brave and planted my tomato seeds at the beginning of February. So far, I’ve had some pretty good luck. Trying out five different varieties this year; we’ll see how that goes. I’ve also got a few different kinds of cucumbers, beans, peppers and herbs going. Unfortunately, this blog will likely be finished before any of them come to fruition - or should I say vegetableition? And Zeemanb, I noted your comment about being six weeks ahead in being able to get a garden going, and I'll just say this - come mid July, when you're harvesting buckets of tomatoes off of your plants, I'm going to be spending my days doing rain dances just so my plants will stay alive in the 110-degree Dallas heat. Take solace in that, at least! My box smoker (wet smoker). This is not the typical sort of smoker I am accustomed to seeing down here. Most of my friends and people I know tend to use the oil drum-style smoker with a side box for the fuel. I do not begrudge that style in the least, but have gotten to know the operation of this smoker so well that I’m not going to change anytime soon. But we will most certainly get into that later this week. A few cookbooks and such. The Neil Sperry Texas Gardening book – the green binding – is ubiquitous in this state but I’m not sure it came through very well. Anyway, those are some of my books. The Wodehouse collections were not left in there intentionally; however, my affinity for the Jeeves and Wooster stories is undeniable. To address the MC volumes briefly – unlike one of the more recent food bloggers, Chris Hennes, my knowledge of Modernist Cuisine is laughably limited. That doesn’t prevent me from trying all sorts of things from it, but I’m probably not going to do anything from it this week; to try my inexperienced hand at it in a public forum might be a major step back in the development of the movement as a whole (kidding (kind of)). All right, then. A few other tidbits, I suppose: Having been born and raised here, I call myself a Dallasite, but for the past three years I have lived in the suburb of Richardson, about 200 yards from the Dallas line. I am fortunate to be in a fine location for a lover of things culinary, as I find myself within a few miles of a Central Market, Whole Foods, Saigon Market, Hong Kong Market, Fiesta, and few standard grocery stores. We can get into what all those are as the time comes, though I would suppose that a most are pretty self-explanatory. My wife will tell you that my approach to food is like a six-year-old with ADD who just had too many Coco Puffs**. I prefer to call it inspiration-driven. Meaning, I’ll tell her that I’m making dinner, and then I’ll happen to see a technique I want to try, spend a while at it, and then she’ll ask me what’s for dinner. “Ummm. Well, in about four hours, we’ll have some really nice dehydrated lime curd! That’s a good dinner, right?” (Note: dehydrated lime curd is never a good dinner). She is of infinite patience. As it is, I’ve got a several places that I can’t wait to show you, and a pretty good outline of what I’ve got lined up for the week . I’m looking forward to it all (and to getting to know some of you better) and hope you all enjoy reading it half as much as I am sure I will enjoy documenting it! *I feel I should explain my understanding of y’all. In Texas, we use it only in the plural sense – as a conjunction of you all – so that in its written form, we substitute the apostrophe for the o and the u in you. It is clear and its use saves a valuable syllable. However, in some southern states I have heard that its homonym can be used to refer to a singular person. It is my understanding that in this sense, it would be spelled ya’ll. I do not understand the reasoning behind this punctuation, and frankly, I do not understand the reason for the word’s use in the singular. All that to say, in this week’s blog you will likely see y’all spelled and used only in the plural sense, if indeed you see it at all. **This also applies to my writing style. My lack of focus and/or patience means I cannot proofread my own writing. I just can't do it; my eyes glaze over and ... well, all I can ask is that you bear with any typos, run-ons, tense disagreements and things of that nature.
  2. Hello egulleters! I so appreciate the confidence building comments to my teasers! I felt quite hesitant doing another blog as I didn't want to bore anyone... It will soon be Chanukah, so yes, this will be in the blog during the week. I am beginning with a new interest of mine (one among too many), the Bedouin culture. This morning while the kids were in various processes of waking up (ages 14-28, my husband and I left them to make their own Shabbat breakfasts, for a change, and took a drive of about an hour and a 10 minutes to a Bedouin village called Givot Goral, to the hostpitality tent, called Salaamat. I cannot do a blog with involving culture so I hope this will be acceptable... The host was a lovely and very hospitable man aged 38, husband to a beautiful and young looking wife, and father to no less than 8 boys ranging in age from 4 to 13. This is the Abu Nadi family, which belongs to the Al Gidiraat tribe, which consists of 10,000 people. This tribe belongs to the Shamar tribe of over one million people. This tribe originated in Saudi Arabia and has tribes in Iran, Iraq, Kuwait,Syria, Jordan and Iraq. They do get together occassionally,in Jordan. The tribe is very interested in opening its gates to other populations in Israel and has had many groups stay with them overnight, including my daughter's 9th grade class. This village is completely authentic and very friendly. From afar: A bit closer:
  3. Howdy all! I'm Panaderia Canadiense, aka Elizabeth, and welcome to my blog coming straight over the airwaves from Ambato, Ecuador, South America. A bit of background about me: I'm originally from northern Alberta, Canada; when my folks retired I got the opportunity to tag along on the vacation (our first in something like 20 years), and we all fell so much in love with Ecuador that we decided to change countries. Mom was her family's dessert-maker from the time that she could work an oven without burning herself, and Dad has his cordon bleu; we're all culinarily adventurous folks and what comes out of the kitchen tends to be fusion. Apart from baked goods, we rarely use recipes, so what you'll see in terms of home cooking will most likely be one-offs and riffs on various themes. There is very little that you won't see on our table; the exceptions are eggs (I'm violently allergic), tripes (can't stand the texture), and most pork (Mom can't handle the fats - no gallbladder). We have wholeheartedly embraced Ecuadorian cuisine, and various dishes that we now eat are influenced by the regional dishes of places we've lived or visited. A bit of background on where I am: Ambato is located almost exactly in the geographical center of Ecuador, and it's a reasonably true statement to say that most roads in the country will eventually end up here. It's certainly the transport hub for all goods coming from the south of the country to Quito, anything coming from the central-south Amazon into the Sierra, everything from the north going south or to the coast or central Amazon, and almost everything from the central-south coastal provinces into the Sierra. It's a market town, and the rhythm of life here is very much marked by the cycle of market days. Mondays are Gran Feria (big market day), and during Gran Feria the city very much resembles an anthill that's been violently poked. I'll be taking you into the fray on Monday - Ambato boasts what is quite possibly Ecuador's largest free-for-all farmer's market, and that's where I get my produce for the week, as well as specialty flours, spices, nuts, and dried fruits. I'll be trying my best to do a lot of "eat on the street" during the blog - Ambato has an astounding variety of foods available from street vendors and pushcarts. Along with all of that, you'll get to see whatever is ordered from my catering bakery in the upcoming week. I can tell you for sure there's an afternoon trip to the hotsprings town of Baños, which is famous for its pulled-panela taffies and other sugarcane confections. I may also go as far as Rio Negro in search of a good, fresh trout. Oh, and I almost forgot! The week of 30 October in Ecuador is an extended public holiday for the celebration of Dia de los Difuntos (the day of the dead) - and it's a food festival as well. I'll explain more about the traditions and the associated tasties as we approach November 2. As a baker, this week is one of the busiest of the year for me. Of course, I'm happy to answer any questions you may have, and if there's anything specific you'd like to see foodwise please let me know. Also, I tend to lapse into partial Spanish in food descriptions, and if I forget to translate anything or you want something explained, tell me! I'll be back with breakfast in a bit!
  4. Hello there! Talk about a hard act to follow, Zeemanb! But anyway - welcome, everyone, to a week of shopping, cooking and eating in Sydney. Woolloomooloo, to be exact - an area of Sydney basically in the central business district and on the waterfront, steeped in both Aboriginal and colonial history, and my home turf. The University of Woolloomooloo reference in the foodblog's subtitle, is, (for the fans) from the Monty Python sketch of the Bruces - this sketch was the genesis of the great Monty Python that accompanied many a beer swilling night in my own university days.Not many takers on my teaser pics, though kayswv and Kerry Beal were on the right track recognising the naval shipyard; that's the Garden Island naval base on one side of Woolloomooloo Bay. On the other side are the rock formations you can see to the left, jutting out to a peninsula into the harbour, called Mrs Macquarie's Chair, after the wife of one of the chief governors of Sydney when it was a penal colony - she had a chair carved into the rock at the very tip of the headland so she could survey the ships come in and out of the harbour. She really was a lynchpin in the early (European-led) economic development of Sydney in its transition from penal colony to free town, and I think of her keen mercantile eye when I walk out there most weekends. My second teaser pic really speaks to the fact that these days I get most of my food inspiration from the web (including from you guys! Sometimes mostly from you guys..) and often whack my iPad onto the fridge with its magnetised case to follow a recipe, or inventory what's in the fridge, or look desperately for dinner inspiration. You'll see why I'm into magnetised spice jars, measuring spoons and whatever else I can attach rare earth magnets to and whack on the fridge when I share some more photos of my very space-poor kitchen. So apart from that compelling prospect, I'm hoping this week to show you some of the interesting food scene of central and Eastern parts of the city, take you on some of my marathon food-mission adventures (I'm an obsessed food-shopper, but aren't we all?), share in cooking with the spoils of the hunt, and generally indicating how well you can do for yourself being a greedy girl in Sydney.
  5. Hello everyone! Welcome to my foodblog. I'm a bit nervous so I hope you'll bear with me. First to address a few things that might be helpful as start our journey. Toolprincess - a longstanding web moniker derived from my love of gadgets and tools (not just kitchen related) I don't have a sous vide so no sous vide stories or Modernist Cuisine this week. (unless it's unintentional) I am obsessed with local places whereever I go and I love to find the best local dive...hotdogs, hamburgers, tacos, BBQ, even cafeterias. I love to cook but eat out way too often I do not give as much attention to fresh, local, or natural as I probably should - i.e. I do use canned foods, boxed mixes and things with high fructose corn syrup at times but I'm no Sandra Lee either. So now we have the preliminaries out of the way. I'm Laurie. I just got engaged a month ago. My life is fun but full with an aging mom who needs care, a fiance, a busy job and a soon to be stepson who is 8. I hope you enjoy my blog!!!
  6. G'day! My name is Evan but you know me as haresfur. I'm an FOB (Fresh Off the Boat) transplant to Bendigo Australia. Bendigo is a Victorian era gold rush town in the State of Victoria, southeastern Australia. It is a "Rural City" - quite the oxymoron, about 150 km from Melbourne. The population is about 110,000, which is I think the 3rd largest city in Victoria. That gives you an idea of how sparsely populated it is once you get out of the Melbourne area. I'll keep the blog focused on food but context is important to me, particularly as I discover a new culture. First, I'd like to recognize and thank the traditional owners of the land, the Dja Dja Wurrung people. Bendigo is a "City in the Forest" but the box-ironbark and mallee Eucalyptus across the street from me were looking rather sad when I arrived after 13 years of drought. Record rainfall in the last year has seen an amazing renewal in the undergrowth. The wattle in the teaser picture was happy last spring. Anyone know if all wattle seeds are edible or just some species? The gold rush starting in 1851 saw an influx of people including a substantial number of Chinese, some of whom came by way of the California gold rush. Many never left and I was told the town helped look after the single aging miners and now the Bendigo Chinese Association is a major supporter of health services. Easter is the time when the only Imperial Dragon in the southern hemisphere Sun Loong wakes to take part in the parade. He's hard to wake up so the day before Easter, the Lion Dancers and drums make a lot of noise followed by 100,000 fire crackers. As Anna N noted the Chinese population is well integrated and the greater community takes part in the lion teams, Chinese pipe band, and dragon teams. It takes a lot of people to carry 100 m of dragon. I encourage you to visit the Golden Dragon Museum website to learn more. Well enough of that. Bendigo is 17 hours ahead of the west coast of N America so many of you will be seeing this a day early. I'm a bit intimidated by the level of culinary expertise and passion here but I'll try to show a bit of my food life and have you explore the area with me. So my day started with a wet nose shoved into my face at 4:00 AM. It was a legitimate demand for food from the young Dalmatian, Spock (a rescue that came with name Spot, but I couldn't deal with that). He and the old Dalmatian, Misty, missed supper after having chicken frames for tea because he was asleep and Misty could lose some weight. The cats got tuna and I had Anzac biscuits and orange juice. Wattle's feeding station: Pinot's feeding station (I could use the counter space but have to keep the cat food away from the pups). Better kitchen pictures later.
  7. Hello everyone and welcome to Montreal. It's a beautiful day here, looks to be a beautiful week, and I couldn't be happier to have this oppurtunity to share some of my life with all the lovely people on eGullet. I am a student here in montreal, but as you will come to see my life revolves more around my obession with food than my studies, although they are beginning to leak into each other (we'll get into that). My apologies for the late start. I had forgotten I had lost my compression software in a recent crash, and it took a while to get that up and running. Firstly, I should explain my somewhat enigmatic title and teaser photos. I have something of a unique philosophy/approach to learning about the different foods that I am interested in. My interests are pretty much all over the board, so what I do to manage this is select a particular style of cooking, and concentrate on that for an extended period of time. I begin by gathering my resources for a specific style of cooking. This means getting atleast one super solid cookbook, bookmarking blogs, recipes, and other websites of interest pertaining to the topic. Reading a little bit about the evolution and history of the cooking of interest, learning the regions; I think you get the picture. This might make some sense to those of you who follow the Thai thread, as I have posted a number of pictures of my Thai food in there. Thai cuisine was my last focus; I did it for 8 months, and loved every minute of it. But the time for a change had come, and although I hadn't initially planned to do Sichuan or Japanese cooking, it just sort of turned out that way. I purchased a few cookbooks recently, and among them were these two: Both of which I found out about through egullet. Browsing through both of them after they arrived I was taken aback at how different Sichuanese and Japanese cooking were from the foods I had cooked before. For a while I struggled with deciding on which one to do first, until I realized why not do both? I already had many of the staple sichuanese seasonings, and the overlap in terms of grocery shopping was enough to make it feasible. So that what's I decided to do. That's where the teaser photos come in. The first was intended to be a contrast between the two styles of cooking, with 3 staple of seasonings of each cuisine on the top/bottom. For Japanese it was shoyu (soy sauce), bonito flakes (for dashi), and mirin (I didn't haven't any sake at the time). For sichuan: sichuan peppercorns, "facing heaven" chiles, and sichuan chili bean paste. The second photo is of all the ingredients I picked up a few days ago at one of montreal's better asian grocers. I carried that all in a giant backpack about 10km on my bike, as that particular grocer is pretty far from home. I've had heavier trips before, but none quite so long. The bagels are seperate of course, from the infamous St-Viateur bagel shop. I was hoping they might be identifiable enough for someone to guess montreal, but I guess that wasn't very fair of me. Welcome to the madness.
  8. Trading Places – A Tale of Two Cities…….would you believe one city and a village….would you believe one city and a kitchen?....... Welcome to my week. For some reason I’ve volunteered to do this. I’m sure it sounded like a good idea at the time. I’m starting this sitting in Suvarnabhumi Airport, wating for our 3:45 flight to start boarding. I’ve wrapped up in the lounge, having checked mail, had a Chilean Cono Sur ("connoisseur", Yoonhi points out to me) Chardonnay, and indulged in a ham sandwich smothered in butter. Is the modern Chardonnay the standard bearer of quality? If we consider quality to be defined as repeatability and standardization? This goes back to Signor Bellini’s discussion of Chardonnays back at the WGF (was that a week ago?). And how does that relate to food? Do we want everything standardized and repeatable? Ist that just an invitation to have all the joy taken out of our dining. Myself, I rebel against such strictures. Of course, that may have more to do with my inability to follow instructions the same way twice…… I’m getting ahead of myself. Or at least my stomach and nose are. This will be a somewhat schizophrenic blog. I’ll provide material on what we’re up to in the kitchen, especially as we’re just back from the Gourmet Fest in Bangkok. However, I get a distinct feeling that there’s more interest in the last week of eating in Bangkok with my spouse – Yoonhi - in tow. As I’m still in that state of bliss that Krungthep induces upon me, We’ll do both. By way of introduction (you expected structure from me?), I’m a 1960’s product of the Canadian government; the results of our country’s aid to St. Lucia, a small Caribbean island. My parents were there doing a project for Canada Agriculture, and I’m what the St. Lucians got out of it. They still won’t give me a passport. Anyways, don’t ask me anything about St. Lucia. I left when I was a few months old. All I know is that the banana boat called every few weeks, and children were killed by falling coconuts (I must’ve lived through that). If I was to call anyplace home, it would probably be Kitsilano, a neighborhood in Vancouver. I grew up a few blocks from where Lumiere is located now. I might have more memories about the soft ice cream cones dipped in chocolate at the Dairy Queen, though, than Lumiere and Feenies……(Modern Burger is pretty close, too). I left Canada over 22 years ago, and haven’t been back much. Houston, then Egypt, a very brief stint in Calgary that made me understand why I wasn’t staying in Canada (Yoonhi’s eyelashes froze shut on her), and then the Middle East for the last 22 years or so. We’re going to concentrate this week on the food of my great love, Indochina, and Thailand in particular. At first I had no interest in Thailand. Garish orange roofs, it all struck me as too much like a big Denny’s concession. But all the other expats in Egypt (our posting then) were going to Thailand and coming back to bend my wife’s ear. “Couldn’t we go to Korea or Japan or China or Italy or….” I’d protested. But Yoonhi has that steely perseverance that can get downright scary at times. Finally I gave in, and we were off for one month in The Land of Smiles. My attitude lasted only up to the point of my first bite of real Thai cuisine. I was head over heals in love. Let’s drop back into the normal time stream (or what passes for such around here). I’m tidily packaged into my economy class seat. I’m still cheap about flights if I have to pay for them myself. We’ve just had our in-flight Gulf Air meal, and, much as it pains me to say it, it wasn’t bad. Both of us started with the mild spiced noodle salad with cucumber and tomato, then I had the red curry beef with traditional biryani rice and vergetable casserole, and Yoonhi had the penne past with steamed carrots, pumpkin in cheese veloute, served with pan seared chicken and tomato sauce. Top that off with “white bread slices” which are straight from a Thai bakery. Only dessert was inediblem with a rather dismal pineapple crumble cake (it should crumble, not wallow in juice). I had tried the Blanc de Blanc earlier, but it was horrible, especially warm, so I’ve switched over to Carlsberg. It’s not cold either, but it’s bearable. I wonder who does their catering on the Thai side? Once landed, cleared through customs, and in the taxi, the rest was a piece of cake. We arrived home hungry again, and found Serena’s babysitter had steamed up some brocolli, breaded and fried some chicken breast and had some Filipina lumpia on the go. At that point we went to sleep. And now it’s not quite 6 a.m. here. It’s Ramadan, so there’ll be no coffee in the office later, so I’ve got a pot of Pakxong beans perking me up right now (I still think I’ve got a couple of kg of those Lao beans squirreled away somewhere). I’ll get this up, and then see if there’s still time for more before work (we start at 7:00 a.m.!) Next: more
  9. Welcome to Portland, Maine, at the mouth of the Fore River on Casco Bay. I, johnnyd, will be your designated foodblog pilot for the next seven days. The teaser photos are taken from Spring Point Battery, one of three fortified defense points for Portland built in the 19th century. Some members might recognize the following shot from my first foodblog: Dining Downeast I The forts were fitted with giant gunnery... ...which, these days, are a perfect setting for Shakespeare and Wilde... We had beautiful weather this weekend so I took these photos to introduce the area to members and visitors of eGullet who may not know or have heard much of our part of the world. Hey, you never know - I knew zip about Surinam (and it's fascinating foods) exactly one week ago - hats off to Mr. Morse for his soon-to-be legendary blog. This a view of Portland from "Ferry Village", where I live, in South Portland. Momentarily, I am headed out on my friend Jeff's Lobsterboat to help him lay a few strings, re-bait a few traps, and hopefully bring home some you-know-what for dinner. I won't be back at the computer for at least ten hours. You can come along on our day by listening in on the NOAA Marine Forecast for Casco Bay: ** Clickity ** choose "open with" If you are patient enough to slog through the terrestial forecast and conditions, you eventually hear the current ocean buoy readings - wave height, wind direction and speed - and what the weather has in store for people foolish enough to agree to haul traps on a drizzly day in Maine. Jeff, however, has been a friend for a very long time, and his charm won me over. Pics to come.
  10. Just a 20 mile ride from miss Suzy and were here, still in the far northern reaches of NJ. Ok the fire is started and I am only running 2 hours late Yes we are smokin' today, let me go get the piggy on the grill. Tracey
  11. Good morning, Fortunately for those of us on this side of the Atlantic there is the benefit of time: a failed attempt at an early morning first post to my first blog, will nevertheless arrive in time for breakfast for those farther west. Before the necessary introduction let's get breakfast out of the way. It is a tradition of mine since i started my professional lfe - i wake up, shower and run out of the house as quickly as i can, thus breakfast always takes place at my desk. In our rudimentary office we have one luxury, our nespresso machine...free as long as you buy sufficient coffee each month. Not a problem in a company with many Italians and Portuguese. This is my desk, with coffee and today Bizcocho Dulce Don Satur, an Argentine classic. A week ago an importer of Argentine food which I know moved in to the warehouse next to us; that's how the biscuits from my home country made it for breakfast. The Bloomberg mug dates back to my days in NYC. The place is London, where i've lived for the past six years. The office is just south of Battersea power station (that amazing building on the cover of Pink Floyd's Animals album) where some of my blog will inveitably take place. I was born in Buenos Aires, Argentina and moved around a lot as my stepfather was a diplomat. Ten years of my life were in the US, Philly for undergrad and New York for work. A few years ago I finally managed to leave the banking world behind, now I run the UK business of an online shopping service - we're like a supermaket with far better quality of product; and needless to say a far different view on the role of food in society. A little cheating will take place as I will include a trip I took last week to Italy to source some new products; aside from that everything will be chronologically in line...you'll be taken to the London fruit and vegetbale market as well as Rungis, the monster of a market with its own postcodes, hotels and banks outside of Paris. I'll leave you with the start of the trip, taking the express train as we head south through the city to Gatwick airport with a magnificent view of one of London's icons. Back to work now... Franco
  12. Good evening! My name is Hiroyuki, I'm 46 years old, and I live in a rural, snowy, rice-producing district in Niigata prefecture, Japan, 210 km to the north of Tokyo. I work at home as a freelance translator. Just an introductory post for now, before I go to bed. It's about 10 o'clock in the evening in Japan. I have a wife (45), a son (11), and a daughter (7). Unfortunately, my wife cannot join in my foodblog for the reason to be described later. I'm not a food lover, I'm just a food eater, and now that I'm in my late 40s (and besides, my children are still small), I'm more concerned about health aspects of food than other aspects. Shortly after she gave birth to her second child (daughter) in 1999, my wife developed some kind of disease, requiring me to help her a lot, especially in cooking. Early this year, her symptoms got worse, and now I am the main cook in the house. When I received a PM from Suzan (snowangel) in early March, asking if I was interested in foodblogging, I was in a very awkward situation. On April 13, my wife was finally hospitalized. Ironically, her hospitalization has made it possible for me to start foodblogging. I still feel uneasy about foodblogging, considering the situation I'm in, and I also feel somewhat guilty, but I hope I can finish my foodblog to the end. Teaser photo: The photo was not meant to be a teaser photo. It's the Komako statue, standing on the premises of Yuzawa Station. Komako is a geisha who appears in Kawabata Yasunari's masterpiece, "Snow Country". I was in need of a teaser photo, and I selected that one because I thought it was representative of the area where I live. Here is a full version of the photo: My foodblog will focus on home-style Japanese cooking because that's what I can talk about Japanese cuisine, and it will also focus on a tour of Snow Country and surrounding areas. As you can tell, English is not my native language, and I'm not very familiar with colloquial expressions because I studied it mainly from books. If you find any errors in my posts, fell free to let me know. Lastly, my sincere thanks to Susan, who did all she could so I could start blogging in time. (I notified her of my intention to start blogging only a few days ago.) My blog officially starts tomorrow. Until then, good night! P.S. Pan: How did you know it was me? Edited to add: Made a correction.
  13. [font="Trebuchet MS"]Hi everybody. Welcome to what we believe is the first eG foodblog from New Zealand. Due to time differences it’s a little late in the day now for me, but shall we start with some breakfast? Those are from Joanne Harris and Fran Warde’s book [amazon=0060893133]The French Market. The only change I make is to omit the egg wash – I find it gives a slightly ‘wrong’ taste; bitter, perhaps. And I have no trouble getting them brown enough (apologies for these ones – they’re slightly more brown than I’d like. That’s what happens when you put them in the oven just as you’re serving dinner, then forget …). I usually make a batch and freeze them; then they’re available at a moment’s notice when breakfast calls. I hope I can satisfy the anticipation you displayed in your reaction to the teaser photos. It’s going to be an interesting week for me, anyway. Shortly I’ll tell you about the City Market here in Wellington, where we’ll meet some very dedicated food people. Tomorrow we’re visiting a local gin distiller, and I’m taking you all to Valentine’s Day dinner (don’t read too much into that!) at my absolutely favourite Wellington restaurant - we’ll meet its chef at the market, just to get you in the mood. We have people coming to dinner on Wednesday (which is unusual, but I’ll manage it somehow), so you can sit in on that for a classic, if maybe predictable, dish (any guesses?). At some stage I’ll take you to a few of my favourite Wellington food shops, and next Saturday, weather permitting, we’re having a picnic with some of my work people – I have some very traditional New Zealand food planned for that. And there’ll be a few other bits and pieces thrown in as we go. Just as well I’m taking the next couple of days off work – I don’t think I could cope otherwise! Finished your croissants? How about some coffee before we go? Yes, Peter, I made one for you. While you’re enjoying that, let’s get some of the dry, factual stuff out of way, shall we? New Zealand is that funny-looking little group of islands way down at the bottom of the South Pacific (no, not that far down – that’s Antarctica). The two largest islands are imaginatively named the North and South Islands. Important note: if you’re ever talking about them, it’s always THE North Island or THE South Island – don’t forget the definite article. There’s also the West Island where Nick (nickrey) lives, but we won’t say too much about that. Wellington is the capital city and is at the bottom tip of the North Island, near enough to the geographical centre of the country. Greater Wellington has a population of 370,000 or so, of which Wellington City itself makes up around 180,000 (New Zealand’s total population is somewhere around 4.5 million – roughly the same as Sydney. Or Boston, apparently). The New Zealand dollar is worth around $US0.76 (or, to put it another way, $US10 buys $NZ13), and any measurements you see in the photos will be metric. Our time zone (we have an hour of daylight saving in effect at the moment) is 12 hours ahead of Europe, 18 ahead of California and 21 ahead of New York – that’s if my amateur time calculations are to be trusted. 10am here is 1pm yesterday in LA, anyway. This creates some difficulties doing a blog like this; I’ll try to make it sound like real-time, but in fact I’ll be well and truly shut down and in bed before many of you start thinking about reading it. Ethnically we’re quite a mixture. Most of us – it’s hard to say how many; the census figures are complicated by people claiming multiple origins – are of European ancestry – we have English, we have Greek, we have Irish, we have Italian – you name it, they’re here! The rest of us are of Maori, Pacific Island or Asian descent, with plenty of cultural mingling. That does make for an interesting food landscape, although I must confess up front: my palate leans very much towards Europe. I can’t help it; Asian tastes just doesn’t do it for me. Partly in recognition of this, our dinner tonight is going to be as traditionally New Zealand as it gets. I'll get that in the oven a little later and show you how it turned out - probably tomorrow (my time). A technical note, for those who are interested: the photos were taken using a Canon EOS 300D, most commonly with a 50mm f1.8 lens. I bought the lens, a fairly inexpensive one, specially for this blog and I can thoroughly recommend the joys of a fast lens for food photography. And yes, we must mention the teaser photos. I suspect there may be the odd smartypants out there who can use Google, so the quote in the second one probably wasn’t as hard as it might have been. But just so everybody knows: This one, I grant, could be anywhere. In the foreground are some nibbles I make for almost every dinner party we have. They're a very simple El Bulli recipe; peeled cherry tomatoes and balls of watermelon, separated by a basil leaf. The ones in the photo are shown not-quite-finished - there's a drizzle of basil oil and a sprinkle of salt and pepper to come. In the background, a loaf of the bread I make from the subject of this thread, and very good it is too. This one is part of the Wellington Writers' Walk along the waterfront. The quote is from a poem by Bill Manhire, who among other things teaches creative writing at Wellington's Victoria University. This one is over the roof of our house, looking towards Evans Bay. The airport is in the middle distance towards the right. It's often said here that you can't beat Wellington on a good day. This was one. And this one gets the obligatory Lord of the Rings reference out of the way. Remember the part in the first film where the hobbits are hiding from the Black Rider? That was filmed on Mount Victoria, in these very trees, maybe half a kilometre from home. Enough already. Let’s go to the market.
  14. Good morning from State College, PA (and congratulations to Kerry Beal for guessing my identity!) . I only wish that the first teaser photo was current---alas, it was taken last summer, things aren't quite that green yet at this latitude. Thanks, Susan, for inviting me to do a foodblog this week. First a little background: "Hennes" rhymes with "tennis," I'm 27, and I'm working on my Ph.D. in Aerospace Engineering at Penn State. My wife is currently finishing her Ph.D. in Accounting here, and you're catching us an an exciting/scary/stressful time in our lives: tomorrow we have to decide where my wife is going to accept a job that she will begin at the end of the summer. More on that later... In the grand tradition of foodblogs past, here is how I begin my mornings (at least, when I have time!): The eGullet mug is an unusual embellishment: I usually drink my morning coffee out of a stainless-steel thermos mug so I can nurse it for a couple hours. But the mug seemed appropriate for this blog, so here it is! Coffee is typically my only breakfast: I don't get hungry until around 10:30 or 11:00 a.m. I know, this is horrible and unhealthy, but there it is... you won't be seeing much breakfast food this week! What you will be seeing is a lot of pork, and a lot of chocolate: Sorry to disappoint those of you who are hoping to see chocolate-covered bacon, but this is as close as the two will get to each other this week . I've had bacon in a chocolate bar: it was good, but I can think of better uses for both ingredients . Other items on the menu this week include such thrilling entries as tacos, stir-fried green beans, and BLTs. Ah, the culinary adventures of a graduate student! I hope you'll drop by and say hello from time to time despite the mundane dinners! And I hope no one is too disappointed that I don't hail from anyplace exotic!
  15. Greetings, everyone, from quaint, charming and tranquil Yardley, Pa., where I have worked since this past December 4. I'm also posting from a low hill overlooking a semi-vast expanse known as the Two Hundred Pound Plateau. You saw the view from that hill in the teaser photos for this foodblog, and one of the things I hope to do in the course of this foodblog is climb back down off of it -- the plateau as well as the hill. Our co-blogger mizducky, who knows me from when we were both young whippersnappers at Harvard, was supposed to have started this blog in the wee small hours Pacific Standard Time from her perch on the Left Coast, but the Invision PowerBoard servers that host eGullet had other ideas. So, reckoning that she is resting to face the new day (or probably rising right about the time I post this), and with the blessing of our third participant, CaliPoutine, I'm kicking off yet another tag-team eG Foodblog. We chose this week to blog because it's the first full week of the month when roughly one in every two Americans makes a New Year's resolution to lose weight. Of those, roughly nine in ten (all figures pure conjecture) either abandon that resolution within a short period or succeed, only to put the weight they lost back on. All three of us are watching our weight: two out of medical necessity and a third out of a desire to get into better shape overall. We thought that a foodblog devoted to weight management would be an excellent way to examine the whole subject of diet, weight loss, overweight and obesity, and some of the tensions and compromises inherent in being at once a food lover and a person who must watch the food they eat. It strikes me that gourmandry and weight management are at heart at odds with each other: I notice that truly svelte people appear to be absent from the ranks of food lovers. Yet at the same time, I also note that truly obese people are not overrepresented among them either, though we may have a disporportionate share of overweight people like myself. Perhaps we will figure out why this is so in the course of this blog; perhaps not. We will take a look at the diet-industrial complex, though, an entity that (I believe) all three of us have managed to avoid getting overly entangled with. One of my unused teaser photos was designed to illustrate one of the things I try to do in balancing a love of food with a desire to get rid of a gut: And we will look at the role of exercise too. More about that from my perspective in my posts later today. BTW, Tracey: That salad was homemade. I picked up several packets of salad dressing from the Wawa just up Main Street from my office so I would never be without dressing on days when I forgot to bring in my own. With this introduction out of the way, we can now take (it) off.
  16. I am so transparent. Pierogi got it immediately! Yeppers, I'm going to be the blogger of the week, starting officially tomorrow. Some things are the same from my first foodblog in 2006: Same kids, same dog, still haven't seen a Clinton around town. Some things have changed: Firstborn is away at school (with my car, boo hoo), Secondborn has a host of new critters in his room, and they all need feeding (sigh). Of course, the kitchen is new. It doesn't look like this any more: I love my new kitchen -- I am eventually going to start teaching in it, but until that starts in March, I am cooking for everyone who'll let me. Which brings us to: Mr. Foodbabe is turning 50 this week, and as I lead you-all through my new appliances and kitchen, I'll be prepping for his party. Here's the invitation (well, it was on prettier paper): And some things are going to change dramatically, soon. Jean-luc is getting a new brother in a couple of weeks, and we need to name him: So, what would you like to see and know? Im going to try to accommodate special requests and not be too dull Oh -- we're also going out to dinner on Mr. Foodbabe's actual birth-day, Thursday, at a much-lauded new place in White Plains.
  17. Hello Everyone! Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion. Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we actually met, working BOH at a local Vietnamese restaurant in LA). Having attended college majoring in accounting as an undergrad and grad, I orignally wanted to become a licensed accountant for finance and real estate, but it was not fulfilling and the content honestly bored me to death! I also desired to leave the corporate business world and join the professional kitchen. So I took the leap, graduated culinary school, quit my desk job, and worked in the professional kitchen. Then my health and finances took over, and I had surgery and I needed more money to survive in a city of ridiculous rent prices. I had to leave the kitchen and go back into accounting. Fast forward to 2017, I am currently unemployed having been laid off two days before Christmas the prior year! Using this as a sign and as an opportunity for self growth and realization, I am once again on the culinary path. Not necessarily to work on the line, but to learn more, cook and bake more at home, and expose myself out there to all things food and kitchen. Not also forgetting to mention I am always surrounded by food: Louis is also still in the professional kitchen, and we WILL have that restaurant one day (dreams DO come true, I just know it!). Anyhow, I am super excited to be posting here and exchanging ideas! See you out there! Margie
  18. My son married a lovely young lady from Yakeshi, Inner Mongolia, China. Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí We had a wedding in the US but her family also wanted to have a traditional wedding in China. DH and I have never being to China so this was an exciting opportunity for us! We spent a few days in Beijing doing touristy stuff and then flew to Hailar. There is only one flight a day on Air China that we took at 6 in the morning. Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it. I wish we took pictures of free roaming sheep and cows along the way. The original free range meat. The family met us at the airport. We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel. Nothing says welcome like a stiff drink at 9 AM. We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
  19. Hi everyone, Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. Thank you and have a great week =D Guten Hunger (German) Mahlzeit (Austrian) --> Enjoy your meal =D www.iandao.com
  20. Greetings all from the heart of the canyons: Moab, Utah. I look forward to blogging this week from Utah's red rock country. It certainly won't be anything fancy, but I plan to dine out a couple of times this week, lunch out a few times, have a lot of coffee (yes, coffee IS legal here..........just frowned upon by some ) maybe go on a picnic, and cook up some vittals of my own at home......just sort of my normal routine. About me: I was fortunate, foodwise, to have been "bred and buttered" in New Orleans and North Louisiana. Then I was lucky enough to spend my teenage years in the San Francisco area. These locales provided me with a love of food and cooking, and an addiction to good restaurants that is still very much with me.............even out here in the wilds of the Utah desert. I moved to Moab from San Francisco in 1971, right out of law school, and have been here ever since. I served as the DA here for 6 four year terms, and now practice criminal defense law exclusively................There are plenty of "mother stabbers and father rapers" here to keep me busy Moab is a town of about 7,500 persons, located on the Colorado River in South East Utah. It is quite remote, with it's closest two towns being each about 60 miles away, and both being about 1,500 in population. The closest "city" to Moab is Grand Junction, Colorado, which is about 110 miles away and has about 60,000 people. We are about 250 miles from Salt Lake City, the capital of Utah, and the only real "city" in the state. I travel there about twice per month on business and ..............TO DINE I am single and love to cook for myself and friends. I dine and lunch out fairly often in Moab. There are a couple of very good restaurants and many good ones. This week we'll see some of them. It is a beautiful balmy early morning here, but it is getting quite late, so I'll see you all in a few hours and get started.
  21. Good Morning fellow eGulletiers. Kerry Beal, the Chocolate Doctor, here blogging at you from beautiful downtown Little Current, Ontario. Little Current is on the north side of Manitoulin Island, the world's largest fresh water island. Manitoulin is located in the Great Lakes, with Lake Huron to the south, and Georgian Bay to the east. Manitoulin Island itself contains 108 freshwater lakes. The population is 12,600 which increases greatly in the summer due to the influx of tourists who come in by car, plane and boat. A swing bridge brings traffic across from the mainland here in Little Current and a large ferry, the Chi-Cheemaun, brings traffic to South Baymouth at the south end of the island. Here is a view of Little Current from the vicinity of the swing bridge that brings you on to the island from the north. After crossing the swing bridge you pass the only stop light that you will find on the island. A spot not far from where I am staying. Looking out over Georgian Bay from the east side of the island. A typical Manitoulin view, this is cattle country. Typical rock formation on parts of the island. West of Little Current is the village of Kagawong, with it's stunning views. More Kagawong views. The Manitoulin Chocolate Works, that we will visit later in the week. So I guess I should tell you why I am here. Most of the year I live in southern Ontario, however a couple of times a year, for between 2 and 4 weeks, I come to Manitoulin to work as a locum physician, which allows the full time family physicians in Little Current the opportunity to take some time off, attend conferences, etc. I stay in a condominium overlooking the water that is owned by one of the family docs here, and I spend the time I am here cooking, baking and entertaining. Back home I don't do much entertaining, and I'm hard pressed to find as much time as I would like to cook and bake, but here in Manitoulin it just seems to work. I have been coming up here to work for about 6 years now, and I just about have the kitchen in the condo equipped the way I like. I pick things up at thrift stores to add to the kitchen, so right now I have a cuisinart food processor, an old Mixmaster mixer, a hand crank pasta roller, every imaginable loaf pan, baking pan, baking sheet and cooling rack you can imagine. This trip I brought up the dutch tea cosy that I showed you on the thrift store thread, some steak knives (cause someone nicked the last ones I brought) and a foodsaver vacuum sealer (which I've just discovered doesn't work - so I'll have to take it apart tomorrow). I come up with my daughter Kira and her nanny Malou. Hubby stays at home to continue the renovations which have been ongoing for a number of years. Kira's 6th birthday is Tuesday, so we will have over a few of the neighbourhood kids and adults to eat hot dogs, hamburgers, finger foods and - most importantly - chocolate cake. We bring some foodstuffs with us, things we know we might have trouble procuring here. So the car contained shallots, fresh ginger, brown sugar candy, fish sauce, several cheeses and a number of spices that needed replenishing. On the way up we stopped at the farmers market in Owen Sound and picked up tomatoes, garlic, a fresh basil plant, corn and some farm fresh eggs. Oh yeah, and I've brought about 12 1/2 kg of chocolate with me this trip, along with my compressor and airbrush. Much better to experiment with an airbrush and chocolate in someone elses kitchen. The fridge on our arrival. A few things in the door, enough relish to last several trips. The fridge the day after our arrival. The pantry after adding a few things on arrival. The pantry one day later. My spice cupboard. And on occasion I still can't find the one I want. So in my intro line, I mention that I am in the land of the Haweaters. Anyone born on Manitoulin is a Haweater, which refers to the hawberries which grow well on the alkaline soil of the area. These are the berries of the hawthorn bush. Not edible as they are, they are made into jellies, jams and syrups. I have not tried any of these products, mostly because the locals have told me not to bother. Maybe this trip I should try them. I haven't really planned out this week too thoroughly, I think it might be more fun to just see where the week takes us. I know I want to take you to the Manitoulin Chocolate Works perhaps on Wednesday and we might get to Sudbury to do a little thrift store shopping on Sunday. I'd like to take you to Rocky Racoon's, a restaurant in Gore Bay, who's chef/owner makes some fabulous ribs, but I'll have to check on their hours first this late in the season. I'm on call today (Monday) which means that for 24 hours I am responsible for things in emerg, so I'll be in and out of the house all day. I hope to get Kira's birthday cake made, as well as the finger foods for her party between trips in to the ER. With any luck I'll get some sleep Monday night, and be fresh for the party. We are planning to have Vietnamese chicken thighs for dinner tomorrow (hence the need for shallots, ginger, brown sugar candy and fish sauce), put together between trips to the ER. I generally bake something each day while I am here to take for the staff. On our trip in to Espanola today to procure more groceries we found wild blueberries and bought a 3 quart basket. We had a wonderful blueberry buckle for dessert tonight and I'll be making blueberry oatmeal muffins first thing when I get up to take in and feed the staff at rounds. I'm off to bed now, hope you'll join me in the morning for some nice muffins to start the day.
  22. Good morning folks! The teaser photos were of my freezer full of big ice in preparation for shaking cocktails and the door to my building which seems to become more sketchy with graffiti every week. The door belies the spacious top floor, which is perfect for entertaining. Since I don't post as often as many of the previous blogers you probably don't know as much about me. I'm second generation Korean from originally from Los Angeles but I've been residing in New York for past 8 years now. I never considered myself a foodie or even into food while I lived in Los Angeles because almost all the food I ate growing up were traditional Korean meals. Between my parents they both managed to juggle their careers while raising 2 boys and cooking practically everything from scratch. Even the simplest meal of left overs consisted of at least 3 ban-chan (sides), a soup and a protein. Moving to the east coast I was hit with the double blow of moving away from the fresh local produce of Southern California and the horror of institutional dorm food. For the first time I really began to think about not only the quality of what I was eating but also the economics behind it. How could my school charge between $9-$14 for each meal yet provide such sub-standard food when I can get Chinese delivered to my door for under $5? What can I salvage from the salad bar to bring back to the communal kitchen to cook? (cartoon food pyramid my dormmates and I made our freshman year, John Jay was the dining hall) Now I live in the Lower East Side of Manhattan with two roommates. My day job is computer systems administration for a financial services company, which is sometimes too reminiscent of Office Space and Dilbert (hence don-bert). In my spare time I do a lot of cooking and eating out, but for the last year I have been most deeply into the "fine art of mixing drinks". I discovered cocktails through the bars Pegu Club and Milk and Honey. I was instantly hooked. I needed to know why I never had a drink that good before and how I could make them myself. After drinking too many Manhattan variations with eGullet lurker TheManInWhite we decided that to truly learn all the classics and experiment new recipes we needed to spread out the liver damage and invite some victims... I mean friends... over to try some real cocktails. What started out as 3 whiskeys, 2 vermouths, and 3 kinds of bitters has snowballed to over 200 bottles of alcohol and a bi-weekly underground cocktail party at my place. (old photo, the alcohol has since outgrown the cabinet) This week I have a few interesting things happening for your viewing pleasure without straying from my average life: Tuesday: Repeal Day! Going to celebrate the repeal of prohibition in style at Pegu. Wednesday: A trip to NJ in search of the perfect ice cube tray. Friday: Cocktails at my place. Saturday: Bootlegging alcohol up to Boston to throw a cocktail party at a friend's place.
  23. Hello from Cleveland! My kids and I are on vacation in my hometown for a month, my husband couldn't make the trip this year, so this blog will be a little different from the other 3 I have done. Some words of warning before you start this blog! This blog will NOT contain beautiful pictures like we are seeing in Ann_T's blog. This blog will take you into places you may never have stepped foot in before, like Chuck E Cheese. This blog will actually contain very little Japanese food. A little bit about myself. I am 36 years old, happily married for 12 years and have 3 children (Mia is 10, Julis is 8 and Hide is 5), our home is in Yokohama, Japan. I try to visit my family once a year, and we are just halfway through our trip. I am the second oldest of 8 children and when I am here I do most of the cooking. Most dinners are for at least 7 children and 6 adults, though they can easily reach 20 people. Growing up there were 10 people at the dinner table every night so this is nothing new for me, hte challenge is working around everyones dislikes and medical conditions. My sister has 4 very picky eaters, my dad is diabetic and my mom until 2 weeks ago was on a doctor ordered extremely bland diet. After being on this for almost 1 1/2 years she is very excited to be eating food again but she is adding the foods back slowly and still trying to avoids acid-y foods. Since this is a vacation we are going to be out a lot and eating out more than we usually do. It is also a busy week for Cleveland eGulleteers as we have two dinners planned. It is almost 1:00am and I should get to sleep, I guess I will see everyone in the morning...
  24. Good morning, everyone, and welcome to Tag Team Foodblogging from Ontario, Canada. We will be seeing comparisons between CaliPoutine's food life in the country and Pookie's food life in the city. An added bonus at the end of this blog will be CaliPoutine's trip from Exeter to the Heartland, for the eG gathering. Pookie will be staying home in London, and during that time will be playing a more active role in holding down the blogging fort. The blog will run from today through Saturday, 5 August, with a one day extension for additional photos to be added, including pictures from the Heartland gathering. A special welcome is extended to Pookie, first time eG blogger. She and CaliPoutine virtually met during CaliPoutine's first blog, Diversity and Deviled Eggs, later met in "real time," and have remained friends since. The plans for this week include a get-together for dinner. More about the country mouse and the city mouse to come . . . Take it away, Calipoutine and Pookie, and thank you for sharing what promises to be an exciting week.
  25. As usual, I am late. Why should my first (who am I kidding? -- my only) eGullet food blog differ at all from any other aspect of my life? I am late for things. For instance, dinner will be late tonight. Again. I suppose I could have skipped Dexter last night, but it was really good, and I am really obsessed. Hello, and welcome! As astounding as it may seem, the fine folks at eGullet have invited *me* to blog this week. Me!! Who the hell am I? Clearly, no one. All your eG faves must be holed away in charcuterie and pastry boot camps 'round the world, leaving only yours truly to keep the flame alive. I sort of feel like Will Smith in I Am Legend, except I am neither heroic, nor do I expect this to have as cheerful an ending. -- May I add that I, too, am disappointed that Gifted Gourmet isn’t this week's featured blogger. First things first... This was a meal I prepared for Rosh Hashanah in 2007, while still shacking up with my now-husband, Howard. Sadly, this was not our living room in Ashkelon, Israel, but our first apartment in Hackensack, New Jersey. I spent the first 30 years of my life in Brooklyn, New York – Bensonhurst, to be exact – then a few years in Astoria, Queens, then Hackensack. We’ve since migrated to Lawrenceville, New Jersey and, now, Exton, Pennsylvania. I am of (mostly) Italian American / Roman Catholic extraction, while Howard, originally from the Bronx, is Jewish. Neither of us is religious. After four years together, I still have not mastered the art of of Jewish cookery. There is brisket on the table, along with challah that was made, and served, with butter, as well as butter-laden chocolate babka. Apparently, this is a no no. I have tagged these items as “treif” in Facebook. Fortunately, no one in this household really cares. Unfortunately, we are both going to hell, whose tropical climate may be the most sensible explanation I can offer for the pineapple. I have a couple of things planned for this week, and I am off to go do them. A pastrami is the works, as well as several gluten free items. I recently discovered that gluten is an issue for me. This absolutely kills me. I love to bake bread and, as most of you know, gluten free bread is the stuff of nightmares. Howard is also diabetic, a condition he never took seriously until a few months ago. As such, I will attempt at least one sugar free dessert this week. Then there’s the now annual Christmas cookie bake-a-thon, mostly for distribution to Howard’s colleagues. I plan to make at least eight different varieties, plus some English toffee, and it all needs to be done by December 15th. Of this year! That’s about a pound and a half of cookie per person for several dozen people. You do the math. Doughmaking will have to somehow coincide with the rest of the week’s activities. Given the back pain that helped start the day, I expect to be in full traction by week’s end. More to come… Edited to include religious denomination.
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