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  1. Well today I'm going to start this blog very slowly as I had a very bad night with the youngsters of my family (read too many beers and way too many shots). I'll start with an introduction and then later today I'll post about the mayhem and madness making and devouring Easter lunch My wife is a NYer born and bred - Me, I'm Australian through and through. We met just after 9-11, when I was across here on an exchange with the fire department. AFter spending 3 weeks in NJ and NY together, then my wife (I'll call her V) visiting me for 2 weeks in Australia, we got married last April in NJ - tomorrow's the big one year anniversary. For those of you wine conniseurs, we currently live in the Clare Valley in Australia which is the home of such great wineries as Taylors, Wolf Blass, Penfolds, Barrys and MANY other smaller boutique wineries - god I could spend a day here just writing about the wineries in our area. I believe grand total it's about 120 wineries both big and small, good and bad The unfortunate part of living where we do is that restaurants and supermarkets are few and far between, and sometimes it's just basically a pain in the ass trying to get the supplies I want for a meal. Our family over here actually moved to NJ from the Bronx back in the 80's. They're Italian-American, so food is definitely a thing of importance which is great for me because good food is damn important to me too. I'm the youngest of the "kids" so I get ALOT of perks until it comes to cooking and then they basically shut the kitchen door and leave me locked in there until the food is ready They're slowly realizing that I'm a better cook than the MIL, so every time we come back for vacation I get an email from my FIL requesting various things. One day I'm going to have the nerve to tell him that grilling when it's like 32F outside is just not fun!!!!! Food wise, V and I will basically eat anything - Japanese, Chinese, Thai, Italian, Greek - you name it, we'll eat it. OK I'm lieing, the only offal I'll eat are kidneys and V will eat nothing of the sort. Call me a wuss if you like but that's just me, other than that everything's fair game.... those deer and groundhogs in Dad's backyard are looking pretty damn good. Anyone know what groundhog tastes like?? Anyway that's all for now, I have Easter lunch to hook into and make (read create ) and then later today I'll post about dinner last night and lunch today. Cheers Tom PS I hope everyone has a great Easter and just keep on smiling NOTE: sorry guys I'm yet to move into the 21st century so there won't be any pics just verbal descriptions of what we're eating
  2. Welcome to Edmonton! I am located just off the downtown of the city, conveniently close to both of my jobs and to the city's one significant natural landmark, the North Saskatchewan river. The river was Edmonton's original raison d'etre; like most of our western capitals it began life as a Hudson Bay Company trading post. In the glory days of the fur trade, it was possible to ship furs by canoe from the modern-day Yukon territory all the way to Montreal with no portage longer than 10km (far enough, with the loads they carried!). Today the river is primarily a tourist attraction, playground, and occasionally the instigator of insurance claims for flooding. I will take you for a quick stroll through a part of the river valley within the next few days, as weather permits (the lengthy drought broke when we moved here two years ago, though I can't take credit for that...). During the appropriate season there are many berries to be gleaned there, and it's always a pleasant walk. Photos will be a bit late in coming. My digital is painfully old and low-end, and essentially only works in perfect lighting. To supplement it I've bought a simple film camera, but that of course involves processing and scanning time. I hope to start posting some pics by Thursday evening (Friday at the latest), so please bear with me. I am not nearly as active on the board as some of the recent bloggers, so I'll provide you with a bit of context. I am a career changer, 41, originally from Halifax Nova Scotia. A couple of years ago, in one of those epiphanal moments, I realized that I'd just drifted into sales when I was young and had coasted ever since. Verging on 40, I thought that...just maybe...it was time I gave some consideration to what I wanted to do when I grew up... The choice was fairly obvious. I've been a dedicated home cook and baker since I was an adolescent; and while I knew going in that the life of a professional cook is a hard one, I reasoned that at the end of the day if you're doing something you love for its own sake you're ahead of the game. So I went to school. I took my first year at the Nova Scotia Community College in Halifax (honours) and my second at the Northern Alberta Institute of Technology (honours). I have been working, since my arrival in Edmonton, at this this respected fine-dining restaurant; upon graduation from school I added a full-time job in this popular market/lunch spot. Last summer, while still fresh out of school, I was inspired to blog a typical work week, for the benefit of the insatiably curious. It seemed that there was a lot of interest in how foodservice jobs work in practice, and I thought it might be of interest to many among the community. And that's where it would have stayed, except that a few weeks ago SobaAddict in his role of Foodblog Czar asked for those who are bakers or pastrychefs to step forward. Since I run the instore bakery at my day job, I thought that perhaps I should volunteer. So, here's Chromedome II...the return of the career changer. A few points to clear up at the beginning: for one thing, this is a serious "pot luck" blog. I have one or two special things I'm hoping to squeeze in, but I don't know yet what shifts I'll be pulling over the weekend. That means real life, folks...on the home front you may see souffles or you may see mac and cheese. I promise you I eat better than Wendy ( ), but her work photos are a LOT more interesting than mine will be. Still and all, this is what it looks like. I cook for my family, and they get what I have the time and energy to make. So...we'll be looking at some shots from one job at least, possibly both; my baking at work and at home; my garden; and to the extent that it's pertinent, a few bits and pieces of the city. My budget (wife, two kids, two student loans, the highest utilities in the country, etc) does not permit of special ingredients or excursions to the city's restaurants, and my kitchen is at the opposite end of the envy-inducement scale from Daddy-A's starship bridge and Jackal's vintage AGA. It's a come-as-you-are foodblog! From the subtitle of this blog (and the tone of the teaser Soba posted on Jackal's blog), you may be wondering just how I'm feeling about my career choice. Well...I'm still enjoying myself, but it's most assuredly not for everyone. I'll elaborate further in the course of this next week, and naturally I'm more than happy to answer anyone's questions about that or any other food-related topic. For now, though, I'm going to bed. Tomorrow morning is sneaking up on me, and it's got a cudgel in its grubby little clutches...
  3. Hello everyone and welcome to my foodblog. I'm a relatively new member of eGullet so I will follow in EatNopales footsteps by providing a short introduction. I grew up in rural Indiana on my parents' farm which my dad is still operating to this day. When I was younger we raised hogs (commercially) and chickens (our own use) as well growing corn and soybeans (~900 acres), but now he only does the corn and soybeans due to the plunge in the hog market in the mid to late 90s. Growing up in that place and time (80s/90s), my exposure to food was rather narrow. My mom taught me and the rest of my siblings how to cook and bake, but in mostly typical midwestern ways - cookies, cakes, pie, meat & potatoes. I had and still have a great deal of fondness for the desserts of my youth and I will certainly be sharing my pie making with you this week, but as for the savory side of things.... well... it's a bit different. I cook and eat more ethnic food than I had ever imagine existed as a child. For instance, I never had Indian food (what a revelation) until I was in college. Speaking of college, I spent my junior year studying abroad in the island nation of Malta. For those of you who are not familiar with Malta, it is a small island south of Sicily with strong Italian/British/Arabic influences in the cuisine and culture. One of my fondest memories of my time in Malta was walking to the local bakery and devouring the still warm bread. As a side note, I like warm bread and I don't care what the experts say. It is so much more enjoyable that way. Cuisinewise though, Malta is rather forgettable. My apologies to any of you who are passionate devotees of Kinnie or pastizzi. After college, I moved to Chicago which was where my interest in food truly blossomed. Living truly on my own for the first time, I began cooking to save money and to eat somewhat healthier. As time went on, I became more and more interested in cooking and attempted every more ambitious projects and dishes. I also began exploring the restaurant scene of Chicago - from fine dinning to the multitude of ethnic restaurants scattered throughout the city. Two years ago, I moved to Philadelphia to be with my (now) wife who is in medical school here. While I was disappointed to leave Chicago in some ways, I was excited to be able to do a great deal of my shopping at the Reading Terminal Market. For all of its size and grocery options, Chicago lacks a great public market. Enough history - on to the food. I don't really have a cooking philosophy or theme other than I like to do things myself so I tend to buy very little that has been prepared or processed already. In terms of cuisine, I tend to make whatever strikes my whim while doing my menu planning but most of what I make is Italian or Italian influenced to the dismay of my wife who sometimes longs for the Chinese food that she grew up eating and I have little notion how to make. Charcuterie has also been an interest of mine for the past 4 years or so hence the antique meat slicer. I've made, with varying degrees of success, guanciale, pancetta, salami, chorizo and a number of fresh sausages. I have noticed that many of the people who are interested in charcuterie are also interested in molecular gastronomy/modernist cuisine and I am no exception. I'm not sure if I will be doing anything in that vein this week, but it is something that I enjoy dabbling in. One of my roommates in Chicago referred to me as the cookie monster due to my proclivity for vacuuming up any homemade cookies that were around. I must admit, I have an incredible sweet tooth and I enjoy making desserts. I have already mentioned my love of pie but I do like making other desserts as well. I have been making a tremendous amount of ice cream this summer ever since we were given an ice cream maker as a wedding gift. It's interesting how much I crave ice cream now since before I had the machine, I ate ice cream perhaps once a month and only during the summer. This will be a mostly typical week from me. I tend to attempt more ambitious and time consuming projects on the weekends and cook simpler meals on weeknights. Since I cook nearly every meal my wife and I eat we usually only go out to eat a couple of times a month. That being said, we're going to be going out a couple of times this week to give everyone a taste of the Philadelphia restaurant scene.
  4. Here we go. Fasten your seat belts and try to remain awake. Emma woke at 1am after having a bad dream, then it was Ian's turn at 2am, just as we had fallen asleep again. Woke this morning at 6:30 feeling less than refreshed. Breakfast: 2 cups of hot coffee, more or less. I can never keep track because as soon as what's in my cup cools off, it gets poured out and replaced by fresh. I large chocolate chip cookie - snagged before Scott whisked the rest off to the office with him. Fixed pancakes, orange juice and sliced banana for the kids. One slice of cheddar and half an apple as a midmorning snack. Eaten because vitamins + coffee + empty stomach is a recipe for disaster. We put off grocery shopping yesterday, so it will have to be done today with both kids along. Ack!
  5. Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
  6. Weather Report: 21C (~70F), but it feels warmer. Rainy and sticky. Hello from the Antipodes! Welcome to my very first food blog – it’s an honour to be able to participate. I hope you’ll have fun and maybe help me out a bit too with some of my own cooking issues and queries. Why the title? Well, when I wait for my train in the mornings I look across the platform to the cows in the paddock on the other side, and when I get to my desk about 1.5 hours later I see the harbour out to the heads and bits of the bridge (pure bonus that it nearly works as a pseudo Star Trek reference). But more than that, it reflects the journey we make every day from the market gardens surrounding our suburb to our jobs where we both have access to some amazing food – I have had the opportunity to eat at a number of excellent restaurants in the city, and my husband has easy access to great Asian and Lebanese food near his work. A bit about me and my household... I’m a former Canadian living with my Aussie husband, Gerg, in a house on a fairly large block in the outer Northwest suburbs of Sydney. We have no kids, but share our space with a greying Kelpie named Willow, who snatches treats and oddments of meat out of the air with the most satisfied crocodile-like snap of jaws you have ever heard, and a recently arrived Tonkinese named Winston, but called Monster due to his ongoing obsession with climbing on things and knocking them down. The mess a Monster-powered flying pot of sour cream can make is rather spectacular, as I discovered only yesterday. How grateful am I to be living in a sub-tropical climate instead of the frozen North? Well, when Pam tells me Winnipeg has had 50cm of snow this past week, very! Although slightly wistful too: I miss the definite changes of the seasons, the blanketing silence of snow, the sparkle of hoar frost on the pines. On the other hand, there is nothing quite so sweet as the scent of orange blossoms wafting through the kitchen windows on a warm September morning. We are fairly adventurous eaters (excluding my unchanging dislike for shellfish), but I am not all that adventurous a cook, especially when compared to the wonders I see being created on eGullet on a daily basis! The German and French-Canadian flavours I grew up with are a definite influence, although I’m always working to expand my horizons; my husband is keen to avoid some of the more ‘traditional’ foods he ate growing up in an Anglo-Aussie household (tripe in white sauce usually comes up for a special mention). Sorry to say I don’t cook as much as I would like, and my small but growing cookbook collection tends to be treated more like a reading resource than a cooking one. In part this is because I’m interested in the social and historical aspects of food as much as the eating. Actually, if you have any particular books on social/historical aspects of food I’d love to hear from you! Always looking to overfill the bookshelves. We grow a few things in our small garden beds. The (delicious!) artichokes in the teaser picture are actually from last year – they’ve since been replaced with a few blueberry bushes, and I’m hoping that Willow does her job and keeps the birds away. The bed with lettuces is now planted out with rhubarb, which you will probably see cooked in some way later this week as they’re getting a little dense again. We had an orange tree when we moved in, but it died a few years ago – now we rely on the three in the front yard across the street to send their scent to us. There is an apricot tree, but we have found it impossible to control the fruit fly and in ten years have not had any useable fruit from it. Plans are afoot to harvest some of its branches for smoking in the Weber we got a few weeks ago. There are two mulberry trees as well, but the birds tend to beat us to them. We would like to grow more, but between our work schedules and my university study the garden always gets away from us a little too easily. I leave work early next year to finish off my degree, and maybe then I will be able to grow a few things from my hopeful basket of seeds. And also cook more. And one day, when we live on our own little property, I see a smokehouse.... I haven’t made any particular plans about what we will have this week. In fact, the shopping still needs to happen tonight, as all we have for veg is a bag of carrots and a quarter cabbage. On the radar for dinner tonight are spaghetti with tinned tuna, lemon, parsley and fresh tomatoes or maybe the fried egg, chilli and garlicky yoghurt dish from the Skye Gyngell cookbook I picked up at a sale last week. I’m really looking forward to sharing our week with you! A few more posts, plus pictures, to come as the day goes on. Snadra.
  7. Much like cookbooks, what the world needs now is many fewer restaurant critics. Over the next week, it’s my goal to ensure that you talk me out of my job, while I, meanwhile, try to talk you into it. So to speak. In other words, I want you to ask me lots of questions. My life doesn’t hang in the balance of my next review, something that I’ve been doing professionally for the past 15 years. But from writing about restaurants I’ve also come to know the food service business quite well, I suppose. And behind the swinging doors lie much bigger stories, especially of the collaboration of chef, farmer and fisherman; distribution; cross-cultural influences (Vancouver, where the culinary DNA is still knitting itself together, is a fine laboratory to observe that in); the collusion of wine with food; and more recently, the necessity of sustainability, especially as it relates to the global fishery. This week I’m going to eat my last Russian caviar. Ever. No, restaurant reviewing would be much less interesting if I couldn’t write about these bigger stories. So I hope that I can transmit to you how the research works, how the writing gets done, and ultimately, lend a sense as to how culinary cultures--born from diversity--emerge with a sense of their new locality. We’ll be covering a considerable amount of real estate across this big, raw-boned place: • We’ll begin today In British Columbia’s Okanagan Valley Wine Country and for the next two days and nights look in on some agricultural history (in an attempt to track the area's culinary evolution) and wineries, cook with chef Michael Allemeier of the Mission Hill Family Estate Winery (braised boar cheeks will be featured at a Friday night dinner party with some wine folks) and a revisit to a restaurant to demonstrate our review process and methodology. • On Saturday I’ll return to our home in Vancouver—where we have some friends joining us for a little seasonal cheer, ‘Seven Hour Sacrificial Lamb’ and ‘Cheesier-Than-Mariah Carey Scalloped Potatoes.’ • On Sunday morning we’ll be flying to the wild outside coast of Vancouver Island to the ecotourism town of Tofino, which is about an hour’s flight in a twin engine aircraft. Once there we’ll be looking in at coastal cuisine from the pans of chef Andrew Springett at The Wickaninnish Inn and, in a more casual vein, at the construction of excellent fish tacos at Sobo. • On Monday we’ll be returning to Vancouver to go behind the scenes at pastry chef Thomas Haas’s (he was the opening executive pastry chef at Daniel in Manhattan) lovely production facility, and observe John van der Liek at the Oyama Sausage Factory, which carefully produces more than 150 products. We'll aslo track the history of a new restaurant, from development menu to opening night and review. • Through the balance of the week we’ll look inside many more professional kitchens and markets, hopes and dreams. I’m sure we’ll find a few other things to do too. Once again, I very much encourage your questions. Last night, the Ice Wine harvest was supposed to start. In order to trigger that, Vintners' Quality Alliance reguations demand the temperature must stay at or below -8 degrees Centigrade through the entire pick, which can take a while. Anything else is just Late Harvest fruit. Alas, there was a slight inversion off the lake yesterday afternoon and it was called off. So we stoked the fire and rolled back into bed. But now I’m off to pick up some croissants down the hill at La Boulangerie. We baked some Irish soda bread yesterday as well. I’ll make some strong coffee when I’m back, and begin to tell you a little more about this disturbingly beautiful place . . . Welcome, Jamie Image: On the Beach - Okanagan Lake last afternoon, 1530 hours.
  8. Hi everyone! tammylc tagged me for the next week and I'm starting today since my menu will be a little more interesting since it's (Canadian) Thanksgiving dinner at my parents' house. Starting tomorrow, however, you will be following me as I peruse the supermarket aisles looking for whatever's cheap, on sale, and halfway edible. I've been lurking on egullet for awhile, so I guess I should introduce myself. I'm a 4th year English major at UBC currently living in sin as I am staying with my boyfriend. Right now, we're trying to support ourselves while saving up for an apartment, and one area where we've had to drastically cut down on spending is groceries. I'm in school full-time, and work part-time as a private English tutor. I also work Saturdays at a tutoring center for peanuts. Anyway, onto Thanksgiving. I've been preparing food for tonight's dinner since Friday! It's my first time making an entire Thanksgiving meal by myself. I guess I should mention that though I'm on a shoestring budget, I do appreciate good food. I live in Vancouver, and my bf and I have dined at some of the nice restaurants like West and Lumiere. I enjoyed my food at West more. (BTW: I hope David Hawksworth reads my thread...he is my hero ) Today I woke up late and had to grab breakfast on the run. I ate 10 sourcream Timbits (from Tim Horton's, a sandwich/soup/donut chain in Canada) and a few fun-sized chocolate bars (Mars, Twix). I should mention that today's menu might shock some of you b/c of the plethora of junk food consumed, but I assure you I don't eat like this all the time. I just got caught on a bad day. Tim Horton's sourcream donuts are my favorite. The sourcream donuts are very dense, with an almost creamy interior. Not covered in a cloying sugary glaze. I brought donuts for my student...raspberry-filled, a couple of chocolate ones, some chocolate and coconut. Mmm... After our 2 hour lesson, I drove to Save-on-Foods to buy a pumpkin pie. Yesterday when I was there, I ate 8 samples from the (unmanned) sample tray. (BTW: That was basically yesterday's dinner. I told you I was poor. ) Today the sample trays held pieces of supermarket-quality Black Forest cake, birthday cake, olive and asiago ciabatta bread (which I love) and garlic toast. I had a sample of the Black Forest. Bleah. Got home, and ate a large piece of pumpkin pie. Since then, I've been picking at the rest of the pie every few minutes. I've already eaten more than a quarter of the 9" pie. No one else in my family will go near pumpkin, so I buy myself one every Thanksgiving. Also ate a handful of chocolate-covered macadamia nuts. I then got started on a pistachio sponge cake and the cornbread. Cornbread doesn't seem to be very popular in Canada; I've actually only eaten it twice in my life. For the cornbread, I combined ingredients from 3 recipes that I found earlier in the week--1 from Epicurious and the other 2 right here in the egullet recipe archive! (I used mamster's Yankee cornbread and Rachel Perlow's skillet cornbread). Both the cake and the cornbread look good. The turkey is in the oven and I just poured 2 bottles of beer over the big pan of veggies. This is what I'll be eating for dinner tonight: -turkey/gravy/cranberry sauce -sausage, artichoke, sourdough bread, cheese stuffing--found the recipe on Epicurious, and I followed it but doubled the amount of sausage -cornbread (thanks mamster and Rachel) -taboulleh salad -garlic bread (No veggies or roasted sweet potatoes for me when there's so much better-tasting stuff around). For dessert, I made the pistachio sponge cake and I'm serving it with whipped cream. I also made this Cappucino-Fudge cheesecake on Friday for tonight's dessert. Here's the link to the recipe: http://www.epicurious.com/run/recipe/view?id=106231 I used Callebaut chocolate since you can get it in the bulk section of Superstore for 99 cents/100 grams. Unfortunately, my cheesecake doesn't have a pretty lattice top since my (cheap) pastry bag exploded when I was trying to pipe the ganache. I bought the pastry bag for 6 bucks! What a waste of money... I had to instead pour the ganache over the top of the cheesecake. Decorated it with chocolate covered espresso beans.
  9. I'm it this week. And who am I, anyway? You could check out my bio, if you really want to, but really all you need to know is that I'm not professionally involved with food, although more and more I wish I were. I have amassed nearly 1000 posts here in (I think?) pretty quiet fashion. I mostly take from eGullet-- I learn new things every day, and I'm very grateful. I live in Brooklyn, with my wife Robin and our two children, Leah (2 years old) and Nate (almost 7 months). I am a lawyer, but for the past four months I've been on a leave of absence taking care of the kids. This leave of absence ends June 1. That's right, we are at the beginning of my last week of freedom. (Incidentally, I did a sort of half-blog for a while about new stuff I was learning to make while on leave. You can find it here.) When my leave began, I wanted to tackle a bunch of disparate projects, but eventually I became primarily obsessed with baking bread. I began baking every day, and I eventually got my own sourdough starter (whom I call Ringo) up and running. This daily bread-making has become part of my identity now, and it's going to be tough to part with it. Once I return to work, my daily baking is going to have to end, so I've recently been baking more than ever, trying to cram in what I can before I go back. So this week you can expect some bread from me. And I'll try to show you a few things about how we live here in Brooklyn, U.S.A. We will be traveling later this week. We'll be leaving Wednesday night to go to my mother's home in Maryland. My mother knows not of this eGullet business (at least, so far as I know ), and it might be best if this remains the case. So you may not get much in the way of food photos while we're in Maryland, but I'll give you some reports that you might find amusing. So, on with the blog already! Oh, by the way, I've been instructed to tell you that if you reply to the blog, you're fair game to be tagged as the next blogger. And that you have a moral obligation not to say no! I was apparently the very last choice to be tagged for this week. (They said it was because I live in NYC, where so many of the bloggers have lived, but really...) I've always been picked last since I was a child, so I'm okay with it. But don't put some other loser in my position! Say "yes" when you're tagged! Take it for the team! (Now will anyone dare reply? ) Okay, so dinner this evening was (drum roll, please)....... tuna salad. Behold, mortals! See, I made this poached chicken with aioli on Friday, and there's just a ton of aioli left over, which I love, but I'm having a hard time getting rid of it. Yesterday I assembled a bunch of cooked and raw vegetables for a sort of veggie "Grand Aioli," and tonight I briefly entertained thoughts of a Bourride, but it was so hot out, and like a jackass I had the oven at 500 degrees already for some French bread. The thought of turning on a burner was just too much, at least until we put in our stupid air conditioners. (See Note 1, below.) So it's just a tuna salad sandwich, not that there's anything wrong with that, but it's also got a little extra: it's made with homemade aioli on homemade bread. It tasted pretty good. I also put together some Biga (a firm batter of flour, water and a little yeast that will bubble all night, creating flavor for future breads), which I'll use Monday and Tuesday. I got my hands on some actual Italian "00" flour (their white flour), so I thought I'd make a Pugliese and maybe some durum wheat bread with my "00" Biga: For tomorrow: I dunno. I can never plan ahead. My wonderful wife got me this great gift for our anniversary: It's the seven quart Le Creuset (we have an oval five already, I think). Give me some ideas. What should I make in this pot? If I like your idea I'll use it on Monday or Tuesday! Also: I got these beautiful radishes at the greenmarket on Saturday: I dipped some slices in aioli yesterday. What else should I do with them? Put them in a salad? I haven't the faintest idea. Help me out. See you tomorrow (or later this morning, really). It's late. Note 1: This is what most of us New Yorkers do, by the way. We take down our air conditioners in the winter because otherwise we'd freeze, and we store them in closets, or in the corner, or wherever we can, and then when it's hot again we risk our backs picking them up and we install them in our windows, blocking our pathetic views of alleys and neighbors in their underwear. Glamorous, huh?
  10. My fellow eGulleters... Hello there, my real name is Mike, I live just outside of Washington DC, and Uptown tagged me. We'll see how this makes my week a lot different food-wise. I have some bad dining habits mixed in with my own pretty-good-for-an-amateur cooking along with some meals from some excellent, or at least reliable, restaurants in the DC area. Can I start with last night? It's been so cooooold. And for whatever reason, braising seems to be the way to go when it's chilly. So, I went to visit my best friend, his wife, and my twin Godsons, armed with a bunch of short ribs, carrots, onions, celery, beef broth, red wine (lots of it), garlic, parsley, tomato paste, anchovy paste, and a can of fire roasted tomatoes. A delicious meal ensued. More details later as this PC at my friend's place is misbehaving, and the Indian carryout just arrived.
  11. Good Morning, all. Thank you, Ronnie Suburban, for a great blog! It would be hard to deliver such an appealing display of foods! Hopefully we can provide continuing enjoyment to all, as eG food blogging travels south, especially to those of you who dream of a warmer climate, like we used to! I will start this, and acquaint you with my husband, and his own introduction will follow soon. We are pleased to be food blogging during this time of year, when many think that Florida is at its best (well, except for all the election controversies). Fall does hold some of the best weather in this sunshine state, and the weather affects our cooking and eating almost as much as anything else. We have been having days in the mid to high 80’s, and nights in the high 60’s recently, with mostly clear skies. We hope to show you that Florida is much more than strip malls, the hanging chads of 2000, hurricanes, and who knows what by the time this Election Day is over; and we hope to share some of the joys of being here and living our dream. We will both be leaving for work shortly, and so until we get home and continue posting, we welcome you to our home, our kitchen, and our eating places. Come on in: Here's an outside view of the porch: Our kitchen, as you enter from the dining area: From the other end: And, from the living room, looking across the bar: For those who know me from the eG topics I frequent, especially the Dinner thread, it is no secret that our eating place is usually our porch. What is more of a secret is that we have a TV on our porch and we often watch a lot of sports and some other programs while we eat dinner. Some of our most romantic dinners were with a baseball or soccer game, a NASCAR race, or other sports event on TV, and a beautiful place setting with candlelight and flowers on the table. It’s been a tradition for us for a long time. I often post on eG about the enjoyment my husband and I have in cooking together, or cooking for each other; but as you may have gathered, Russ reads a lot more than he posts. When he introduces himself in this blog, it will be his second post! I asked him to join me in this, since so much of our cooking involves him. (He might say that I threatened him in some way if he didn’t do it.) So after I have introduced myself to those who don’t know me, Prepcook will introduce himself. Then we will proceed to journal our eating! I work part time and he works full time, so most likely I will have more entries and most of his will probably be early morning or evenings. Unfortunately, neither of us can access eG while we are at work, but please don’t hesitate to ask if you have any questions, and we will respond as soon as we’re back home and online. I grew up in a food-loving home, and my parents were good cooks. They bought a restaurant when my brother and I were teenagers, and spent most of their waking hours there for several years. I first learned about meal planning and cooking from my mom, but she did not teach me about what she did. She was one of those people who, for reasons unknown to me, didn’t share her knowledge of home cooking and kept many of her recipes “secret.” After I was grown and on my own, my mom and I began sharing recipes, and I began developing my own tastes and my own cooking styles. I have loved cooking ever since. Up until our move to Florida, I always worked full time and more, except for the first five months of my son Michael’s life. With rare exception, Russ and/or I cooked a nice dinner from scratch every night, no matter how many practices or games or other activities were going on, and we always sat down to eat together. Some nights back in the days of Little League baseball, Pop Warner football, and all the school teams, we ate dinner at around 10 PM! We all loved it, and our home was where all our boys’ friends wanted to come for dinner, and often did. …All that was making a short story long, to say that I am a self-taught cook. After the boys grew up, and were going to college and all that, my love of cooking and food became a passion. As much as I have always enjoyed cooking, it is even more fun now to cook for just the two of us. We do love the empty nest syndrome. There were a couple of years after I retired and before moving to Florida that I did some food consulting/ recipe development/ food writing/ food and wine education -- mostly for a wine shop where Russ and I both moonlighted. I owned a small company and had a web site called Culinary Passions. However, since moving to Florida, I have only pursued these activities as play, rather than work. This morning I am having my usual black coffee, even as we speak (type). On work days, I rarely eat breakfast and usually not lunch. If I get hungry and take the time, I’ll eat just a little on the run at around brunch time. I’m not sure how today will be, but I’ll keep you posted.
  12. So here we are in an internet cafe in Siem Reap Cambodia, sharing a dial-up connection with a handful of locals. We've been traveling for two weeks, we're blogging the last week of our vacation here. In the past two weeks we've been wandering around Thailand, we were fortunate in our inability to extend our diving trip in Phuket last week so we were safely up north in Chiang Rai for the earthquake and Tsunami that trashed the beach we were staying on a few days earlier. We spent the past two days in Phnom Penh which was surprisingly enjoyable. Good food, nice people, and traffic that makes my driving look calm by comparison. This morning our first meal was on a converted cargo plane flying from Phnom Penh to Siem Reap. We'll add pictures once we find reasonable speed net access. On a 45 minute flight on President Airlines we were fed a bag of peanuts and what looked like a croissant but was egg bread with some sort of coconut jam inside. When we checked into our hotel this morning we had a proper breakfast (for the country we just left) of rice porridge with chicken, scallions, and celery tops - the usual condiment tray of chili powder, sliced chilis in vinegar, fish sauce, and sugar was provided. Some pineapple, papaya, orange juice that tasted more like flat orange soda, lipton tea, and a doxycycline pill rounded out the meal. We're off to Angkor Wat for the day, we'll check in again tonight - hopefully with pictures. MsMelkor & Melkor
  13. I'm packing up to hit the road for our summer family reunion. My mother, daughter, and younger son will be driving from Atlanta to Dune Allen Beach in south Walton County, Florida -- one of the string of communities between Destin and Panama City along highway C-30A that comprises some of the most beautiful beaches in the country. Tomorrow, we will meet up with my older brother and sister-in-law, and a couple of days after that, my younger brother will show up with his three kids. Because I'm in a hurry at the moment (it seems that the last few hours leading up to a vacation are the most stressful), I'll cut to the chase, and we can get more into the area and the setup details later. When I take a trip like this, where I'll be doing a lot of cooking, I like to pack a few things to make prep a little easier. There's the tools: and the bar equipment: a few spices, because what you usually find in rental units is old and limited: Like I said, just a few items. The thing is, the trouble that it is to get this batterie together is repaid in convenience and currency saved at the destination. And anyway, everything but the very biggest stuff gets tucked away in this: I apologize for cutting this off quickly, and not rhapsodizing about where we're going, who we're meeting, and all the great things we're going to eat and drink when we get there, but like I said, I'm in a bit of a hurry. I need to duck out for about nine hours; I'll go on to the point of boredom on all of those subjects when we've arrived and I've gotten back on line. In the meantime, there's some background on the area in Steven Shaw's Daily Gullet piece on Sandor Zombori (whose restaurant, alas, is now closed), and you can catch me picking the brains of our cocktail peeps in the Beverages forum thread, Vacation Bar. Happy reading. Thanks for stopping by, and I'll see you tonight.
  14. Good morning. Those cheers you heard this morning were from me, as I put the last of the three kids on the bus. I have loved having them home all summer, but I really loved the peace and quiet when they left. I celebrated my first day of freedom with a trip to the Minneapolis Farmer's Market. Before we moved to our new home, I was only about 5 minutes away. Since it's now a 20-minute drive, I don't get there as often. I stopped by my formerly-local Kowalski's market on the way home to get some Hope Butter. I do miss the very close and easy (most often biking distance) to a wonderful local supermarket and lots of Asian markets, but I am adapting. For breakfast today, I had several cups of really strong coffee and an Old Gold. Oh, and I had 1/2 piece of toast. I'm not a big early morning eater, and have noticed that as I've aged, I do not want to eat anything sweet in the morning. In fact, my sweet tooth in general is not very strong, except for fruit. I tend to have my first real hunger of the day at about 11:00 am. My eating patterns during the day will be quite different than they were up until last week, when there were three kids who wanted breakfast and lunch, not the frequent "little" meals I gravitate toward when I am home alone. So, now, I will go and grab something to eat and attempt to fix whatever happened on the computer to my camera program when Paul installed a new operating system. Hopefully, it will be an easy process so I can post photos of the bounty I acquired this morning.
  15. FOOD! GLORIOUS FOOD! The word "BLOG" is a familiar one in our house. My hubby Bill, is a prof. in the Faculty of Education, and "blogging" is one of the requirements for his Communications and Computer technology courses. But, I have never been involved in blogs until this invitation...and this sounds much tastier! Thanks for the opportunity. Life is much more relaxed now that we have retired from the restaurant biz. http://home.westman.wave.ca/~hillmans/soosera.html Since 2002, I have been teaching half time at our university in the EAP program with international students. This leaves me the rest of the day to cook . . . what else? Brandon is a rural city of 44,000. Dining out does not include gourmet meals, tasting menus, etc. Until I found Egullet, a tasting menu was a 9 or 11 course Chinese banquet, complete with a 26 oz. bottle of Crown Royal ;-) My cooking these days involve learning traditional family recipes from my 95-year-old mother, pulling out old recipes from pre-Soo's Restaurant days, and trying out ideas from Egullet and my overflowing collection of cookbooks. This week will be a hectic one for blogging. My sister and family are visiting from Burnaby, B.C. so lots of food will be involved. On top of that, hubby, our kids and myself are performing Saturday and Sunday at the celebration of the 20th anniversary of the Brandon Folk Music & Crafts Festival. We will have out of town musical guests . . . so more food! Good thing I am on summer vacation this month. DAY ONE I love my mornings. When university is in session, I am up at 5 a.m. so I could do my prep. while the house is quiet. These days, I can sleep in until 6 a.m. I take our daughter to work at her summer job at the hospital, then I get to relax with my breakfast and 2nd cup of coffee. Today, I sat out on the deck with a cup of Tim Horton's brew-at-home with Coffee Rich creamer, 2 slices of toast with my home made peach/apricot/pineapple conserve. I love this stuff on toast, ice cream or just by itself as a snack. The recipe is one handed down by hubby's Nana Campbell. She even used bits of apricot pits in her recipe! It added a touch of crunchy bitterness to the sweet and tang of the fruit, but not enough arsenic to topple us. For lunch, my daughter packed a roll-up made with whole wheat tortillia, poached chicken breast, a handful of spring greens with raspberry vinegrette, shredded carrot and juilenne cukes. At home, we had wonton soup with shrimp egg noodles, Shanghai bok choy, shrimp and lap cheung.
  16. Good morning, everyone and happy Monday! It's me again....that girl from Kansas. This is VERY spur-of-the-moment. I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it? I got the ok from Smithy so away we go! This will not be nearly as organized as my first blog was. But, really, when does a sequel ever measure up to the first? Most of you know all about me--if you missed my first blog you can read it here. Nothing much has changed around here. Same furry babies, same house, same husband . Right now we have field corn planted all around the house. In the outer fields we have soybeans that were planted after the wheat was harvested. Sorry for the blur....it was so humid the camera kept fogging up. I just came in from the garden. I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread. I always start out saying that I will not let a weed grow in there. By August I'm like..."Oh what's a few weeds" lol. Here's a total list of what I planted this year: 7 cucumbers 8 basil 23 okra 4 rows assorted lettuce 20 peppers-thai, jalapeño, bell, banana 4 rows peas 5 cilantro 1 tarragon 2 dill many many red and white onions 7 eggplant 3 rows spinach 57 tomatoes 5 cherry tomatoes 7 rows silver queen sweet corn 11 squash 4 watermelon 2 cantaloupe 6 pumpkin I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff. WOW the plants did not like it, but they've come back and are producing. I just love okra flowers Found some more smut
  17. my name is mongo jones and i once selected "revolution #9" three times back-to-back on a jukebox in a los angeles bar. the jukebox was shut off 3 minutes into the second playing. i'm just saying. see you all tomorrow. and if it all ends in tears, recriminations and mass-excommunications blame adoxograph.
  18. OK.... here we go again!!! While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now. As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
  19. 8am... Why did I volunteeer for this? I'm sure I will lose any reputation that I might have as a serious foodie...need more coffee. This is not going to be about elelegant restaurant food, but bourgeoise domestic cooking. For those that don't already know Jill and I live about 5 miles west of Cambridge, UK where it is currently dank and raining, but not too cold. Some forecasters predict the weather will turn cold and snow, but a white Christmas is unlikely. Our main meals tend to be in the evening, except for holidays and the odd Sunday. Unless otherwise noted, breakfast for me is a mug of coffee (mix of 1/3rd Old Brown Java, 1/3rd Kenya Pea Berry, 1/3rd Mocha Mysore, all medium roast and made in a press pot) with semi-skimmed milk. Probably made stronger than coffeee in the US, and when I'm in the US I find there is something strange about the milk usually served with US coffee. Powdered milk, or NDC is not acceptable at any time. I usually skip lunch, or graze. For the holidays this year we are expecting this year Jill's grown up sons plus their partners, one of whom is vegetarian, and various waifs and strays. We are not religious, so this is a secular celebration, encompassing as many traditions as possible, but rooted in English customs with a fair bit of Provence influence. Currently I plan. eG folk, please comment and advise. Circumstances may change, and it may not all happen. Today Saturday 20 Dec. First day of Chanukah Supermarket shopping at Tesco's, 100,000 sq ft of supermarket for most of the basics. Start making Pannetone. Has to be Latkes, and I guess Brisket for supper. Maybe kale or cabbage or sourkraut to go with. Sunday 21 Dec Winter Solstice, Yule Get in Yule log, holly, Mistletoe, Xmas tree, (which my brother, being frum, calls a Hannukah bush) Finish Pannetone Baked Ham, parsley sauce Monday 22 Dec Dunno. Leftovers or take-out Tuesday 23rd Dec Company (www.artimi.com) Xmas dinner at the University Arms Hotel. Rubber turkey I expect Wednesday 24th Dec Xmas Eve Bread baking: Pome a l'huile Making mince pies to the sound of King's College Carols Provence style Gros Souper, meat free maybe: l'aigo boulido, a garlic and herb soup, cauliflower (gratin), Salt cod balls or en raito, celery with anchoïade. Cheese. Trifl; the "trieze deserts". As we don't go to Midnight Mass, we wont follow with the Souper Gras Thursday 25th Dec Xmas, and Sir Isaac Newton's Birthday. Late Xmas lunch Amuse: Truffled Brandade and Tapenade crostini Caviars, blinis etc Truffled consomme dore (shot glasses) -o0o- Turkey, with all the trimmings - Fois gras truffe - Sausage meat and a vegetarian chestnut stuffing (for the veggie) - chipolatas, bacon rolls - cranberry and bread sauces, Jus - roast potatoes, parsnips, Jerusalem artichokes (sunchokes) - Sprouts, carrots Christmas pudding, hard sauce Cheese Mince pies, tangerines, walnuts etc Friday 26th Dec Boxing Day Brunch Invited to supper by our neighbors Saturday 27th Leftovers: Soup, maybe devilled turkey wings, a pie, or Risotto... Sunday 28th Standing rib roast Monday 29th Leftovers: Tuesday 30th: Stew? Wednesday 31st New Years Eve Cock-a-leekie Haggis Syllabub and shortbread Cheese
  20. Hi all. Time has sprung forward, so its time for My Spring Break Blog to begin. Today, DH and I will be going down to Galveston Island, but first let me welcome you to our home and show you around a bit. Please take a seat and I'll show you my kitchen. We are fortunate to have a good sized kitchen with lots of counter space and lots of cabinets and drawers. See my new rice cooker. Love it! The double ovens come in handy. The top one has a broiler and is self-cleaning. Time to make some breakfast. I'll be back soon.
  21. I know that most bloggers feel a slight sense of apprehension when embarking on a foodblog, that apprehension stemming from comparing one's self to those who've gone before, and I'm certainly no different, especially on the heels of Varmint's fabulous Southern food and his adorable children. Of course, I have to do everyone one better, in that I'd been meaning to title my installment, "My Acquaintance With the Man Behind the Curtain," and yet I didn't even think to check as to whether there were too many characters in that sentence to fit in the allotted spot. But that's just one of the things I love about being me: I never seem to tire of proving to myself, over and over again, that I'm not nearly as smart as I think I am. By way of introduction, I suppose I can clarify that I am not, in fact, a man, and the man referred to is figurative, and not literal. Restaurant work is my career of choice, and over the years, I've come to know my way around a kitchen and every other position that can possibly be worked in a dining establishment, so I'd like to think that I know a few things about adding value to food and beverage, and making every bit of the guest's experience worthy of a relatively high price tag. Currently, I work in two restaurants, both of which put a great deal of effort into packaging an experience that will make the guest feel that he or she not only was fed, and fed well, but that everything about that meal from beginning to end was part of a seamless performance. Restaurants as theatre, food as entertainment. And then I have this other little job: That of running my small business, wherein I step off the stage and teach people how to make that restaurant magic happen in their own homes. I'll be preparing for a FoodTutor event this week, and showing some of the shopping and prep necessary for planning the menu, as well as documenting the things that I actually manage to eat. As a restaurant worker, I must admit to having an irregular eating schedule, similar to some of the previous industry bloggers, but I'll be making an effort to have slightly more normal meals this week. You know, the kind that civilized people have, where they put food on actual plates and sit down to eat it, as opposed to just shoving things into one's mouth while standing at the refrigerator. So I'll start with this meal: Sweetbreads and eggs. The sweetbreads were braised late last week while we were toying around with ideas for a tasting menu, so I simply had to dredge them and fry them up to go with a nice soft scramble, and the biscuit is actually just reheated from a small batch I made a few days ago. Ideally, I'd have gotten up hours ago and made a fresh batch of warm, fluffy biscuits like Varmint's, but heck, I worked a double shift yesterday for the July 4th holiday, so this will have to do. Besides, the biscuits were really more of a vehicle for shovelling strawberry jam (also made by me a few days ago) into myself, and these worked nicely. Throughout this blog, I'd like to answer questions about any aspect of restaurant work that piques anyone's curiosity, and I'll be including some pictures from both of the places where I work, hopefully. I can't share certain specific restaurant recipes in some cases, though some will be very easy to duplicate, but I would like to go into exactly as much detail as everyone would like to see. Really. Ask me anything, and I promise I won't bite. Questions like: Why do you work in two restaurants? Isn't that inconvenient? What are sweetbreads? (No doubt another eGulleteer could answer that faster than I could.) Who is Farrow Beacham? (More on him later.) What, exactly, do you teach TheFood to do? Now it's probably time for a little nap. That double shift really whooped me, and I've got a big week ahead of me.
  22. Hello Everyone! I am starting this off a bit early since I am on the West Coast and by the time I finish running around tomorrow it may be a bit late for some. I live in the South Bay of Los Angeles, on the city versus the ocean side. This is a view from the peninsula looking out to the ocean. Catalina Island is 26 miles out there but obscured by haze. To the right is the newish Terranea Resort on the grounds of what long ago was Marineland - the original home I think of Shamu the killer whale. To the left is the Trump golf course. I, however, live on the city side in an old small formerly rural town called Lomita. This is a shot I took in January of the hay truck offloading at the old feed store. As an example of the diversity of the Los Angeles that I love, the Christmas decorations are still up on the light poles, and the building in the background is the Chabad Center. I used the book "An Embarrassment of Mangoes" in my teaser photo. Really Los Angeles is an embarrassment of food diversity and my little property is a citrus heaven. I hope to introduce you to a few of my local markets and restaurants and also give you a look at my cooking.
  23. Note: Now that it's Thanksgiving week, this Diary has upped the ante by turning into the weekly foodblog as well. Click here to go down to the beginning of the foodblog. In consultation with our blog Czar over in the General forum, I am going to be writing about the preparations leading up to our big Thanksgiving Dinner which, as most of you know, is just around the corner in a few weeks. I guess it's been around ten years now that I've been doing Thanksgiving dinner partys, and they have increased in sophistication and complexity every year. It was just the usual turkey, dressing, and vegetable sides the first year. Then that grew into Turducken with the usual sides jazzed up a bit. After a few years of Turducken, I started getting tired of that and began moving in the direction of multiple courses. The first time I think we made a lobster bisque followed by a buckwheat crepe filled with a leek and gruyere mixture alongside a bundle of three asparagus spears held together with a strip of bacon, and then a turkey ballotine stuffed with a chicken and foie gras mousse. From there, it just kind of took off, and this is where we found ourselves last year: So the question is, what are we going to have this year? Over the next few weeks I'll post here about the process from end-to-end, from settling on a guest list to picking the wines, to QAing new dishes to picking out wines to dinnertime logistics and execution to cleanup, and more.
  24. Boker Tov Kulam! Good morning everyone! Chag Hannukah Sameach (Happy Hannukah) and Merry Christmas from the Land of Milk and Honey! Last night was the first night of Hannukah and my town lit the big Hannukiah in front of the "Welcome to Hod HaSharon" sign. I am very excited about blogging this week. This is my first blog and I hope that I can live up to the other wonderful blogs. Didn't Zucchini Mama do a great job this past week? My other half, David (a.k.a. Tapenade) or he may tell you "my better half" is going to be joining in on the blog. We have planned a lot of interesting things for you to see. Tonight you are all formally invited to an Israeli wedding. David and I are going to a colleague of mine's wedding and we will show how weddings are done here. Don't worry, I am taking a gift for all of us and you can relax in your pajamas. Anything goes here in Israel!
  25. When StInGeR infomed me that the flame was passed by PM, I was at the office, and my heart was beating, hard. After several minutes of hyperventilating, I came back to reality. I thought I wan't going to start till Sunday! Time note: I am located at GMT +1. I am in Lyon, France. 6 hours ahead of the eastern seaboard, 9 hours ahead of the west coast. 1 hour ahead of London. 6 hours behind Hk Dave. Sorry if my posts seemed to be times wierdly. I am at home in Lyon, I am not traveling. It is my home. We are at the moment doing our best to save money. Therefore just about all of my meals are prepared at home. I think my blog will carry two predominant themes: sourcing and cooking. Blogging makes you want to take pictures of everything. I wanted to take a picture of people on the metro because they looked tired and hungry. I have no idea what this blog will produce but I hope it entertains some of you. I want to do justice to the people that make things possible for me. So, here we go. My first stop after work was to Marechal Center, in the 1eme, where I live. It's a store that also has a caviste, by the name of Nicolas LANGLET. This guy is recognized in the neighborhood. He knows everything about wine. When I arrived tonight he was excited and had a wine to give me a taste of. My butcher, M. THERMOZ, was kind of mad at me when I arrived because he was in a hurry to close. "You're late!" he said. " have no time to talk, I'm closing this place as soon as possible" he said. He gave me my bacon and said - "a demain!" When I got home, I realized my house is a mess. That's normal. I usually leave projects halfway done wherever they have begun. This is my closet. It's all mine. I have built a small bar in it. It's where I try and corral up my cookbooks. They usually are scattered all over the house, and they all don't fit in my closet. It's a good thing I never put everything away at the same time. (my husband's closet is rather orderly and scientific, and contains lots of technologically advanced equipment. It makes for a good balance.) Dinner tonight: Started witha small glass of Clairette de Die tradition, which we got at last Octobers foire des vignerons independants: We ate like pigs yesterday so we're eating very simply tonight. A little paté, polish dills for me and little corichons for the hubby: Salad, and cheese. I will cook over the weekend. Can anyone tell me: What's this fruit??? It's bedtime here, and I'm off, but tomorrow morning it's the market - quai St. Antoine as usual. Things should be really pretty because Spring is really in full swing here now. -Lucy
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