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hillvalley

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Everything posted by hillvalley

  1. hillvalley
    Just got out of the bath I see your food luck and raise you a Welches grape jelly on matzah. That's what was for lunch the past two days I was once served a ruben that was slathered in mayo. That, my friends, is criminal.
  2. hillvalley
    I love York. Their mango ice cream is out of this world. Makes an excellent milk shake. We may have to do an Ice Cream Tour this summer, once it finally stays warm.
  3. hillvalley
    Heather's a grouper, Heather's a grouper
  4. hillvalley
    You should come join us at the picnic. Ray's is worth every penny but some of us (okay, them) are damn good cooks too
  5. hillvalley
    Glasses? We're using glasses? I thought we were taking swigs straight from the bottle. Let's talk BBQ's. Who has one that they can bring?
  6. hillvalley
    Yes, and you can't have your money back either when he changes the rules of the game.
  7. hillvalley
    I, and everyone who was at my Seder table, now bow down the master of all things matzah. Furstenberg is a genius. This week of eating cardboard from a box will be that much harder because I now know what matzah can be. Crusty's matzah is what all others should strive to taste like. Crisp, flavorful (yes, matzah, full of flavor, who knew?) with beautiful air bubbles dotting the large round pieces. A hint of salt lingers after each bite. Thank you babka
  8. hillvalley
    Your wish is Al's command cracker reminded me that we will need paper goods so dig out your old stuff and bring it along. We'll have to come up with an award for the most tacky. BTW, well put JPW.
  9. hillvalley
    Get 100 posts and I bet you too can achieve such greatness
  10. hillvalley
    It looks like we have a Mediterranean theme going but if you have something else in mind, please feel free to bring it!!! I have no idea what I'm bringing, we'll see what I'm in the mood for as we get closer to the date. If anyone has any questions or would like to join us and doesn't want to post it please feel free to email me. We need some fresh faces at our shin digs.
  11. hillvalley
    With images from his previous career
  12. hillvalley
    The rumors were true. There were a few stands with asparagus, beautiful, thick stalks. I found garlic stalks (looks like thick green onions but taste like garlic), real mesculin and a few herbs. I'd say 60-70% of the stands are back. There is a pot of short ribs braising in tomatoes, rosemary and garlic on my stove and yogurt draining (for yogurt cheese) in my sink as I type. Except for the tomatoes (which are canned of course) everything is from market. One piece of advice, if you want a flat iron from Sunnyside you have to get there early.
  13. hillvalley
    With an almost 2 to 1 ratio the 22nd wins. Since the park is on the other side of Wisconsin graduation shouldn't be that much of a problem. So mark your calendars for the 22nd at 1pm. Everyone is welcome so please come join us. I won't make specific requests for things like home made bread, sausage, butt but feel free to bring your specialty We've got some time before we need to deal with specific dishes but if you have something you want to show off feel free to offer it up. There is no need to RSVP but it would help figuring out the quantities. As for wine, we didn't have any problems last years so I don't think it will be a concern. See you in a month. Let the planning begin!
  14. hillvalley
    Or Rockettes? Hey Stretch, don't worry, you're a jumbo shrimp
  15. hillvalley
    It's a cold and rainy Friday. Soup weather. I knew I was heading to Corduroy for dinner and planned on warming up with a bowl of the wonderful shitake and onion soup. Last week it was perfect, light, a combination I would have never thought of but worked. Then I saw the Red Snapper Bisque on the menu. For those of you who were fortunate enough to try the Red Pumpkin Soup: remember that first spoon full. The creaminess, the smooth texture and unbelievable flavor. How does he do this, you ask yourself? Well, once again Chef Power has created another amazing work of art in a bowl, only this time it involves seafood. Lobster stock, Red Snapper Stock and cream blended to perfection. It was exactly what I was looking for. I had to share, much to my chagrin, but this soup is too good to keep to yourself. Go, share it with loved ones, and savor every spoonful. The scallops too lived up to expectations as did the steak. But the soup. Oh that soup. It will keep me warm until the sun returns.
  16. hillvalley
    I got some amazing deals on calphalon a couple of weeks ago too. Their sales are the only reason my cabinet has as much cookware as it does. <span style='font-size:8pt;line-height:100%'>yeah mrs. b</span>
  17. hillvalley
    Does that mean you're in Let's do this one step at a time and pick a date first. You can bring the breads though
  18. hillvalley
    Rocks and Mr. Snuffeluffegus Trying very hard not to point out that we still have not seen Rocks and Tom in the same room
  19. hillvalley
    Vote now, the decision will be announced Friday afternoon. Heather: Have each kid pop balloons using their bottom (it's loud but a riot) Shave balloons with whipped or shaving cream using Popsicle sticks Make worms in dirt (crushed oreos, pudding, gummy worms) Do all the classics: musical chairs, pin the tail on the donkey, piñata Decorate their goodie bags That should last you about 15 minutes
  20. hillvalley
    The sign has been up for months and the truck as been around a while too. Is that the only fish market around up there?
  21. hillvalley
    Does he make his own? It takes serious baking mojo to turn cardboard into art. I would actually consider eating his matzah.
  22. hillvalley
    My inner party planner has been suppressed for too long, it's time to start planning our first event. I think a picnic would be a nice way to ease ourselves back into regular events and allow all these new people to check us out. (We really aren't that scary after a glass of wine or three ) I propose either Sunday May 15th or 22nd at Montrose park in Georgetown. We can bring BBQ's (hint hint), the kids can run around and it's a pretested location. Let's keep the voting for which date open until Friday and then decide from there.
  23. hillvalley
    My guess is that next we become oysters
  24. hillvalley
    Just think, we knew him way back when he was a mystery
  25. hillvalley
    When do you people work? You know, he really didn't classify what kind of shrimp we are. Are the heads on or off? Sweet ebi or the kind you eat in shrimp cocktail? yummmm. And is he an American grouper or those monsters you find in Japan? Does he consider himself sashimi or broiled with a little lemon buttah?
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