DameEdna

Definitely right about heating the cream, and it turned out great. I'm bummed to have discovered this recipe, because it is dangerous: absurdly simple + highly caloric = fat porcupines.

fwiw I grated the cheese as finely as possible so that it would melt quickly. The only seasoning in it (besides salt and pepper) is mustard, which I left out (added a bit of nutmeg instead). The result is a rather sweet main course. Next time I make it I might play around with other spices/herbs/something to balance it a bit. Or use fennel instead of apple. Or a few slivers of ham...

My previous go-to Welsh rabbit recipe is from Craig Claiborne's The New New York Times Cookbook. That is a very fussy but delicious recipe (made with beer, paprika, and egg).

---> Does Porcupine loathe mustard? I think so.

Goodbye, Stephanie.

11 AM - 58 degrees, wind 17 mph, scattered clouds, no real rain yet. Play on.

Has anyone tried truffles from Tennessee? ( www.tennesseetruffle.com ) Curious if they are good.

Happy Birthday, Goldenticket!

An automotive or marine jumpstart pack will recharge that phone a whole heap of times, enough to get you through a week, and is a good piece of kit to own regardless. Deep discharge is bad for the battery chemistry though, so you'll want to keep it topped up. A 15W solar panel and basic charge controller are well under $100 these days, but take up a bunch of space. The totally parsimonious solution is to pick up a Volkswagen solar panel (max 3.7W, $15-$20 on eBay, but your local dealer might just give you one for the asking). VW suction cups one to the windshield of each car to keep the battery trickle charged prior to delivery. You'll need the older version with the cigarette lighter plug; the newer ones use an OBD connector. It's barely enough output to be useful, and won't replenish enough power to support heavy loads, but should still outrun a BioLite handily.

Do you realize what vast amount of esoteric (and sometimes packratterly) knowledge you have? Of course you do.

What a great story! I'm guessing these fake bottles will be around for years, if not decades.

To the Class of 2012

Still life of the day: Ventworm Sur-preeze with Assorted Fine Cheese.

Everything comes back to Lorena Bobbit, doesn't it?

Too soon?

!

Sooooo...just how sad would it be if I went down to The Federalist alone to enjoy this meal?

Go with your invisible friend!

The sense of saltiness is very adjustable (really). When one dish is over-salted, often other dishes seasoned by the same person will also be too salty. When the chef is told by his doctor to cut way down on the salt, in a week or two salt sense will adjust, and customers will find that under salting is the theme.

Why restaurants don't provide salt on the table, I think is a matter of chef ego. Athough this is a topic is a frequent topic of conversation, (while waiting for a table) along with: "Is requesting ketchup a legitimate request,or a deliberate insult to the chef, or just sign of a palate trained at the golden archs?"

Modern dining rules probably allow patrons to bring their own salt shaker, but I would not be surprised if at some servers would give you the disdainful (and pitying) stare.

Mostly, U Street is becoming the area to go to, if you want to meet cool kids

from Woodbridge. The blocks of 14th Street North of P (NOP) are developing in ways

no could have imagined a few years ago. Estudio, Saint Ex, Bar Pilar and Cork each

have a following. The theaters and the Mission emit some kind of ray to repell

the riff-raff.

I once used a rhubarb fool as the cream part of a delicious trifle.

Trifling with a tart, I expect. Yum.

Is the art of opening a champagne bottle with saber an impressive, useful skill, or just yet another reason to be counted as a SFB for ruining a perfectly good bottle of bubbly? Will it ruin the effect if I have to rummage around in the hall closet for my saber?

Can't spell "Häagen-Dazs®" without the umlaut (or whatever that thingy is).

Look up your favorite dingbats by searching for "character map" or call up your geeky friend who has memorized the ASCII codes.

Some leave acccents out, from sheer slackitude.

Some always include accents, as an expression of OCD.

Some do whatever, to enjoy the obscurantism (Hi, Don !).

At least the interest in parsing the finer points of the Korean characters on Korean menus has faded some.

I just could not keep up.

Internet etymology: Landrum said that, despite some delays, he would not be deterred. Ray's De Turd is just plain wrong.

Rosa Mexicano sucks. It sucks! How much does it suck? It sucks, that’s how much it sucks. It sucks ducks, bucks, monster trucks, hockey pucks, guys named Chuck, migrant workers that shuck, lightning bolts that struck, sewage workers wallowing in muck, rear-wheel drive cars that are stuck, vagrants who are down on their luck, babys who taste spinach for the first time and say yuck, and don’t think for a moment I’ve forgotten about the word fuck. There!

[from the slim volume "the poems and philosophy of D. Rockwell"]

Despondent over G3 closing?

Maybe sun, maybe rain. The scent of bacon cooking. A glass of wine in the forest ...

Earthquake ... K Street lawyers mostly useless ... some have regrouped at bars with sidewalk tables for "strategic planning."

Sign in front of WF on P Street: "Troll-Caught Coho Salmon". Now I'm even more suspicious of WF employment practices.