Mrs. B

My favorite butcher in the world is not local but has a local connection and a great back-story. His dad was originally a butcher here in DC. He and his three sons (all very cool and great butchers in their own right) run Oliver's Meats on 6th & Marion in Denver. His daughter lives locally in VA so maybe he'll be back for T-day or Christmas? Otherwise I am very keen on the butcher's at Union Meats at Eastern Market.

Sad news indeed. Krishna introduced me to my first Grasshopper. You never forget your 1st. Where's he going? I might just have to take up stalking?

In DC http://www.donrockwell.com/index.php?showt...hl=Las+Canteras (sorry for the inelegant link, one day I will figure this stuff out).

The 1st time I laid eyes on Waitman was at a poker game at a GW fraternity 27(!) years ago. It was lust at 1st sight for me. He said if he won the final hand he would take me for lobster at Au Pied Du Cochon. He lost. I didn't see him again for a year. We've been together ever since. I'm glad we didn't get the lobster.

Mwah! mktye May you be here to validate the next 1000. Thanks for your hard work and great baking hints. You are a goddess*. Stephanie *and deserve to be in Pantheon with Hill & Crackers

Not to mention the picture of the awning with RK's name on it.Why is it irresponsible? If you read the auction website, it clearly notes that RK lost their lease, no shame in that from my point of view.

Being a blogger is okay. You should not take offense at that comment.Threatening a restaurant with ones "blogging" powers is not okay. As a matter of fact it is unfathomably tacky and not to be tolerated. [assuming all is as was reported by Bebo]

Zora, This brought tears to my eyes. How very lovely. Thanks for the beautiful recap. What a great moment.

So who's towing the line?

I am totally in.And thanks for the Espresso tip (but I think that just means I will be up all night remembering Al's toilet paper image )

which results in the special delicacy - "blue balls?"

Their wings are very good. Correctly fried and coated with Franks. None of those odd variations served at other joints around town . These are real Buffalo style. The blue cheese is also properly chunky (what is it with those places that serve them with ranch anyway?). The hamburger is also quite good. I really like the vibe in this place.

Today's Ask Amy Column had a question regarding a passing of the hat at a dinner party Huh! Unless it's stated at the outset (before the invite is accepted) I think this is a bit too much and even then ewwww. You all have any thoughts? I don't have any qualms about asking for food but cash!

Food Matters, People Do Too. ?

Kitfo from Abiti or Etete. Martini at Bombay Club.

Bill, I've surely missed you around these parts but totally understand given the battle you are waging. 43 pounds is great! You should really be pleased with yourself. It sounds like your physician knows her stuff. Have you tried Asian greens like bok choy or tat soi? I really enjoy them steamed or stirfried. Can you have sesame oil, even a drop or two perks things up (assuming you like the flavor of course). Well thanks for keeping us posted. Don't torture yourself by coming around too much but do keep us posted, I'll be keeping you in my thoughts. Stephanie

I laughed a lot and cried too. The animation is unbelievable as those more credible than I have already mentioned. The attention to detail in the kitchen is remarkable. I will buy this when it is available but it must, MUST MUST be seen in a theater. Even if you have not set foot in a theater in 10 years, you must for this movie if you want any DR cred with me Do not get the wasabi peas if they are available at your theater. I don't know what idiot thought they would be an appropriate movie snack. Way too noisy.

Looks very good to me and those potatoes have me salivating (not the artichokes in this pic, the piped potatoes in the other one - no diss intended for the chokes btw). What temp did they suggest cooking the chicken at - high to low, or constant? Herbs including? (I'm doing a happy dance that the chervil is finally growing in my garden). OT how's the weather? What appliances are in your apartment?

Marn, I have been following your blog with delight (and not a small amount of envy). I'm sure you knocked their socks off and can't wait for the 1st invite upon your return. What are pommes byron? and I have a cute little chicken from Cibola in the fridge for dinner tomorrow and would love to hear any roasting hints you have picked up. Stephanie

Reprehensible = deep fried potato skins with cheddar and bacon that tasted of fried catfish left over from a bit back. Not reprehensible = the best steamed shrimp I have had outside of those I make myself freshly caught. The steaks were okay to very good, the fries were tasty and suprisingly un-fishy given the potato skin flavor, the service was a delight because it is always nice to have your server ask you if everthing is all right and know that she really means it, as was the company and it was a very fine way to spend the twilight hours on the way home from a great day in the country after enjoying a mountain dew day at the swimming hole(s). I will be an endless bitch about the suburbs (not because the suburbs are bad but because I would rather chew my {insert whatever here} off than get in a car to go there) but I love the country, and rural Virginia and Maryland are just lovely. Ed: I am looking at the menu and I think it is full of landmines and so it's possible to get a not so great meal here. I would suggest/imagine that you all know what to order and if you order wrong - for example I don't think that ordering the "Chicken & Brocolli over Pasta in Alfredo Sauce" or the "Shrimp Artichoke Dip" is going to make you view this place fondly you will not have a pleasant memory of this place. I side stepped the Seafood "Combo" though after eating the shrimp I may reconsider on my next visit. The server seemed really proud of the filet mignon and I would love to hear feedback from anyone that has tried it. It is not my favored cut but I have a friend that would be floored by me taking her out to such a "joint" for a good filet if it is worth the trip.

Waitman and I stayed at http://www.grandvelas.com/ for a few days in January for a work obligation. The best fun was getting off the reservation and into town to enjoy evening dancing in the square and a little bit of cock fighting. Though the accomodations and staff were top notch, the food was b-o-r-i-n-g even though I am sure that for an all-inclusive it too would be considered top-notch, my investment banker co-workers liked it enough to never leave until the departure date. I recall reading recently about a resort in the Mexican Jungle that piqued my interest - ahah (wonderful Internet) here it is http://www.verana.com/. I would go there if it were my own dime. I still don't think that food's the thing but everything else is very compelling (read romantic and fun).

I bought two cans of spam the other day because I was soo amused by the descriptions on the back of the can and I intend to frame them and put them in my kitchen. Both my Brother and Father love the stuff and I had been served it on occasion as a child. In a fit of need (overhung) I opened a can (after carefully removing the amusing label) and cooked up 2 rather thin slices (approx 1/4 in.). I topped said slices with disgusting american cheesefood slices and pulled out the bottle of fantasticly hot ultra-green habanero hot sauce procured from my local bodega. I knew it wouldn't be good but I thought it would be bad in a good way. I was wrong. So very very wrong. The saltiness of that stuff knocked my socks off. I can't even begin to craft an online word to convey the saltiness of that stuff (dehydrate the Atlantic and place all residue in a can with meat by-product = 2 cans). Do Pacific Islander's have have blood pressure issues? If so, I know why. I ate about half nevertheless.

LA Times food columnist (and former food section editor) Russ Parsons will be reading from his new book How to Pick a Peach at Politics and Prose (steps from what Rocks and I call the best pizza in the city) tonight at 7PM, just in time to teach us how to buy better produce this summer. Excerpt here. Amazon summary and reviews here. His last book, How to Read a French Fry was a finalist for the Julia Child award.

Mark. Hearty congratulations, hugs and kisses for an honor which you richly deserve. I'm doing the happy dance for you.. http://youtube.com/watch?v=SjU6z4ffu_4

We found the flan leaden as well. We spoke with the chef and he said he is experimenting with the recipe. Currently he is using rice-based horchata drink mix as a flavoring agent. I think that he will have a hard time lightening that up. He took our gentle criticism graciously.The bread pudding-like dessert was the stand out among the 3 that I tasted - the third being the tiramisu.