Pat

I've been making these since I first saw the recipe. It's hard to believe it's been that many years.http://www.epicurious.com/recipes/food/views/843

banana-wheat germ muffins fresh from the oven

For the past few years, I've been using the whole wheat pizza dough recipe from The New Basics Cookbook. It's not quite half whole wheat flour, which I find adds some extra body but isn't too heavy. These are the ingredients: 1 cup warm water 1 pkg. active dry yeast 1 1/2 cups unbleached all-purpose flour 1 cup whole-wheat flour 2 Tablespoons olive oil 1/2 teaspoon salt This makes 2 pizzas, about 12" each.

Do you recommend that I keep my farro in the refrigerator? I've got a couple of unopened packs in the kitchen cabinets. I'm not making it as often as I was last year. The salad sounds good.

green salad baguette veal stew The stew came out incredibly well. I used a small piece of fatback to start out with, and I'm not sure if that was a key to the incredible flavor or not, but this was some good veal stew. (Veal, carrots, celery, onions, garlic, chicken broth, white wine, cremini mushrooms, barley, parsley.)

Just take it day by day and realize that people who ask you that are trying to help. You know that, but just tell them you'll figure out tomorrow's food tomorrow.I third (?) the walking. I walk a lot, and it really is very therapeutic. Sometimes when you have trouble thinking about eating, foods that feel good to eat can get you through it--mashed potatoes, soup, yogurt, pudding.

Yes, I've read those things as well, including information on how high the retention rates tend to be for Costco employees. The employees at the Pentagon City Costco (where I shop most often) are pleasant enough, especially given how slammed they always are with with customers. I've seen a number of those employees there for years (which doesn't account for employees I don't interact with directly and, therefore, don't necessarily know by sight.)

Sonoma has what I believe to be a communal table, but I've only seen large groups coming in together seated there.

I have coupons for the month, but I don't have a coupon for that. I must have missed a mailing. I was there today but opted not to buy, since I didn't have the coupon. Normally, I don't buy chicken there.

Did I miss something looking through the food section today, or are the recipes on the back page a standalone collection and not connected to an article? There's no reason they shouldn't do it that way, but I'm accustomed to the recipe collections being attached to something else. I might even prefer it being done as a separate feature. I may have missed a peg for it, though. All I read closely today was the article on the greening of the House cafeteria.

They seat different sized parties at different times. I can't recall exactly, but there were two of us and I was aiming for one time, but it had to be a different time due to the seating plan. (It was on the hour for one size table as opposed to on the half hour for a different size table, I think.) This may not be terribly helpful information .

Last night was a margherita pizza on a whole wheat crust (well, part ww), with mushrooms. I intended to put sopprasseta on it as well, but I forgot .

If it's because of the students, you'd think by now they'd know when to anticipate that happening.

There are some posts earlier in the thread about the stock at the location becoming seriously depleted at times, especially on Sundays. Since many GW students shop there and classes just resumed, they may have recently restocked their larders and emptied out the store.

Aha! Maybe I'll call this taco dip then .

This morning was a cup of hot tea (Lipton) and the last of the leftover meatloaf.

I discovered a new use for leftover meatloaf: crumbled taco beef for 7 layer dip. Dinner plans changed rather at the last minute, and the 7 layer dip with tortilla chips (some homemade--the bag of them ran out) was quite good. I'm not even sure what goes into 7 layer dip, but we had that number of layers with no cheese. I realized we were lacking shredded cheddar after we'd already eaten, so I'm not sure what the extra layer was . Maybe it was the meat . torn iceberg lettuce chopped tomatoes chopped black olives crumbled meat loaf black beans sour cream guacamole

I had three of these chicken sausages, drizzled with a little maple syrup, for breakfast this morning. They were excellent. I made mine a little smaller than the ones in the recipe and got 15 out of a pound of ground chicken instead of 12, so each patty has just over 1 oz. of chicken.

Homemade applesauce topped with chopped pink lady apples, sliced almonds, and golden raisins Pork stroganoff with cremini and white button mushrooms, over wide egg noodles, garnished with chopped parsley

I don't know if this still applies, but i recall years ago asking someone who worked in fish wholesaling where the best place was locally to buy fish. I was wary of Maine Avenue and was trying to figure how to sort out my options. I asked about Maine Ave and Eastern Market specifically. The answer I got was to go to a high volume Giant or Safeway. That response surprised me. Things may be different now--BlackSalt was not open then, among many other factors--but that was the answer then.

I like their tapioca pudding.

After anticipating the meal for some time, I was less impressed with the food on my belated return trip to Locanda than on my initial visit. My husband, who had not been there before, was much happier with his food (manchego soup and maccheroncelli with truffled fontina) than I was with mine. We were both disappointed with the bread, which I recall liking on my first visit. The second basket they brought us was slightly better than the first, which seemed almost stale. (We were hungry and eating it despite that, but I had almost a full slice abandoned on my bread plate and there was still a piece in the basket when they offered a refill). I didn't care for the flavor of the olive oil, though my husband thought it was ok. The arancini I loved so much before is no longer on the menu, so I ordered the fried calamari, which I had seen praised here and in another thread. I didn't like it very much. At first, I just figured their way of preparing it is not to my taste, but, rereading the descriptions in other posts, I think they may have changed the method of preparation again. Possibly the difference was just who was cooking it last night. I don't know. The breading seemed dense and heavy, and the calamari was deeply browned rather than golden. I did not like the green dipping sauce at all, but did like the pimenton aioli. I also had the Maltagliati with Duck Ragu, which was not what I expected. Again, I don't know if their way of making this is not appealing to me for reasons of taste or if something was amiss with the particular serving I got. The presentation of the dish was striking and quite appealing at first glance. The wide shavings of pale cheese (Parmesan?) over the top mimicked the shapes of the green pasta, and it looked lovely. When I began eating, I thought there were black beans in the dish, but the small bean-shaped nuggets turned out to be the duck. I had figured it would be shredded into a sauce or something...else. The broth that pooled in the bottom of the dish was wonderful, especially sopped up with stale-ish bread, but this was not what I was expecting from duck ragu. We're not dessert people, but the chocolate and orange semifreddo sounded appealing. We split that and enjoyed it. I think it was my favorite part of the meal. The service was quite good, and the place was packed on a Saturday evening. I still haven't ordered from the seconds menu, and I think I will try that next time in combination with a pasta and skip having an appetizer.

Hmm. "Little known outside of Massachusetts...."

If it's termed "Boston Baked Bean," that may mean it's not from Boston. It sounds similar to British baked beans on toast to me, except I usually think of that as open-faced.Google brings up numerous recipes (searched without the "Boston").

I've only been to the first two, so that's all I can comment on. Both are wonderful. The only major thing I can think of to distinguish the type of meal is that you get a lengthy series of bites at Komi first (at least an hour's worth) and then a few more small courses (or more with the degustation). At Eve you get the 5 or 9 (do I have the numbers right?) courses spaced in a more "standard" way (not that there aren't any amuses but not to the degree you get the bites at Komi).