Pat

The Washington Business Journal article, which is probably mentioned upthread, said that it was being torn down and would be a high rise office building. When it was first news, it sounded as though the restaurant was relocating while the hotel was still open.ETA: The discussion of the WBJ article, etc., is on the previous page of this thread.

Is the response I gleaned from that chat the answer?

What else went into the dressing?

That's where I've gotten them.

I drew my conclusion from his response in this chat.

leftover black-eyed pea salad pork tenderloin sandwiches (w/provolone and bbq sauce on Marvelous Market baguette)

marinated black-eyed pea salad steamed broccoli bourbon-marinated pork tenderloin

lunch of leftovers: beer and cheese soup tex-mex macaroni and cheese They made a good combination. I'm rather full now. Good thing I didn't have breakfast .

Thank you!

I believe it's a reference to the Pearl Jam song, but I'm not 100% certain.I love that chicken. It's really time to be getting back there. I still call it my favorite restaurant in the city, even though I haven't been in a while. They were on target to be moving to another location soon, but I'm not sure what the schedule is for that. Does anyone know?

One of the reasons I don't I don't use a crock pot that much--uh, two reasons...browning before going in to the crock pot and making sauce/gravy on the stove afterwards. If I need to use other pans, it seriously diminishes my interest in doing it.

I didn't eat too many meals out this year. The highlights I recall: Arancini and Pasta Al Fruitti De Mare at Locanda Bouchee a la Reine at Cafe Du Parc Our anniversary dinner at Komi (everything ) Corned beef and cole slaw sandwich at Central Cheese board, charcuterie and risotto (various occasions) at Sonoma Skate at Beck At home, there was the Ethiopian meal I made for Valentine's Day.

Tonight is Baked turkey drumsticks Steamed broccoli with hot pepper sesame oil Macaroni and cheese with ancho peppers

I'm not sure about using celery salt. Is celery seed something you have access to? (A little bit of that might be good. I always spill too much in if I don't meaasure carefully enough.)Cook's Thesaurus suggests fennel, Chinese celery, bok choy, or cardoons as substitutes for celery in cooking. Do you have access to any of these? Fennel stalks and bok choy would be my choices.

That is the idea, and it should be safe to leave, as long as the cord and plug are in good condition (not frayed, etc.). That's where the biggest danger is and was the reason I got overly nervous about crockpot cooking, since I had a damaged cord for a while. I'm now extra careful to keep the cord away from the stove. I also try to keep other objects away from the hot pot, as I've melted plastic bags and such by having them get pressed up against the crock pot.I had a folder with several other crockpot recipes in it (including some for grains and other dishes that were surprisingly good), but I have no idea where it is .

I often use a pinot grigio.

We have a family member who is a sous chef at Fork, so I will blantantly shill even though I've never eaten there or gone to etc. next door. Did you get there?

This was an electrical fire at the base of the dishwasher. Flames were shooting out from it. I don't know what would have put it out if a fire extinguisher hadn't. It was scary but still nowhere near as bad as being in a house fire . It's really fortunate that there were people right there to react to it (and not, say, asleep elsewhere) and that there was nothing on the floor right in front of it to ignite.

I encountered two kitchen fires as a child (fortunately, neither was in my house), and that has had a definite impact on me. I was about 12 and standing a few feet away when our neighbor's dishwasher burst into flames. That was pretty terrifying, and it was quite lucky that their next door neighbor was home and had a fire extinguisher. When I was several years younger, our immediate next door neighbor had a grease fire, made worse when she attempted to carry the flaming pan outside. In addition, there was a fire at my elementary school one day when I was in first grade.To this day, if I'm in a public place and a fire alarm goes off, I'm out of there. Often I'm the only one leaving. In addition, I do not go out of the house with the dishwasher, washer or dryer on, and I unplug many appliances before vacation. The toaster is only plugged in when it is actively toasting bread. I'm weird about the crockpot for these reasons and because when I was in college, my roommate turned the burner on under the crockpot cord and partially melted it. I patched it with electrical tape but, being in college, didn't want to pay for a new crockpot. For years afterwards, I only used it when I was there to monitor it because I worried about the cord. I've had two crockpots since, but I'm still a little anxious about leaving it for long periods, even though it's designed for that. It's good for lamb shanks and turkey drumsticks. (The same recipes work but you have to pull the turkey out sooner or it disintegrates and you get pinbones everywhere.) I also make pork butt in the crockpot and then use it for pulled pork. I know I've used it for regular pot roast, but this recipe from Heloise the only one I remember. I cooked it so long that it shredded and I served it with barbeque sauce.

Last night was buttermilk biscuits and root vegetable stew. Tonight is Beer and Cheese Soup from The Frugal Gourmet, plus some leftovers. I used to make the soup a lot years ago but had kind of forgotten about it. I have some kielbasa to use and thought it would be a good vehicle for that.

I love Italian food but don't have the knowledge you're probably seeking. I loved the recipe in The Silver Spoon for meatballs with anchovies. I would do that for your first scenario. (It's recommended that they be served with buttered spinach, which sounds nice with your first course.) For your second scenario, I'm thinking about gnocchi with sage brown butter. I have no idea if that has any authenticity at all.

I usually do black-eyed peas in some form and some kind of pork. There were a couple of years where I accumulated lists of all the good luck foods and tried to hit all of them, but that got tired pretty fast. Sometimes I'll add fish to the menu (oyster stew most often). I think this New Year's Day I'll do a salad I had been making a while back with black-eyed peas, iceberg lettuce, red cabbage, red onion, green beans, carrots, and a heavy-on-the-vinegar vinaigrette. For a main course, I'll probably do a bourbon-marinated pork tenderloin, with some kind of rice.

Turkey sandwiches with lettuce, provolone, cranberry sauce, and pear slices Corn and Crab Chowder from the Jan 2008 Bon Appetit

Fritos and cream cheese This was one of my favorite snacks as a kid. At some point, I started to cut calories and it went by the wayside. Sometimes I would mix the cream cheese with milk and fluff it up as a dip. That was my hostess appetizer: Fritos and cream cheese "dip." My parents indulged me, but I think it was also edible enough for the guests that they didn't see any harm .

spinach, escarole, turkey bacon, and shiitake mushrooms baked with shredded gouda and fat free half and half mashed potatoes with oyster mushrooms