Pat

It's usually very busy on the weekends. There are always lines when I go by. As others have said, it's probably that you were there ahead of the crowds. I haven't even tried to eat there on a weekend in the new spot. (I pretty much gave up on that years ago. I hate long lines.) It's usually so packed inside the market in general that I try to buy what I need Friday afternoon, or right before closing on the weekend days (but then the selection is picked over).

Linguine with roasted yellow beets and arugula drizzled with olive oil; dusted with pecorino romano nachos (I had a craving )

But she didn't make the ice cream! :(. I'm having a pretty bad day, and this just keeps cracking me up. It sounds wonderful.

I'm stealing your garnish idea . I really like that.I made a small chilaquile casserole for my husband last night (a Mollie Katzen recipe) before I went out to a party. Since I was going to a party with a lot of food, I didn't eat before I left, but then when I was at the party, it was too late for me to be interested in eating anything substantial . So my dinner last night was a couple of handfuls of popcorn and some cheese slices. (There was a lot of good food at the party, which I'm sorry I missed out on. Once a certain time passes, I really don't have an appetite. Maybe this is a byproduct of my many years of dieting, in which I've trained myself not to eat late at night.) ETA: This is the chilaquile casserole recipe. It's an old standby. I don't think I've ever halved it before, but that worked fine. I only had enough old tortillas to make a half batch.

That has to be one of the most rewarding feelings that results from culinary enterprise. What a wonderful meal and worthy of the investment of time and effort. It's fun reading how everything came together. :(

Smoked turkey breast Cornbread-oyster stuffing Red beet-goat cheese salad

Thanks for your advice. If it happens again, I'll try that. A couple of days ago, I finally decided to get the mother out of the bottle and experiment, without having much plan. I was stymied at the first step, since the bottle had a narrow neck and a plastic pour spout I could not dislodge from the bottle. After a frustrating battle, I finally gave up and tossed the bottle. I had been thinking I would need the entire mother, but I guess I did just need to get a piece out. No dice with that plastic locked across the top . One thing I did discover in all this was that, separated from the mother, the vinegar actually is okay. I poured the liquid out into a mustard crock while I was working on the plastic top (not wanting vinegar to splash out all over). When I checked on it later, the vinegar smelled like vinegar again.

cornbread crumbs I'm in the process of turning cornbread into cornbread stuffing, minus the pieces I'm eating .

Green salad (romaine, tomatoes, avocado) with balsamic vinaigrette Turkey chili with pinquito beans White rice Cornbread

You didn't need the recipe, after all .Dinner last night was leftovers: fennel-orange salad, chicken legs, and kapusta.

This is making me think of the veal stock thread (i.e., using veal meat in addition to bones).That did look like a worthwhile stew recipe to explore. The gelatinous byproduct(s) of the bones sometimes seems much more potent than others. I'm never sure if it's something I've done or the bones themselves.

fish tacos (w/mahi mahi)

I've tasted the green but have not purchased any. Turkey sandwich sounds like a good for use for it. Any other suggestions?

It's discussed in the RTS thread.

I'm glad you worked it out. It sounds great. I hate working with leeks, though I love leeks. The formatting in this article is a bit off, including missing recipe titles, but it looks like it's here. (It's second from the bottom, the one that's from Cover and Bake.)

smoked turkey leg (microwaved) baked potatoes with lowfat sour cream* warm roasted beets tossed with with goat cheese and balsamic vinegar roasted brussels sprouts with toasted sliced almonds and pecorino romano *These were a last-minute addition when I realized my husband wouldn't be eating brussels sprouts. The sprouts came out quite well, and I had them all to myself .

I've found some good products there. My favorite hot sauce find is Hula Girl chipotle-habanero sauce. I like to use that in my turkey chili. I can also get the Dave's (of Dave's Insanity) dried chiles/chile powder collection (6 sections in one canister). They have it cheaper than Dean & Deluca, and it's a lot shorter trip . I usually keep a bottle of the Uncle Brutha's sauce on hand (fire sauce #10), but I find its usefulness limited. It's good when I use it, but I don't use it that often. A hot sauce shop was a brilliant idea for that block.

Fennel-orange salad with balsamic-maple vinaigrette Baked chicken legs Fingerling potato salad

In all the years I've been cooking, I've never had this happen before, but my vinegar has gone bad. The pinot grigio vinegar I poured into my potato salad has definitely gone off. When I looked at the bottle after I realized something was wrong, I saw that the mother is enormous, taking up almost the whole liquid portion of the bottle. I can't describe how it smells, but it just smells wrong. I noticed it because the potato salad smelled funky, and then I tracked it back and realized what it was. It does not smell like vinegar. It smells like a bad chemistry experiment. Rank. I opened it earlier this year, probably no more than 6 months ago. It's stored where I usually store vinegar. I don't what the deal is, but . Since it has an impressive mother , is this something that can be salvaged to make more vinegar? I often end up with dregs of wine bottles that stay open for a long time. How would I convert these components into more vinegar, or is it just not worth it? FYI: I chopped up a whole bunch of pickles and threw them into the potato salad, and that seems to have evened things out a bit. I don't figure funky vinegar is harmful. (It's not, is it? ) Maybe it prevents flu or something .

I'm looking forward to your blog a whole lot and I'm not your mother, but you leave food cooking on the stove when you go out? . I'm reluctant even to have a crockpot on, but stock simmering on the stove?

If you don't get an answer here, you could try the beer and wine forum. That also covers cocktails and other beverages, and you'll find beverage professionals there . There are some threads about recommended restaurants that a search should bring up, but if that doesn't give you what you need, there's no harm in creating a thread. If Don decides it duplicates an existing thread too much, he'll just move it there.Welcome.

A friend of mine had dinner there last night and seemed generally positive. She liked her lamb chops but was unhappy that she inadvertently ate a hot pepper that was part of the vegetables/garnish on the plate. Apparently, it's part of the garnish on every entree, from what she said. She didn't realize it was there. Since she does not eat any hot peppers at all, it was difficult to get a description of the offending item out of her, other than that it was green. I realize that most people aren't as sensitive to hot peppers as she is (even mildly hot peppers bother her), but be forewarned .

On a whim, I made a recipe last night I hadn't made in ages: angel hair pasta with sour cream, chives, and caviar. I was amazed I actually remembered which of my cookbooks it was from (the classic 365 Ways to Cook Pasta ) . It's very simple but I made some changes because I didn't have the ingredients. I rarely change a recipe much the first time I make it, but when I have a feel for a recipe because I've made it a bunch of times, I'm not as concerned about how changes will turn out. I didn't have angel hair so used vermicelli, which was the thinnest pasta I had. I didn't have the chives, so I used chopped parsley for some green. I had salmon caviar (the reason I decided to make the dish). When I made it before, I would use red or black caviar from the supermarket. Since I had the salmon, I also topped the final dish with some pieces of smoked salmon encircling the mound of caviar on top of the pasta. (We also had a big green salad.) The other main change was something I've done most times I've made this. Instead of tossing the cooked pasta with butter and then topping it with a dollop of warm sour cream, I omit the butter and toss the pasta directly with the sour cream. So, I pretty much didn't make the recipe in the book at all .

Interesting find. I believe I know which shopping center that is. What did you get there?

Ah, you're right. They did get more rolls. I just looked at the post again. So is CityZen having an epidemic of people getting upset about having a hard time getting more rolls? I hope that doesn't mean they'll discontinue giving them.