Meaghan

Why do people always race for a 24-pack of the Charmins? Does ice make people poo? Ok, so I'm off topic. What about milk? I know people who never drink milk who all the sudden by a gallon or two of stuff.

An array of pharmaceuticals, a bed.

Nadya! Just as icy as I remember.

Best eaten between 12:18 and 2:47 a.m.

I've been trying to get outta here for three days. I too, cannot log off! I must be popular. Get me outta here! I feel exposed and vulnerable.

Oh, no you didn't! I'm eating those beignets, too.

Wow! In addition to being one of the kindest human beings and a gem of a friend; Lookit this Shopping & Cooking index that she took so much time to organize for everyone. And she's cheap. What a gal! PS: If you use control + F (or open apple key + F on Mac) you can find stuff within index really quick.

Tonight is a fab tot night. I tickled them with some oilve oil and they cooked better than ever (no overbrowning). Mmmm. Heinz. salt, television, wine. The life!

Tater Puffs (Whole Foods can't just call them "tots") from the bag with NBR Business Report.

Palena?

I thought a 'stovetop smoker' was someone who traditionally uses the burner on the stovetop to light a cig due to laziness or dire situation.

Tell me more.

They need more children. No they don't. And kids that send the wine back are the real miracles.

Souper Man Will Return [posted on eGullet January '04 from my soup tour] ******************************************************************* "Eggs are a good investment now and then, expensive or not, and unless you are told otherwise by your doctor, or hate them in any form, they should be eaten in place of meat occasionally. The old fashioned idea that they are 'invalid food,' something light and inconsequential, is fairly well proved foolish by the fact that two eggs are fully as nutritious as a juicy beefsteak...and ten times as hard to digest unless they are cooked with great wisdom." -M.F.K. Fisher, "The Art of Eating" ******************************************************************* John Wabeck cooks with great wisdom. Right now he has two soups [egg drop was the other] that hi-light the egg, and if you eat them both, it's like giving your soul a juicy beefsteak. Wabeck's creamy turnip soup with bacon-n-egg crust is the newest and was one of many reasons for my jaunt to Firefly Thursday night. To have gone home after work, comforted by some souless carry out, bad television, a goose down throw--that would have been a dreadful mistake. But for some reason the thought crossed my mind. I ignored it, though, and put on my souper hat and gloves, polished my silver spoon... and made my way to Firefly. I arrived, and the place was warm, buzzing and glowing with life. And waiting at the bar for me, my friend, Soupernatural. Oh yes, good company, good times. Creamy Turnip Soup with Bacon-n-Egg Crust The soup comes to me in a nice big bowl, sans fancy pours or shaves of imported delicacy; no vague or rehearsed descriptions. It's just a hot bowl of soup, free of disguise. The soup's color, a creamy rose, has a lavender hue in the amber bar light. On top, defying gravity, a float of minced bacon and egg in a somehow delicate lace of buttered bread crumbs. The eggs and bacon are made tender and are naturally vibrant in color; in the soup they have a soft-boiled consistency, rendered slightly by the light crispness from the crumb. I had imagined something different; an encrust that might compare to the cheese atop your French onion soup...or maybe some metamorphosis of a pot pie. No, this float of bacon and egg is unique. I haven't seen this one before. The old pair, eggs and bacon, are a part of one of Wabeck's all-star casts; honest and comforting with an element of surprise. Treasure at the end of a rainbow. Goodbye tree, goodbye roof, goodbye tool shed, goodbye Rooks. Goodbye codmopolitan (garnised with a cod-piece shaped piece of cod), not to mention, favorite chicken, foie gras burger, slutty lamb shoulder and tomato bread puddin'.

Amen. He trades in excess white space in Invisionland for U.S. postal stamps.

Clube de Pescador (Fisherman’s Club) “We’ve got homemade pumpernickel with walnut and raisins, spread with some white shallot remoulade, house-made smoked salmon that we smoke ourselves, very thinly shaved daikon root and then another slice of the pumpernickel,” Stachowski begins to explain his prototype club sandwich in just a single breath. I find the bread is thin, wholesome and well-textured. Each slice is cut into a three-inch by three-inch right triangle. Rigid control and AP Kitchen Math (either that or Ritalin) are the prerequisites for such the laborious and perfectly symmetrical creation. Wait, we’re not done, yet. “…A layer of horseradish crème followed by some house-made smoked sturgeon [yes, it’s also made in house], fine slices of cucumbers topped with another layer of the pumpernickel. Then we put a Ceasar dressing—very garlicy, anchoivy, mayonnaise-y, some smoked bluefish on top of that, very delicate slices of pickled red onions and then a final layer of pumpernickel,” Stachowski shows me as I fixate on his pointer finger. “And then a pickle, and a toothpick,” I blurt out before he has a chance. “ A cornichon.” Oh, and homemade potato chips, of course. Last night I had Restaurant Kolumbia’s Clube de Pescador (the name, which comes to me as I type this sentence, is randomly inspired by one of the oldest hotels in Puerto Vallarta; back in the day I could never have stayed there [it was probably grody anyway], but a fisherman could). Since my last meal at Kolumbia about a month ago, I leaned that this spectacular little sandwich now has a home on the menu. I wouldn’t take this one to go, but it makes a perfect snack at the bar anytime, an ideal companion to a salad at lunchtime. It’s clean, it’s cheap, honest and full of great flavor. Agree?

well, vienna sausages in a can.

What you 'think' and facts are two different things.

What kind of soup is on the menu this week (meaning today forward)?

I've only been for lunches, but have been pleased. They do the breakfast in keeping with La Coline. Lots of crew from C-Span, NBC, Fox do live shots in the early morn and it appears to be a nice break from donuts. I encourge an HH at Johnny's in the near future...

Well, the new place is always packed, which is good. And they do breakfast, too.

Will she stay or will she go? Copyright [me] 2006

I'm very upset. My Whole Foods is regularly out of the pre-packaged whole cashew nuts that I like, string cheese and turkey jerky. Those are my snacks and they never have them anymo'. And today they were having a pre-pre-Superbowl sample-mania so that there were massive back-ups caused by greedy shoppers taking more than their share of oversweet BBQ, flaxseed cereal and a trio of chinken wings. BEEP BEEP BEEP.

Not even a number in Connecticut? Yankee Doodle went to town, A-Riding on a pony; He stuck a feather in his hat, And called it macaroni. It's a terrible name.

As was your wallet And the worst, worst, worst aeropuerto in which to be stuck (and needless to say hungry)?? Mexico City Lock up your valuables, take pharmaceuticals and sleep if you're ever stuck. Don't mess around with Starbucks or anything; it's all bad.MEX