legant

Have you tried Dottie's Weight Loss Zone? Great WW resource.

And fellowship with some darn good people.

Oh gawd! What trouble did I get myself into this time??!! I'm going to Costco to replenish my supply of Pepto Bismol. Should I get enough for the whole group?

Black-eyed Pea Succotash (Adapted from Bon Appetit) 1/4 cup unseasoned rice vinegar 1 1/2 tablespoons coarse mustard 1-tablespoon honey Hot pepper sauce to taste 6 tablespoons (canola) oil 1 can (16 oz) black-eyed peas, drained and rinsed 1 can corn (8.5 oz), drained 1/2 cup finely diced red onion 1/2 cup thinly sliced green onions 1/3 cup diced red bell pepper Place rice vinegar, mustard, honey, hot pepper sauce and oil in jar. Shake vigorously. Add salt and pepper to taste. Mix black-eyed peas, corn, onions and peppers in a bowl. Pour vinaigrette over black-eyed pea mixture. Season again with salt and pepper. Let sit for ~ 1 hour for the flavors to meld. Serve at room temperature or slightly warm (microwave just long enough to take the chill off--30 seconds or so).

I know that restaurant! I've been there! And I had a similar experience, if not worse (e.g., wrong wine--white instead of red; lost food order; missing wait staff; others seated after me, yet served before me, paid and left; seated beneath an A/C duct where it was -20 below--I kid you not!) They comped me the wine only after I complained that I ordered only 1 glass, instead of 2. They had charged me for the bartender's/wait staff's mistake. I was truly disappointed with the restaurant, yet loved the meal and would go back because it is so highly praised. Regarding the tip: I would tip the standard 15-18-20% -- depending on the establishment and how they resolved the problem(s) -- of the meal. However, I wouldn't leave it on the table. I would ask for the GM, tell her/him my tale of woe, and ask that s/he deliver the tip to wait staff #1.

Slightly off topic--Does anyone have the current issue of Saveur? (I left my issue on the plane. ) There is a chicken dish, resting on (I think) a bed of fried onions or shallots. I want to say it was some sort of Asian recipe. Can someone tell me the name of the dish? I can then research it on Saveur's web site.

Count me in! I've got my bottle of Maalox ready.

I've made plans to rent a car and would be glad to do a Metro pick-up. Provided you navigate safe passage to/from the Commonwealth. PM me.

"You see, there are two kind of people in the world today We have, the playaz, and we have, the playa haters” (The Notorious B.I.G., from the song Playa Hater) I am not a playa hater, I am not a playa hater, I really am not…

A quite nice and rather potent -- it sneaks up on you -- Sangria from Bardeo. And the cheese flight. Just what was needed after a bad work day (lots of confused tourist and overly chatty co-workers).

I just happened across Krishna groceries -- 808 Hungerford Drive in Rockville, 301-738-6444. It's a short walk from the Rockville Metro. The owner is very friendly and quite helpful. I highly recommend it.

I have to admit: Palena is becoming my favorite "local" hangout. Last night I introduced a friend to Palena, the burger and the "best Manhattan ever!" Friend was over 30 minutes late and I had gone ahead and ordered. Friend arrived just as the burger did. I reluctantly shared the burger. Next time I'll only wait 20 minutes. Friend enjoyed the burger and the Manhattan and anxiously wants to try the chicken. What really made this visit special was that the bartender, Arity, remembered me. About a month ago, I had had a REALLY pissy day and went for a Manhattan and burger. Sometimes the kindness of strangers -- and a good drink -- helps you get through the most difficult of time.

(Didn't know where to post this but it was too good to pass up.) A chef pleaded guilty Wednesday to stabbing a waiter who chastised him for using a rotten tomato in his cooking. Mohammed Uddin, 43, will be sentenced to one year in county jail May 17. look here!

Does this count:

Hey! When you're craving salt, on the cheap, the margaritas and chips & salsa fit the bill. Even if you have to salt the chips yourself.

I must respectfully disagree. I thought the pork chop rocked! It may have been the nuoc mam but I would return to Minh's just for the pork chop.

I've never heard of this before. Tell us more. Is it homemade or store-bought. If the latter, where'd you get it.

Is this place still there? Is there a more specific address and/or name of the store? I'm searching for niter kebbeh and berbere. I will try the stores on 18th Street but am interested in finding other outlets for Ethiopian groceries.

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort." Norman Kolpas

The first jewel in the Triple Crown, the Run for the Roses, is held annually on the first Saturday in May. Is any place doing something special for Derby Day? Where can one go for Mint Juleps and watch the Kentucky Derby? Chef Geoff's (on New Mexico Avenue) has a real neighborhood feel to it and might accomodate Derby watchers. Any place else?

What?! You've never had a meal that makes you weak in the knees?! Some food item that you would cut into with a rusty knife 'cause it rocks your world?! A food experience that makes you cry out "Oh My God"?! A morsel of food that sends shivers up and down your spine?! The anticipation of a taste of something that makes your whole body quiver?! Oh puh-leeze!

Pasta shells with roasted shallots and asparagus tossed with a creamy Bleu d'Auvergne* KitKat wafer bar *The blue was full-bodied, salty, and slightly tangy. One of those stand-over-the-kitchen-sink-eating-with-a-knife type cheeses. It's a shame when your recent orgasmic experiences are all food induced.

I too liked it. And I did cut back on the oil and water. It seems that the recipe raised red flags for you as well. But I just couldn't get over adding 1C of water to 2+ TBS of oil. I felt that I made too many alterations to the original recipe. Thanks for confirming my suspicions.

I just did an inventory of my pantry and discovered: 3 bags of brown lentils, 1 bag of green lentils, 1 bag of split green peas, and 1 bag of white beans. (The only explanation I can come up with: I was preparing for Y2K.) I found a recipe for lentils and bulger. But that only takes care of 1/3 bag of the brown lentils. What to do? What to do? Any suggestions for how to use the rest of the lentils/peas/beans?

Pappardelle with Pancetta, Asparagus and Pine Nuts -- the Apr 06 Bon Appetit cover recipe. * Has anyone else tried this recipe? Did I miss a step or two? First you brown garlic in 2 TBS of oil, then you saute pancetta, which releases a lot of oil. Then you add 1 cup of water?! I drained most of the oil 'cause I don't enjoy third-degree burns. Second, after you saute the rabe/asparagus you add pasta cooking water? Since the pan is covered, isn't there already enough water leftover from steaming the rabe. Third, you add more oil (2 TBS) to the finished product? Isn't there enough oil in this thing? What did I miss? (* Okay, the image is small; at least it's not blurry. )