Ilaine

For Rockville, it would have to be a $20 Saturday or Sunday.

I am in +3.

I am definitely in, +1, and if there is room could bring two more. Let me know.

They should rehydrate quite nicely in a braise, stew or otherwise long-simmered dish like beans. I am thinking red beans and rice, or Senate bean soup. Beef bourguignon. Chili. Like that.

Nice car. Nice house. What kind of real man drinks chilled wine?

Brains, lungs, testicles, uteri, and pizzles. Oh, and bungs. Or chitlins. Never, never, ever, ever going to eat a bung or chitlin. My lips are sealed.

Cutting celery might be it! Looks like a good host for black swallowtail butterflies in my butterfly garden.

The CSA email said celery. Strongest tasting celery I ever saw, and the stalks were not bunched together but standing apart. Probably an heirloom variety? Something like smallage?I will try lovage and/or smallage in our veggie garden this year, as I am a fan of exceptionally strong celery flavor.

Society Fair usually has it. Cheesetique may have it occasionally, when I called looking for it they said they were sold out, so I assume that means that they do carry it.

Red Boat fish sauce. Put it on everything. Umami-mazing. Lardo. Sliced thin, let it come to room temperature, eat it raw. Wowa. Under the Olive Tree (Tysons Corner Mall) for extra virgin olive oil that is fresh from the crush. You can taste it before you buy it. What you taste is what you get, and they have everything from astringent/phenolic to buttery. Balsamic vinegars, too. Murray's Cheese, mail order from Bleecker St. Shipped overnight in a cute little insulated box with an ice pack inside. Arrives cold even when it's hot outside. From my CSA, Potomac Vegetable Farms, a wonderful vegetable that looks like celery and tastes like parsley. Memo to self, what is it? Whatever it is, I want more. My 2013 resolution, source the wonderful olives and cheese from Dino.

Don, I I I respect you. And I will still respect you in the morning.

Agreed that turkey demi-glace is suprisingly much tastier than turkey, No idea why. ETA, braised turkey with daikon and star anise and turkey broth is almost to die for. Almost. Wish I could eat rice. That might be a platonic dish.

Well, there were other screwups, such as, the mashed turnips were so liquid that we called them "turnip soup". Next time I will either nuke them or steam them, instead of boiling them. And younger son spent the evening in high dudgeon because we did not have the "right" tamari (San-J), so his green beans did not have the "right" flavor. But everybody raved about the corn bread and wild rice dressing. I made gluten free corn bread with almond flour instead of wheat flour, crumbled it up and toasted the crumbs. Boiled wild rice, which come to think of it, was a screw up, too. Followed Bittman's recipe for wild rice pilaf, but some of the grains never got soft. I think the wild rice was a little old and dried out, maybe. Next time I will try stirring them in the oil until all of them pop. There is a huge list of things we cannot add to the dressing, due to various iterations of picky eaters. No mushrooms, no pork, no oysters, no nuts, no fruit. But we can add lots of chopped onion, celery, green onion, all sauteed until soft, and lots of fresh herbs. And Bells' Poultry Seasoning. It would not be Thanksgiving without Bells, is my opinion. It tastes exactly like Thanksgiving should taste. Next time I will roast a head of garlic to keep around for doctoring things that need a little umph. Someone just drove by with a Christmas tree on top of their car. Sigh. Time for the next holiday.

Well, if cooking turkey was easy there would not be thousands of recipes. What I learned. Not going to buy a 25 pound heritage turkey ever again, especially not from a sweet lady lawyer who decided that having a farm was more fun than practicing law. It's going to be a tom, and the freaking feathers are going to be big, and the nice people who raise their turkeys running around in the grass and eating bugs are not going to pull all of them out because they are amateurs and the people helping them are even more amateurs. So you will spend hours with a pair of tweezers pulling out the ends of the feathers that were left when they were done. And you can't spatchcock a 25 pound turkey because you don't have a pan big enough for it and even if you did it would not fit in the oven. So you have to cut it in half. And if you cook it at 450, as is the "advice" for heritage birds, a half turkey cooks in less than an hour. And the breast will be done before the legs are done, so you have to cut that half into half again, take out the breast and finish the legs. And when it's cooked, even perfectly, it's going to be tough. And there will still be feather bits, so nobody will eat the skin. It has a good flavor, though. I am going to braise the other half in the slow cooker, with the turkey broth I made from the tail and backbone. Sacrificed the turkey drippings and yummies for my son's beef gravy for the prime rib. He won't eat turkey. So no turkey gravy. But it added a flavor kick to his gravy. Next year I will still go heritage, but from a professional outfit, and not bigger than 14 pounds. Going to try it again but at a lower oven temp. Spatchcocking really does save oven time, so I will do that again.

We ordered a heritage Bronze pasture raised turkey this year but unfortunately waited too late to get a reasonably sized bird, and wound up with a 25 pounder. Never even seen a turkey that big before, at least not raw and waiting to be cooked by me. I was planning on spatchcockingthis year, but also eyeing Jacques Pepin's steamed turkey recipe in the New York Times. Now I am thinking I will cut the bird in half lengthwise, cook one half according to the spatchcocking recipe and on steamed and then roasted a la Jacques. Or should I just steam-roast the whole thing?

Society Fair bresaola very fine. Got two kinds of bresaola and lardo and guanciale, all sliced by Julien, himself, meticulously. I told him it would be eaten by just me and my husband and he sliced the amount he thought would be good for one session with nothing left over to dry up. I would have ordered more but deferred to his judgment. He judged well. Ate it all accompanied by an old vine Zinfandel. Ambrosia. Have to say, I liked the lardo best. Husband cannot choose, he liked them all. Excellent service. Excellent food.

Do tell? I am all ears . . . .

Second that. We have three bags of ice and a ton of Chinese restaurant containers full of ice if anyone needs them (would like the containers back) and can loan you two nice Coleman battery lanterns with new batteries. Fairfax near State Police station on Braddock Road.

I have left stock cook overnight in a slow cooker, cooking away on low, for more than 24 hours, with no untoward effect. Came out damn fine, actually.

Yeah, it would suck to be "elderly woman killed when tree falls on house." I wonder at what age one stops being a person with a name and an age and becomes "elderly woman"?

Washington Post reporting at least three trees have fallen on homes in Northwest DC. Most of my neighbors have not taken in their garbage cans. I think they have no idea what kind of damage an airborn garbage can can do.

Me, too. We have 80 foot tall oak trees in the back yard, less than 80 feet from the house. Maybe 40 feet. OTOH, storm appears to be passing north of DC (we're in Burke). On the third hand, wind really picking up.

Where can I buy said food porn? Or salaisons? Or whatever it is? Never seen anything like it, and it looks yum.

Wegmann's in Fairfax is very well stocked with almost everything, including cases of water, bread, milk, canned food. The produce aisle was well stocked, the cheese department, the wine department. It was almost surreal after the drive there, which was a little scary. We got two bags of hardwood charcoal, and some last minute items. I say "almost" because they were out of organic peanut butter entirely. I guess the George Mason students made a run on it.

Sorry for getting the names confused but the ribs were spectacular! I can confirm that my Fat Bread (first time making this) is actually low carb. Ate about half a loaf slathered with pasture butter, took a nap, just work up, and my blood sugar is 81. Not saying it's low calorie, not at all, but it did not bump the BG. The ribs had a sweet, and tasty, balsamic glaze but that did not bump the BG, either.