kmm

To all of the law enforcement helping with the demise and capture of the Tsarnaev's!

To Dana, Ken, Leah, and Michael for welcoming me in their home as family.

We are glad you came and I am insanely impressed how accurate you were with naming the commune, vineyard and especially vintage. I think Alex Trebek would have gone to the judges and accepted Charmes for Mazoyeres. You have talent!

any idea if this cheese is still available locally? I fell in love with it last summer in Burgundy.

I think Arrowine places their cheese orders on Tuesdays and receive them by the next Thursday. They have ordered it twice for me. The cheese has about a 3 week "shelf-life".

I hate everything and everybody.

yet you are so loved

rotisserie chicken

my wife made this: bhg from rotisserie chicken tuesday. it was stunningly good considering the minimal effort and even our one picky eater ate it!

i have a shop vac if u need it - best money we ever spent: no more mops or black mold!

Thanks to Beerboy_999 at Arrowine for remembering that I was looking for this even after he told me he could not locate a source!

Despite the description markys.com gave as a goat cheese, it is a cow cheese. This makes a lot of sense, I despise the taste of goat cheese - something to do with a cannoli being filed with the wrong piping bag.

Last spring in Burgundy, several locals unsolicitedly told us we had to try "Délice de Pommard". They were right; despite only having two bites, it is one of the best cheeses I have ever had!

A VA wholesaler is now carrying it. It can be air-shipped every few months. If you want to try it or have been looking for it - Arrowine has some now:

Délices de Pommard

mignardises

Just learned a new word

That is really challenging! I average about 35k and cannot break 60k, however I am also very hyper focused in my French wine knowledge. This is a really good set of AOC maps.

One trick that has never failed, click in the middle of Alsace if the word sounds German or ends in "berg".

I hear you but why take the chance?

Thanks so much for posting this! Our nanny was going to fix the kids turkey meatballs from some frozen ground turkey today.

We paid $25 for bringing a bottle a few weeks ago. Last year we brought a bottle and bought a bottle, corkage was waived.

Grilled cobia marinated in Sambal Oelek, limejuice and lime zest with a pineapple, mint, cilantro, honey and limejuice salsa.

Cucumber, tomato, grilled red onion, grilled corn, jalapeño, canned black beans, cilantro, olive oil and lemon juice salad [this will fill a quesadilla for lunch tomorrow].

Alsatian Riesling

Jeni's Brambleberry Crisp Ice Cream

Does anyone know a local metro source for: "Délice de Pommard" [soft goat cheese with mustard seeds from Beaune, France]? I have been told that there is not a supplier in VA...

Thanks!

Altiria made a brief appearance in Hot Coffee as a US Chamber of Commerce member in the tort reform segment [go figure].

no added heat in the house theme:

grilled shallots in olive oil

grilled soy sauce, ginger, garlic and honey pork chops great technique

defrosted frozen lima bean and corn succotash

microwave steamed green beans

'08 ZH basic gewertz

strawberries with creme fraiche & our garden mint

If I go with the pie option do I serve the wine in a dessert glass?

A friend is coming over for dinner tomorrow night and he is bringing a mature bottle of Barolo, what should I make? I prefer to grill but not a requirement. I have had only two mature Barolos, so I do not have much experience with them. Two years ago I had a '90 Altare that tasted like a mincemeat pie and a few months ago a '00 Brovia that tasted like a Smith Brothers cherry cough drop with orange peel.

Suggestions will be greatly appreciated!

Did they happen to have the Apple Crisp on the menu? My all time favorite fast food dessert!

Grilled clam bake:

corn

red potato

littleneck clams

shrimp

steamed in a butter sauce with thyme, garlic, kosher salt, pepper and lemon [wish we had some of pat's rustic bread to soak it up]

bottle of chablis

strawberries and raspberries over vanilla bean ice cream

Yes, you are right.

Husk is a wonderful restaurant!

We visited the restaurant on Sunday evening, 5/22. We had seen the restoration in progress six months prior when we were in the area last fall and were excited to see the results of all the work. The results were amazing, with a simple light and airy interior (with beautiful hardwood floors) that at the same time seemed intimate (volume level - easy to have a conversation even in a full restaurant). Our table had a nice view of the chalkboard – which lists the source of the day’s ingredients (all from the South).

The staff was lighthearted and easy going – our waiter was Graham (who we ran into a few nights later and recognized us). We asked Graham to recommend his favorite cocktails to us – and we ended up with one from their Classic selections and one from their Modern selections:

Vieux Carre Old Overholt rye whiskey, cognac, Carpano Antica vermouth, Benedictine, Peychauds and Angostura bitters.

The Southern Screwdriver Jalapeno macerated vodka, basil syrup, fresh squeezed orange juice and orange bitters – EXCELLENT – the heat from the jalapeno was a great complement to the sweetness of the juice.

My wife and I started with two dishes that highlighted the in season sweet corn – me a corn chowder and my wife roasted clams with corn and peppers. Both delicious!

Our main courses continued the local produce showcase – butterbeans highlighting lamb, and greens with pork shoulder. Sean Brock has a way with vegetables – they are not a forgotten side – they threaten to steal the show from the meat!

And speaking of sides – we had a side of cornbread with small specks of smoky bacon inside – we took the leftovers home with us!

Ended the meal with a blackberry and peach shortcake – the cake was more like a light and airy sweet biscuit with their recommended bourbon pairing– and two cups of the local Charleston Coffee Roasters [McCrady’s dark roast French press] coffee.

What we ordered:

Woodfired Clams Roasted Sweet Corn, Spring Onions and Garlic Butter, Crispy Bread

GA Sweet Corn Soup with Crispy Country Ham and Pepper Marmalade

Fudge Farms Pork Shoulder with Creamed Corn Grits and Ham Hock Braised Greens

Border Springs Lamb Leg Terrine with Butterbeans, Cabbage and Roasted Red Pepper

Peach and Blackberry Shortcake with Elmer T. Lee 12year 90 proof Bourbon pairing

To Mr. East a 90-year-old retiree living in a retirement home in Charleston. Luckily for me he drives to his Beach home on Seabrook Island once a week. I was stranded about 15 miles away from my rental on a backcountry road. He saw me walking with an unrideable bicycle; pulled up beside me and asked, "May I be of any assistance to you"?

Thanks for the ride Mr. East!

I think the moisture in the brown sugar might have been part of the issue. The sugar clumped together a little bit more than what I would have liked making that layer too thick. Also maybe I did not torch it long enough to get the caramelized shell.

I am going to try half of the remaining ramekin with white sugar and the other with brown again paying more attention to the layering and torching.

Thanks for the the input!