weezy

The mirai corn is a later season corn, from what I recall. I don't believe I saw it in the market until mid-August.

Ouchy! I have one of the plain vanilla 4-sided box graters from when I first moved into my own place. I've tried various other things over the years. They get discarded and I go back to the old tried and true.

If anyone is in the market for knives, great sale on a Shun Edo set on Woot today. Also somewhere in that section is a deal on Wusthof steak knives, a set of 4 for $70.

Congratulations! How exciting!

This really does bring up a good point. Offering salads at drive-thru chain burger operations is helpful for a few and gives the chain brownie points, but certainly isn't going to make much difference for their typical consumer in terms of calories/fat/sodium levels. Certainly changes within their recipes to their standard fare has the potential for benefits to a much larger population. I can see that adding fiber and decreasing bun depth by 10%, for instance, would probably never even be noticed by 99% of their customers but would have a small but positive impact for a large swath of the population by decreasing overall calories consumed and calories absorbed and decreasing the amount of highly processed grains ingested. It might even be cheaper for the chains in reducing cost of goods, so it would help their bottom line as well.

Shouting "we don't like it" ?

So sorry that I can't make it. Hope that DFW is a wonderful new home for you!

(points up at dcandohio's post) That! And don't forget the guacamole.

This is a Thursday morning market, so I usually can't get to it. But stopped in this morning. Lots of good corn, bicolor and white, lots of tomatoes, one vendor there has a gorgeous selection of peppers -- probably a dozen varieties of sweet and hot -- and great squashes. Peaches are coming in, cherries and berries galore. If you want some stuff for your cookout tonight, there's still time - it's open til noon.

I have an okra blossom this morning! And I figure 15 or so more will bloom by the weekend. The beanie babies are taking on size and I should have enough by the weekend to cook up for dinner. Tomatoes are still green, though -- they've entered the interminable stage of ready to turn red but not turning red yet.

Oooh, Waitman is gonna slap me. I use "foodie" often. To me, it's a great shorthand to describe someone very interested in a wide range of cooking, eating and producing food.

I never particularly liked La Madeleine. Perhaps I didn't order well, but I typically found the food meh overall -- middling ingredients, sitting out too long and dry, or simply unseasoned except for salt (where are the herbs/sauces from French cuisine?) -- and expensive for what I got.

Everything in my garden is ...... poised. Tomatoes are setting well and taking on good size, but only two have lost that matte green light color and are getting shiny, deeper green before they start turning red. Lots and lots of beanie babies but still another week or so before they're big enough to harvest. Okra is looking very healthy and is about 18" tall now (a 3' variety) but hasn't started blooming yet. Pepper is blooming well but losing lower leaves and haven't seen any fruit set yet. Herbs are good and I've been cutting along on them for a couple of weeks.

I'm thinking Alice Waters would be good to include.

I'd refrigerate. Fresh cut flowers are kept in a refrigerated case to keep them intact longer, so I think the same would hold true for squash blossoms.

Part of it is that American tomatoes use calcium chloride (I think that's the correct chemical-- saw it on ATK quite awhile ago) in their canning process and Italian brands do not. This keeps the cell walls from collapsing and thus chunkier in later uses.

Fresh market is nice. Agreed, a little pricey, but some interesting items that I didn't know I wanted until I got there. Very nice meat & seafood counters in the ones I've visited.

My brother-in-law had a peeler house operation on the Middle Peninsula back in the '80s and my sister helped out there. The characteristic changes are *not* apparent to the untrained eye. I never could differentiate a peeler from a hard shell in the tanks. Even blind luck should have gotten me 1 or 2 out of all my attempts! Nada. Zilch. Janet would walk by with a net, scoop, done.

I don't have anything handy right now, but I remember reading in the Cake Bible that for good strawberry flavor, freeze berries then thaw, puree, strain and then microwave the liquid (with a few drops of lemon juice added) down to about 1/3 of the original volume for good essence-of-strawberry flavor. Berenbaum said the freezing/thawing was important because it released more of the juices on a cellular level. I also remember her saying that berries frozen with sugar added was OK. You could add in some of the strained pulp for more color in the cake itself.

Trader Joe's dark chocolate coconut bonbons. I stopped in to pick up some other things and ..... well, I'm weak. The only good thing is I didn't walk out with these *and* the triple ginger snaps.

Stachowski's.

Ozzy Osbourne's wife's maiden name was Sharon Needles. I wonder if that sparked the initial attraction?

There was a group of orthopedists in this area, Grimm, Eakin & Hurt, but they changed the corporate name to something bland along the lines of Fairfax Orthopedics

La Dolce Vita is not far away and they deliver http://www.dolcevitafairfax.com/catering.php

Mine's obvious. Louise is my name, Weezy is my nickname and has been since I can remember. Any message board I sign up on, I try to get Weezy as my screen name; if I can't, I add the first 3 letters of my last name and use weezycom. And I am not a superhero.....it's just too much trouble trying to get those bomb explosion stains out of the cape.