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Member Since 23 May 2004
Offline Last Active Today, 03:13 AM

#1445593 Annoyances

Posted by Evelyn on Yesterday, 10:35 AM

An almost 15 hour rolling delay for my 8:11 am LAS-ATL flight yesterday. Just made it to ATL at 5:30 am. Plane went mechanical after (they thought) a truck hit the lower portion of the tail. Then the mechanics actually broke what they thought they could repair. 3 different crews timed out. And the part had to be flown in from ATL. Of course DL held us captive for 8 hours until finally at 3:30 admitting 10 pm was the earliest we would depart. Ended up being about 10:45.

Now waiting for my flight to BHM. Then the drive to Tuscaloosa in rush hour. Facing meetings all day at the University. Totally sleep deprived. Mean as a rattlesnake. Look out anyone who crosses me today.

Really looking forward to returning the call from DL customer care on the drive over though 😈 It will be an epic takedown of the LAS station manager and GAs. That should ease some of the aggression that’s built up 😤🤬🤯

#1442005 Provincetown, Wellfleet - Somewhat of a Report

Posted by Evelyn on 15 June 2019 - 02:35 PM

Beast would be thinking 'where and when should I cough up my next furball for maximum punishment for her for leaving me so often for so long'  :ph43r:  :o  :huh: The answer after the last trip was the Persian carpet just as I was taking my first bite of some soft scrambled eggs I'd labored over  :rolleyes:  Mission accomplished, Beast  :P . 

#1441938 Reasons To Be Cheerful

Posted by Evelyn on 14 June 2019 - 12:43 AM

It's funny, because I "knew" I had them. I looked through every bottle in the racks last year since I wanted to have one of them for one of those BIG birthdays. No sign of them. But every year I have a big party for some of the PGA Tour players and officials at my house during the tournament here. The rule is they can pick anything in the cellar as long as the bottle doesn't have a red sticker on the capsule. I decided someone must have opened them then and I just didn't see the bottles-there are a lot of bottles by the end of the night. But, obviously I outsmarted them (and myself) by putting the bottles in the wooden case to avoid that happening  :wacko:  :o  :P .

#1441501 Pigs in the *Blanket*

Posted by Evelyn on 29 May 2019 - 08:01 PM

I suggest brushing the pastry with honey mustard, rather than regular mustard.

#1439078 The Rest of Us

Posted by Evelyn on 22 March 2019 - 03:35 PM

It still tastes good even if you don't use all that butter in the original recipe. I don't use any butter at all  :ph43r:  :o  :cool:

#1438236 Snake Diet

Posted by Evelyn on 01 March 2019 - 08:26 PM

While I am sure you will drop weight, that sounds extremely unhealthy.

#1437436 The surrealism of everyday life

Posted by Evelyn on 08 February 2019 - 03:16 PM

I used to fly to LV to gamble frequently before I moved here. I did better than break even. The first 6 months I lived in LV, I still gambled and had some pretty good nights. A good friend (who had been my casino host years before) took me aside and told me that in the long run, the streak wouldn't continue. On Christmas eve of that year, I was out with two friends and their Dad (who is a very wealthy man). After dinner we went to the casino. In 5 minutes I'd lost $500. So I'd stopped, realizing this wasn't going to be my night. Each of them had taken out $10K markers. Their money was gone in about 10 minutes. They each took another round of markers, and that money was gone within 15 minutes. These guys were not novices, they knew the 'way' to play the games. But, I'd seen streaks like this before. I decided to head home. They continued. I don't know how much they lost, but they did say it was 'epic'--in a bad way. I'd seen them lose some pretty staggering amounts--which they could certainly afford, so this must have been really obscene. But, thanks to the conversation with my friend/ex-host, that was the last time I played a table game. This Christmas eve will be the 20th anniversary of my stopping. And oddly, considering my past history, I do not miss it.

#1436414 The Way We Eat Now

Posted by Evelyn on 09 January 2019 - 02:05 AM

@Adrian - the lamb shank at Alison was Tom Valenti’s signature when he cooked there, and he then took it to Ouest. But when he put short rib in the Alison menu, it was a duo with filet mignon.

How many restaurants at that level now even think of serving filet mignon?


Outside the conversation, but, I just made his lamb shank over the holidays. I love that recipe. And I loved AoD.

#1436304 Annoyances

Posted by Evelyn on 06 January 2019 - 07:51 PM

The College Football Championship being played at Levi’s Stadium. The field is trash. And it is going to be a muddy mess Monday night from 4 days of rain. And, while I am at it, Santa Clara is beyond boring. SF is not an option because of meetings and functions that must be attended here.

The only high point (aside from the fact we are playing for the National Championship of course) is that Manresa and The Bywater are only about 25 minutes away. Had a positively stellar meal at Manresa last night. And heading to The Bywater shortly for brunch.

#1435039 College Football 2018-2019

Posted by Evelyn on 02 December 2018 - 07:33 PM

And a really dumb opposing coach.

Haven’t you heard the latest conspiracy theory? CNS has enough power, and is Machevallian enough to plant his former assistants as head coaches and coordinators to make sure the Bama dominance continues😝🤣

#1432245 Apple Watch

Posted by Evelyn on 11 September 2018 - 01:51 PM

Jason Perlow's Apple Watch saved his life.

#1432119 Boston 2018

Posted by Evelyn on 07 September 2018 - 09:09 PM

My meal at Select was also subpar. Beausoliel oysters that were sad. Over cooked octopus. The white anchovies over heirloom tomatoes was nicely balanced and tasty. I was lucky re the speed of the dishes arriving. It was pouring rain when I went, so the restaurant was basically deserted. I ordered dish by dish at my leisure.

Today I went to Neptune at opening for lunch. Ended up with a 1 1/4 hour wait. So to pass time I went to Union Oyster House for a dozen oysters. They only had two kinds available. Both from CT. Very tasty.

At Neptune I had some lovely Beausoliels. Many times superior to the ones at Select. Also a lovely scallop crudo with smoked cashew aioli and huckleberries. I had wanted fresh sea urchins they sometimes have at the raw bar. Unfortunately none to be had. They did have uni toast-which very disappointing. Absolutely dripping grease and zero flavor of uni. Service was wonderful. Especially considering there were some real *sshats seated next to me at the bar who were thisshort of needing to be tossed due to their crude commentary and comments about the (female) staffers.

I also enjoyed getting to catch up with Wilfrid over drinks. We came to the conclusion that time really does fly 🙃.

#1431381 Aretha Franklin

Posted by Evelyn on 16 August 2018 - 03:53 PM

The diner scene from The Blues Brothers is one of my favorites.

#1431146 Dinner Party Menus

Posted by Evelyn on 11 August 2018 - 01:08 AM

Forever Roasted Pork

Michael Chiarello's Casual Cooking

2 tbsp evoo, plus more for rubbing the pork

3 cloves garlic peeled but left whole

24 fresh sage leaves

1 1/2 lbs. onions, thinly sliced Plus 1 onion, halved and unsliced

1 tbsp sea salt

1/2 cup water

1 whole boneless pork shoulder (butt) about 6 lbs.

4 tbsp Toasted Spice Rub (recipe follows)

4 outer celery ribs, in 6" lengths

3 large carrots, peeled


Heat the  evoo in a large skillet over moderate heat. Add the garlic and cook until the cloves begin to color. Add the sage and let the leaves sizzle for 10 seconds, then add the thinly sliced onions and salt and cook for 2 minutes. Add the water, cover, reduce the heat to low, and cook until the onions are soft, about 15 minutes. Uncover and cook until most of the liquid evaporates. Do not allow the onions to color. Let cool to room temp.


With a boning knife, carefully cut between the muscles to open up the shoulder so it lies flat like a book. Or have your butcher do it. Rub the surface with 1 tbsp of the spice rub, then spread the onions on top.


Reshape the shoulder to enclose the onions. Tie the pork lightly, taking care not to squeeze the onions out. Rub it all over with olive oil, then with the remaining 3 tbsp spice rub. You can refrigerate the pork over night, but bring it to room temp before continuing.


Preheat the oven to 275. Line a roasting pan or heavy rimmed baking sheet with heavy duty aluminum foil. Put the celery, carrot and onion halves in the pan to make a vegetable rack and top with the pork.


Roast the pork until it is fork tender, about 7 hours. Let cool for at least 15 minutes. transfer the pork to a platter, discard the vegetables. Pull the pork and serve.



Toasted Spice Rub

1/4 cup fennel seed

1 tbsp coriander seed

1 tbsp black peppercorns

1 1/2 tsp. red pepper flakes

1/4 cup pure California chili powder

2 tbsp kosher salt

2 tbsp ground cinnamon


Put the fennel seed, coriander seed and peppercorns in a small heavy skillet over medium heat. Watching carefully, toss the seeds frequently so they toast evenly. When the fennel seed starts to turn light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the mix onto a plate to cool.


Pour the cooled spices into a blender and add the chili powder, salt and cinnamon. Blend until the spices are finely and evenly ground. If you have a small spice mill or grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns and red pepper flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in an airtight container away from light and heat for up to 4 months, or freeze for up to one year.



Note: I skip the vegetable raft and just cook the pork on a rack in the foil lined pan.

#1431127 Dinner Party Menus

Posted by Evelyn on 10 August 2018 - 06:21 PM

Okay, just read that version of the recipe a little more closely. It is a simplified version.Will post the original versions for you later today...not much different...but enough that I'd rather you have the other so you can choose between the two.