StephanieL

Me too. What a stupid move. I guess they think that listings should all be online now.

I envy anyone who can go to sleep soundly on a plane. If I'm lucky, I get a couple of hours of fitful sleep in. And then there was the 15-hour flight from NY to Johannesburg where I didn't sleep at all.....

I was only going from SF to Portland. 🙂

We were on United Premium Economy on one of those fancy SFO-EWR flights a few months ago, and the warm breakfast wasn't too bad. Alaska Airlines will give you a hot breakfast in first class even on a short hop up the coast (say from SFO/OAK to PDX/SEA).

N made a kind of soup with RG Royal Coronas, the remaining small tomatoes from our garden, lots of garlic and herbs, and shavings of Romano cheese. It felt very end of summer.

One of my favorite roasters, Onyx Coffee, now makes coffee extractions to be used in cocktails, cold drinks, etc. Much easier than making espressos, and very useful for people who don't have an espresso maker. Here's today's cocktail, using their recipe. Note that I split this drink in two so that N and I wouldn't need a nap afterwards. Espresso MartinI, Onyx Style 1 1/2 oz. Onyx Coffee Extractions 2 oz. vodka 1/2 oz. coffee liqueur (I used Kahlua--all I had) 1/2 oz. simple syrup (I used Demerara syrup) Shake over ice and strain into a martini or coupe glass.

I'm still not used to signing in with my e-mail address rather than my username.

A Tanya Holland recipe: steamed mussels with fennel, pancetta, and "three onions" (onion, shallot, leek). Crusty sourdough to sop up all that good sauce.

If I make it to 90, I'm going to start taking up new vices. What have I got to lose?

Chicken curry with cashews and butternut squash, over basmati rice. N was pressed for time and used premade curry paste, a rarity for her.

No, that really is the title.

My old avatar image dated from "The Simpsons" movie. Now you get to see cat #1.

I have a friend at Burning Man and my cousin lives in Vegas. Oy.

Pickles you can get in SF--they're not what Zabar's is famous for.

Have a margarita today.

Trader Vic's El Diablo. 2 oz. blanco tequila 1 oz. lime juice 3 oz. ginger beer 1/2 oz. creme de cassis (we just have cassis liqueur, which I think is different) Combine the first 3 ingredients in a highball glass. Add ice, then float the creme de cassis.