MitchW

I actually attempted to, and was successful in, renewing our passports online. That included taking the photos and submitting them digitally; on the website, they have so many different requirements for the passport photo that I was certain they were going to be rejected. But - they weren't! (I used a "real" camera and a tripod, as I was not having great luck with the iPhone).

Maccheroncini rigati w/3-mushroom sauce. Roasted broccolini.

At 83.5. RIP. "Smile on your brother, everybody get together, try to love one another right now!" https://www.npr.org/2025/03/18/nx-s1-5331329/jesse-colin-young-obituary

There's only a slight worry about H7N9.

See - here's the thing. I would never try them, because they just sound disgusting. Why do I need a Martini with salted egg vermouth and a large olive? I take my olives on the side, and my Martinis at 2:1 (or, with respect to Audrey, "Fitty Fitty"). And I used to take my Rice Krispies with milk. I think are plenty enough classics that aren't being served, that if they were being served, could almost pretend to be new.

No, this took place mostly at the ICC, downtown somewhere. I guess I actually wrote a little bit about it as well.

Ulrika is a great chef and a really nice person. I was lucky enough to work with her quite a number of years ago, at a Nordic food festival that took place here in NYC. The other chefs working that festival were no slouches either - it took place during the white hot Nordic craze. As an aside, one of my prep jobs was shucking 240 day boat scallops in the prep kitchen (i.e.: the basement) at Aquavit for one of Marcus's dishes.

Sorry, but those drinks sound disgusting. And why, oh why, have we gotten to this point?

Joe Ely!

3-Cheese omelette, avocado toast on Ole & Steen's Skagen Loaf, tangerine.

That's such a great shop.

I especially liked the pictures of a young DeNIro that were shown during some scenes.

What’s the tariff?

Chirashi, using Hokkaido Nanatsuboshi -北海道 ななつぼし- 2024 Crop, 70% milled, from The Rice Factory. Seared sushi-grade Ahi, avocado, gari, ikura, and one sad cherry tomato. Side order of house-made oshinko (if that's the right term for the pickled veg, or does it just mean pickled radish?).

Smart kid!

Restocked my favorite (or one of my favorites) brand of dried pasta. Now available in any number of places, but still the best price via Buon Italia. Shipping is free to the NY area, at as spend level of $100.

These are sold as Wild Montauk Red Royal Shrimp 8-10/lb Head-On. They were not 8 - 10s, but that's okay. Got about 15 for the pound. Head-on, and arrived in perfect condition. Prior to cooking, removed the head from half (or many) of them, for the better half. Oh - they were fucking delicious. Olive oil, garlic, white wine, lemon, parsley, chives. Served with rice.

SL Pizza for lunch. SL = Super Lazy, as the dough balls were from Fresh Direct. They come frozen, 4 to a box; we had 2 pies for lunch. Baked on a well preheated steel, at the highest temp my oven will do. Surprisingly not bad. Fresh mozzarella, canned and fresh cherry tomatoes, parmesan were the toppings.

Yeah, but it allows the players to do 30 other things at the same time...works for the short attention spans.

That's a good move...I think life insurance is taxable only on the interest that it has gained.

You're not fooling around, @cinghiale! About a year ago I gave up my bean club membership, as I was just overwhelmed with beans, and while I cook them and with them fairly frequently, for the 2 of us, it was just a bit much. And I guess I'm lucky in that where I shop locally a large selection of Rancho Gordo beans and other high quality products are sold. Agree 100% - I'm a fan of the quick-soak method. But if using the IP, another half hour on the stove (i.e.: not under pressure) helps greatly.

A good portion of @Sneakeater's book collection (and it was extensive) may be found at either of the two Topos used book shops, in (you guessed it), Ridgewood. Of course, I may have absconded with a few, though not the heavy tomes that you two might at any time be absorbed in. Mostly picture books...well, art books, that is. And inside the front cover you might well find a stamp showing who the book once belonged to. I'll add, parenthetically, that a good percentage of his CD collection may well be found, sans said stamp, at Academy Records on 18th Street. The CD collection was vast, and though I and a few others absconded with a few, we barely made a dent. Now that's a bit of a hoarding situation there, don't you think? A Personality Crisis, perhaps? I'm kind of willing to bet that whatever is on the video tape can be found in the ether somewhere, somehow. As to Kim, well she's into quite a busy touring schedule this year...https://www.kimwilde.com/tour-dates/

Since the ability to add and subtract is already a dying gift, I suppose this is…necessary?

Her first eaglets in 3 years! We've been watching them for a long time, and worry every time one of them brings up a bird to feed the eaglets. Apparently, the peregrines are no longer around at UC Berkeley, and she had successfully raised chicks for over 10 years. Experts believe they succumbed to avian flu.

What didn't he learn the first couple of times around? Guy Fieri’s New Times Square Restaurant Launches With a Sputter n and next to the Jumbotron playing reruns of Diners, Drive-ins, and Dives, but otherwise, the dining room was empty.