rozrapp

Manhattan French Stalwart La Grenouille Will Close (grubstreet.com)

@maison rustique, My sincerest condolences. I know exactly how you feel because that’s how I felt when they called to tell me my mother had died (in Jan. 2001). She had progressive supranuclear palsy. I was her major caretaker, and her final days were awful for her. I was glad that she was no longer suffering (she had actually signaled that she was ready to go) and felt huge relief for myself.

EMP’s fast casual place was Made Nice, on E. 28th St. Menu was much broader than food bowls. Closed in 2020.

@small h, Never heard of Zippy’s, so I Googled. Aha! You’re honeymooning in the Aloha state! Have a wonderful time!

@small h, Mazel tov!

At Le Roc, reservations are available any time you want this Saturday both inside and on the patio.

Yesterday's lunch: Gazpacho and Grilled Marinated Shrimp with Warm Corn Salad.

Pete Wells Will Leave Role as NYT Food Critic - The New York Times (nytimes.com)

I have never had any desire whatsoever to go to Rao’s. I do buy their marinara sauce when it’s on sale at ShopRite.

@voyager Sorry to hear about your husband’s stroke. Glad he’s getting first-rate medical care. Your latest post sounds as though he is already improving. I wish him a speedy and complete recovery.

Watermelon, peaches, and feta salad with Champagne vinegar vinaigrette The peaches come to us from Pearson Farm, in Georgia (free delivery). I discovered them during the pandemic lockdown. Their peaches were fabulous. Since then, I've been ordering from them several times every year. Currently, they are shipping "Julyprince" freestones. So sweet and juicy!

Since our main meal for yesterday's July 4th celebration was at lunch, late supper was a panzanella salad. It included the first Jersey tomatoes of this season.

We had our July 4th celebration meal at lunch. Tortilla soup; Hebrew National franks topped with mustard and sour kraut; Busch's baked beans; homemade cole slaw. Details and photos on my blogpost: At Home 2024: July 4th | The Wizard of Roz (wordpress.com)

Whoa! He looks so young there! Thinking back, I must not have looked at the instructions carefully enough. Otherwise, I would have seen that it included the need for sous vide equipment which I didn’t have (and have never bought). Also, while the recipe calls for poaching the shrimp, I bought already cooked shrimp (like what is used for shrimp cocktail). No surprise that making the shrimp salad was easy. It was trying to do the roulade thingy where I failed miserably. I ended up putting the avocado slices on the plate and piling the shrimp salad on top. Looking forward to seeing how you do.

@small h, Very bold of you to attempt to make it. It seems pretty difficult, at least for me. (l’m a pretty decent cook with poor knife skills.) Pre-pandemic, we ate often at Cafe Boulud at its original location. Given that this is Boulud’s signature dish, it was usually on the La Tradition section of the menu, and I’d occasionally order it. I just checked the menu at Cafe Boulud’s new location, and it is on that menu section. There’s even a photo of it. This reminds me of the time when I attempted to make a favorite dish from EMP: Avocado Roulade with Prawn. Many years ago, I was gifted the first EMP cookbook for my birthday, and the recipe is in it. To make a long story short, it was a disaster.