voyager

Went to our foothill sanctuary for some spring weather. Got it, but not as hoped. It started snowing as we arrived and dropped 4" in an hour. Husband shoveled the deck, but this fell overnight. It's snowing now. I was planning to pop down the hill to the village store for eggs, but that's so not going to happen now or maybe for several days as our road is not high priority of the snowplows.

This is brilliant! Works for travel to friends, to a vacation house...

Sure, it's not local but you can usually source Washington State dungeness for many months that our harvest is shut down. A small sacrifice to ensure the long range health of our crab and whale populations. When push comes to shove, my "corner store" offers picked New England crab to fill the irrational panic whim.

We've lived in our current home for 47 years. Turn of the century neighborhood of big unattached houses, back yards. Little turnover but massive renovations when houses are sold. On our block we have two Chinese and one Indian family, two venture capitalists and the city's best orthodontist. Husband jokes that we live in a better neighborhood than our neighbors because we don't have any poor white trash nextdoor.

Good grief! I went to school with his brother but never connected the two.

@MitchW Love your choices!

You here all week, right?

Same here. Google is the friend to more than callow food writers.

He who wrote about the disintegration of magazine/book editing. As in “Bright Lights, Big City”. Some 40 years ago.

You never read Jay McInerney.

There are no words

IMHO, only (or particularly) if your meat was too lean to start with.

Continuing the first world problem rant, supper last night was spam eggs Benedict. Again, quite acceptable. Currently en route home to a more complete larder.

You all speak of God’s country.

Reminded of an internet conversation in which two of us were looking forward to an upcoming meeting, I gave height and hair color. He responded with height and described hair as "skin colored".

Staying longer than planned in the country since weather is superb. Blue sky, no wind, mid-70s. But ran out of fresh proteins. So...Spam hash. Hey, it's really rather good, but then I've never met a hash I didn't like.

Just stumbled over this exhibit via PBS. Wow! Wish I could be there.

reReunion, the ex-husband (a professional) and adult daughter & family of our extraordinarily charming and accomplished hostess in Languedoc have lived in Reunion for over 20 years so I assume that there is a quite sophisticated French expat community.

American food mags have gone downhill appallingly. If you can read elementary French, like "menu French", you might look into 'SAVEURS" (unrelated to our SAVEUR) and "Cuisine et Vins de France". Both approachable while intelligent food and travel coverage.

Reminds me of the time at fromagerie Ferme St.Hubert when after making a decent purchase the salesperson offered us "very ripe Epoisses", offert. We declined, trying to get across that a full sized palpitating Epoisses and two people in a hotel room with time constraints was a sketchy proposition.

I remember making a special trip to the Abbey at Citeaux, southeast of Dijon. We brought a ripe Soumaintrain back to our chambre d'hote north of Beaune. I joyously told our hostess of our treasure and her response was, "I'm sure the housekeeper will be pleased." Oooops.

Then there's the sprog who looked at GW on the dollar bill and said, "There's Grandma Jess!" And damned if I'm not following in her footsteps. "SMILE!" "This IS my smile!"

If you can stay seated during "Hungry Eyes". you're dead.

Paralleling Delfina, and in my mind more interesting, is Piccino, in Dogpatch. I have had fabulous pastas, not an easy feat, sweet service.

Indeed. I'm always happy when someone takes a hackneyed classic and brings it up to date with fresh takes. FWIW, Le Voltaire, the very staid and expensive Paris "bistro" kept oeuf mayo at .90€on its menu until covid as a conceit/tip of hat to its history.