Quoting Michael Loo to Nancy Backus on 05-22-18 08:58 <=-

Just had some big luscious-looking ones and
some puny reddish ones, both of which were
sour and not very tasty. These came from
Driscoll's and were product of USA (didn't
say where).

Oh, well... We should be getting local fruit into the stores sometime soon... those should be better.... hopefully.... ;)

This week's bounty
Driscoll's respberries (US) - okay, not more.
An odd thing was that there were two layers of
berries in the 1/2 pt container, with overripe
ones on the bottom and underripe ones on top.
It's almost as though they were courting returns.

Or simply not being particularly careful... A few weeks ago, I had a
hankering for fresh black figs... saw them for sale at Weggies, and went
to pick a package... more work than I'd expected, as most of the
containers had at least one moldy fig in each, some with extensive
mold throughout the package... finally found one that wasn't at all
moldy, and mentioned our findings to one of the workerbees... I didn't
manage to eat all of my package before it also went moldy... So much for
not gobbling it all up at once... (G)

H52 blackberries (Mexico) - sour but juicy and
okay. This brand is one of Whole Foods' 365
Organic line.
GreenBelle blueberries (US) - not sweet, a little
sour and tannic; on the whole pretty tasteless.

Not particularly a good harvest there...

I've had some quite good scallops lately,
stateside, but they are still not quite as
wonderful as the ones that routinely were
available (even in Mrs. Paul's batter clothing)
back in my childhood.

I just bought some scallops yesterday at Wegmans for tonight's supper...
the price has been dropped to something a little more reasonable,
sorta... and I was just ready for scallops and asparagus... They looked pretty nice, hopefully they'll be sweet and nice...

Please restore my faith in the universe and say
that they were.

They were... perhaps not as sweet and wonderful as those of days past,
but quite nice all the same... :) Flavorful both raw and cooked... ;)

Smoky doesn't usually describe either Glenlivet or Macallan... I don't think I'd believe, either... :) Don't think I've ever seen it...

Whispers in both. This stuff had more.

Ah... so, possibly "seconds"...? Or do the distilleries have such...?
Or maybe it's from some other distillery...

In which case the Total sales people were
talking through their hats, which is not a
huge enormous surprise.

Rather what I was thinking...

The good thing: not an enormous hit in the pocketbook.

Had it been an enormous hit, it would have added injury to insult... Sounds like the best things there were the pate and the raisin-nut loaf...

And the company.

That was fairly apparent... should have acknowleged that, too... :)

I think a pound of raisin-nut loaf and a stroll
along the Charles would have made a perfectly
acceptable meal for a total outlay of $4 or so.
A bottle of reasonable wine and the possibility
of a citation for public drinking, and the costs
would have been potentially similar to what we paid
at the restaurant.

MInus the citation, that sounds like a rather nice alternative,
actually... ;)

is that I saw the cover of the latest Boston Globe
Magazine, and there was this guy who looked like
Andrew Weil in kitchen whites, and it turned out
to be Peter Davis, the head chef at that same
disgraced Henrietta's.

Did the article have good things or bad to say about him, or didn't you
go that far.... :)

He was on the cover, so what do you think?

I suppose that they probably were extolling his greatness, true... ;)

The idea that got floated last time was to get an AirBnB that
everyone could share. There are too many problems with that -- primarily commitment ahead of time. We would possibly look into AirBnB in Newark or nearby for ourselves in lieu of a motel/hotel.

I still think that might be a possibility.

Possibly... with enough leadtime, maybe it could work out...

If we can get a commitment from the Fords,
looking into it within a month or two should
be wise.

But probably not necessary, using Lydia's house as a base....

ttyl neb

... The art of living well: make good use of garlic.

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