Sorry, it's a New York corporation, need I say more?
OK, could be worse, could be Connecticut-based.
Tammany Hall being alive and well? But they upped sticks for
Bridgeport, CT!
Someone I know (I forget who) had a friend whose
family invested heavily, both emotionally and
financially, in Bridgeport. Mistake.
I haven't seen the appeal of Johnny Depp at all anyway.
Of course, I've not seen a full movie with him in it.
I envision him as a latter day Robin Williams; of course,
I've seen him in only one movie too.
Robin was great. I've never quite gotten Depp's appeal either.
De silly goostibus non est disputandum, something
like that.
You should use paper towels instead. They wash.
Not for blowing my nose.
And why not? Delicate nose, or what.
It's OK once in a while, but they turn to sandpaper with repeated
usage.
But they wash.
That would be unfortunate. Baked goods require butter.
Lard works sometimes.
Good old saturated fat.
Saturated fat is as good for you as unsaturated fat,
No less peculiar. As in, why do anything at all on Christmas?
It's a day off even if you don't celebrate, and some folks just
want
to go out.
That's a lame explanation.
It is however the explanation I get. It's Tradition.
Well, that's silly too.
Oh well. It was a thought. It's too bad you can't borrow a
Strad
from the local library the way you can a baking pan.
Strads are essenially irreplaceable and mostly
uninsurable. You can't borrow a 20-karat diamond
from the library either.
True, but a girl can dream.
I pulled that number out of the air but looked it up
today and found that Kim Kardashian's engagement ring
from somebody named Kris Humphries was 20 karats and
cost somewhat less than your standard Stradivarius.
sell the good local ice creams too.
There's something to be said for elegant ice creams.
Not necessarily elegant, but good. All I know is whenever I forget
and buy some from Stop&Plop, it hasn't been stored at the proper temperature.
Stalactite ice cream, one presumes.
EDUARD PEYER'S ESCARGOT TERRINE
Categories: shellfish, Texas, hotels, starter
servings: 10 to 12
4 Tb unsalted butter
2 cn (4 oz each) large snails, drained
2 Tb finely chopped shallots
2 Tb finely chopped garlic
1 c red Zinfandel wine
2 chicken breasts, bones and skin removed and cut in chunks
1/2 c whipping cream
Salt and pepper to taste
1 c finely chopped parsely
1/2 c breadcrumbs, preferably from stale French bread
Fatback or slices of bacon, blanched
In a skillet, melt the butter. Add the snails, shallots and
garlic and cook over medium heat until shallots and garlic
have softened, 2 to 3 min. Add the wine and simmer uncovered
until liquid is reduced by half. Drain, saving the wine
reduction.
Puree chicken breasts in a food processor, then blend in
cream. Season with salt and pepper, then add the wine
reduction, parsley and snails. Mix well, then blend in
breadcrumbs.
Heat oven to 350F. Line a terrine mold with fatback or
slices of blanched bacon. Spoon the puree into the mold,
top with fatback and cover. Place in a high-sided roasting
or baking pan, add boiling water to come halfway up the
mold and poach in the oven for 40 to 45 min.
Remove from water bath, cool, then refrigerate overnight
before serving.
M's note: this comes close to a WWTT recipe.
Eduard Peyer, Hyatt Regency Dallas via Chicago Tribune 7/5/87
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