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

Not being careful is a terrible thing. I was
mulling the situation over and wondering if
being on the bottom made the berries ripen
faster but then rejected that as an excuse.

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

If they're piled in the same pile, more than
likely there are mold spores everywhere.

manage to eat all of my package before it also went moldy... So much for
not gobbling it all up at once... (G)

Serve you right for being moderate.

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...

Correct. And in the last couple shoppings, both
at the overpriced Broadway Market and the even
more overpriced Whole Foods, the berries have
been mediocre, slim pickings, if you will.

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... ;)

Once or twice I've lucked into pretty fine
ones but would no doubt have to strong-arm the
guy at Nantucket Bay to go to his secret under-
the-counter stash to get the full wonderfulness.

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...

It seems the most likely explanation.

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... ;)

With a little perspicacity, probably
the citation would be avoided.

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 caption wasn't "not wanted, dead taste buds
or alive."

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....

How many beds will be available?

Native Asparagus with Feta and Lemon Oil
Categories: vegetable, dairy, noooo!
Servings: 6

h - For the preserved lemons
10 lemons
1 c kosher salt
2 c fresh lemon juice
h - For the asparagus
2 Tb preserved lemons, finely diced
1/4 c extra virgin olive oil
1 1/2 lb native asparagus
2 c arugula
12 oz feta
freshly cracked pepper

For the preserved lemons

Trim the tips off of the lemons and discard. Place
2 Tb salt in the bottom of a sanitized canning jar.
Cut the lemons in half lengthwise, cutting 90% of
the way through. Then rotate the lemon and cut the
same way to make 4 joined quarters. Pull open the
lemons and sprinkle the inside generously with salt.
Pack the lemons in the jar and press down to extract
the juice. Pour in the additional lemon juice,
enough to cover the lemons, and top with remaining
salt. Seal the jar and let sit at room temperature
for 3 days, turning upside down daily. Place in the
refrigerator and turn daily for 3 weeks, or until
the lemon rinds soften.

For the asparagus:\

Combine the preserved lemons and the olive oil and
let marinate overnight.

Remove the [woody parts of the] stems from the
asparagus and discard. Bring a pot of well-salted
water to boil. Poach the stalks until just tender
and then remove to an ice bath.

Wash and dry the arugula and arrange on a plate
with the asparagus and feta. Drizzle with the
lemon olive oil and sprinkle with pepper to taste.

M's note - feta? ugh.

Peter Davis, Henrietta's Table
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On 05-27-18 12:24, Michael Loo <=-
spoke to Nancy Backus about 798 surprises or not <=-

I just bought some scallops yesterday at Wegmans for tonight's supper...

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

Once or twice I've lucked into pretty fine
ones but would no doubt have to strong-arm the
guy at Nantucket Bay to go to his secret under-
the-counter stash to get the full wonderfulness.

That brings to mind something that I once did along those lines. We
were at our friend Helen's Daughter's wedding which was held on Emerald
Isle in North Carolina. For one of the two nights, they had a guy from
a restaurant up on the Outer Banks who trucked in a whole pig roast. As
he was pulling out some of the meat for me, I asked "but where are the cracklings?". With a big smile on his face, he reached under the rack
where the pig was resting and pulled out a tray of them for me to have
some. They were the best Gail and I have ever had.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pork Tenderloin Strudel With Wine Sauce
Categories: Pork
Yield: 4 Servings

5 sl Bacon
1/2 lb Pork tenderloin, thinly
Sliced
1 Onion, chopped
1/2 c Pepperoni, sliced
1/2 c Fresh parsley, chopped
2 c Bread crumbs (I used
Pumpernickel)
2 tb Fresh basil
Salt and pepper
1/2 lb Filo leaves, thawed and
Covered with a damp kitchen
Towel
1/2 c Butter, melted

MMMMM-------------------------WINE SAUCE------------------------------
2 tb Butter
1 tb Flour
1/2 c Cream
1/4 Merlot wine
1/2 c Beef stock
1 tb Worcestershire sauce
2 tb Honey
Salt and pepper

Butter a 7 X 11 inch pan; set aside. Preheat oven to 350F

Cook the bacon over medium low heat in a large skillet. Remove bacon,
drain, and set aside. Cook the tenderloin and onion in the drippings,
cooking the meat just until partially done (meat should be slightly
pink). Take meat out with a slotted spoon. Combine the meat/onion
mix with the pepperoni, parsley, bread crumbs and basil. Add salt
and pepper to taste. Crumble the bacon and add it to the stuffing in
the skillet. Mix thoroughly and set aside.

Lay 1 sheet of filo on a large plastic cutting board and fold it in
half (lengthwise) to form a rectangle. Brush some of the butter on
the filo with a pastry brush. Put about 1/2 cup of the mix centered
at one end. Roll up jelly roll fashion. Tuck the ends underneath.
Place the roll in the buttered dish seam side down. Repeat to form
additional rolls until all the pork has been used, placing each roll
next to the previous one. Brush completely with butter.

Bake at 350F for 40 to 50 minutes, or until the filo is crisp and
golden brown. Serve hot with the Wine Sauce.

Wine Sauce:
Melt the butter over low heat in a saucepan. Add the flour and stir
until a
thick paste forms. Stir in the cream, wine and beef stock. Continue
stirring until smooth and slightly thickened. Stir in the
Worcestershire sauce, honey, and add salt and pepper to taste.

adapted from: Filo Fantastic by Mary Crownover

From: Dave Date: 01-23-97
Rec.Food.Reci

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:36:25, 28 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 05-27-18 12:24 <=-

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...

Not being careful is a terrible thing. I was
mulling the situation over and wondering if
being on the bottom made the berries ripen
faster but then rejected that as an excuse.

Nah, I wouldn't think so, either....

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...

If they're piled in the same pile, more than
likely there are mold spores everywhere.

True...

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)

Serve you right for being moderate.

Indeed... I'll try to remember that next time... :)

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...

Correct. And in the last couple shoppings, both
at the overpriced Broadway Market and the even
more overpriced Whole Foods, the berries have
been mediocre, slim pickings, if you will.

I suppose it's just a bit before they are truly in season, but still...

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... ;)

Once or twice I've lucked into pretty fine
ones but would no doubt have to strong-arm the
guy at Nantucket Bay to go to his secret under-
the-counter stash to get the full wonderfulness.

And I have no access to that... :) When you are here, maybe we can try
our chances at the Wegmans seafood department... ;)

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... ;)

With a little perspicacity, probably
the citation would be avoided.

One would think.... :)

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....

How many beds will be available?

I'll have to find out details again... sounded like at least half a
dozen, but it depends on how people are willing to share
accommodations... :)

ttyl neb

... Another day of wine and roses - or in your case, beer and pizza.

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