Topic: THE HARD-BOILED EGG (Read 20199 times)

Jane · « **Reply #120 on:** March 23, 2008, 03:15:58 PM »

HAPPY EASTER!

Jane · « **Reply #121 on:** March 23, 2008, 03:18:12 PM »

It was nice to see Donna, and her cute slippers. Druxy also stopped in.

singdaw · « **Reply #122 on:** March 23, 2008, 03:46:51 PM »

Whew! I'm exhausted!! I'll bet DR JMK is, too.

This morning we performed the world premiere of a new work for choir, organ, brass quartet, and timpani. It was pretty exciting music, and the composer was in attendance. It was very well received.

Since no one volunteered their prize-winning salad dressing recipe the other day, I did a Google seach on "best salad dressing ever," found a recipe, made it, and brought it to the gathering. That was a big hit as well!

TCB · « **Reply #123 on:** March 23, 2008, 04:03:00 PM »

Quote from: S. Woody White on March 23, 2008, 03:00:28 PM

Was that David Hodo's Easter Basket, or Victor Willis'?

No, I believe this was David Hodo's.

Jane · « **Reply #124 on:** March 23, 2008, 04:05:10 PM »

Quote from: singdaw on March 23, 2008, 03:46:51 PM

Whew! I'm exhausted!! I'll bet DR JMK is, too.

This morning we performed the world premiere of a new work for choir, organ, brass quartet, and timpani. It was pretty exciting music, and the composer was in attendance. It was very well received.

Since no one volunteered their prize-winning salad dressing recipe the other day, I did a Google seach on "best salad dressing ever," found a recipe, made it, and brought it to the gathering. That was a big hit as well!

I'm sorry, I missed your post yesterday. What did you make?

TCB · « **Reply #125 on:** March 23, 2008, 04:06:42 PM »

Quote from: JRand57 on March 23, 2008, 03:13:39 PM

In the NOT NEWS Department: The charms of AN AMERICAN IN PARIS still escape me.

Kelly at his pretentious worst and his ego gone wild with some really dumb dances to some really great music.

I'll come across the aisle to vote with you on this one.

Jane · « **Reply #126 on:** March 23, 2008, 04:07:54 PM »

Our day consisted of giving Sherlock a shower, which of course was followed by much laundry, which I'm still doing. We cleaned some, spoke to Bryan, who has two offers on his loft, and to Keith's mother.

TCB · « **Reply #127 on:** March 23, 2008, 04:12:29 PM »

I went over to my good friend's house today. I got the chance to see my Godson for the first time in fourteen years.

JoseSPiano · « **Reply #128 on:** March 23, 2008, 04:13:21 PM »

Good Afternoon!

So... Shortly after putting a load of laundry into the dryer earlier, I decided to go take a walk while things were drying out. I live down at 145th... By the time my walk ended, I was up at 215th! -And I even took some detours along the way to take pictures of the East River. Needless to say, my laundry was most certainly dried by the time I got back here (via the A train).

JoseSPiano · « **Reply #129 on:** March 23, 2008, 04:13:45 PM »

Quote from: TCB on March 23, 2008, 04:12:29 PM

I went over to my good friend's house today. I got the chance to see my Godson for the first time in fourteen years.

S. Woody White · « **Reply #130 on:** March 23, 2008, 04:22:11 PM »

A couple of days ago, DR Jose reported (re: his dinner at Tribeca Grill):

Quote

...I had the Maytag Bleu Cheese & Endive Salad to start off with...

A correction, quoting from The Food Snob's Dictionary, by David Kamp:

Quote

Maytag Blue Cheese: Old School American Artisinal cheese, produced in Iowa since 1941 by the same Maytags whose patriarch, F.L., started the appliance company of the same name. Way ahead of the curve, F.L.'s grandson, Fred II, who ran a dairy farm on the side, determined that the milk from his Holsteins could produce a veined, stinky cheese every bit as good as France's and that the word bleu could therefor be authoritatively replaced by the word blue. Packaged attractively in blue-accented foil wrappers, Maytag's small-batch cheeses are a popular name-drop on New American menus.

Double-checking at the Tribeca Grill menu site, they do indeed spell it as Maytag Blue.

A side note: Fred II's son, Fred III (aka Fritz), is the fellow that took the Anchor Brewing Company, makers of Anchor Steam Beer, and turned it into one of the leading microbreweries in the nation.

So now we know what the Maytag Repairman does with all his spare time!

(The underlining is mine, btw.)

JoseSPiano · « **Reply #131 on:** March 23, 2008, 04:26:15 PM »

DR SWW - "Blue" or "Bleu" - it's still mold.

And, yes, I already knew that the Blue Cheese had it's origins with the appliance family.

However, "are a popular name-drop on New American menues"... Hmm... It's actually called "Maytag Blue Cheese", so it's not really a "name drop", especially since it really is different from other blue or bleu cheeses. Plus, it's been featured on menus that way for years.

JoseSPiano · « **Reply #132 on:** March 23, 2008, 04:28:49 PM »

Hmm.. I need some dinner, especially after my long walk. Alas, I'm in that state where I'm a bit too tired - and blood-sugar deprived - to even think about making any sort of decision regarding where or what to eat.

Jane · « **Reply #133 on:** March 23, 2008, 04:30:50 PM »

TCB, I hope you enjoyed your visit.

Jane · « **Reply #134 on:** March 23, 2008, 04:32:33 PM »

Last night while I was doing the dishes the water got HOT! It was hotter than it has ever been. Today there doesn't seem to be any hot water.
Fortunately our bathroom has a separate hot water heater.

FJL · « **Reply #135 on:** March 23, 2008, 04:43:52 PM »

I stepped away to answer the phone, and three phone calls later, I realized I'd been signed on to HHW that whole time, with nary a post.

FJL · « **Reply #136 on:** March 23, 2008, 04:47:21 PM »

Jrand - HERRINGBONE was done in Vancouver WA (near Portland, Oregon) in August and December 2006, and then in Williamstown MA in summer 2007. Those are the only recent productions of that show that Skip's aware of.

FJL · « **Reply #137 on:** March 23, 2008, 04:47:48 PM »

Cilla - Toby and Dylan say thank you for your kind words.

S. Woody White · « **Reply #138 on:** March 23, 2008, 04:47:49 PM »

Jose:

You may have missed the source I was quoting, The Food Snob's Dictionary, by David Kamp. While highly accurate in it's information, Kamp is also having fun skewering the "foodie" cult and all of their pretentions. The insistance that the source of the parts of the dish served be listed on the menu is what is referred to as the "name drop," something that menu writers love to do because it makes everything sound that much more precious and therefor more expensive. I suppose we've got Alice Waters to blame for this, but when she started doing it, it was something that no one was doing. But that was years ago, back in '71.

The Tribeca menu is surprisingly light on this kind of pretension, but when and where it is found elsewhere, it can usually and rightly be called "trendy."

(Some of the above information included to help others keep up with the discussion.)

FJL · « **Reply #139 on:** March 23, 2008, 04:50:14 PM »

Boy, the film-to-musical mill is getting quicker and quicker. Just got my tickets to the musical JUNO, at the City Center later this week.

BrettySpaghetti · « **Reply #140 on:** March 23, 2008, 04:51:38 PM »

Quote from: FJL on March 23, 2008, 04:50:14 PM

Boy, the film-to-musical mill is getting quicker and quicker. Just got my tickets to the musical JUNO, at the City Center later this week.

*smacks own forehead*

S. Woody White · « **Reply #141 on:** March 23, 2008, 04:55:03 PM »

Dinner is roasting in the oven: a venison roast, resting on a bed of beet greens and barded with particularly streaky bacon.

This will be accompanied by roasted beets (from which the greens grew) and oatmeal, which will be loaded up with apples and craisins. A mushroom gravy will finish the plating.

S. Woody White · « **Reply #142 on:** March 23, 2008, 05:02:12 PM »

Quote from: FJL on March 23, 2008, 04:50:14 PM

Boy, the film-to-musical mill is getting quicker and quicker. Just got my tickets to the musical JUNO, at the City Center later this week.

Amazing how Marc Blitzstein was prescient enough to write the music in 1959, nearly a full half-century ahead in anticipation of Diablo Cody's script!

TCB · « **Reply #143 on:** March 23, 2008, 05:09:51 PM »

Quote from: Jane on March 23, 2008, 04:30:50 PM

TCB, I hope you enjoyed your visit.

Well, I wish I had, as well.

FJL · « **Reply #144 on:** March 23, 2008, 05:20:06 PM »

Which reminds me, I Just got my tickets to THE VISIT at the Signature in Arlington, VA in June as well.

td · « **Reply #145 on:** March 23, 2008, 05:21:37 PM »

They've already musicalized TCB'S trip!?!?!?!?

FJL · « **Reply #146 on:** March 23, 2008, 05:22:31 PM »

Bretty - I was just trying to make a joke. The musical JUNO is indeed playing at City Center this week, and I did indeed just get my tickets, but other than sharing a title, it has nothing to do with the Oscar-nominated film.

td · « **Reply #147 on:** March 23, 2008, 05:22:33 PM »

Are they gonna cast TWMHM as DR TCB?

td · « **Reply #148 on:** March 23, 2008, 05:23:22 PM »

Quote from: FJL on March 23, 2008, 05:22:31 PM

Bretty - I was just trying to make a joke. The musical JUNO is indeed playing at City Center this week, and I did indeed just get my tickets, but other than sharing a title, it has nothing to do with the Oscar-nominated film.

I don't recall a paycock in the Oscar winning film, either. . .

td · « **Reply #149 on:** March 23, 2008, 05:23:59 PM »

I guess that now would be an appropriate time to say, "I wish it so."

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Author Topic: THE HARD-BOILED EGG (Read 20199 times)

singdaw

FJL

FJL

FJL

FJL

FJL

FJL