Is that everyone go to these places which leaves the places we love available?

Thanks for posting since my asparagus is producing prodigiously this year and the rhubarb is up.

Rhubarb/raspberry is good too!

Thank you for a wonderful report! I love living vicariously through others' trips to France. Less calories than the real deal but not as satisfying though I am not sure I didn't put on some weight from your descriptions. Thanks again.

My sister just put a Miele dishwasher into her renovated kitchen. She is annoyed that she has to prewash the plates otherwise they don't come out clean. Does anyone else have this problem or better yet has anyone solved this problem? TIA

We had wonderful sweetbreads (ris de veau) Friday for lunch at Philou in the 10th near Canal St Martin. I don't know how often the menu changes. Also saw them on the menu (and at a neighboring table) at Chez L'Ami Jean last night with lamb sweetbreads on the degustion menu.

We split an appetizer of sausage stuffed artichoke hearts. The sauce was a white wine sauce and very nice. My DH had the steak with wild mushroom risotto. I had the Pollo La Cucina which was with artichoke hearts (my menu trigger item), red peppers and mushrooms topped with mozzarella. No time for dessert as we were late for the show.With one cocktail, glass of white wine and a bottle of Sangiovese the tab was $108.

We ended up at La Cucina in Smithfield. It was very good.

I have seen the menu over the course of a week. It seems that the basic structure stays the same but the preparation changes. So if the plat is lamb then maybe with rosemary one night and with mint the next. The first courses can be items off the daytime menu but are more likely to change totally than the plat.

Unfortunately they are closed on Sunday but thanks anyway.

We are coming from the Cape on Sunday (Feb 24) to see a show at the Blackstone River Theater. Any suggestions for a good place to eat before the show? We are adventurous eaters and prefer to avoid chains. We may come up 495 and stop in Wrentham before hand. TIA

mangeur, I think this is the list that fishskis is referring to: http://www.tripadvisor.com/RestaurantSearch?geo=187147&pid=&q=Paris%2C+France&cat=&src=

Also I noticed this review of Ciasa Mia and was curious as well:http://frenchforfoodies.com/2012/05/2...

If you are looking for Armagnac go to Ryst Duperyon in the 7 ( 79 Rue du Bac 75007 Paris, France). They will let you sample the Armagnac and explain about it if you need. They have prunes steeped in Armagnac that a friend said were fabulous. http://maisonrystdupeyron.com/en/inde...

Lavinia also have a selection of Armagnac going back I think at least a century but I am not sure they have the depth of experience on the sales floor. The Armagnac are on the second floor.

I went by the closed Regatta and there is a sign on the side saying "Opening under new management Spring 13". Anyone know anything about that.

Also we went to the indoors farmers market at Mahoney's in Falmouth last Saturday. It is held between 10AM-2PM. There was a guy making pretty good wood fired pizza. Several vendors with vegetables, several with canned products, and other vendors were selling meat, fish, honey, coffee, rye bread and other things I have forgotten. It is a nice market with a lot of space and all the plants flowering.

Stopped at Maison Villatte twice last week. I picked up a baguette and a tarte au citron both times. We also got warm out of the oven croissants on Sat which were very good. My DH says the tarte au citron is ok which is high praise from him.

Santa fulfilled my list and brought me:
Smitten Kitchen
Vietnamese Home Cooking
Fish with a Doubt

I gave my husband Charcuterie by Michael Ruhlman and Brian Polcyn.

I had hopes of getting Jerusalem from my sister but she had bought it for herself while she was spending the weekend with us. I mean really?

Thanks! I am glad that you have made them a holiday tradition too. My DH thinks of them solely as a vehicle for lemon curd.

Thanks modthyth, glad you liked the foldovers. They are a favorite in my family.

I can't get this to link to your comment above. :(

I am still baking but so far I have given away 63 dozen cookies:
lemon stars
champagnebrod
candied orange & pecan biscotti
apricot foldovers
macadamia lime cookies
dried cherry & pistachio cookies
chocolate bon bon

as well as 6 gallons of caramel corn, candied rinds-orange, lemon & grapefruit, white chocolate craisin pistachio bark, almond buttercrunch and pumpkin seed, mango & chili dark chocolate bark.

2+ the Smokehouse

Where on Clarendon?

For a quick easy, delicious, one-bowl chocolate cake try Maida Heatter's New Orleans Chocolate Cake. It only uses 1/2 cup of sour cream but every bit helps get rid of excess. Search for it on google.

My sister and BIL are coming for the holidays. We usually go to their house in Northern NJ and go out to dine in NYC -last year it was Bouley. I am looking for a place on the Cape for Sunday Dec 23rd. A number of places are either not serving on Sundays or closed for the holidays. We are in mid Cape so willing to go from Falmouth to P-town. TIA.

Since I take the train from the Cape to Boston the suburb are hard for me to get to. Is there anyplace in Chinatown that might have them?

Is this a seasonal product? I would like some for a red curry fish dish. I work in Boston and wondering if there is a place I could get them there. TIA.

We made the Chicken with Morels last night. It was very good and easy.

We weren't sure if Nigella meant sweet or dry Marsala. As we had none my DH went and bought one of each (375ml so you don't think we are profligate!). He tasted and decided on the sweet. What do you use?

The only other change I would make is to double the sauce ingredients so there is enough for the second set of thighs as we each normally eat one.

magiesmom-those look good but I have two recipients who are allergic to coffee. I am looking for something festive looking but not too much work. I am not sure about the frosting on the second one.

This is my current list (which has a number of reoccurring items on it:). In the time between Thanksgiving I make about 80 dozen cookies. I make all my doughs in advance and bake as I need boxes. I use the Takealong containers to pack the cookies and candies (except the caramel corn). It isn't elegant but I ship them around the country and have had no complaints.

cookies-
Apricot Foldovers
Lemon Stars
Champagnebrod- a press cookie filled with apricot jam
Macadamia Lime cookies
gingerbread people for the half eaten cookie cutters a warped friend gave me

candies-
candied orange, lemon & grapefruit rind
caramel corn (vats!!!)
almond buttercrunch
white chocolate, pistachio craisin bark

I have decide to change my biscotti to one with orange rind and pecans, add a dried cherry & pistachio icebox cookie and now need a chocolate cookie. NO ROLL cookies since I already have two that take a lot of time to make. These are the ones I am considering:

http://simplysogood.blogspot.com/2010/04/chocolate-drop-cookies.html
http://cbsop.com/recipes/ultra-chewy-chocolate-drop-cookies/
http://www.kingarthurflour.com/blog/2...

Any comments, suggestions or snarks? TIA

JayL what kind of bowl does your R2 have? Do you put it into the dishwasher? I have an ancient Robot Coupe 350 but the bowl keeps breaking since I put it in the dishwasher (not going to hand wash it each time I use it!!). My DH thinks we should move up to the commercial line rather than spend $75 on a bowl every 10 months. TIA

Thanks. My sister brought me a bunch of Seville oranges from Florida. We don't care for marmalade so I am trying to figure out what to do with them. The candied peel will go into biscotti with pecans.

pavlova, what recipe do you use for the orange peel? Thanks.