From the department of the hell you say, Heraclitus, you can too reenter the same stream twice...
Lunch there yesterday was terrific. The new place is much nicer/modern than the old (although I loved the old). There was the waiter who clued us in to the closing, doing a super job. And there was the chef :) :) :)
HOORAY their food is available again!!!
The (complimentary) soup, the mixed veg (not the same as/as good as at the old place -- no pickled veg or lotus root, but I think you could specify), the beef fried rice with shredded lettuce in it, the garlic chicken (the sauce was a bit sweeter than I remembered it -- will get it plain next time -- it's just "fried chicken" not "crisp skin chicken" in Chinese on the menu, so I thought it might not be the same, but the chicken itself was its old self), and the double lobster special, steamed with garlic, not on the menu but just say the word, $25 yesterday, and the complimentary oranges for dessert.
GO! (Not terrific pic of the interior, tried to get it when no one was in range. The food pics look a bit blurry because everything is steaming hot when it hits the table. Wok hay...

Kicking this up because, well...any sour cherries yet (June 2013)?

Ditto.

Noted.

I never thought to try. Yes they WERE good. Links to her "Canadian Magazine" articles from the 60s and 70s were posted on CH by a kind person, I think TrishUntrapped?

That sounds terrific as a slaw dressing. Thank you, cara!

Ruthie789, this is quite a bit like the filling for lemon cake pie, that old Ontario treat!

I thought I had heard of it before. Thanks! Dorie is fun.

What is that?

Much crisper. Sort of as if a waffle and a good Yorkshire pudding had a baby :). Really delicious. I'm not even as much of a waffle fan as he is, but these are craveable. PS Canadian maple syrup on them eh?

Getting the boot? Oh yeah. Here it is.

I've bought plenty of wine in Rutherford and there are no bargains here, but $10 more than the competition? Name a wine and let me check.

This new store at 23 Park Ave in Rutherford is very nice indeed - great selection and very friendly, helpful people. It's a great addition to the downtown hood. (Amuses me no end that Rutherford s a "dry" town but has more liquor outlets per capita than any other place we've ever lived!)

Very nice. So I'm not alone in my feeling about that place...

If it's baking to her, who am I to argue? They are the best I've ever tasted.

The only cookbook store in TO when we lived there or were through there a lot was the snobby one in Yorkville. I always felt that they didn't want me there.

Swan's Down is just cake flour, I believe. Monarch Cake and Pastry is higher gluten because it's used for pastry as much or more that for cakes. I've also found SD to be preferable for very render/sensitive cakes. I have never used Robin Hood other than their ap flour, not crazy about it. (Rather as Pillsbury doesn't do it for me as we'll as Gold Medal.)
PS until I started reading cookbooks, I really didn't know you could make cakes from scratch. My mom always made pastry from scratch (with Monarch) but cakes were from mixes.

Is it British? Sounds v good.

Charter member here. I love Mme Benoit, I don't think I have that one. At Home with Mme Benoit is a joy. I can still hear her voice.

Hey, my mom said, if you aren't 't looking, you're dead :)

That does sound exciting, LOVE cilantro.

Dated this book...so cte, been there, done that...now you can go all the way with it on Google Books ;-)

I didn't really bake but owing to the new Austerity Campaign we brunched at home for once...made Marion Cunningham's raised waffles, and will never make any other recipe again. They are terrific. 2 c milk warmed, 1 pkg yeast sprinkled over, 2 c flour beaten in with 1/2 c melted butter, tsp sugar, tsp salt. This is supposed to stand covered overnight but since the brain only waved this morning, I used about 2 tsp instant yeast, and put the bowl in the microwave with a cup of water that I had boiled to warm it. 2 hrs did the trick. You then beat in 2 eggs and 1/4 tsp baking soda, and make the waffles as usual (I have one of those ones you flip and I love it -- like the ones you see on motel breakfast counters). THEY ARE TERRIFIC! recipe makes 6 or so Belgian-style.

Speaking of Gourmet, I have one of their recipes for a cinnamon breakfast cake that is just terrific. And I'm not keen on cinnamon. Have been making it since the late 70s, must post.

I think there is at least one of those.

Osmanthus...lovely.

This is fab, especially given the surprise straitened circumstances I find myself in.

ARE YOU KIDDING???

Must do. Isn't the guy sharpening the knives a cutie?

I LOVE black cherry pie but himself is a purist and only likes sour cherries. Better for me to eat the cherries as is than to make myself a pie.