I had the pleasure of dining at Hamersley's Bistro last night and mentioned to Gordon (a very nice guy) that his book was a November nominee (he's familiar with COTM!). He acknowledged that his book is out of print and that he has plenty available, signed, for $25.00 plus shipping costs. If you are interested, just call the restaurant at 617-423-2700.

FISH WITHOUT A DOUBT.

Many thanks.

FISH WITHOUT A DOUBT
RAISING THE SALAD BAR

Thanks!

Believe it or not, a 1/4 avocado does the trick. It adds a bit of healthy fat and wonderful creaminess. I use 1 cup each of frozen blueberries, water and ice. Three tablespoons protein powder; 2 tsp superfood powder and the avocado. I have it every morning and it's delicious and healthy.

I so love sweet and sour chicken thighs with carrots. A great Passover ( as well as other times) dish:

http://www.epicurious.com/recipes/foo...

MELISSA CLARK MONTH

I have not participated in a while, and am glad to be back.

MELISSA CLARK MONTH

Many thanks!

Coll,

I would be so grateful for the recipe for the escarole soup with barley and mushrooms. I've been making all sorts of vegetarian soups all winter and yes, you do lose weight and very painlessly. My favorite has been Hazan's cannelini, chard and barley soup.

The 150 BEST AMERICAN RECIPES

Interesting point: here's why it's called Bravo-

Appropriate to its name, the restaurant’s first installation included recently acquired works by Chilean artist, Claudio Bravo.

A google search let me know that the artist died just this past June 4th.

We just finished a wonderful Thanksgiving meal. I have a lot of turkey, mac and cheese, mashed potatoes, and brussels sprouts left over. It's not clear how many are coming tomorrow, but it will surely be 3 generations.... all fun loving and up for a good time. Any ideas about what I can do tomorrow to make the day really pop? I'll have the whole day, so all ideas are welcome. Many thanks.

Love you, Beetlebug. I've printed your list. It's been far too long since I've seen you.. Let's get together as soon as the freakin' semester is over....for me in just 3 weeks.

Promise to report back.

What should I be sure to order. So much fun that this just came up for us.

-----
JoJo Tai Pei Restaurant
103 Brighton Ave, Boston, MA 02134

Many thanks, kpzoo. I was beginning to feel invisible. The list is very helpful and I'll check it out carefully today and get back if I have questions,

I'll try this again. I'm looking for recommendations for a wedding gift certificate ($200.00 US dollars) for friends who are marrying in Boston and live in Montreal. Any help would be greatly appreciated. Searching is, as many have noted, overwhelming. These guys love to eat and love the high life.

Thanks!

I'm so grateful for any help you can provide. The wedding will take place in Boston (where I live) , but the couple lives in Montreal. I'd like to give them a $200.00 gift certificate to..... where? These two guys love the good life and enjoy the best of best meals. I want the restaurant to thrill them. Please help. They are getting married the Sat night after (US) Thanksgiving.

All help much appreciated.

Scampo was a winner! There were seven of us ranging in age from 79 to 19. All were pleased and we can't wait to return. We were greeted by our very friendly and professional server who made us feel very welcome. A stack of parmesan crostini and fava bean dip were a great accompaniment to the cocktails, which were delicious. My Scampo Bellini, champagne and peach puree, was refreshing. I tasted my husband's sidecar and my son's Italian Mojito, both perfectly prepared. My son, who works in the wine industry, spied a Groth Cabernet, 2005 which he thought was a steal at $80.00 ("There should be a 1 in front of the 8"). The waiter told us it was the best buy on the menu and we all felt very happy to have such a smart son! On to the food. Thanks to your suggestions, we ordered the garlic bread and Elephant Ear Walking. It was a great night for the garlic bread, deep and smoky flavors. The Elephant Ear was delightful to look at, arriving looking like a tomato cheesy tunnel ready to be pulled apart and shared by all. A mood enhancer for sure. Many of us had variations on mozzarella.....my son the tasting bar (the burrata was pure heaven, all drippy and rich) and his girlfriend and I shared the burrata in puff pastry with heirloom tomatoes. Again, a delightful combination of flavors and textures and a tribute to our relationship that we were so able to generously share the dish! The lobster pizza was loaded with
pieces of lobster and garlic herby tastes. Everyone else at the table greatly enjoyed their meals too: brick chicken, quail, duck, pasta with shrimp and pizza with chanterelles. Dessert was a great big plate of cookies and a bowl of white coffee ice cream. Because the menu so lends itself to sharing, it's a great place to dine with a group. If you haven't gone, I urge you to try it. We all look forward to returning and thanks again for your recommendations.

Thanks everybody! I can't wait til tonight. There will be 7 of us, so maybe we'll share the way macadamianut suggested and we can try all of the dishes you've recommended. Many thanks and I promise to report back.

We're going tomorrow night for Mom's and my birthday dinner. What shouldn't we miss?

Many thanks.

And don't forget the broccoli!

Agreed. I do it all the time. No problems whatsoever.

Thanks for reporting back, Ruth Glad that your Dad loved it. Did you use a trifle bowl? It makes a pretty presentation, don't you think?

Mmmmm...... I made turkey stock with the carcass and used it as the base for turkey noodle soup. Froze it in two serving portions. We heated up the first batch tonight. What a homey, comfy dinner to slurp down as we both came home late and beat. I thank Chowhound for: encouraging me to make stock, suggesting that I buy a Food Saver, inspiring me to buy fresh and local. Just wanted to offer this remaining bit of thanks.

The gingerbread fit nicely into a 13" x 9" pan.

Ruth,

You caught me red-handed! My husband and I had a great laugh when I asked him to pick up the ingredients for Paula's trifle ( I made it last year also to rave reviews). I said "Here's the difference between everything else I've made, and the trifle recipe: all the other ingredients came from the earth or animals. This all came from boxes". Yes, indeed it did! It's mighty tasty and I encourage you to make it with healthier ingredients and let me know what you do. (I am so not a dessert maker).

Ruth, Ruth.....the carrots were the real deal! They are on epicurious and are truly luscious.

We were only 8 this year, but oh so glad to be together and a truly splendid afternoon/evening was had by all. Like so many of you, I LOVE Thanksgiving. Here's what we had:

Pimiento Cheese
Spiced Pecans
Champagne

Roast Turkey
Maple and Tangerine-Glazed Carrots
Cranberry Sauce with Roasted Shallots and Port
Winter Fruit and Nut Stuffing
Macaroni and Cheese
Brussels Sprouts with Marjoram
Cranberry Nut Bread
Apple Sauce
(many red and white wines......my son chose a wonderful selection)

Ginger Bread Pumpkin Trifle
Chocolates

I'm making turkey stock now and will make a turkey noodle soup tomorrow. This, ladies and gentlemen, is true happiness. Happy Thanksgiving to all.

We're just finishing up our 2nd year with Red Fire Farm. The quality, quantity and variety of the produce has been nothing short of stellar. In addition to the usual suspects we have received garlic scapes, leeks, pea shoots, tomatillos, spaghetti squash, delicata squash, many varieties of eggplant , rainbow carrots, red cabbage, many herbs, etc etc. We also ordered the flower share, which was a real treat. Lovely flowers carefully wrapped.....it was great to begin each Friday night with a fresh bunch. Their website offers recipes for each week's haul. or me, it wouldn't be growing season without a Red FIre Farm share.

I bought a big jar at BJ's a couple of weeks ago.

Thanks to everyone who gave me such helpful advice to my earlier post on gas wall ovens. Due to such limited options for gas ovens, we are bringing in an electrical line. We came across an electric Viking wall oven offered at a tremendous sale. However, my research is showing that there are many complaints about Viking products generally, and ovens specifically. Please tell me, are there satisfied customers out there, or should I re-think my purchase?

Many thanks.