ES!

http://www.youtube.com/watch?v=JBYzzj26_qM

Hola, Eureka! Thanks for the Django.

Some serious strings, ES!

What’s on your mind tonight?

ChristineEdmondson’s got me checking this out.

(Thanks, Christine!)

Evening, all…

Howdy, Eureka Springs..

Hey PB! Where ya been?

Wow! This is so cool, and I promise to read it all. I’ve loved AW for decades for her firm loyalty to local food. I moved to France in 1978 when Mr. CE won a Fulbright to finish his Ph.D. I fell in love with INGREDIENTS.

Hello folks.

Is it all fuckery?

If I ever get to France, the first thing I’ll do is get a bicycle with two baskets on the back and toodle down to the bakery for a fresh baguette, then over to the market for some cheese, stop at the winery and head out to the country with a red checkered tablecloth to use for a picnic blanket.

What’s on my mind tonight? I might have sprained my ankle. I’ll go to my Health Partners Clinic tomorrow early to find out. If yes, I’ll probably have to use crutches for the first time in my life…

Relax and enjoy it. :)

Let me guess… You’re Katherine Hepburn.

Why yes. Yes I am. In my dreams. :)

I’ve done all that…in France, mostly in Villeneuve-les-Averon in southern France… for ten days…*g*

Yes you will!

Elevate it & ice it. Ice is the miracle drug. Ice ice ice, as much as you can stand. And if you can tolerate it, ibuprofin. How’d you do it?

Oh, work has been kicking me in the ass all last month. I’m finally resuming a more normal schedule of activities and such. Bleh.

Goosh. I wanted to be Ms. Hepburn.

elevate the foot and ice on 20 minutes, ice off 20 minutes

evening all.

hey wangdang, how busy is your morning? would you be up to give me a ride at 11?

Biodun, RICE — rest, ice, compression, elevation.

The fact of the matter is that real food makes people happy. It isn’t French, or American, or whatever, it is just fun. I’ve bored everyone here at Late Nite about how much our kids love to travel and eat (sorry). It just, is. So, how about my herb garden…

anyone hungry?

Ice, … or frozen peas. Hahaha. You can then cook the peas when they’re thawed.

Been there, done that, got restructured and two days later (yesterday) found a new job with more consistent hours (for more pay). I feel ya, girl!

Thanks, but am on scotch.

It’s in our dreams. We can all be Katherine Hepburn. Even Biodun.

hi eCAHN, that works too! (Speaking about the frozen peas…but maybe even about the Scotch *g*)

Hey, me! Worked tonight until 9:00.

I can do that. I have to pick up my final check in South Austin at 10 but it’s only 45 minutes away. Email the particulars…

I never get bored hearing or talking about food or gardening!

Yep. Everything you said is precisely what the nurse I had called earlier at HealthPartners after hours said, and also what my 17-year-old son Nelson told me tonight. He was over showing his old-fogey father how to download several-hundred songs that I had downloaded into iTunes file into my new and first iPod.

So it’s been three sessions of ice for 20 minutes at a time, with 45-mins break in-beteween.

Hiya Lou! Reminds of my friends husband’s vasectomy. He said frozen peas made the best ice pack.

ES! Hope all the scary weather stayed out of your neck of the woods.

And wang and Christine, thanks for the great link - I had no idea.

Dayam - and here I forgot about dinner…

off to the fridge (carefully)

lol wangdang ;-) and hiya!

Oh yes, and ibroprofen too, 800 mill, one every teo hours or so..

Watch the door!

Howdy, Ma’am!

800’s are the good ones, biodun. i’ve had one help a migraine not get worse. twas my favorite post surgical med.

After living in France for a year, I fell in love with markets. The French have a law that makes public the origin of all products. It is really cool that one knows that oranges come from Israel, or, Florida. Fish from France, or England. Guess it is sort of old lady.

Scotch & frozen peas, maybe. But I’d be careful about the scotch & ibuprofen.

Ha ha ha! Another foodie!

(yum yum yum nom nom nom…)

The cool thing about ibuprofin is the over the counter stuff translates to prescription. Just take four of the OTC 200’s.

Any way, I (might have) sprained the ankle when I fell this morning, and was more worried about my laptop than my body/ankle. But then the pain set in later…

Anyway, on to politics. I’m kinda new to FDL night threads. Are they more or less open?

Heh, we always referred to it as GI Candy… It helps us through the grueling marches etal… ;-)

what’s on my mind tonight?

For the first time in weeks, I do believe my mind is quite empty.

All the sprained ankle advice sounds like what I got for my sprained knee: ice, ice, ice and ice some more plus crazy amounts of ibuprofen.

Pretty damn painful, I was sure I’d done something worse than a sprain, so I was grateful it was only a sprain. I still don’t know how I did it.

We eat alot and pump quarters into the jukebox.

It’s a free for all! Have at it!

off topic is the topic, biodun

my orthopedist said not to do that due to the binders and fillers used in the OTC.

What was Alaska’s primary No.’s, I had to laugh when KO was showing something like 167 votes for Obama and 70 odd votes for Hill… ;-)

And late late nighters especially love their mod.

:::blushing:::

Yep. France is my one of my 3 countries. I have US, British, and French passports…

Wow, I hadn’t heard that. Thanks, Suz.

howdy CT,

doodle, i will call if i am too medicated or too dizzy to drive. ergh!

A serious foodie. My sister is a chef, married to a French chef. I’m an old lady librarian who spent a few years studying university food science.

Interesting…I asked the same thing about the 800mg dosage I was prescribed, and was told to use the OTC if I wanted…(which I did, I buy this stuff in bulk :-P )

How’d you manage that? (And if you don’t tell us all how to do it, we’ll attack your other ankle.)

A little something from Birdland.

Ah…I don’t have a pedigree quite like that ;-) But my mother is a fabulous cook and travels quite a bit…she’s not shy about asking people how they make things. And one of the best parts about travelling is trying the food…I usually try to lose some weight before going ;-)

WNYC today had a segment on how science is trying to combine with cooking for a better menu. Off to look for the link.

paging dr kirk murphy or alias to the white courtesy phone for a question please

Do that. Leave a message if the ring doesn’t go through. My phone’s been acting up, it doesn’t ring sometimes but the voicemail song always seems to work.

Which accent prevails?

Ah PB, I’ve no pedigree at all! Just a happy mom who has traveled a lot and learned TO COOK and bake, too.

Go here
http://www.wnyc.org/shows/lopa.....2008/02/06
& look for Experimental Cuisine Collective

G’night all. Biodun, hope you don’t end up on crutches — take care!

“Hola, Eureka! Thanks for the Django.”

Likewise, except that I figured out that it was the “Django Reinhardt New York City Festival”, i.e., the festival held in honor of Django. Nevertheless, well done, and Dark Eyes is one of my favorites! I used to play it frequently when I was living in Houston and playing “Gypsy” music. Unfortunately, my musical friends here don’t know that tune…

What I’m thinking of tonight is that its Ash Wednesday. For Lent, my church is going to be reading Dietrich Bonhoeffer, and I’m going to be thinking of Naomi Wolf. I’d like to read them side by side. I don’t think I’d make the same choices as Bonhoeffer, but the dilemma he faced is, in some ways, our dilemma, too.

Bob in HI

g’nite ll and any other leaving sleepy pups

Cooking is the easy part, the baking is a whole nother thing…! Ya have to be so exact… ;-)

So nice to see you!

G’nite Lou.

Bob, I see it’s your turn to experience the flash flooding…!

The numbers up here might not seem significant to people from NYC or LA, but at our local caucus in 2004 we got 35. This year, we got over 1,000. In Anchorage, the traffic jams outside the Dem Caucuses closed traffic down all evening. More people would have come if they could have gotten through the traffic, or - once through the traffic - into the doors. And it is COLD this week. Fairbanks had over 1,300 Dems caucus and it lower than inus 50 F up there yesterday. I’ve got pictures at my site and links to other pictures.

Obama got over 70% of the Dem results. Supposedly, Romney got 44% of Alaska GOPers, enought to win, but I haven’t talked to a single Republican who voted for him. They had a “Presidential Preference Poll.” You went to a place, entered your choice on the screen, it acknowledged your input, and you left. At one place, the Ron Paul people hung around all night to see the results. Over 50 people had voted for Paul, but the results on the computer showed six.

What the heck’s going on with the weather in HI?

Oh Lent & what to do. First I was aware of it was when I saw Congresscritters with black smudge on their noggins. Clearly I’m not giving up liquor. Must think of something more nobel.

Margo thanks for the pictures on the wall.. you do great stuff… don’t stop I like them!

Yes we do.

Baking is so exact, NEVER, leave the recipe.

“…frozen peas made the best ice pack.”

They do. But frozen corn kernels would probably work as well. The idea is that (a) they’re frozen, and therefore cold, and (b) they don’t stick to each other too much, so you can mold the pack to the contours of whatever body part needs the cold. Of course, if you use the same bag of frozen peas too many times, the peas eventually turn to mush, and then they’re not good for much except maybe pea paste to use in a bread recipe or something.

Bob in HI

Hey, 35, then 1000. Impressive from any geographic location.

Depends on what your baking. I’ve made some pretty sloppy (I call them rustic) looking apple pies that tasted great!

“Bob, I see it’s your turn to experience the flash flooding…!”

Not yet, but maybe tomorrow? That would not be good, because it is my day to walk to work.

Bob in HI

She is quite the talent.

Thank you nahant!

I do find this true for cheesecakes. And I’ve only baked bread a few times but never veer from the cookbook.

One reason I cook and don’t do much baking except for pies and the occasional cake mix thingy… But when it comes to cooking well thats a whole different story

margot’s eye candy is quite delicious

Over 50 people had voted for Paul, but the results on the computer showed six.

Dang, the RNC is just compelled to tinker with the vote, eh? I wasn’t denigrating the turnout, I remember how vast and sparse the population is…!

Oh, bread. I love to make braided bread with anise seeds. mmmm.

“…Must think of something more nobel.”

Well, good luck with that. But what the heck, go for it!
I’m setting my sights somewhat lower. Like a modest daily reading program.

Bob in HI

Christine, if you could only have ONE of your cookbooks, which would it be?

nothing smells better than home baked bread just out of the oven

My oven repair guy told me that those oven thermometers that you buy in the supermarket are worthless. The best oven thermometer is a cake mix. If it doesn’t bake in the prescribed time, something’s wrong.

Now here’s the business model: igniters (for gas ovens) are made badly & need to be replaced frequently. Just like computer printer mfgrs profits come from ink.

the most sublime dining experience I ever had in France was chez Michel Bras in L’Aguiole (pays d’Aubrac).

TV was just saying that 5″ an hour is falling on the Windward side and North Shore and a Flood advisory was in effect…

Sounds like some of my attempts…! Not pretty, but, tasty!

“Baking is so exact, NEVER, leave the recipe.”

Oh, pooh. How BORING! Baking is like anything else: to do it well, you need lots of reps. Do something enough times, and the inner logic of it becomes familiar. Then you only need to glance at the recipe every now and then to make sure you haven’t forgotten something, or to make sure you’re doing things in the right order. Like making bread, for example. Paying attention to the texture of the dough is a lot more important than sticking precisely to the measurements. My Mother always improvised, with bread and soup especially. I used to do it often enough to learn the ropes with bread, but never got much good with soup. But I’m rusty with the bread making. (No, we did NOT use a bread-maker.)

Bob in HI

I would have to say Elizabeth David’s French Provincial Cooking, that today I would NEVER recommend. Why? It taught me to look at ingredients in a new way, and I was so naieve. Now, the best cook book is Cook’s Illustrated.

Hi punaise! So I check your link and see something with a ‘liquid chocolate center’ that had a link that says ‘recipe’. So I click and get this! Bookmarked to my Cooking Folder, can’t wait to explore. God, I love the intertubes!

Hmmm, my relatively new gas stove(1 yro) might need it… A recent batch of Brownies weren’t up to par…

Absolutely agreed. I can do some baking, but omg it’s tough. Cooking is soo much easier..a bit of this, a bit of that, stir in some more, try a little of that YUM YUM YUM.

Yay! Sorry I’m a bit slow, though. Multitasking before I go to bed…