47 Where Have You Been? From: aroundthekitchen@drwoonline.com [mailto:aroundthekitchen@drwoonline.com] On Behalf Of Regina O’Connor Sent: Wednesday, July 30, 2003 5:34 PM To: aroundthekitchen@drwoonline.com Subject: Hi all---there has been no e-mails, no exchange of ideas,recipes etc..   what is happening---I miss you all.   mom From:   Dominus@comcast.net Subject: Re: Date: July 30, 2003 6:53:52 PM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com Bonjour! (Oops, that’s French, how ‘bout “Buona sera”?) I can’t agree with you more. It has been oh so quiet around here. The reason could be that the main protagonist is traipsing around the vineyards of Oregon and attending gala events while we brave the summer heat! I’m expecting some great stories and recipes when he returns! My only culinary news is that I will be the “Chef du Jour” on Monday, August 11 at Savage River Lodge near Frostburg. I actually work in the kitchen for a day and then serve my honored guests including the owner/executive chef. Should give me a good idea of whether to pursue this endeavor when I grow up. Menu to follow. Cheers! Dom From:   leslie.borden@comcast.net Subject: Re: Date: July 30, 2003 7:10:27 PM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com . . . and I’ve got this pesky full time temporary summer job that keeps me busy all the time - but does subsidize my teaching and writing habit. I’ve taught a couple of classes this summer, and have two coming up in August - Tom has updated my website to add some menu pages, if you’re interested. Aside from that, I’ve been enjoying the incredible bounty of the Dupont Circle Farmers’ Market - Sundays, 9 to 1 - it was a long wait for the “good stuff,” but it was worth it.  Green beans, haricot verts, fennel, tomatoes in many sizes and varieties, eggplant, many greens, swiss chard, plums, peaches, nectarines, raspberries, blackberries, blueberries, gooseberries, eggs, duck eggs, fresh mozzarella, ricotta.  It boggles the mind and makes the kitchen a very happy place.  Oh, I’ve also discovered Polyface Farms, and Luscious Meadow Farm, both of which sell pastured meats of very high quality, and Sunnyside Farm, which sells organic kobe beef. See you around the (deliriously summer) kitchen, and, Dom, good luck in Chef-dom, lb From:   kent@kentcooks.com Subject: Re: Date: July 30, 2003 9:17:26 PM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com busy with seasonal client quirks (“...16 people coming for the weekend and we forgot to call you about needing...”, “...and Jim called from the shore to remind me to bring the last of the gingered chicken and coconut milk soup with me, but i forgot about it and left it in the trunk when i went to the beach and i’m wondering how good it might still be...” “...see, a verrrry large tree came through the roof and back wall of my kitchen in the last storm and the work area is just such a mess, and you know our 15th annual family reunion is next week, and we’re wondering if there’s any way you could possibly...”. and then there’s the new clients...lovely people. he’s a total vegan who gags at the very mention of tofu, and she can’t tolerate any food that comes “in chunks”. now, who said working with food is a sorry way to make a living? kent From:   kradit@earthlink.net Subject: Re: Date: July 31, 2003 1:15:23 AM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com I ate a fabulous tomato yesterday, purchased from Marshall Farms at Eastern Market, and the Vin Gris de Pinot Noir from Saintsbury is perhaps the best blush wine I’ve ever tasted.  Otherwise, nothing new to report. Kevin From:   LYCARLSON@comcast.net Subject: Re: Date: August 1, 2003 8:37:11 AM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com approximately how much should we expect to pay for the wine----and where? George, my husband the economist asks if it is less than $5......... From:   drwo@woteki.com Subject: Re: Date: July 31, 2003 11:05:03 PM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com Purchase any random bottle of 2 buck chuck. I guarantee you it will be the best bottle of wine you can get for less than $5. The color (or anything else) seems less relevant than the price. From:   leslie.borden@comcast.net Subject: Re: Date: August 1, 2003 1:42:51 PM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com Aaaaaarrrrrrrgggggggggghhhhhhhhh!  And I thought lawyering was frustrating. Just another reason I’ll never cook for a living.  What did you think about the Post piece a few weeks ago about the woman (oops, forgot the name) who is real tired of people wanting it “their way”? I’ve just did a menu for an upcoming cooking class and found that someone doesn’t like “raw or chunky tomatoes.”  For a high summer menu.  Oh well, they are the customer. . . . See you around (fussy) kitchen, lb From:   kent@kentcooks.com Subject: Re: Date: August 1, 2003 9:57:55 PM EDT To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com i fully agreed with her and glad she spoke up about it. sure, we should all ask for salad dressing on the side if that’s what we really want and every, repeat, every good restaurant should gladly comply with such a request. but beyond that, fergit it. the reason we return to a restaurant is the taste of the food. that is the reflection of the chef. to then ask him/her to alter it so that it then reflects our taste is wrong. and borish. you like your scrambled eggs with ketchup? good...eat ‘em at home i say. phew...thanks lb...glad you asked. k