holydita's Profile

yes. I almost subsisted on mangoes when I visited Les Cayes in '99. So good.. when I came back to NYC I didn't want to eat other mangoes and spoil the memory. they are definitely the best mangoes grown in this hemisphere. they are not quite as floral and 'custardey' as Indian mangoes though. I eat them often now, over the past few years they have become more accessible, and the importers got a handle on some quality issues.

this summer I accompanied a friend overnight in the local emergency room. Of course we brought nothing of use. She didn't even have her insurance card. We played hangman on a scrap of graph paper for hours.
I only wish I could have brought one of those gigantic full-body condoms from The Naked Gun movie. That NYC HHC hospital was the nastiest place I have ever been, dirtier even than the jail latrine in a third-world country.

bad tv. it makes the body an inhospitable place for germs.

ah, how happy I am that it's finally gotten cold in NYC. I am making tart tatin and dorie greenspan's gruyere and bread stuffed pumpkin.

so glad I am already using mineral sunscreens. I have little choice, the chemical ones trigger a bad reaction for me.

pickled daikon matchsticks for making lemongrass tofu and grilled pork loin banh mi.
7 pounds of blueberries from a u-pick trip is getting baked into pies or going into the freezer.
4 pounds of kirbies going into the fermenter.
oh, and lots of watermelon juice.

at my office we have their hand crank blender and their glass butter churn... just got their ice cream maker but haven't used it yet.
they offer good stuff!

raw milk cheese needs to be aged 60 days to be sold in the US. at that point any pathogens from the milk are dead. Raw milk cheese, properly aged, is safe to eat.
Cheeses that are intended to be eaten young (chevre, soft ripened, etc) aren't aged long enough to be made from raw milk, and are therefore made from pasteurized milk.
Many cheeses that are aged are made from pasteurized milk anyway, because the cheesemaker need not be so particular about quality and off flavors in the milk, and milk can sit around for a lot longer before it's turned into cheese. Pasteurization is very convenient for cheese factories.

my mind instantly went to claire's squirrel baby in a makeshift rocker in the corner.

Thanks ETW.
I appreciate that you posted the location of this restaurant.