Thanks a Mille

1000 Visitors! I hate to watch the counter (right), but I was really hoping it would hit 1,000 before the end of February - and I was lucky enough to catch it! For March I want that to quintuple, but I think we're off to a good start. Thanks to everyone who has been reading so far.

Soup!

Yesterday it was really cold, so I made vegetable soup with what I had in the house and wanted to clear out of the freezer. The base is tomatoes, tomamto paste, and beef broth, with chick peas, pinto beans, onions, carrots, lots of garlic, corn, and mushrooms. I simmered it for about 7 hours and served with egg noodles. I made this yesterday and it was pretty good, but I think tonight after it has had the chance to set up a bit it will be better.

Noah standing up.

he'll be ready to walk in no time, maybe we should start baby-proofing.

And it only took three months!

The first sign of mutual recognition between Noah and Priya.

Intense Orange

This is the chocolate I have been buying from Papa Joes - these are 3 for $5 right now on a big table near the checkout counters. They have some other kinds, I think milk chocolate and something with nuts, but this is very, very good so I'll stick with it.

Cream Cheese Pesto 'Pizza'

Perhaps this does not look like much, but it is delightful and can be prepared with a baby strapped to your chest. Simplicity itself, this recipe consists of cream cheese and fresh pesto spread over challah slices and toasted in the oven until the cheese is soft and the bread crispy. Then I grind a little bit of pepper over the top and eat it while it is still as hot as possible. I got this recipe from my Aunt Diane, who made it with pita bread, but I like how the challah becomes light and crispy when you toast it, but remains the tiniest bit soft on the inside. Don't skimp on the cream cheese, you really want to bit through it when you eat this and it goes really well with the pesto.

A L'Olivier

Here is the oil I bought at Papa Joe's the other night. This one is French, it is called A L'Olivier . It tastes very good, smooth but peppery, and it is nice on a baguette and on cold navel orange segments, which was a pleasant surprise.

Is there really always room?

Dessert at the buffet. Yes, that is jello, probably.

This is Paul

We went to the Taiwan Buffet for lunch today. We probably should have gone for pho instead, but went for quantity. We got what we were looking for, but I am not finding it as satisfying as I used to. Are "good" and "buffet" mutually exclusive? Certainly the attention to detail found in an individual dish prepared for a single person is not present. On the other hand, you can eat a pound of (room temperature) dumplings, or all of the (stale) cake, or an entire tray of (actually pretty good) sesame chicken for $6.90. I think my reality is that I am going to try to find something a little more fresh and less huge next time. It's nice to live someplace with options though.

A Night in Tunisia

I went shopping last night after Noah's bedtime because I was low on olive oil, citrus fruit, chocolate, salami...the basics. This is the beautiful Tunisian olive medley (I think, I forgot to write it down) at Papa Joe's, where I also picked up some hot chocolate mix, a pound of Birmingham Blend coffee, a baguette, some oil and a bar of Lindt dark chocolate with orange rind. Then I went to Kroger for navel oranges and a box of Biore nose strips. Men take note: you need these. Even if you think your nose is fine, you need these. They are not just for girls. Girls probably need them about an eighth as much as we do.

Noah, not so much.

Dad, amused about something.

HB Ride Alert

Here is my colleague Marvin's new STS. We like the car, but we are not as amused that he has started walking around the office hitting us with his cane and waving his comically oversized feathered hat around. It is going in for the vinyl top next week.

Seeking Vice President, CMT DUKES OF HAZZARD INSTITUTE

OK, so the Dukes of Hazzard are not all that Bourgeois, but watching television is, and making $100,000 definitely is. Clearly if you have a passion for the Dukes this is your time to shine.

Great Baby Tip!

For those of you who have ever had an overtired, cranky baby who won't go to sleep, I have a great trick fo you. Nana Patty actually came up with this one. So you've tried everything,walking, rocking, burping, swaying,swinging,feeding, swaddling,playing and nothing works! Get an indoor stroller! I found this fold up one for less than 15 dollars at Target. When it's too cold or dark outside to take a stroll, why not just take one inside!? It really works if you don't mind walking in circles for a while.

Mama & the Chin

Is that the most delicious chin you have ever seen!?

Daddy&Noah

Daddy and Noah, just hanging out.

Standing

Only two months old here and Mom already has to tell me not to stand on the furniture.

All In a Day's Work

At the end of a long day, Noah likes to sit back and relax in his favorite chair.

We Love to Chat

These days Noah loves chatting. The only problem is, I don't quiet know what he is saying yet. No problem, I just pretend to understand and go on conversing. Just like when one of the bubbies at the JCC says something to me in Yiddish....

Sesame Beef and Snow Pea Soup

Snow Peas and beef are natural together. My first instinct was to find a stir fry recipe to publish, but those are so common and this is an interesting step sideways.

Snow Pea and Napa Cabbage Slaw

I love slaws, and I love snow peas. Their pairing is thus a natural, like kasha and butter.

Snow Pea Shoot Dumplings (drool)

I have had the pleasure of eating at Yank Sing in San Francisco a few times, and while their dim sum is expensive, it is wonderful. I have had these dumplings, and the crispy snow peas with the soft dough and sharp garlic and scallion is just a combination that makes you want to eat the whole plate, and then get another one when they come around with the cart again. If you can stand looking without being able to consume, their whole web site is full of amazing images of fabulous dumplings, noodles, buns...just really good dim sum.

Pea Produce Facts

Here Trevor V. Suslow and Marita Cantwell from the University of California at Davis discuss the cultivation and handling of the snow (and snap) pea with special recommendations on maintaining quality post-harvest. Since post-harvest is how I eat most of mine, this is good information. Remember, these guys are sort of fragile, so treating them well pays dividends in taste and quality (and wards off that nasty soft-rot bacteria. Blech).

Snow Pea nutritional information

I'm not going to lie to you - there's not much of anything in a snow pea, including calories, fat, cholesterol, sugars, protein....there is some fiber and a couple of vitamins (A+C), and a little iron and calcium. But really, you should eat the snow pea because it is crispy and because it tastes good. Not everything should have to multitask.

What is a Snow Pea?

Here is how epicurious.com's food glossary defines the snow pea:

"The fact that this LEGUME is entirely edible — including the pod — accounts for its French name, mange-tout, or "eat it all." Its almost translucent, bright green pod is thin and crisp. The tiny seeds inside are tender and sweet. Snow peas are available year-round with peak seasons in the spring and fall. Choose crisp, brightly colored pods with small seeds. Refrigerate in a plastic bag for up to 3 days. Both tips of a snow pea should be pinched off just before using. They're an essential vegetable in Chinese cooking and may also be used raw in salads. Snow peas are also called Chinese snow peas. See also PEA."

So go ahead and mange-tout! That's what they are made for - sweet!

HB Produce Thursday Presents: The Snow Pea!

When I was a student at Michigan State, my tuition costs were higher than most people's because I was an out-of-state student. Summer work experience in the produce department at Kroger tought me that snow peas were very expensive compared to most green vegetables - and there happened to be a constantly replenished bin full of snow peas in the Case Hall cafeteria salad bar. I decided to obtain a "refund" on my fees by eating all of the snow peas I could, and while I am sure that MSU still got the better end of the deal financially, I got an education and didn't gain weight like most freshmen. How Bourgeois thus salutes the snow pea for its fresh, delicate taste, it's appropriately vibrant green-ness, and the sense of well being one gets from an extremely fresh and crispy pod. At their freshest, snow peas epitomize the best in vegetation when cooked or eaten raw - so let's get going! There is lots to learn about this delightful legume.

HB Sweet Ride Spotting

My own. I think the incentives are going to keep getting better, so I have not been quite ready to pull the trigger on a new car.

Dirty Gratin Scoundrels

I made my first gratin Sunday, with a recipe loosely based on Jeffrey Steingarten's. It was great. I made mine with Idaho baking potatoes, salt, pepper, butter and half-and-half. Lauren and I disagree on pronunciation, she says gratin is always pronounced like "rotten", where I argue sometimes a pronunciation akin to "rattan" is appropriate. I will email around to find out.

Babies havin' Blackberries

Now even babies are connected all the time! Where will it end?

Really, He's Fine

Lauren thought that Noah might be upset to be away from his mom for a whole evening. It wasn't an issue, I think he enjoyed some dad time.

Dinner with the guys

Last week my new friend Nate and I were babysitting while our wives were out. Here are our boys ready to go to dinner at Leo's Coney Island.

Fast Standing Still

I drove a Durango last Friday. This is honestly a lot more interesting. Red leather interior, this is pretty hot. I hear they have a huge oversupply right now, so if you are looking for a new Viper now is your chance to deal.

Seems like a no-brainer to me

Test drive a buick by next Tuesday, February 22, get a $100 Marriott gift certificate. Register at Buick.com.

Fine Chocolate

On the way home we stopped in Fort Wayne for lunch and popped in to Debrand Chocolates. I have been there before, we went back for their semisweet mocha.

HB Sweet Ride Spotting

Here is a cool looking Civic hatchback spotted on Illinois Street in downtown Indianapolis.

Fresh Basil

While in Indiana, we participated in some quality fraternization. Here is Basil Haydens bourbon. It's really good.

Indy!

I visited a customer in Indianapolis this week. Things are going well, thanks.

One more post

Here is an entire discussion referencing Brussel Sprout recipes. Remember that health benefits include vitamins and iron, as well as the intangible sense of well being that eating leafy green vegetables provides. Give them another chance.

You have to like one of these

Here are five Brussel Sprout recipes from the BBC. These all look great, at least one of them should appeal to all but the most ardent sprout haters.

Brassica oleracea var. gemmifera

Here we can thank the University of Georgia for an extremely detailed look at Brussel Sprout plant characteristics and growing habits. Careful for fusarium yellows!

HB Produce Thursday Presents: The Brussel Sprout!

Correct! Beloved and truly hated, the brussel sprout holds a unique place in the popular imagination. Since they are disgusting to many but truly good if cooked correctly (I prefer mine grilled with olive oil and garlic), let's explore this misunderstood vegetable and see what makes it special.

Chillin'

Noah wound down his evening with a relaxing cruise in his swing and some "Patty Cake" with Nana Patty. (No pun intended)

Relaxin'

As you can see, not only is he well dressed, he's well fed too.

Elton

This is Noah doing his best Elton John impersonation.

Project time

HB's new project - restoring my Dad's Camaro. This example is a 1967 convertible, and it has been in his possession since new. Time has caused wear, and although it is not falling apart the time has definitely come to restore it to its former beauty. I am approaching my sixth Woodward Avenue Dream Cruise here in Detroit, and I think it is important that we have something to parade in up and down Woodward in this year. We have a tentative shop lined up for the car, and I will post updates on the project as it progreses. Wish us luck.

Downtown Toledo

I drove through on Sunday. Owens Illinois building in the foreground.

HB Recommends: Iced Coffee

Not a fancy branded iced coffee based beverage, but coffee over ice with or without the addition of cream. Here is a version from Nordstrom, actually a good value at $1.50 for a medium.

Mind the Gap

Baby Gap, that is. Noah had a big haul this weekend, mom had a gift certificate.

HB Gonzo Ride Spotting

On Coolidge Highway at Maple. This is a lot of money and energy to expend on a Neon. HB approves.

So guess where we were on Friday?

This time with our friends Sarah and nate. This is Kra Tiem Chicken. Typically good, atypically slow to arrive. It was spicy! The garlic was plentiful and crispy.

Eeew, Gross

Eeeew, Gross, it's a public display of affection! Well, happy 1 year anniversary to us anyway.

Ilya & Devil Cat

This is our cat's new boyfriend. She brought him home for drinks one evening. We didn't want to be rude, but we thought he was a little old for her. All we can do is hope she comes to her senses. That short-haired Bombay down the hall is such a nice guy and he's in dental school.

Catch and Release Beetle

I do not subscribe personally to the Hindu belief, but I do find myself in great accordance with my hindu brothers and sisters along one line; all of God's creatures, big nor small, I just can't squash them. Yes, such a peaceful belief has brought many a heated debate to our marriage. The quarter sized, catch-and-release Beetle I found in the basement, the terrified wasp in our bedroom, the lonely moth in our shower. I just can't squish them, I needed to help.

It's not so much that I worry about the reincarnation part, it's just that, come on, you know that red ant on the window sill is somebody's Mother out there. And that earwig, that ran across your feet as you did the laundry in the basement, don't deny it, you know he was some little earwig's uncle, somewhere. There's Grandmother worms and Grandfather bumble bees, you just can't tell because they all look the same and age well.

That's why when, last week, at midnight a rather large spider lunged at me in the kitchen as I made Noah a bottle, I could not and would not kill her. Yes, she scared me, yes, I sprang back in surprise and spilled the bottle, but she, as I, was a mother as I could see she was carrying a large egg sack upon her hairy back. I ran to Jon, hands in the air, bottle in one, Tupperware catching device in the other. "Oh my God Jon" I yelled. "There is a huge Mother spider near the spice rack"! This sounded absurd, yes, I know...but I just had to tell someone, the adrenaline, going through my body.

You would think, after what happened to me in the summer of 2001, I would have hated all spiders that I laid eyes on, but that incident did not lead me to hatred, just awe for the spider's potency. An enormous, brown "North American Hobo Spider" had somehow hitched a ride to Michigan in Jon's luggage after he took a trip to California. My ankle suddenly hurt and was all red, I looked down to see this slightly tropical looking mammoth right after he bit me. At the time, alone, I just figured he was a big Michigander spider and stupidly, as always, caught and released him without thinking, but not before a great photo shoot. Later, after developing a red rash all over my body, and a fever with the chills for quite a few days, I had to then return to the portraits I shot of Mr. sub-tropical, only to identify him as a non-native, kinda poisonous spider. I was ok in the end though. Really.

So that brings us back, midnight, big, hairy spider in the kitchen, two, sleep deprived parents. "You're going to kill him, right"? said Jon. "No! she's pregnant!" I yelled...but really in a whisper kind of way. "Oh God"! said Jon. "Do you want a million little spiders running around"!? He said. "No, but I was going to just put her in the deepest, darkest corner of the basement".I whined. "What if", said Jon, "what if one of the million spider babies got to Noah's room and bit him"? "How would you feel"? he said.

I knew then, that I had to take this woman spider away, far away from Noah. But what about the cold night, would she survive? I felt so sad inside. Every other little wintertime insect Jon didn't know about always ended up in the same spot, way in the back of the storage room in the basement. Safe to live out the rest of their life, but miles away from us.

This is the moment when I had to think fast and invented: "TESSS" ...... "The Essential Spider Survival Station". I caught our protagonist, the hairy mother spider in TESSS and apologized profusely for kicking her out into the cold night, while gently explaining TESSS's features, TESSS is made of a nice, waterproof plastic, I guess all plastic is waterproof, but especially this one. It once held only the finest of egg salad and comes with a secure lid on just enough to keep out predators and most cold, but also loose enough to let you out when ready. I put a soft, snugly bed of paper towel in to keep those mandibles toasty and a generous helping of sugar at the bottom which I thought the spider could lick for extra energy to keep her warm. Later, Jon told me that spiders don't eat sugar, but what insect have you met that didn't like a melted popsicle on the sidewalk? That's sugar.

It was hard to be so harsh and evict an innocent spider into the February night, but I did. I feel better knowing that she has TESSS though. It's still outside our door because I don't have the heart to tear down anyone's home and besides,I believe in free housing for those who need it. You never know when a needy earthworm will come along, growing a new segment after a bike ran him over a bit, just needing a safe place to rest.

Omelette

Lauren made this killer omelette last night, with several eggs, sauteed tomatoes, onions and spinach, feta cheese and green olive tapenade.

Well, Here come the ABCs

Here is the official site for TMBG's new project here come the ABCs. I'm hoping to go to their in-store in Ann Arbor March 8 at 7PM at Borders, but Noah's getting some more shots that day so we will have to see how he is feeling.

Baby Container

This is the Fisher-Price "Intellitainer" play station. It has a 360 degree rotating seat that allows an infant to walk up and down along the track and to turn back around to do it again. Endless fun so Moms everywhere can stick the kid in there to catch the last half of "The View". The thing has a bunch of educational toys, lights and sounds on it too. What cracks me up is I don't think the "Intellitainer" means "Intelligent Entertainer", I think it means "Intelligent Container". Contains your baby along a 2 foot track. Way to go Fisher-Price.

My Husband The Lawn Bag

MooShu Pork

While Jon and I were living in San Francisco, we let Dr. Fleischman have the run of our large,vinyl floored kitchen. It was the only place in the house without hard wood and Dr. Fleischman was 90% potty trained, so why not. One day I couldn't find him anywhere. Frantic, I search all around until I found him in a lower level cabinent inside of our wok. Dr. Fleischman looked so content and happy. I didn't want to kick him out of his new home, instead, I saw this as a great photo opportunity. FYI: I would NEVER put Dr. Fleischman in danger, nor would I ever stir fry him.

Ilya, Jon and Tom!

This was a great night! Ilya, Tom and Tom's girlfriend Chiharu came to visit! Tom and Chiharu were in from Japan and Ilya from NYC. These three guys and I all lived together almost 9 years ago in North Case Hall at MSU. Who would of guessed I would marry the one who hit on me the least. Just kidding. Please note the bowl of "Oatscream" on the table. Jon and I try to trick all of our guest of late into eating an Oaty bowl of health concious ice cream, Oatscream. nasty.

Exersaucer Guy

This is Noah in his exersaucer,given to him by his nice friend Laurie B. Noah really likes hanging out in this modern day baby contraption. We'll try anything to get him away from the TV. Yeah, I'm serious, the kid is obsessed with the TV. No joke, if we turn it off, he cries. He often won't eat unless we strategically place him somewhere where the television is in his field of vision. Right now, his favorites are Sesame Street and MTV Real World Philadelphia. I know it's bad, come spring, we'll be outside everyday.

Mr. Round Guy

Tiny Noah

Hello HB audience! Lauren here, FINALLY able to post! Noah has kept me pretty busy lately, but I hope to have the time to contribute to HB more often as he gets a bit older. To start, here are a few pics that I'd like to share. Check out this one of "Tiny" Noah, just a few days old. Now compare it with "Round Guy". He's grown so much in just 12 weeks!

Plum Biology and Varieties

Here is an excellent page on plum biology from Oregon State University. It discusses a few of the more important North American plum varieties and briefly explains the difference between a plum grower and a prune grower. (It does make me wonder if there might be an opportunity to produce an orchard-based West Side Story sequel starring these two rival produce gangs).

By the way, you can order this beautiful poster here: http://res2.agr.ca/stjean/publication/volume/plum-prune_e.htm

Fresh Plum Napolean

I am not going to spend a lot of time researching plum recipes today, because I think that they are best eaten fresh in hand. This recipe includes fresh uncooked plums and also has an interesting recipe for plum jam. so it is worth trying and all of the pastry cream is just a bonus.

Umeboshi

The tasty Umeboshi is a Japanese pickled plum that adds extra flavor to sushi rolls, onigiri (rice balls), and many other dishes. It has medicinal properties and retards bacterial growth, so that

"an umeboshi is usually included in a bento lunchbox, as a "garnish," to prevent food-poisoning, especially during the summer months when bacterial growth is greatest and hydrochloric acid levels in the stomach are lowest."

Growth Stages of the Plum

Here is a page from the Michigan State University (known to be the greatest institution of higher learning in our nation) Extension's Fruit Resources site detailing the growth stages of the plum. It is pretty involved being a plum, from your first bud swell to your shuck split to your pit hardening and coloration. This will give you new appreciation of how complicated it is for nature to produce something delicious.

HB Produce Thursday Presents: The Plum!

That's right: Round, multi-hued and delicious! The plum is such a fabulous fruit I could not wait until it is in season to highlight its many virtues. Equally good sweet and ripe or slightly sour and firm, the plum comes in many varieties of diverse coloration and flavor. Plum acreage is on the decline in Michigan, but they are hardly extinct so let's get down to exploring the plum!

Great Job Anonymiex!

So Poetry Wednesday is off to a great start! That was truly uplifting. Anonymieux is a great asset to How Bourgeois and clearly a tremendous artist. We will look forward to his weekly submissions.

HB Presents: Poetry Wednesday

LET ME GO TO SLEEP

DREAMS, THE DESSERT OF HONEST LABOR

BLEEP, BLEEP, BLEEP

LET ME GO TO SLEEP

THE WANING WARMTH, A RESIDUE OF THE MOON

BLEEP, BLEEP, BLEEP
LET ME GO TO SLEEP

EIGHT BLANKETS OF WELCOME WEIGHT

BLEEP, BLEEP, BLEEP
LET ME GO TO SLEEP

WARS WAGED WHETHER WORK CAN WAIT

BLEEP, BLEEP, BLEEP
LET ME GO TO SLEEP

DAWN DRIVES IN MY CRUSTY CURDLED BRAIN

BLEEP, BLEEP, BLEEP
LET ME GO TO SLEEP

MY MOUTH & TONGUE DRIED INTO ONE

BLEEP, BLEEP, BLEEP
LET ME GO TO SLEEP

STOMACHE GRUMBLES & BLADDER SCREAMS DECIDE ME

BLEEP, BLEEP, BLEEP
WAKE AGAIN TODAY

TO FIGHT A BLEEPING NEW DAY TOMORROW

OK, we have a problem.

We admit it. We realized something was wrong when we ordered from Rexy's for the third time in a week last night. This can't continue - it will bankrupt us and leave us unfit for normal food. The problem is it is so good that I do not know if we will be able to stop - there are just too many things on the menu to quit now. I have always thought that there are so many good restaurants it is impossible to have a favorite, but I am beginning to lean toward Rexy's as a contender for that title, if it exists.

Above you will find the Musaman Curry with Beef. I was blown away that the meat had actual grill marks and the potatoes were not just cubed and boiled but ruffled and still had the skin on! This is elegant food. I ordered it hotter than last before, I am up to medium and I will probably hover here for a while. It is hot enough to water your eyes and cause mild sniffling, not enough to keel you over. Lauren ordered the country tofu again, so nothing new theree other than consistent goodness. If you do not here from us in a while, it is because we will be in Battle Creek rehabbing on Grape Nuts.

Art or mistake?

Hey, Great.

It snowed in Michigan today. Again.

HB Introduces: Poetry Wednesday

My friend Anonymieux will begin his weekly poetry submission to How Bourgeois tomorrow; so here is a taste to get everyone all excited:

The fabric and tapestries are woven
with cashmere, mol-hair, cotton,
with satin, leather, latex and wire.
Threads and lace equal parts bliss and blood
combined into the living cloth
Some threads strangling the limbs
Some threads caressing the skin
Every shirt, skirt, toga and dress
bringing pangs of flesh and flush of pains
But without fabric and tapestries wove
exposed eunuchs, numb with cold.


Isn't that great???!! Definitely for a mature audience though, and I am not sure what that bliss and blood part is about. We might need to get Anonymieux to annotate. I can't wait to see what shows up tomorrow.

Nap Time

Noah was so sleepy when I got home yesterday. This was a brief moment of alertness from being vertical, but it proved elusive.

HB Classic Ride Spotting

This is still so hot - just a total Miami Vice look rolling out Big Beaver. Vintage S-classes were extremely prevalent in San Francisco (see Marnee Thai below) but they are a much more dramatic presence in Michigan due to their rarity. I want one of these at some point, but mine has to be the SEC - the giant coupe is where it's at. Black or Garnet Red on BBS RA's would be extremely mean. Still, this one is very nice.

Mark Your Calendars Now

On Tuesday, April 26, at 10 pm PBS is airing "End of the Century: The Story of the Ramones." PBS has needed to be more about punk music for a long time now. Who can say why they did not devote 14 hours to this topic like Jazz or Baseball, but perhaps this is just testing the waters for a larger all-encompassing punk project.

Healthy Choice

A few of the "lighter" alternatives to custard.

Paczki Day

People are beginning to say that How Bourgeois is too food-centric, and I have to agree. Starting today I will post more on cars, culture and babies. Still, I could not let the fact that it is Paczki Day here in Detroit go unremarked-upon. A paczki is a 400 calorie, 22 fat gram pastry bomb consumed on Fat Tuesday. Historically, the reason for the Paczki's existence was for devout Catholics to use up fats before they entered an extended period of self-denial during Lent. Here in Detroit, it is just a way for hundreds of thousands of people to eat giant pastry. Hooray!

Falafel

Today's lunch at Beirut Palace.

Shrinkage!

I grilled this over extremely hot hardwood charcoal to get a good crust. Before cooking I salted both sides and then rubbed with ground pepper, garlic powder, chile powder and cumin. It was a perfect medium after five minutes per side. Eaten with a potato soufle (mashed potatoes mixed with egg and baked) and green beans braised in orange juice, and 2003 Meridian Pinot Noir (on sale at Meijer, $8). A success, much more rewarding than the Super Bowl that followed.

Steak Night

Here is a certified Angus Delmonico from the curiously named "House of Prime" at Papa Joe's - odd because their meat is entirely graded Choice, as far as I can tell.

More retail.

Noah trying out the "Jumperoo" at Target. He wants to stand all of the time, this should help him get strong legs.

Thai Take Two

We did end up back at Rexy's after all. It turns out that they had Lauren's Country Style tofu under a different name. Called Preaw Warn here, it is another $10 entree like last night. We are smarter diners now though - we know one dish was enough for both of us to become full. When I went to pick up the food the place was packed, which might account for the rice shortage - there was noticeably less in the container than on Thursday. We probably should have specified rice for two, but Lauren had asked the person taking the order if one dish was big enough to split. Note the spring roll, it was vegetarian and tasted good, but I think in the future it is better to eat them right out of the oil, they don't travel all that well.

Beautiful, expensive out-of-season produce.

A couple of different kinds of olive oil.

Cheeses

I needed a wedge of Fontina for Sunday's dinner.

Shopping

Noah's first trip to Papa Joe's was Saturday.

Murals at Rexy's

These are all over the building, a lot of work must have gone into designing the restaurant. I love seeing a place where the owner obviously had a vision and went with it.

Gang Dang with Beef

Here is my Red Curry (Gang Dang) with beef and a Fresh Roll. I got mine a little hotter than Lauren's tofu, and next time I am going to get it even hotter. This would be good spicy. Even so it was great and the portion was as huge as the tofu. I think that the main difference between food of this calibre and what we are typically served is that the vegetables were extremely fresh and not at all overcooked. The curry sauce complemented the ingredients but did not need to compensate for them, and that made the meal much better than average. There was a lot of beef, a lot of red pepper, plenty of bamboo shoot and mushrooms. I would have appreciated some Thai basil a la Marnee Thai's recipe, but you know what? It's ok, this was great as-is, and doesn't need to apologize to anyone. I bet we're back there this weekend.

Pad Cashew

Here is rexy's Pad Cashew with tofu and Fresh Roll. It was $9.95 and they gave us a huge tub of it. Not that size is my main criteria for a successful meal, but it is always nice to feel you got your money's worth, and receiving an ample portion of food that is fabulous is even better. This tofu had a deep brown sauce, plenty of onions and cashews, and had a smoky, almost barbecued taste. This was not typically bland tofu, and Lauren commented that she has never liked smoky anything, but this worked for her. Highly recommended, although personally I'd get mine with chicken. Tofu, eh.

Rexy's Bangkok Cuisine

Lauren and I have become real take-out connoisseurs since Noah was born (OK, maybe for a little while before), and Thursday night we acted on a recommendation and tried Rexy's Bangkok Cuisine in Royal Oak. I have been complaining for a while now that Lauren won't get Thai food with me, because she is still pining for Marnee Thai on Irving Street in San Francisco. Admittedly the options in Birmingham are not stellar, but in my thinking it was better than not eating Thai food. Marnee Thai was awesome, with its milky curries, sticky rice and Lauren's favorite, 'Country Style' Sweet and Sour Tofu. There was a great green papaya salad and May, the owner, would tell your fortune. She predicted that Lauren and I would have four children, and I once overheard her tell a woman dining with her family that "it's ok you're still not married, you'll meet someone this year." If you are ever there, try any of the lunch soups, I especially like rice noodles and fish balls. Red curry with rice noodles is great too. May drove an immaculate black S-Class Mercedes from the early '80s with a license plate that said "Marnee" and would give us a kiss when we came in. I miss her.

So this is what any Detroit Thai restaurant is up against in our minds. Luckily, we decided to try Rexy's after we were out shopping the other night and didn't have any time to cook. Although it is in a strip mall on the corner of Woodward and 13 Mile, the ambience is decidedly upscale. We were actually intimidated by the decor on the way in and thought that with jeans on and a baby we would be out of place, but hunger overcame unease and we found ourselves inside. Rexy's is beautiful inside, with murals that run the length of the building and a high ceiling that relieves the narrow space of any sense of claustrophobia. It's loud, with techno on when we were there and a lot of happy diners, and we found some space on couches in front of the bar while we waited for our food. Pricing was reasonable, although the wait was a little on the long side. I think that can be totally attributed to the popularity of the food, so it was bearable. When they arrived the portions were huge, well worth the extremely reasonable prices. More on the food in a minute, but suffice it to say we have found a replacement for the highly average Thai food typical of the Detroit area. Lauren is even ready to go back! Thanks Rexy.

5 Star Dining, Southern Ohio style

This is from dinner at Maisonette in Cincinatti. It was wonderful, on Thursday nights after 8PM they do a fixed price meal for $50 (I believe it is $60 with wine). I had a mixed greens salad with house vinaigrette and foam toasts (salmon, anchovy and something else tasty I cannot recall), roasted quail with potatoes, and a selection of cheeses. There was also an amazing amuse bouche of half a fingerling potato with basil oil, which was a tiny bite of collossal flavor.

Wallet Flotsam

Here are some fortunes and a cigar band I found and pasted in.

Winding Down

I am almost done with my current notebook, and it is always exciting to get a new one. I have a Moleskine that Lauren gave me for my birthday that I have been itching to start, but I will not fill this artificially just to get to the new one faster.

Noah and friends

Where to buy capers

Here is a nice selection of preserved capers.

The Great Muppet Caper

Technically this is not a food product, but it is one of the best Muppet movies.

Caper-enhanced Tartar Sauce

Let's not forget how the splendid caper enlivens an otherwise ordinary combination of mayonnaise and pickles and makes it something exotic.

Veal Scallops with Lemon and Capers

This is one of my favorite recipes. You can buy the veal already scalloped from Holiday Market in Royal Oak very reasonably, and no part of this dish is not delicious. I like it over angel hair pasta, and this would make a stellar hot sandwich with some spicy greens.

Cooks Note: Make the sauce quickly and get the veal to the table while it is as hot as possible. Sometimes if you overcook the veal and serve cool it toughens up.

HB Produce Thursday Presents: The Caper!

Man, I love capers! They make everything you put them on just kind of 'pop' a little. I don't even mind eating them plain, but I am really fond of them on pasta, in sandwiches, in sauces.....Epicurious has 379 results for the search term "caper." Here is a lot of information about Capparis spinosa from the Purdue Center for New Crops and Plant Products. The caper is just so briny and versatile, that today's HB Produce Thursday will fous on several different uses for this delightful berry. Enjoy!

October 2003

I look slightly crazed in this picture, but I'm posting it because Lauren looks so great.

New home boasts custom touches

I have lived in two different houses on Ann Street, and walked by these dozens of times. I have not been inside, but I have peeked in on a couple of occasions. These houses are a cool idea, yet they are not really right for the neighborhood, which is mostly older bungalows and colonials, with a couple of small apartment buildings. The Detroit Free Press thinks they are cool (link), but they have been for sale since 2002. The asking price has come down from $1.9M to about $1.2M in that time, but that is still about $7-800,000 above the average price on the street.

Great Marketing

Nissan has spent a lot of money on me in the last couple of months trying to get me to buy a new SUV, and it might be working. The Xterra looks pretty compelling, so I intend to drive one when they come out this month. In any event they have a clever ad agency.

Quick Chicken

This was dinner last night. It is an Empire chicken breast stuffed with feta and green olive tapenade, finished with lemon and capers. Accompanied by spinach sauteed with olive oil and fresh salsa, and served with cool tap water.