Also very nice with cold beef is Chimmicurri sauce or room temp. Béarnaise

For Squab try Straubs in Clayton, it will be frozen if available. As for foie gras, there a number of places in NYC that will overnight mail it to you, but not here in St.L.

I am 61, I still wear J. Crew and own 2 pair of Lily trousers. They look great with a linen or cotton Blazer.

You mean not a lot of Vegas, pimp, trendy over paid athletes with lots of $75,000 gold watches inlaid with diamonds? I'd rather be boring. Those clubs wouldn't even approve of someone who looked like that as a guest of a member........

the baking soda is used to keep the intense green color in vegetables. This is something professionals do for eye appeal. If you eat at a high end restaurant once a week I don't think you will be deprived of vitamins if you don't use it at home. If you're going to overcook things at home, you are also losing just about all nutrition anyway......

add a tiny pinch 1/16 of a teaspoon of baking soda to the cooking water, no more, then shock as suggested, but not for long. Air dry and pat with paper towel. Refrigerate in ziplock bag.

You can make your own, like Agua Fresca in Mexico. Put cut fruit and a bit of water in a blender. It will be liquid in about 40 seconds. This also works with Canteloupe and Honeydew melon.

I would think it is varied based upon location. A tribe in what is now N.Y. state is going to have very different resources than one in Colorado or the N.W.

I agree 100%.

The waffled potato chips, pretzels, Trisket like crackers, tortilla chips and hummas, are worth the trip. You will save at least 50% over chain store prices on all of these items... and I'm really picky.

I meant to say taxista....

I believe you are thinking of El Panarama. It is in a Hotel Bldg. that is south of Barcelona and a little higher up the hill. Any taxisia over the age of 40 would know how to get there. It's been around since the 70's. You would do better at Barcelona these days. Panarama is really dated.

Not exactly, these are women, and it's not an act.

The Boeur Bourgnion is very good, but its mid April, and maybe something less heavy would be more appropriate. A lamb dish, asparagus..just seem more spring like.

The one you are speaking of was there until retirement age I believe. There are much younger ones who are not only brusque, but plainly rude. AND think they are still attractive 20 yr. olds. They are 50+ career waitresses. Nothing wrong with that, but the attitude is unacceptable.

Sorry, beginning at the third sentence I'm speaking of O'Connell's.

the cottage cheese, cream cheese, sour cream, and eggs are just fine

Five Star is excellent in my opinion, with a very nice atmosphere. There is also a place at Olive and Mason in a strip center with a Schnuck's, that is good. I know that many people who haven't been going there since the RUDE waitresses started working there are somewhat intimidated by their behavior. One needn't deal with that attitude at the other two places I've mentioned. In today's economy waitresses who act like they are HOT and 20 don't deserve my business or yours.

Savoy Cabbage works very well. Cut the stem end and the leaves separate. Blanch the leaves for approx. a minute and they are ready to stuff. Because the leaves are very lacy looking they make a much nicer presentation.

Large eggs were $1.39 a dozen today...that's enough reason to drop by occasionally.

Try Pete's Sure Save.

I think that the Top Round makes an excellent med-rare roast, a great au jus and is really good cold for sandwich leftovers. It's not as expensive or fancy as a Rib Roast, but I like it better, less large pieces of fat and no bones to contend with when you are serving guests.

that has recently become a Holiday Inn Express. I haven't been in the neighborhood since this happened. Sorry.

The Holiday Inn in the CWE has been gone for at least 25 years. It became an apt. bldg. for the elderly and was torn down about 5 years ago.

Although it is a small chain, I would highly recommend
Flemings at Plaza Frontenac. It is only about five miles away from Westport, but a world away from anything closer. The prices are high but the food is exceptional. Try Googling the website to look at the menu. You probably should make reservations, as it is very popular.

I thought it was just me......

Today I purchased a bone in, skin on, half breast. It weighted 1.36 lbs. They are really big these days. You used to be able to buy a 2.50-3lb. chicken, try to find that now in the U.S.

A traditional Jewish dish would be with a small pasta shape. Always use broth instead of water to cook the kasha. Onion or shallots or even scallions added at the last 3 min. are necessary to add flavor. A little butter or chicken fat also helps with flavor. Just make sure you "fry" the kasha long enough to assure the grains are completely separated.