Serious Eats - seriouseats.com

Many,many happy returns! And thanks for making us, in the middle of nowhere, feel connected to the great world of serious eats!

We know the farmers, the land, and see the animals scratching or grazing every time we visit. And occasionally, we see the mobile abbatoir parked in a field, and we know what that means.

I am so very, very sorry, Kenji.

Adam - so sorry to see you go. I enjoyed your writing, humor, and light hand with the discipline (when Talk started to get crazy and my stomach would clench because I hate conflict, meaness, etc., I'd tell myself to calm down, Adam will take care of it), As you can see from the comments above, you will really be missed. The best of luck...

I'll take a celebration wherever I find one (including thugs running into one another for sport).. I've ordered Nova, bagels, and a cinnamon babka for a traditional salmon wedddng breakfast. I haven't believed in fairy tales since my father brought me back from a visit to Santa, and my mother said, "you let her sit in a strange man's lap...?"

@Shecooks, a hearty second to your rave for Berkshire pork. I've done a leg with fresh cider, finished with Calvdos, and it was fabulous. It would definitely go with our 44*, totally sodden weather, but I will dream of spring and one with a rhubarb, lemon glaze.

a mixture of soft butter & great olive oil rubbed all over the bird and a thyme bunch in the cavity

nova, lightly toasted bagel, good cream cheese!

We'll be in the neighborhood in mid-December. We'll round up the whole family and drive down from Meadow Vista. Thanks for the review.

Mexico (with Diana Kennedy).

It didn't get out of the 20s today, so I making my husband's great cold weather favorite, Edna Lewis and Scott Peacock's Chicken and Rice. And a salad using some leftover purple cauliflower. Apricot pie frozen in the summer, baked a bit ago.

We love these chops and buy them in quantity from Heritage Foods. I cook them pretty much as Simon suggested. I preheat a cast iron pan under our electric broiler for about 30". Then I cook the previously salted chops for about 12" total. I frequently think I should try another preparation, but the chops by themselves have such wonderful flavor, I can't bring myself to risk obscuring it.

We have a neighborhood "Tummy Stretcher" organized by two couples every year. A shifting cast of 45-60. Lots of turkeys (one deep fried), lots of sides inluding a number of options for vegetarians, many pies & crisps. There is always an illustrated theme: my favorite was the Venus de Milo rising with a distended belly; this year it's "Stretching the Notion of Health Care." I do a flight of cranberry relishes/sauces, and there's always enough left for our feasts at home or elsewhere. People of every age & interest, so you are well tuned-up for the rest of the holiday season.