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oo chipotle meatballs do sound good!

we don't really do a big sit-down thing, but instead invite friends to cook with us throughout the day. this year, I am most looking forward to making red curry duck ravioli with coconut-lime sauce. I've made this once before and it was the best filled pasta I've ever made.

I made the risotto version of this a while ago, also excellent.

In my experience, baking makes most pastas better! The tube shape protects a gooey center of creamier sauces, but I just love the crispy crackly bits, especially the corners of the baking dish.

hmm… I don't think we are having a turkey this year, but plenty of squashy things.

brussels sprouts… several ways. can't just pick one!

with half the ingredients http://www.digsmagazine.com/nourish/nourish_waffles3.htm is my favorite recipe!

1111 is pretty good (their “blt” of brioche-lobster-thyme is great). I like Franco, in soulard. For locally sourced food (not all outstanding, but the best burgers for sure) you might hit up Riddles. The best ‘fine dining’ I have had in stl is Sidney Street Café. Niche gets lots of talk, and I like but don’t love for the most part.

de Pierre Hermé: Truffe Blanche & Vanille: biscuit macaron, éclats de noisettes du Piémont grillées, crème à la truffe blanche

Like the fine drink itself, a blessing and a curse: if not for Guinness, William Gosset would have had no reason to be interested in small-sample estimation. If not for Guiness, “Student” would have been able to take proper credit.

I have been saving two French mustards: a honey-mead stoneground one and a tarragon one. Both from Julhès in Paris.

http://www.flickr.com/photos/gaygoygourmet/3531901874/

So, I didn’t enter last week because I already have 660 Curries and recommend it to all my friends, usually over dinner of 3 or 4 dishes from it. Favorite? Maybe sorshe chana, yogurt-tart chick peas with mustard greens. Or what I made for lunches this week, gujarati-style yellow and black chick peas. Or brussery, plantains and sweet potatoes in coconut sauce.

I’ve been making a lot of Indian food lately.