Subj : Names [1] To : Dave Drum From : Ruth Haffly Date : Tue Dec 24 2024 13:01:44 Hi Dave, RH> Radio gathering was at a pizza place down in Cary. Steve and I had RH> afterward--bland. Sauce didn't seem to have any spicing in it, no red DD> One of my favourite pizza places has been sold and is currently being DD> renovated for re-opening. Bill Pope, the guy who bought Charlie DD> Parker's Diner (featured on Crazy Fieri's Diners, Dives etc.) and DD> listed as one of to best diners in the US .... bought Gabatoni's from DD> its original owner. Hopefully he will be able to get it back on its feet and do well. DD> Gabby's quit all but drive-thru during the covid crisis and never went DD> back to inside service. They used to have the best thin-crust pizza in DD> the area. But, they changed the recipe and their unbroken string of DD> "Best Of" awards stopped when they did so. Bill tells me e has the old DD> recipe for their sauce and has hired one of the guys who ran the DD> kitchen during the hey-day to supervise and train staff. Hopefully the DD> quality DD> of the pizza will return and a coupl of my groups which met monthly at DD> Gabby's can come back and enjoy life again. Sounds like he's got a good game plan. This radio group had met at another pizza place, south of Raleigh. Pizza there had a thin, not quite cracker, crust, better seasoning but we prefer a thicker crust. Steve and I usually split a 10" with traditional toppings there. DD> 8<----- CHOP ----->8 RH> We were in our Wegman's yesterday--produce section had a tasting RH> station featuring a piece of Christmas pear and a piece of Scottish RH> Ceddar. Nice combo. Sam's Club had a tasting station of Cabot Seriously RH> Sharp (one of our favorites) and another Cheddar; we got a taster of RH> the Seriously Sharp. DD> I had to pull a gun on myself to keep from loading up on new tastes. I DD> did nore a couple that would wrk well in cheeseburgers or make some DD> specatcular toasted cheese sammiches. Later, maybe. I left with just DD> what I had come for and was feeling pretty chuffed with myself. Then DD> it dawned on my Ihad forgotten to pick up som fresh basil for the DD> stuffing. Sam's Club was just setting up their tasting stations when we were there. Guess they were aiming to hit people coming in on "lunch time", saw probably 8-10 stations being prepped. Cheese one didn't have much prep work so they were handing out samples early on. RH> Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission RH> trips) had a big table set up with about 16 different kinds of cheese RH> cut into taster bits, in cups with toothpicks. You could go around the RH> table picking all or just what tickled your fancy of the samples. Now, RH> since Covid, they have a stand set up with a person passing out samples RH> of just a couple of their cheeses. DD> Fortunately my local Sav-A-Lot maintains a pretty decent produce DD> section and was on my way home. Bv)= RH> Handy; we have both Wegman's and Lidl "around the corner" from us, plus RH> fresh basil in the raised bed outside. (G) DD> I got the evergreens out from the front of the house. But the raised DD> beds (three 4' X 8' X 30" tall) aren't in - and won't be until DD> (probably) next February. We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also. DD> I foresee a bounty of tomatoes, chilies, bell peppers and icicle DD> radishes (which I never see in stores). We got some in a mixed bag of radishes at the local farmer's market a few times. DD> I'll likely never make this as written - but I may look into cutting DD> it down to use just one rack of lamb. And find a substitute for the DD> wine. DD> I'm not against wine in cooking. But I don't stock, nor drink it. So DD> ... We buy small boxes for cooking only, usually a red and a white. Don't use a lot at a time, just enough for a background note. DD> Title: Roasted Rack of Lamb w/Icicle Radishes DD> Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus DD> Yield: 11 servomgs --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... It isn't hard to meet expenses...they're everywhere! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .