I picked up this book at a book swap last week. It is an account of how
the US went from meat and potatoes to where we are today. The author
tracks the careers of the Holy Trinity of Foodies (James Beard, Craig
Claiborne, and Julia Child) from 1939 on, and intersperses various other
characters along the way. I just finished the chapter on Chez Panisse
and its various alumni, and am about to read the "Righteous and Crunchy"
chapter, which features "Diet for a Small Planet" and the Moosewood
(from my beloved Ithaca).

Arugula is an epithet in our household. When something is too yuppie or
pretentious, one of us will say, "That is just TOO arugula."

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Jun 27, 9:29*am, Cindy Fuller >
wrote:
> I picked up this book at a book swap last week. *It is an account of how
> the US went from meat and potatoes to where we are today. *The author
> tracks the careers of the Holy Trinity of Foodies (James Beard, Craig
> Claiborne, and Julia Child) from 1939 on, and intersperses various other
> characters along the way. *I just finished the chapter on Chez Panisse
> and its various alumni, and am about to read the "Righteous and Crunchy"
> chapter, which features "Diet for a Small Planet" and the Moosewood
> (from my beloved Ithaca).
>
> Arugula is an epithet in our household. *When something is too yuppie or
> pretentious, one of us will say, "That is just TOO arugula."

Arugula is nice in small amounts in a lettuce salad.

That made me think of this:
https://www.wegmans.com/webapp/wcs/s...oductD isplay
>
> Cindy
>

--Bryan

Cindy wrote on Sat, 27 Jun 2009 07:29:24 -0700:

> Arugula is an epithet in our household. When something is too
> yuppie or pretentious, one of us will say, "That is just TOO
> arugula."

Right on! I wonder if anyone else but me prefers the texture of, for
example, Iceberg to limp greens and reds? Tho' I don't mind including
some peppery things.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Cindy wrote on Sat, 27 Jun 2009 07:29:24 -0700:
>
>> Arugula is an epithet in our household. When something is too
>> yuppie or pretentious, one of us will say, "That is just TOO
>> arugula."
>
> Right on! I wonder if anyone else but me prefers the texture of, for
> example, Iceberg to limp greens and reds? Tho' I don't mind including
> some peppery things.
>
>
Me, I grow a couple nasturtium plants in the garden to attract
pollinating insects and both the flowers and leaves are edible. The
leaves have a nice peppery taste. And there is always supply of young
leaves during the summer.

In article >,
"James Silverton" > wrote:

> Cindy wrote on Sat, 27 Jun 2009 07:29:24 -0700:
>
> > Arugula is an epithet in our household. When something is too
> > yuppie or pretentious, one of us will say, "That is just TOO
> > arugula."
>
> Right on! I wonder if anyone else but me prefers the texture of, for
> example, Iceberg to limp greens and reds? Tho' I don't mind including
> some peppery things.

I like variety in lettuce. Sometimes iceberg just hits the spot,
although I wouldn't want it all the time. A thick wedge of cold, crispy
iceberg with thick blue cheese dressing is a favorite of mine. Or try
this:

One hardboiled egg, coarsely chopped
One tablespoon finely diced onion
One part catsup
Three parts mayonaisse

Mix and let sit at room temperature for an hour. Serves one as a main
dish, or two as part of a meal.

--
Dan Abel
Petaluma, California USA

In article >,
"James Silverton" > wrote:

> Cindy wrote on Sat, 27 Jun 2009 07:29:24 -0700:
>
> > Arugula is an epithet in our household. When something is too
> > yuppie or pretentious, one of us will say, "That is just TOO
> > arugula."
>
> Right on! I wonder if anyone else but me prefers the texture of, for
> example, Iceberg to limp greens and reds? Tho' I don't mind including
> some peppery things.

No, you are not the only one. Iceberg is all about the texture, and I
like its mild flavour as a background to stronger tastes.

I also find a lot of other salad greens too bitter.

Miche

--
Electricians do it in three phases

On Sun, 28 Jun 2009 10:43:00 +1200, Miche >
wrote:

>In article >,
> "James Silverton" > wrote:
>
>> Cindy wrote on Sat, 27 Jun 2009 07:29:24 -0700:
>>
>> > Arugula is an epithet in our household. When something is too
>> > yuppie or pretentious, one of us will say, "That is just TOO
>> > arugula."
>>
>> Right on! I wonder if anyone else but me prefers the texture of, for
>> example, Iceberg to limp greens and reds? Tho' I don't mind including
>> some peppery things.
>
>No, you are not the only one. Iceberg is all about the texture, and I
>like its mild flavour as a background to stronger tastes.
>
>I also find a lot of other salad greens too bitter.
>
Well, I'm in the other camp. I love the other salad greens and can't
think of much that head lettuce is good for (I can't think of
*anything* at the moment). I don't think it makes a good tossed salad
and I don't like it on sandwiches either. I also don't like pouring a
glob of dressing directly onto my salad. I use about the same amount
of dressing that would be used to dress one individual salad to
pre-dress four. People are always amazed that I don't have a pool of
dressing in the bowl (but the leaves are well coated). That's the way
I like my restaurant salad to come to me also - pre-dressed and
tossed. In fact, I don't want my spaghetti served with a blob of
sauce sitting on top of naked noodles either. There's a pattern. If
you can tolerate a blob of something sitting on top of naked food,
you'll like everything I don't like.


--
I love cooking with wine.
Sometimes I even put it in the food.