Here's their website:

http://www.jadevillage.com/

Thanks, Babe. Is it anywhere near Blue Hill?

Nothing's near Blue Hill. It's a pain in the ass.

It's worth it. In my opinion, it's the BEST public course within 50 miles of New York City.

Try Spook Rock. It's supposed to be one of the best public courses in the country.

Been playing Spook Rock for 20 years. Not as good as Blue Hill, but VERY good.

I'm having the folks over for dinner tomorrow night, so made a really nice Bolognese sauce (my dad's favorite, to put over Vermicelli). I also plan on grilling some sausage (like there's not enough fat and calories in the sauce lol )

Any tips to grilling Italian sausage? I looked online and really don't know if I wanna boil it (for 20 minutes) before grilling it. Any other suggestions?

I was going to make Olive Garden's Zuppa Toscana (again) that's awesome, but thought that'd be too much. We'll see how I feel tomorrow, since I already picked up all the ingredients.

For dessert, the local Italian deli had Struffoli from Mazur's which is outstanding. I'm trying to save some for tomorrow.

Plus the usual imported Prov and Romano w/ balsamic, and Sopresseta as apps.

(Thankfully I decided to put off my cholesterol blood test lol)

Feel free to cook like that for us this Summer when we stay with ya for the BB weekend.

Don't BOIL them ~ just pan fry them, as usual, and just add some water and cover the pan for 15 minutes or so. Turn every few minutes.

Funny, but I didn't get my invitation. I guess it'll be in today's mail.

Of course, Mig

Most everything I read online suggests to parboil/simmer them (not really boiling them like hot dogs), for like 15 minutes, then plopping them on the grill for about 10 until browned (on medium-low heat). Can use beer instead of water, but I don't think so for Italian.

Damn Postal Service is so unreliable! Definitely this Summer, if not sooner!

Geoff, I certainly don't parboil mine. Is it the luganiga sausage?? If so, it will cook faster. Make sure it's over a low flame, cover it for the first few minutes (no longer or it will burn) and then turn it frequently. Grilled sausage is great, just keep turning it and be patient.

For the hell of it, I did the parboil for 15 mins then grilled them. Came out just fine, but probably an unnecessary step. The Bolognese came out brilliantly, by the way.

You're better off preparing them that way just to assure they're cooked well enough... sausage can be tricky.

You didn't make any latkes for the first night of Chanukah?

During my pork grilling research I read a post that pork, these days, isn't really much of a concern like it used to be. Someone even posted that Alton Brown (from Food Network) said that it was even okay to eat it rare/medium-rare these days, but I have not confirmed that myself. I wouldn't doubt it, though. I like most any meat on the rarer side since that's where all the taste is. I never have understood those who eat meat well done - to me it's a waste. Except poultry, that still skeeves me when it's undercooked. Pork to a degree, too, but that's what we were taught. But beef, lamb, etc - gimme medium rare or even bloody rare. Yummy!

As for Chanukah, I wasn't actually thinking of it for this meal -- I had planned Italian all along, and went with my Dad's favorites. My mom as well loves it, too, but I told her I'd tackle Osso Bucco for her next time. I always leaned towards her tastes making big meals, so figured it was his turn.

Do you know why apple sauce is traditionally served with pork?? My high school chem teacher said that apples have malic acid, which kills the trichinosis worm. I have no idea how true this is, but always find the trivia portion interesting.

I never heard of a trichinosis worm before. Pork and apple sauce reminds me of Peter Brady.

That's the one you use when trying to catch porkfish.

Oh, that SC. He's a funny man. The trichinosis worm is what can make you sick if you eat undercooked pork.

Do you know why apple sauce is often served with latkes?

Because it tastes good.

Damn straight it does. My daughter's boyfriend made us some latkes last year. They were so delicious, definitely one of my favorites.

Went out for dinner with 2 other couples last night,to a local Italian restaurant. I had bruschetta and garlic bread for starters,canneloni for main course and tiramisu for dessert,washed down with red wine and 4 pints of lager.


Deeeeeelishus

On Thursday I was driving back from a business meeting that I had on Long Island and on a last minute whim, just as I was approaching the Knapp street exit, I got off the exit and stopped for dinner at one of SC's favorite places.......






Fries with Cheese, Roast Beef Sandwich & a Cheeseburger.



D-E-L-I-C-I-O-U-S!!!!

A big pot of chili to warm me up. I'm freezing. I'm sure I'll be paying for it later

My wife makes an amazing white chili with chicken that is fantastic.

I defrosted some country style pork ribs for dinner last night. I have a recipe that calls for onions, brown sugar, bourbon and soy sauce. It takes about 90 minutes or so in the oven. Given the cold temps, I figured it was a perfect night.

I went into the kitchen at 5:30 to prepare them when the smell hit me. The ribs had gone bad. My mother admitted that she bought them and kept them in her fridge a few days before freezing them. Wonderful. At least we found out before eating them.

Now it's 5:30 and everything in the house is frozen. What to do?? I got out some olive oil and sauteed some minced onion. Then I added a half a can of tomato sauce and a package of frozen spinach and let that simmer. I added a little water, rinsed a can of red beans, and added those. It was delicious on a cold winter night.

The girls refused to eat it and made Kraft Mac and Cheese.

My SIL makes a white chili with chicken with great northern beans I forgot what else she puts in it but she makes it so spicy hot I can't eat it.

You better hope I don't make my chili during the BB weekend! ...but I'll most likely go Italian

Tonight it will be a shredded chicken breast rubbed with a medium-hot mixture of dry spices. Then, I will fry it (BB denizens don't "brown") in a bit of olive oil then add two fresh chopped jalapeno peppers, four or five sliced white mushrooms, a finely sliced scallion and some capers.

Serve it up over some rice and then stay away from all humanity for at least eighteen hours.

BTW, I've been dealing with a nasty head and chest cold for the last four days and I'm determined to drive out every damned germ from my body one way or another.

My cooking takes over where antibiotics fear to tread.

Signor V.

That made me laugh SV. I hope you are feeling better real soon my friend.