You seemed interested.
Anyway, our reader took a break from commenting after the "chopsticks!" outburst, and I was starting to forgive him/her, until we got to Jacques's wife's recipe for pork ribs and red beans. This warranted a "ho hum" comment. Just when I was starting to get annoyed again, I turned the page to begin a new chapter. There are little line drawings over the chapter titles, and this chapter showed pictures of different kinds of mushrooms. The reader actually IDENTIFIED the different mushrooms in the illustration: "hygrophorus camarophyllus," cantharellus cibarius," "clavulina cristata," etc. And finally, one of the last recipes in the book, Semi-Dry Tomatoes and Mozzarella Salad (which actually sounds really good, sort of a caprese with roasted tomatoes), is deemed "too campy" by the reader. Campy??? It's not like it's a Jello mold or sandwich loaf, for goodness sake.
I hate this reader.
And in more food-related news, I'll tell you about my dinner with my parents and Nate at Eva in Greenlake on Saturday night. This place is fantastic--REALLY reasonably priced, fantastic food, good wine. Most of the food is local/organic, too. Nate ordered the golden tomato and basil pesto soup, which was great, but of course not hot enough for me. (I am such a nutcase when it comes to hot soup.) Then we shared a big bowl of mussels (only $14!)--they were in a parsley/garlic/almond sauce that was fantastic with bread after we ate all of the mussels (fantastic eaten just with a spoon too). For my entree, I had the pork loin (SO GOOD!) with corn maque choux, aioli, and frisee. This was only $16 for a huge amount of food--I could definitely see a more expensive restaurant charging over $20 for this. And then for dessert, we shared the brown sugar spice cake with stewed peaches and buttermilk ice cream. This was so delicious. (I sometimes read the blog of Eva's pastry chef--check out this dessert. I was going to order it, because I loooove Ding Dongs, but the spice cake/peaches/buttermilk combination was too good to pass up.)