What's Cooking

Pork tenderloin boredom, feeding a broken heart, Valentine's feasts...

Kim O'Donnel (Craig Cola - washingtonpost.com)

Calling all foodies! Join us for another edition of What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

Get sucked in by Kim's narrated slide show on making lollipops.

The transcript follows.

Get a taste of the season with What's Cooking This Fall, Kim's latest video series.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

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Kim O'Donnel: Hello!
With Valentine's Day behind us, all you lovebirds can brief a collective sigh. How did all the plans materialize? Do tell. Me, my date this weekend was a big ole cold. The only thing I could muster up energy to do was a quickie soup, one I talked about recently on WTOP. It's a clear brothy thing, seasoned with garlic, chiles, coriander, cumin, gets its body from rice and is topped off with spinach and a healthy squeeze of a lemon.
As I gather ideas in my stuffy little head, I wonder about the things people do to get out of a culinary rut. We talk about it occasionally in this space, but I'm curious. What do you do to get unstuck? Please send de-gluey ideas. For now, let's roll...

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Washington, D.C.: Kim, For the person looking for squid last week, Trader Joe's sells some frozen, nonbreaded. It's obviously not the same as fresh, but will work in a crunch.

Kim O'Donnel: Great find. A lot of readers love TJ for its selection of frozen seafood. If using, make sure thawed completely or you'll end up with a soggy mess, and in the case of squid, rubberbandy.

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Adams Morgan, Washington, D.C.: I'm sorry if this question has been asked/answered before, but I need to know! Anyway, now that the Indian Store in Arlington has closed, where can I got to get all my supplies for good curry cook up? Thanks!

Kim O'Donnel: It's too bad, isn't it? Not too far -- but definitely a car ride away -- from Indian Spice is A-1 Indian Grocery, on Lee Highway. Details: 703/841 9626. Been there, cute little place, friendly folk. Then there's India Bazaar of Virginia on Old River Turnpike in Alexandria, and I haven't done that one, nor have I tried Indo-Pak in Herndon. Anyone with additional Indian grocery tidbits?

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Adams Morgan, Washington, D.C.: Hi Kim. My boyfriend and I experimented with making pizzas for Valentines Day, and they were great. We used a dough recipe from the Dean and Deluca cookbook. Do you have any tips for fun toppings or other ways to amp up homemade pizza? We just did cheese with tomato sauce.

Kim O'Donnel: Let's see: Olives, herbs, shaved parmigiano, prosciutto, arugula, roasted garlic, pineapple, thinly sliced potatoes...

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Arlington, Va.: I just wanted to drop you a note to tell you that I tried the cherry waffles and they were a huge success! Also, the previous week I pulled off the spicy wings - also from the Food Section and I've been asked over and over again for the recipe. Thanks!

Kim O'Donnel: I can't take credit for the wings recipe, but I bet the Food section staff would love to hear your feedback in an e-mail. Glad to hear the waffles went off as well-- I love that recipe. Cheers.

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Naan!;: I made the yogurt naan out of Deborah Madison's Vegetarian Cooking for Everyone. I portioned out the dough and now all week I can have a piece of hot naan for dinner. Last night I made a puree of cannellini beans, a lemon vinegrette, cumin, salt and spread it inside the warm bread. Yummy and really easy. Each night I can serve it in a new way such as with melted cheese on top or with an egg over easy. Not traditional indian, but creative.

Kim O'Donnel: Wow, aren't you industrious...and an inspiration to those who feel lackluster at the end of the day. Well done!

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Salt: What is the difference between salt, Kosher salt and sea salt? Can they be used interchangeably in recipes? Thanks!;

Kim O'Donnel: Great question. Personally, I find that you need less when you use sea salt, Kosher and other coarse varieties. Some books will tell you that you need more of the Kosher, but I find the opposite to be true. Because of its larger surface area, I think it does its penetration more thoroughly. No science here, just a personal observation. Differences are huge in taste: Table salt, to me, makes food taste salty. Coarse salts of all varieties make food taste seasoned. See the difference? As for production, well, table salt is fine grained, with or without iodine; Kosher salt is additive free and coarse, and sea salt is made by evaporation of sea water, can be fine or coarse, and is more expensive.

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Washington, DC: Food rut -- tell me about it!;!;!; This time of year I am always in one. I dream of the farmer's markets abundant with spring, summer and fall produce. Adding a busy work and school schedule on top of the dull weather doesn't help. What helps me to get out of it is to go to a grocery store I don't frequent as often (e.g. an Asian grocery in Chinatown). This forces me to shop more slowly, since I need to browse and read labels. It isn't my usual "in and out" -- grabbing the same things I always do. I am then creatively inspired with new ingredients.

Kim O'Donnel: Great idea to get out of the same ole routine. Even if we pay attention to the simple things, like the sound of a cracking egg or the smell of bread in the oven, can wake us up to an inspired culinary moment. Thanks.

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Re: Naan: Could the Naan person please post the recipe? I have a fantabulous curry recipe but am always forced to rely on store bought naan and would love to make my own.

Kim O'Donnel: I don't own a copy of this book, so I'd be grateful if reader can share...

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Lothian, MD: Kim -- I tried a search in your online chats for "Quinoa" and didn't find anything. I just tried for the first time a few weeks ago (just cooked and flavored with a little butter, olive oil and kosher salt). What have you done with quinoa?

Kim O'Donnel: The quinoa was a star in a video a while back. Check the details.

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Washington, D.C.: Here's the Shaking Beef recipe someone requested in last Thursday's chat. I made it for the first time over the weekend, and I was quite pleased with the results. Next time, I might serve it over rice, with greens alongside (my lettuce got a little slimy underneath that hot beef while my guests were getting settled at the table).

Shaking Beef
Ingredients:

1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
1/4 cup rice-wine vinegar
1/4 cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges

Directions:

1. Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

2. Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

3. Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Yield: 4 servings

Time: 20 minutes, plus 2 hours marinating

From Charles Phan, The New York Times

Kim O'Donnel: Superb, and better yet, a kitchen report. Thanks for sharing.

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Pau, France: Any ideas to spice up some grilled salmon with commonly held kitchen larder? Thanks

Kim O'Donnel: I'm fond of (as is my producer Miz B) making a spice mixture -- cinnamon, cayenne, cumin, coriander, and mixing that with a squeeze of lime, a smidge of olive oil and a smashed clove of garlic, rubbing the whole mess over the fiush, then searing it on top of the stove, finishing it in an oven. Flavor is killer. Oh, don't forget the salt.

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Souffle Question: Kim, We had a great culinary V-day yesterday. My husband made dinner with some great honey teriyaki steak and french green beans. I followed up with a chocolate souffle. The souffle tasted really good (and rich) but I wanted to know if it was normal for the souffle to fall. When it came out of the oven the top of the souffle was at the top of the ramekin but after about 5 min, it fell to about half way. Is that normal?

Kim O'Donnel: First of all, congrats on the culinary accomplishments, and a nice lineup to boot! Souffles are pesky little numbers; you're lucky you got through baking without falling, so pat yourself on the back for that feat. Inevitably, there's some degree of collapsing, so I'm not surprised by your story. You must eat toute de suite!

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Annapolis, MD: I'm making a special dinner to celebrate my mother's 75th birthday this Saturday. My usual recipe for pork tenderloin involves a maple mustard sauce....but talk about being in a rut....do you have any suggestions for another way to prepare it? Grilling is not an option. Thanks.

Kim O'Donnel: One idea is to do a mustardy/rosemary/breadcrumby kind of crust. That's delish. YOu can also poke holes all over and insert chopped rosemary/garlic/butter...let's see, you can do a gingery-soy thing...other ideas, folks?

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Takoma Park, Washington, D.C.: What to do with boiled egg yolks? My son will only eat the whites when I boil them. I am sick of throwing out good boiled egg yolk, yet I have no idea what to do with them by themselves? Any ideas?

washingtonpost.com: The French, you know, grate hard boiled eggs over green salads. And it's nice, especially if the salad is made with butter lettuce and a chopped shallot.

Kim O'Donnel: This idea, from Miz B, appeals to my anti-hard boiled sensibilities...a little bit would be nice without biting into a big hard boiled chunk...

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New York, NY: My boyfriend dumped me on Valentine's Day, and I have no appetite. I should eat for energy, but I secretly love the idea of losing a few pounds while I mourn. So that I don't pass out, though, what are some healthy comfort foods (little work involved, as I don't have the heart to cook) that can get me through this? Thanks!;

Kim O'Donnel: That rat bastard. I'm so sorry. See if you like the idea of the soup I posted earlier. It takes only 30 minutes to put together, and it feels incredibly restorative. I'd also load up on fruit -- buy a pineapple, some gorgeous citrus...for me, grilled cheese is very comforting, but that's not exacting losing-weight food. Hey, don't be too hard on yourself. Maybe take your vitamins and do something special for yourself, like a massage.

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Ann Arbor, MI: Hi Kim, How do you prepare whole-leaf, fresh basil so that it is dry and crispy, like the kind that adorns all those lovely dishes at my favorite Thai restaurant? I thought I had read something somewhere about roasting it -- is that right? Please help. Thanks! Feel better soon!

Kim O'Donnel: Quite often, it's quickly fried, in and out of the fryer in about 20 seconds. I have never roasted basil, but you could give it a whirl, although I think the dry heat is going to blacken it.

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Curry: To the person who just asked for the naan recipe--could you please share your fabulous curry recipe?!;

Kim O'Donnel: I like that -- a trade. Do your swap thing, please.

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Pantry Pasta: Here's a dinner dish I cooked up one evening last week when I hadn't been grocery shopping and I tried to make the best of what I had in the pantry/fridge. Great dish for a night when you don't feel the creativity flowing and you want something fast.

Pantry Pasta

1 lb Pasta, cooked (shells, rotelle, penne, or other shape that will "hold" the sauce)
Olive Oil
2 cloves garlic, chopped
1 onion, chopped
1 bell pepper, chopped (can use frozen)
6 or 8 button mushrooms, sliced
half package of baby spinach (can use frozen)
1 tomato, chopped (can use canned)
Splash of white wine
1 can solid white albacore tuna, drained (can sub tofu, chicken, whatever you like)
Pecorino Romano Cheese (can sub parmesan)
S&P to taste

While pasta is boiling, swirl 2 tablespoons of Olive Oil in pan. Sautee one clove garlic and the bell pepper and onion till translucent. Add mushrooms, and cook 3 minutes. Salt & Pepper to taste. Add tomato and cook for 3-4 minutes, which will add liquid to help deglaze the pan. Splash in some white wine (optional) to further deglaze. Add spinach and allow to wilt.
Throw in can of tuna (or your sub) and the other chopped garlic clove. Heat through.
Toss cooked pasta into pan (you may not need it all) along with a handful of the cheese, and mix over very low heat. Add S&P to taste, and enjoy!;

Kim O'Donnel: What I like about this is the flexibility of the dish, depending on what you've got in house or what your needs are. Thanks for sharing.

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Roast pork: If it's the big kind of roast (not the longer version) Julia Child has a great recipe in Mastering the Art of French Cooking. It calls for marinating the roast in salt for several hours - then roasting it in a casserole with potatoes and small white onions. The pork is sooooo moist and delicious - no flavoring needed.

Kim O'Donnel: Sounds divine -- but yes, sounds like a you need a tougher piece of meat, for that slow cooking. Cheers.

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Washington, DC: Love the chats!; On numerous occasions I have been reading recipes that call for using a wooden spoon or spatula for stirring, etc. Why would a wooden utensil be required? Does it really make a difference?

Kim O'Donnel: You know, that's a good question. Wooden spoons, in my opinion, act like big sticks and are better at scraping the bottoms of pans, especially when you're deglazing. They also don't get too hot, like a metal spoon can get. They're also less expensive and portable. Thoughts from others on the big spoon issue?

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Washington, D.C.: Kim, A couple of years back, the Food section had a great article with a dozen or so different recipes of pan sauces to make with chicken. I had it tucked securely away, but lost it in a recent move. Any chance that you and the lovely producer could link to it? Thanks a million!

washingtonpost.com: I'm looking, Washington, but might be aided by a few more key words. Can you help?

Kim O'Donnel: We aim to please...we'll see what we can dig up.

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Comfort Food: Kim -- this is great comfort food (maybe not so low-fat), though I don't know if it will help break out of the it's-almost-spring-but-not-quite-yet rut:

Carmelized Onion, Brie & Green Apple Baguette

1 large onion, chopped
butter or olive oil
balsamic vinegar
1 "V" of Brie
1 green apple, peeled
1 baguette, sliced in half the long way

Saute onion in butter or olive oil over low heat till tender and cooked, but not browned, about 7-10 minutes. Add balsamic vinegar and cook a few minutes more. Spread on one side of the baguette.

Slice up brie and lay pieces next to each other all along the baguette; do the same with the green apple.

Heat in a 350-degree oven for about 10 minutes until the brie starts to "goo," but not get too gooey or runny. Cut into pieces and inhale.

I learned this originally from a friend and we've made our own modifications, so apologies if someone out there claims to have seen it in a cookbook -- I didn't.

Kim O'Donnel: Very nice idea, and might be of interest to our broken heart...

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Divine Ms K, Fairfax: Just to share the love... the BF and I dined on trout stuffed with couscous and almonds, spinach with pine nuts in orange vinaigrette, and ginger-cardamom creme brulee (any dessert that involves a blowtorch is a good thing).

The trout was fabulous, the spinach less so... the creme brulee was divine if I do say so myself (standard all-cream-and-egg-yolks custard, infused with a couple slices of fresh ginger and two smashed cardamom pods).

Here's the trout recipe, I think it would work well with any sort of mild white fish.

Trout Stuffed with Couscous, Almonds & Herbs
from The Moroccan Collection by Hilaire Walden

4 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
2/3 cup couscous
1 1/4 c fish or vegetable stock
1 Tbsp chopped parsley
1 Tbsp chopped mint
4 whole trout, each weighing about 12 ounces, cleaned, heads removed, and boned
salt & pepper
1/2 cup sliced almonds

Preheat oven to 400. Heat 2 Tbsp oil in a frying pan, add onion and cook till softened, adding garlic towards the end. Stir in the couscous, stock, parsley and mint. Bring to a boil, then remove pan from heat, cover, and let stand for 10-15 minutes or until liquid is absorbed.

Season fish with salt and pepper and fill the cavity of each with 1/4 of the couscous mixture. Lay the fish in an oiled shallow baking dish. Mix remaining 2 Tbsp oil with the almonds and spoon over the fish. Bake for 15-20 minutes, or until fish flakes when tested with a fork.

Garnish with lemon wedges and mint sprigs.

Kim O'Donnel: Hey Ms K: what a feast you two had! Well done. I love the fish ditty. Let's all do that one soon.

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Washington, DC: Another V-Day success... Made baked scallops and (seared) tournedos with asparagus & artichoke hearts -- beef with a medeira sauce. Not a fan of scallops myself, but they came out perfectly and I was sad to not have any for lunch today!; And, broke out the fondue pot for some chocolate dipping - strawberries & bananas. Tasty all around and he decided it was my best meal ever!; Thanks for the virtual support you give us to try new things!;

Kim O'Donnel: Nice! Wonderful enthusiasm and so glad you reported back.

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For Tenderloin Rut : How about a Cherry Sauce? Maybe with Port Wine, or Cherry Liquer? Pork and Cherries make a nice combo. Maybe toasted almonds and cherry flecks in a side of rice?

Kim O'Donnel: Lovely idea. Pork and cherries is a terrific idea, and you could add some ginger to kick it up too.

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OliveGuy (Washington, DC): For the person making pork tenderloin, I recently tried braising one with some leeks in hard french apple cider and the barest drop of dark molasses with great success. Throw in lots of cinnamon sticks, cloves, peppercorns, orange peel, and bay leaves. Marinate if you have time.

Kim O'Donnel: Olive! Where have you been? So glad to hear from you. Apple cider is a terrific idea for the old tenderloin.

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New York, NY: Kim -- I highly recommend you acquire a copy of Madison's "Vegetarian Cooking for Everyone." It is, I venture to say, right up your alley--simple foods cooked creatively, with a few new ingredients but mostly stuff you can throw together. Mine is twice as thick as it was when I bought it because all the pages are warped with broth, juice, etc. from the beating I've given it.
And a general cookbook tip -- www.abebooks.com is a great resource for cheap used cookbooks. I got my Marcela Hazan, hardbound, for $15!

Kim O'Donnel: It's on my list, but it's hard when the book shelves are bursting. My desk pals will tell you; they're taking over our pod!

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Dry spices: A number of recipies call for dry spices of the cilantro, parsley, basil variety. Unlike the dried pepper spices, cumins, cinammons, nutmegs, the teaspoon or tablsepoon of the green leafy spices recipiues often call for seem to do nothing to really add flavor to the food. For those of us who cannot always afford fresh what is the best way to get flavor out of the dried stuff?

Kim O'Donnel: I think oregano is one of the few dried herbs that actually adds flavor rather than feeling of sawdust. I hear you, dear. One way to do it is to buy in a bulk area. Buy in small quantities, then keep in airtight bags/containers in the freezer. That way, they won't oxidize as quickly.

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Wooden Spoon: Another benefit to the wooden spoon is it won't scratch your pans (especially non-stick pans). I personally use a hardened plastic "spatula" of sorts as my first go-to implement...works great for me.

Kim O'Donnel: Yes indeed...

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Washington, DC: I am trying to plan my upcoming wedding. We will have about 200 guests. The wedding reception will be outdoors, tented on the Potomac. Our budget is not really a concern (thanks to my gracious parents). I'd like your opinions on brunch v. seated dinner. Thanks.

Kim O'Donnel: What a wonderful problem to have, dear. What month are we talking? If it's July or August, brunch is gonna be hot, hot, hot. But I kinda like the idea of wedding brunch than dinner, as it's less formal...wedding dinner can be well, so stuffy, know what I mean? Let's hear what others have to say...

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pan sauce: The article I'm looking for I think had "pan sauces" mentioned a few times. There were about a dozen recipes. One of them I know was an orange sauce. I know the chicken part of the recipes talked about hammering out the chicken breasts to an even thickness... Doubt any of this is helping, but that's what I remember.

Kim O'Donnel: Give us this week to research. We're running out of time and need to search our archives. Thanks for your patience.

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Washington DC: Hello Caribbean Queen!; I'm planning shower for my future sister-in-law. Since they're getting married in St. Lucia, we're having a Caribbean theme. Considering her dislike for spicy food, seafood or anything too unusual, what would you suggest? We'll be small, less than 10 people, and I'd like to do heavy appetizers. No need for dessert since a cake will be provided.

Thanks!;

Kim O'Donnel: Well, I guess that leaves out anything jerked. Hmm. And you wanna do apps. When are you doing this -- soon or in summer months? Do tell.

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Clifton, VA: I prefer the feel of a wooden spoon. However,
I have to keep mine safe from my rough collie who loves to chew them. All those good flavors imbedded in the wood. If spoons are dirty they reside in the dishwasher until I can hand wash them. And he doesn't counter surf when I am home. Doesn't eat the spoons just chews them like a bone.

Kim O'Donnel: That must be the reason I don't own a dog...

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Wooden Spoon: I think the wooden spoon and spatula have two totally diff. purposes, but I have to say I love my wooden spoon. It's like driving a stick - it gives you a better feel for the road than an unwieldy plastic spoon.

Kim O'Donnel: Agree, agree...

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Wood spoons v. metal: I always heard the somewhat apocraphyl story that a woman went to a cooking class and was told very specifically to bring a wood spoon - no metal spoons. The class continued and the woman kept thinking that the instructor would, at some time, explain the benefits of the wooden spoons. Finally, at the last class the woman asked why they had to use wooden spoons. The teacher's answer was "Can you imagine if I had to listen to a classroom full of students clanging with their metal spoons".

One additional benefit of wooden spoons - they're generally quieter.

Kim O'Donnel: Nice story!

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V-day: My husband make wild mushroom and seafood risotto last night, from scratch. I must say, this is the most complicated dish he has ever made and I only gave him a few quick tips. It turned out fabulous. I made molten chocolate cakes w/ whip cream and raspberries for dessert. It was a lovely evening.

Kim O'Donnel: I love it that the two of you colllaborated to make a complete meal. You two get a prize, well, a high-five.

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Re: Dry Spices: I just noticed the best thing on a recent trip to Safeway. The freezer case now has little shakers of basil, parsley, and oregano, that were chopped fresh and then flash frozen. Very affordable, and they cook up with much more flavor than dried herbs, though admittedly still not quite as much as non-frozen fresh.

Kim O'Donnel: See, I knew I should have coined my idea! Darn. VERY glad to hear of this development...

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Arlington, Va.: For the person looking for something to do w/ pork tenderloins - my favorite is a combination of Dijon or coarse mustard, honey, chopped fresh rosemary & thyme. No portions necessary - just be generous with the herbs. Smear over the tenderloin while it's baking and it tastes as good as it smells.

Kim O'Donnel: Sounds similar to my little version...and just as delish. Thanks!

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Columbia MD: Kim can you or the chatters tell me the secret of cooking brown rice. None of my efforts has come out....I can cook white rice right but brown rice would be so much healthier...Thanks

Kim O'Donnel: The water ratios can be different. I have to double check before I share. The other idea is to buy a rice cooker. Ever considered that? If you make a lot of rice, it's worth the money.

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Re: Pork Tenderloin Boredom: Butterfly the loin and stuff it with onion and dried apricots that have been macerating in port. Roll it up, cook it, top with a reduction of the port and drippings.

Voila!;

Kim O'Donnel: Wow, great ideas. Many porky options for our bored tenderloin kid...

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Atlanta, GA: For the pork tenderloin rut: one thing my guests have loved in the past is grilled tenderloin that's coated simply with olive oil, S&P, and then enrobed in chopped, mixed fresh herbs. Really blanket it with herbs; they will stay on during the quick cooking time, and it's a pretty presentation. I've combined rosemary, thyme, basil, and parsley in the past.

Kim O'Donnel: And more...

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re: wedding buffet: I think either could be nice, but think about this. If you do brunch, it would be a good idea to have it set up in more than 1 location. There is nothing worse than waiting in a long line or, alternately, watching everyone else dig in while you are still waiting for your table to be called.

Kim O'Donnel: Right: I don't remember if reader said she wants to do buffet or sit-down service. That's an important consideration. Me, I think it would be fun to a desserts-only reception.

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Wooden spoons: I hate them. Like a wooden cutting board, I am never content with their cleanliness. Instead I like to use those new silicone rubbber cooking instruments like a rubber spatula. Very handy and can take high temps and gets sweaky clean.

Kim O'Donnel: Here's a vote against the wooden spoon...

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Silver Spring MD: The pan sauce recipes were published 9/22/99

"First, You Take a Chicken Breast; One Way to Saute and 13 Ways to Sauce a Weekday Dinner Favorite, by Pam Anderson,
Special to The Washington Post"

(courtesy of Westlaw)

washingtonpost.com: Thanks!

Kim O'Donnel: What a peach you are...

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Arlington, VA: I'm thinking of heading to the Courthouse farmer's market on Saturday. What can I expect to find? Antiques?

Kim O'Donnel: Well, the antiques are on the other side of the parking lot, and are not part of the farm market...you'll find all kinds of hearty greens, cauliflower, brocco, maybe brussels sprouts, mushrooms, potatoes. Apples. Squash. Meat, eggs, cheese. Good people.

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Love it!;: Ha. Kim I love this chat and the chatters for the food talk, but "That rat bastard." is what I really adore. (and it's true. he is.)

Kim O'Donnel: Call'em like I see'em ...or hear about'em...I hate it when I hear about mean-spirited vibrations. But all of this to say that our broken-hearted friend will not only survive but she'll move on, she'll eat great food, she'll cook great meals for her new love and the cycle of life will continue...Stay well, ya hear? Thanks, as always, for all the good cheer. Til next week.

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