Maxine and I are ready to give it another try. In November we had only 5
posters who expressed interest in either a winter or spring cook-in, either
at Maxine's in Cranston RI or at my place in Boston. This time we're
thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners, a
double sink and can set up a table for counter space. I can put Barb up,
and check around for good hotel-motel rates nearby (also camping if anyone's
into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the purple T.
Amtrack is about 3 or 4 times that. For good food, I can probably get my
husband to play taxi at least once to both train and plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty of
parking. She said she keeps kosher, so food should be brought prepared, and
she keeps a cat who leaves her allergens around.)


Felice says::

My apartment with balcony is in the Back Bay (in the Prudential complex), a
five-minute walk from the Back Bay station and a ten-minute taxi ride from
South Station. The kitchen is small, but has the usual appliances plus a
toaster oven and microwave. There is a Shaw's with liquor license on the
corner. The disadvantages are, of course, rather pricey hotels and parking.

So who's up for a party? Let's have a show of hands as to preferences for
time and location.

Felice

Felice wrote:
Maxine and I are ready to give it another try. In November we had only 5
posters who expressed interest in either a winter or spring cook-in, either
at Maxine's in Cranston RI or at my place in Boston. This time we're
thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners, a
double sink and can set up a table for counter space. I can put Barb up,
and check around for good hotel-motel rates nearby (also camping if anyone's
into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the purple T.
Amtrack is about 3 or 4 times that. For good food, I can probably get my
husband to play taxi at least once to both train and plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty of
parking. She said she keeps kosher, so food should be brought prepared, and
she keeps a cat who leaves her allergens around.)


Felice says::

My apartment with balcony is in the Back Bay (in the Prudential complex), a
five-minute walk from the Back Bay station and a ten-minute taxi ride from
South Station. The kitchen is small, but has the usual appliances plus a
toaster oven and microwave. There is a Shaw's with liquor license on the
corner. The disadvantages are, of course, rather pricey hotels and parking.

So who's up for a party? Let's have a show of hands as to preferences for
time and location.

Felice

I'm still interested, but the problem is the cost of
gas these days. I would have to drive from Pittsburgh
and I'm not sure I could afford the gas, especially since
I'm trying to save up for a trip to Montana in the fall
of 2009 (which is going to cost a lot more than originally
anticipated due to the gas prices!).

So, I can't say if I would be able to go. If it were
later in the fall gas prices might be lower, but in the
summer they're at their highest.

Bummer. I'd really like to attend another cook-in.

Say, is there anyone out there who would be coming from
the Pittsburgh area with whom I could share a ride and
split the cost of the gas? That might make it feasible.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 15, 11:31 am, Kate Connally wrote:
Felice wrote:
Maxine and I are ready to give it another try. In November we had only 5
posters who expressed interest in either a winter or spring cook-in, either
at Maxine's in Cranston RI or at my place in Boston. This time we're
thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners, a
double sink and can set up a table for counter space. I can put Barb up,
and check around for good hotel-motel rates nearby (also camping if anyone's
into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the purple T.
Amtrack is about 3 or 4 times that. For good food, I can probably get my
husband to play taxi at least once to both train and plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty of
parking. She said she keeps kosher, so food should be brought prepared, and
she keeps a cat who leaves her allergens around.)

Felice says::

My apartment with balcony is in the Back Bay (in the Prudential complex), a
five-minute walk from the Back Bay station and a ten-minute taxi ride from
South Station. The kitchen is small, but has the usual appliances plus a
toaster oven and microwave. There is a Shaw's with liquor license on the
corner. The disadvantages are, of course, rather pricey hotels and parking.

So who's up for a party? Let's have a show of hands as to preferences for
time and location.

Felice

I'm still interested, but the problem is the cost of
gas these days. I would have to drive from Pittsburgh
and I'm not sure I could afford the gas, especially since
I'm trying to save up for a trip to Montana in the fall
of 2009 (which is going to cost a lot more than originally
anticipated due to the gas prices!).

So, I can't say if I would be able to go. If it were
later in the fall gas prices might be lower, but in the
summer they're at their highest.

Bummer. I'd really like to attend another cook-in.

Say, is there anyone out there who would be coming from
the Pittsburgh area with whom I could share a ride and
split the cost of the gas? That might make it feasible.

Kate

I know what you mean. We were looking at traveling this summer, and
altho it's cheaper to go by car, we'll spend on gas what we spent on
car rental last time! I'm not looking forward to 8 hours in the car
two day in one week.

maxine in ri

In article ,
"Felice" wrote:

Maxine and I are ready to give it another try. In November we had only 5
posters who expressed interest in either a winter or spring cook-in, either
at Maxine's in Cranston RI or at my place in Boston. This time we're
thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners, a
double sink and can set up a table for counter space. I can put Barb up,
and check around for good hotel-motel rates nearby (also camping if anyone's
into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the purple T.
Amtrack is about 3 or 4 times that. For good food, I can probably get my
husband to play taxi at least once to both train and plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty of
parking. She said she keeps kosher, so food should be brought prepared, and
she keeps a cat who leaves her allergens around.)


Felice says::

My apartment with balcony is in the Back Bay (in the Prudential complex), a
five-minute walk from the Back Bay station and a ten-minute taxi ride from
South Station. The kitchen is small, but has the usual appliances plus a
toaster oven and microwave. There is a Shaw's with liquor license on the
corner. The disadvantages are, of course, rather pricey hotels and parking.

So who's up for a party? Let's have a show of hands as to preferences for
time and location.

Felice

I live just outside of Philly, but I love visiting New England, so I am
willing to attend the NE cook-in regardless of where it is held. I will
just make a long weekend out of it.

(Original post unsnipped for those who might have missed it)

"Stan Horwitz" wrote in message
...
"Felice" wrote:

Maxine and I are ready to give it another try. In November we had only 5
posters who expressed interest in either a winter or spring cook-in,
either
at Maxine's in Cranston RI or at my place in Boston. This time we're
thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners, a
double sink and can set up a table for counter space. I can put Barb up,
and check around for good hotel-motel rates nearby (also camping if
anyone's
into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the purple
T.
Amtrack is about 3 or 4 times that. For good food, I can probably get my
husband to play taxi at least once to both train and plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty of
parking. She said she keeps kosher, so food should be brought prepared,
and
she keeps a cat who leaves her allergens around.)

Felice says::

My apartment with balcony is in the Back Bay (in the Prudential complex),
a
five-minute walk from the Back Bay station and a ten-minute taxi ride
from
South Station. The kitchen is small, but has the usual appliances plus a
toaster oven and microwave. There is a Shaw's with liquor license on the
corner. The disadvantages are, of course, rather pricey hotels and
parking.

So who's up for a party? Let's have a show of hands as to preferences for
time and location.

Felice

I live just outside of Philly, but I love visiting New England, so I am
willing to attend the NE cook-in regardless of where it is held. I will
just make a long weekend out of it.

Your application is accepted, Stan! We'll keep you posted as the returns
come in.

Felice

Stan Horwitz said...

In article ,
"Felice" wrote:

Maxine and I are ready to give it another try. In November we had only
5 posters who expressed interest in either a winter or spring cook-in,
either at Maxine's in Cranston RI or at my place in Boston. This time
we're thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners,
a double sink and can set up a table for counter space. I can put Barb
up, and check around for good hotel-motel rates nearby (also camping if
anyone's into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the
purple T. Amtrack is about 3 or 4 times that. For good food, I can
probably get my husband to play taxi at least once to both train and
plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty
of parking. She said she keeps kosher, so food should be brought
prepared, and she keeps a cat who leaves her allergens around.)


Felice says::

My apartment with balcony is in the Back Bay (in the Prudential
complex), a five-minute walk from the Back Bay station and a ten-minute
taxi ride from South Station. The kitchen is small, but has the usual
appliances plus a toaster oven and microwave. There is a Shaw's with
liquor license on the corner. The disadvantages are, of course, rather
pricey hotels and parking.

So who's up for a party? Let's have a show of hands as to preferences
for time and location.

Felice

I live just outside of Philly, but I love visiting New England, so I am
willing to attend the NE cook-in regardless of where it is held. I will
just make a long weekend out of it.


So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

On May 16, 5:13 am, Andy q wrote:
Stan Horwitz said...



In article ,
"Felice" wrote:

Maxine and I are ready to give it another try. In November we had only
5 posters who expressed interest in either a winter or spring cook-in,
either at Maxine's in Cranston RI or at my place in Boston. This time
we're thinking of early July or late August.

Maxine says:

I can probably borrow my sister's grill, I've got one oven, 4 burners,
a double sink and can set up a table for counter space. I can put Barb
up, and check around for good hotel-motel rates nearby (also camping if
anyone's into that).

I'm 6 miles by road from the airport, altho busses have to go up to
Providence and back out to get to my house.

Train from Boston was around $6-7 last I checked, if you take the
purple T. Amtrack is about 3 or 4 times that. For good food, I can
probably get my husband to play taxi at least once to both train and
plane.

(As you may recall, says Felice, Maxine offers a large yard and plenty
of parking. She said she keeps kosher, so food should be brought
prepared, and she keeps a cat who leaves her allergens around.)

Felice says::

My apartment with balcony is in the Back Bay (in the Prudential
complex), a five-minute walk from the Back Bay station and a ten-minute
taxi ride from South Station. The kitchen is small, but has the usual
appliances plus a toaster oven and microwave. There is a Shaw's with
liquor license on the corner. The disadvantages are, of course, rather
pricey hotels and parking.

So who's up for a party? Let's have a show of hands as to preferences
for time and location.

Felice

I live just outside of Philly, but I love visiting New England, so I am
willing to attend the NE cook-in regardless of where it is held. I will
just make a long weekend out of it.

So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

Clam chowder white or clear, clam cakes, stuffies, johnny cakes,
frozen lemonade and coffee milk.

As home to Johnson&Wales, we have a goodly number of excellent
restaurants, ranging from Olneyville New York System (order one "all
the way") to La Laiterrie sp? which was featured in one of the
epicurious magazines within the last year or so. Lots of seafood and
Italian restaurants, wide range of Asian cuisines (Subcontinent and
far Eastern), growing Central and South American places.

If you're coming from somewhere else, bring your favorite local dish,
or your specialty. I'll supply the local cuisine. No need to bring
coals to Newcastle.

maxine in ri

maxine in ri said...

If you're coming from somewhere else, bring your favorite local dish,
or your specialty. I'll supply the local cuisine. No need to bring
coals to Newcastle.

maxine in ri


maxine,

The "Diner, Drives and Dives" food-tv guy showcased a diner somewhere in
RI. I can't find the place but it was a full-fledged steel diner. All the
customers loved the place. I'd love to take us to breakfast there. You know
the place?

Then we cook! ))

Andy

"Andy" q wrote in message ...

So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

Coals to Newcastle? Bring us some Philly Phood.

Felice

On May 16, 9:49 am, Andy q wrote:
maxine in ri said...

If you're coming from somewhere else, bring your favorite local dish,
or your specialty. I'll supply the local cuisine. No need to bring
coals to Newcastle.

maxine in ri

maxine,

The "Diner, Drives and Dives" food-tv guy showcased a diner somewhere in
RI. I can't find the place but it was a full-fledged steel diner. All the
customers loved the place. I'd love to take us to breakfast there. You know
the place?

Then we cook! ))

Andy

Try and find out which one. We got a million of 'em, including one
that's still on wheels...

maxine in ri

Felice said...


"Andy" q wrote in message ...

So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

Coals to Newcastle? Bring us some Philly Phood.

Felice


Felice,

You really mean cheesesteaks and soft pretzels?!?

Best,

Andy
Philly Cream cheese is from Yew Nork!

On May 16, 10:42 am, "Felice" wrote:
"Andy" q wrote in ...

So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

Coals to Newcastle? Bring us some Philly Phood.

Felice

Yeah! What else is there other than cheesesteaks?

maxine in ri

Andy said...

Felice said...


"Andy" q wrote in message ...

So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

Coals to Newcastle? Bring us some Philly Phood.

Felice


Felice,

You really mean cheesesteaks and soft pretzels?!?

Best,

Andy
Philly Cream cheese is from Yew Nork!


I should've mentioned I can cook up a most excellent cheesesteak, usually
have a problem with soft pretzels.

Andy "slim"
Phat in Philly
6'3"/193
T2
HBP
Gout
Maybe not a good healthy cook-in cook but will try RI! Will bring spatula
and cast iron.

maxine in ri wrote:

Coals to Newcastle? Bring us some Philly Phood.

Felice

Yeah! What else is there other than cheesesteaks?

maxine in ri

scrapple shiver

"Andy" q wrote in message ...
Andy said...
Felice said...
"Andy" q wrote in message ...

So what's Rhode Island cuisine anyway?

Andy
Thinking what I'd cook.

Coals to Newcastle? Bring us some Philly Phood.

Felice

You really mean cheesesteaks and soft pretzels?!?

Andy
Philly Cream cheese is from Yew Nork!

I should've mentioned I can cook up a most excellent cheesesteak, usually
have a problem with soft pretzels.

Maybe not a good healthy cook-in cook but will try RI! Will bring spatula
and cast iron.

You're on! But do we have to place our orders in English?

Felice