Jeff,
Thanks for these Cape May photos. I've always been curious. Glad post-jambalaya fiasco has been mitigated in a flurry of other dining.

So the bike trip ended--thanks for all the tours and comments and photos= the blog.

In a flurry again of wind, rain and mud. For some. And 500 mile--great.

Enjoy N.J. and NYC. Wouldn't mind a photo or two of NYC if you've time. I do miss the place. Not the Empire State bldg, but anything that strike your fancy as quintessionally NYC.
Thanks,
Dee

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Gosh - please tell me those are hotels, and not vacation homes!

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20 Oct.

Side trip by ferry to Cape May. Famous for the seaside victorians. There are 100 plus of these.

The third one is on the historic register. 1867.

The salt water taffy is far superior here to other beachside boardwalks.

Dinner in Lewes. Excellent after the Jambalaya fiasco.

Manhattan Clam Chowder (QB had the Ham and bean).

Steamed clams, nice little tender ones in a broth of chorizo, onion, garlic, wine and a little tomato. The broth was good enough to be a soup.

I had a soba noodle salad with several types of 'schrooms. QB had a crab cake the size and shape of a large orange or small pumpkin. All crab, no filler, and a bit of items such as butter. Even the bread was good. Too busy eating to take a picture.

Sent via BlackBerry from T-Mobile

cape may.jpg

another.jpg

nothing succeeds like excess.jpg

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Jambalaya Pasta is blasphemous! Although the "ya" does not mean "rice" -
jambalaya is a rice dish. It's appalling that any self-respecting restaurant
would serve some of the J ingredients OVER pasta (OMG - bowtie pasta) and
call it jambalaya. In Houston, things are almost as bad when it comes to
Cajun and Creole culinary creations. Jambalaya is offered at a local lunch
jernt - but it's more like chicken in a buttery gravy, served over rice (at
least they used rice). Another local favorite is NO-style red beans and
rice, served (GASP) w/ chopped onions and grated cheese, ala chili! I have a
hard time even passing

Enjoy the remainder of the trip - even though you won't be biking, I'm sure
it will still be chock-full of interesting adventures.

JuJu

On 10/19/07, boogkb@tmo.blackberry.net wrote:
>
> 19 Oct.
>
> After a ride to Lewes, where we dropped off our panniers at the excellent
> Island Canal Inn, we took off for Milford, in some heavy rain. We rode for
> 25 miles or more in the rain.
>
> It was horrible. Heavy traffic, could not see, my glasses were covered in
> dirt and water, it was dangerous, it was wet, it was cold being wet for
> hours. It was maybe one of the worse rides ever. .
>
> It was wonderful. Strong tail wind, great wide bike lane, intermittent
> rain, zooming fast, no traffic lights, no panniers so very easy.
>
> The gentle reader can guess the author of each paragraph.
>
> Now onto food items.
>
> I remember JFK and Bob's BBB is JFK incarnate. Is white but pretends not
> to be; is chewy and healthy - makes one feel good without any effort.
>
> The picture is one of failed fusion. Bow tie pasta??? Thought the ya in
> Jambalaya meant rice. QB rightly called it Presbétarian Jambalaya.
>
> The beer, we had two, was Dog Head. Excellent, local to Delaware.
>
> The ride to Lewes was one long Outlet mall. Over 130 brand names. At
> least three large strip malls in 12 miles. Delaware has no tax on food, or
> clothing (or dinner or beer or coffee). Even has reduced taxes for Seniors.
> Must have been financed by the DuPont monies.
>
> The biking adventure part now ends. Just over 500 miles, mostly good
> weather with some very stong winds and excellent nature and of course the
> seafood. In some ways this should have been called the Barrier Islands trip
> as we traversed those on the Atlantic side. Maybe this is why Dee did not
> recognize the city and town names.
>
> Next, a rest day and then picking up George and Michelle for the ride to
> New Hope and then NYC.
>
> HiHI
>
> Sent via BlackBerry from T-Mobile
>

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Bob,
Thanks for the clarification on the color of the BBB. Seems that Jeff agrees also (and why would he not?). So, please go forth with my blessings and invent this fiber-rich pasta. You're a genius. Though please, for Judi's sake, a warning notice on the packaging is clearly indicated. Like: "Not for the Fiber-Challenged".

Don't forget to cook and eat in the meantime (I know how those inventors get).
Dee

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19 Oct.

After a ride to Lewes, where we dropped off our panniers at the excellent Island Canal Inn, we took off for Milford, in some heavy rain. We rode for 25 miles or more in the rain.

It was horrible. Heavy traffic, could not see, my glasses were covered in dirt and water, it was dangerous, it was wet, it was cold being wet for hours. It was maybe one of the worse rides ever. .

It was wonderful. Strong tail wind, great wide bike lane, intermittent rain, zooming fast, no traffic lights, no panniers so very easy.

The gentle reader can guess the author of each paragraph.

Now onto food items.

I remember JFK and Bob's BBB is JFK incarnate. Is white but pretends not to be; is chewy and healthy - makes one feel good without any effort.

The picture is one of failed fusion. Bow tie pasta??? Thought the ya in Jambalaya meant rice. QB rightly called it Presbétarian Jambalaya.

The beer, we had two, was Dog Head. Excellent, local to Delaware.

The ride to Lewes was one long Outlet mall. Over 130 brand names. At least three large strip malls in 12 miles. Delaware has no tax on food, or clothing (or dinner or beer or coffee). Even has reduced taxes for Seniors. Must have been financed by the DuPont monies.

The biking adventure part now ends. Just over 500 miles, mostly good weather with some very stong winds and excellent nature and of course the seafood. In some ways this should have been called the Barrier Islands trip as we traversed those on the Atlantic side. Maybe this is why Dee did not recognize the city and town names.

Next, a rest day and then picking up George and Michelle for the ride to New Hope and then NYC.

HiHI

Sent via BlackBerry from T-Mobile

jambalaya pasta.jpg

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The whole point is that BBB is not brown. It looks white, it tastes white,
but it is nutritionally comparable to whole grain breads. Superior, in
fact, if you mainly care about the fiber. Lots of fiber. More fiber than
some people can handle.

Explosive!

Expulsive!

This is why we don't give much to Judi.

-Bob

On 10/19/07, Dianne Ellsworth wrote:
>
> Bob,
> I thought "linguini fruit de mar", the perfect blend of Italian/Franco
> (con)fusion. Is fusion still in? (not in my house; never was). It's also
> "think global, act local" on Maryland's part of Jeff's--what could be
> better?
>
> I'don' know about this Bob's Bran Pasta. Bob's All-Bran Pasta? Roberto's
> maybe? Already I don't like the look of the whole wheat pasta I've seen
> here and there. Gives pasta a bad name, as well as a pasty look. But I
> would not want to deprive you of a ragione d'etre--not for a piccolo minute.
> Dee
>
> -----Original Message-----
> >From: Bob Morgen
> >Sent: Oct 19, 2007 2:47 AM
> >To: Dianne Ellsworth
> >Cc: boogkb@tmo.blackberry.net, Vox <980286c3a15f1c66@moblog.vox.com>,
> Boogs Sack
> >Subject: Re: BSMA
> >
> >What do you mean, no good bakeries? I saw the pictures of the deep-fried
> >apple uglies. What more could you want?
> >
> >The linguini fruit de mar, while suffering from linguistic confusion
> >bordering on schizophrenia, contains the highest ratio of seafood to
> pasta I
> >have ever seen in a restaurant. It is positively Atkinsian in its dearth
> of
> >carbs relative to proteins.
> >
> >As we all know, good American cooks are only supposed to put a little
> sauce
> >on their pasta so we can be more like the Italians. There is some point
> to
> >this when the pasta is well prepared. But we also know in our heart of
> >hearts that when faced with the choice of eating one more prawn or one
> more
> >spoonful of spaghetti, the prawn usually wins. Sharon will of course,
> >disagree with this on principle, but hear me out.
> >
> >So now the NY TImes is telling us to go back to the old ways. Instead of
> a
> >tiny bit of sauce on a big bowl of pasta we are supposed to cut the pasta
> >quantity in half and drown the pasta in tomato sauce. This is because
> >tomatoes are a "good" vegetable but pasta is made of nasty refined white
> >flour that is nutritionally equivalent to an Oreo cookie. Or so they want
> us
> >to believe.
> >
> >Before this gets out of hand, it may be time to invent Bob Bran Pasta
> >(BBP). For those of you who have lived in ignorance. Bob Bran Bread
> (BBB)
> >was invented many years ago to supply the QB's need for increased fiber
> >whilst not compromising on texture or flavor of the bread. A major
> >breakthrough occurred about 5 years ago with the production of the first
> Bob
> >Bran Artesinal Breads which mimic (and perhaps surpass) the classic
> French
> >pain Poilane. The secret of BBB is the proper balancing of oat bran (high
> >high-fiber, low-flavor meal) with wheat gluten proteins for structure and
> >rise. Too much of one and you get a brick. Too much of the other and
> you
> >get a cardboard chew.
> >
> >Bob Bran Pasta presents new challenges. We will have to mill the oat bran
> to
> >varying degrees to see the effect. And it will be interesting to see if
> the
> >oat bran cooks sufficiently in fresh pasta. We may need to pre-cook the
> bran
> >before rolling out the pasta.
> >
> >But at last my life has meaning and direction again! Long Live BBP!
> >
> >-Bob
> >
> >On 10/19/07, Dianne Ellsworth wrote:
> >>
> >> The ride sounds good.
> >> QB must be desolate to go so long without a good bakery in sight or
> >> smell. You must plan these trips more carefully.
> >> And piles of seafood, even with linguini underneath, do not substitute
> for
> >> baked goods. I bet she wasn't fooled for one minute.
> >> Dee
> >>
> >> -----Original Message-----
> >> >From: boogkb@tmo.blackberry.net
> >> >Sent: Oct 18, 2007 5:31 PM
> >> >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack <
> jwgrey@netbox.com>
> >> >Subject: BSMA
> >> >
> >> >18 Oct.
> >> >
> >> >Delaware.
> >> >
> >> >Wind at our backs. Fast riding.
> >> >Good wide road very well paved. Dearth of coffee shops. Found one
> after
> >> 20 miles. No good bakery for the entire trip to date.
> >> >
> >> >First rain of trip. 5 minutes worth.
> >> >
> >> >Dinner. Another day, another pile of fresh seafood. Woe is us. A
> monster
> >> would be honored to be shot here. Probably the best preparation and
> largest
> >> sized seafood we have had since leaving NYC.
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >Sent via BlackBerry from T-Mobile
> >>
> >>
>
>

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Bob,
I thought "linguini fruit de mar", the perfect blend of Italian/Franco (con)fusion. Is fusion still in? (not in my house; never was). It's also "think global, act local" on Maryland's part of Jeff's--what could be better?

I'don' know about this Bob's Bran Pasta. Bob's All-Bran Pasta? Roberto's maybe? Already I don't like the look of the whole wheat pasta I've seen here and there. Gives pasta a bad name, as well as a pasty look. But I would not want to deprive you of a ragione d'etre--not for a piccolo minute.
Dee

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Just for the record, you don't have to feel obligated to practice BBP when
I'm around. BBB is okay - but there is a limit to how much oat bran anyone
(by that I mean ME) should eat.

But, please do pursue this new mission in your life - and keep us posted on
your progress. Photos of your culinary adventures are always welcome (except
the one of your bunny cake last Easter - OMG!).

JuJu

On 10/19/07, Bob Morgen wrote:
>
> What do you mean, no good bakeries? I saw the pictures of the deep-fried
> apple uglies. What more could you want?
>
> The linguini fruit de mar, while suffering from linguistic confusion
> bordering on schizophrenia, contains the highest ratio of seafood to pasta I
> have ever seen in a restaurant. It is positively Atkinsian in its dearth of
> carbs relative to proteins.
>
> As we all know, good American cooks are only supposed to put a little
> sauce on their pasta so we can be more like the Italians. There is some
> point to this when the pasta is well prepared. But we also know in our heart
> of hearts that when faced with the choice of eating one more prawn or one
> more spoonful of spaghetti, the prawn usually wins. Sharon will of course,
> disagree with this on principle, but hear me out.
>
> So now the NY TImes is telling us to go back to the old ways. Instead of a
> tiny bit of sauce on a big bowl of pasta we are supposed to cut the pasta
> quantity in half and drown the pasta in tomato sauce. This is because
> tomatoes are a "good" vegetable but pasta is made of nasty refined white
> flour that is nutritionally equivalent to an Oreo cookie. Or so they want us
> to believe.
>
> Before this gets out of hand, it may be time to invent Bob Bran Pasta
> (BBP). For those of you who have lived in ignorance. Bob Bran Bread (BBB)
> was invented many years ago to supply the QB's need for increased fiber
> whilst not compromising on texture or flavor of the bread. A major
> breakthrough occurred about 5 years ago with the production of the first Bob
> Bran Artesinal Breads which mimic (and perhaps surpass) the classic French
> pain Poilane. The secret of BBB is the proper balancing of oat bran (high
> high-fiber, low-flavor meal) with wheat gluten proteins for structure and
> rise. Too much of one and you get a brick. Too much of the other and you
> get a cardboard chew.
>
> Bob Bran Pasta presents new challenges. We will have to mill the oat bran
> to varying degrees to see the effect. And it will be interesting to see if
> the oat bran cooks sufficiently in fresh pasta. We may need to pre-cook the
> bran before rolling out the pasta.
>
> But at last my life has meaning and direction again! Long Live BBP!
>
> -Bob
>
> On 10/19/07, Dianne Ellsworth < ellswortha@earthlink.net> wrote:
> >
> > The ride sounds good.
> > QB must be desolate to go so long without a good bakery in sight or
> > smell. You must plan these trips more carefully.
> > And piles of seafood, even with linguini underneath, do not substitute
> > for baked goods. I bet she wasn't fooled for one minute.
> > Dee
> >
> > -----Original Message-----
> > >From: boogkb@tmo.blackberry.net
> > >Sent: Oct 18, 2007 5:31 PM
> > >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack > > >
> > >Subject: BSMA
> > >
> > >18 Oct.
> > >
> > >Delaware.
> > >
> > >Wind at our backs. Fast riding.
> > >Good wide road very well paved. Dearth of coffee shops. Found one after
> > 20 miles. No good bakery for the entire trip to date.
> > >
> > >First rain of trip. 5 minutes worth.
> > >
> > >Dinner. Another day, another pile of fresh seafood. Woe is us. A
> > monster would be honored to be shot here. Probably the best preparation and
> > largest sized seafood we have had since leaving NYC.
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >Sent via BlackBerry from T-Mobile
> >
> >
>

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What do you mean, no good bakeries? I saw the pictures of the deep-fried
apple uglies. What more could you want?

The linguini fruit de mar, while suffering from linguistic confusion
bordering on schizophrenia, contains the highest ratio of seafood to pasta I
have ever seen in a restaurant. It is positively Atkinsian in its dearth of
carbs relative to proteins.

As we all know, good American cooks are only supposed to put a little sauce
on their pasta so we can be more like the Italians. There is some point to
this when the pasta is well prepared. But we also know in our heart of
hearts that when faced with the choice of eating one more prawn or one more
spoonful of spaghetti, the prawn usually wins. Sharon will of course,
disagree with this on principle, but hear me out.

So now the NY TImes is telling us to go back to the old ways. Instead of a
tiny bit of sauce on a big bowl of pasta we are supposed to cut the pasta
quantity in half and drown the pasta in tomato sauce. This is because
tomatoes are a "good" vegetable but pasta is made of nasty refined white
flour that is nutritionally equivalent to an Oreo cookie. Or so they want us
to believe.

Before this gets out of hand, it may be time to invent Bob Bran Pasta
(BBP). For those of you who have lived in ignorance. Bob Bran Bread (BBB)
was invented many years ago to supply the QB's need for increased fiber
whilst not compromising on texture or flavor of the bread. A major
breakthrough occurred about 5 years ago with the production of the first Bob
Bran Artesinal Breads which mimic (and perhaps surpass) the classic French
pain Poilane. The secret of BBB is the proper balancing of oat bran (high
high-fiber, low-flavor meal) with wheat gluten proteins for structure and
rise. Too much of one and you get a brick. Too much of the other and you
get a cardboard chew.

Bob Bran Pasta presents new challenges. We will have to mill the oat bran to
varying degrees to see the effect. And it will be interesting to see if the
oat bran cooks sufficiently in fresh pasta. We may need to pre-cook the bran
before rolling out the pasta.

But at last my life has meaning and direction again! Long Live BBP!

-Bob

On 10/19/07, Dianne Ellsworth wrote:
>
> The ride sounds good.
> QB must be desolate to go so long without a good bakery in sight or
> smell. You must plan these trips more carefully.
> And piles of seafood, even with linguini underneath, do not substitute for
> baked goods. I bet she wasn't fooled for one minute.
> Dee
>
> -----Original Message-----
> >From: boogkb@tmo.blackberry.net
> >Sent: Oct 18, 2007 5:31 PM
> >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack
> >Subject: BSMA
> >
> >18 Oct.
> >
> >Delaware.
> >
> >Wind at our backs. Fast riding.
> >Good wide road very well paved. Dearth of coffee shops. Found one after
> 20 miles. No good bakery for the entire trip to date.
> >
> >First rain of trip. 5 minutes worth.
> >
> >Dinner. Another day, another pile of fresh seafood. Woe is us. A monster
> would be honored to be shot here. Probably the best preparation and largest
> sized seafood we have had since leaving NYC.
> >
> >
> >
> >
> >
> >
> >
> >Sent via BlackBerry from T-Mobile
>
>

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