i think my whole hand is green: this is one of the groups of sprouts i transplanted last weekend. i was really worried that the trauma of being uprooted and then plunked down in foreign soil (i mean, wouldn't you be traumatized too?) was too great, but they seem to be doing just fine. i took these guys (cilantro) to tim's house, and they actually seem to be faring better than their buddies back home: which is not to say that these herbs are faring poorly. just that the ones at tim's are much taller and leafier. in front, more cilantro, middle is borage (fuzzy cucumber-y leaves that grow wild along the roads of rome. great in salads, claims the seed packet -- they sprout in like three days and grow insanely fast), and back is tarragon (though i don't remember any tarragon i've ever seen having forking leaves, which these are starting to do). and in case you don't recollect, these are how small the sprouts were a couple weeks ago: these are new cress (and a stray parsley) sprouts. mmm. can't wait to put them in a sandwich. there's something strangely reverse-oedipal (or something) about the way i treat my plants. i mean, i could sit and watch them grow for hours, and i'm really stoked about their rapid development (esp when one remembers how ill-fated the herbs were that i grew in cambridge last summer), but they're basically headed for my dinner plate. am i like a mother hamster? would i eat my young, given the chance? um, right. and a gratuitous (but not overly, if that's possible) picture of one of ruby et violette's delectable cookies (this, i think, is the "perfect." a very excellent chocolate chip cookie): i dunno if i've already mentioned this previously, but jeffrey steingarten makes a completely valid point in it must have been something i ate about how everyone should be able to make chocolate chip cookies at least as good as the ones the toll house cookie recipe yields.unfortunately, that's very rarely the case (too dry, too bland, too salty, too crumbly, too soft, too hard, etc.). while toll house cookies are by no means the end-all, be-all of chocolate-chip cookies, i would claim that they are good -- even very good. so cookie makers should all be able to make very good cookies. so why the hell don't they? a question for the ages. people think of everything nell, the associate producer i've been working for these last couple of weeks, pointed me today to this little sub-genre of millinery. there used to be a hats of meat site, but apparently it is no more. we all should mourn the loss. um, ham anyone?


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