Yes I'm here - I've just been busy this past week or so. Had a lot of problem with cookies (computer) to get on line, then got very distracted by co-hosting a shower for a niece that is getting married. And all the snow has kept me busy - we have had 5 snow emergencies already and winter just started today. My life has has become: shovel, work, shovel, cross country ski, shovel, work, snow shoe! Too much black ice this winter to keep running so I took up two new activities. I mentioned at the shower to my nieces that I had purchased snow shoes at Costco and was having a blast. The 8 of them looked at me like I had gone mad! Ann - those are two really great sources for Minnesota Wild Rice. Gibbs sells cultivated (paddy grown) - which I don't think is organic. But Moose Lake has an excellent hand harvested product. In fact, I buy from Charlie Worrath of Moose Lake in the years my family's crop is not so abundent. And Charlie shipped some to me this year for my friend Karen from Texas. Karen grew up here and comes home for the holidays. I have her rice shipped to me and then give it to her when we meet for a drink. Karen and her husband drive back to Texas with a car full of Minnesota beers, wild rice, hazelnuts and who knows what else. Nothing wrong with Gibb's rice though. I have a couple pounds in my cupboard. I picked it up at the Farmer's Market - 2 pounds/$6. The vendor was throwing in the towel for the year and having a clearance. If I am going to have wild rice soup on a buffet - I actually prefer the paddy grown rice. It seems to hold up better over long periods of time. There are many areas of the country that don't have the rice readily available however. Rusty has never seen it while shopping nor has trixietx. And I believe Beverly also said it was not availble in her area. And who else in Florida said they don't travel much so they don't get wild rice anymore..... was it mustangs? I think we all have foods that are regional to our area. Paw paws!!! They have a short shelf life and can't be shipped. Anyone see those in your farmer's markets? My mother had them as a kid and always talks about them. Up North Teresa

jojoco “This picture is fair game. I can't help but think you were going for the shock value of this photo. But maybe the fact that I am female, and a mom times four, colors my perspective. It is not a great leap on my part to suggest that it looks like a maternity ward, in progress. I am guessing that you wanted to create that impression by placing the quail eggs in the vicinity of the gaping openings. All that is missing are the stirrups. I know you like to take chances with your presentations. Some hit, some miss. In my opinion, this is one of the misses. Jo” The interesting responses to this thread nudged my memory. Let me first tell a little story to explain why I agree with Jo and a few others. A while back I traveled to St. Mary’s Hospital in Grand Rapids to visit a friend. That day, there was a sudden historic snow storm which was not forcasted. All modes of transportation were shut down. Everything stopped. Most of the staff could not get to the hospital. They were only able to get a few doctors in by helicopter. I was stuck in the hospital. Because of the severe shortage of staff, so I volunteered myself. They gave me a gown and assigned me to help out in the maternity ward. For four days and three nights, I was observing all the actions of child birth, stirrups and all. Based on that unique experience, Yes, I can understand where Jo is coming from, and why she is understandably viewing this dish more gynecological than my original intent, which was gastronomic. Jim, we do have to recognize the fact that there are differences between male and female methodologies even when it comes to cooking aesthetics. Posted by jimster “ Wild rice and quail seem to me a perfect combination. And the cultural lesson is a nice bonus. It's a winner in my book. ---“ Thanks Jim. Unfortunately (?) the dish went too well. I got an e. mail this evening from another friend in the same party, inviting me for dinner and asking me to make another quail dish. I have been typecast ! Posted by lindac “OOH Jo...I thought that and didn't say it....even the dribble of red sauce..... Too suggestive...graphic...and sure killed my appetite!” Next time when you come to dine with me, I will remind myself to hide the ketchup. Posted by foodonastump “LOL, Jo! I'd be surprised if he really meant it that way, but count me as another who had thoughts along those lines. Still looks good to me though. I'm actually glad I saw this picture. Just yesterday I stumbled upon quail in a section of the meat case that I never looked at, so I bought eight. Regardless of how I decide to cook them, I now know to do something about holding those legs back. I can see my wife having an issue with the way they're flailing like that.” Thanks FOAS. I am glade that you found the quails. I wish you had won the wild rice lotto. They are that good together. Do check with your wife as to how you present the birds. Come to think of it, may be that’s why the French have an interesting way to enjoy Ortolan Bunting. Posted by therustyone “-------You are to be commended on the way you take food preperation and presentation one step farther than most of us do. You make it educational as well as delicious and artful. Thank you for sharing your knowledge, and your talents with us! Rusty “ Thank you Rusty. I had some dealing with some folks from the Santa Fe Indian Museum ages ago. I got some education about the various cultures of Native Americans, which I have completely forgotten. This is just a little refresher course for me for now. Posted by rob333 “Bet it was tasty D! Jo/Linda's vision never crossed my mind. Hm. Wonder what that says about me, because the women (of which I am abosolutely) seem to be on that jag, but the men do not. Double hm.” Thanks Robin. There is no skill involved with this dish to make it taste good. I started out with all good tasting ingredients and just mixed them together. You are right to point out some thing that has always fascinated me, that people have such drastically diverse views and motives. Posted by jimster “ Sexual symbolism can be found everywhere, “ No. I disagree. I find potatoes devoid of any hint of sexual symbolism. “ ----BTW, whatever happened to Freud��"“ And why do we need Freud now that we have Dr. Phil? “----I hope dcarch's presentation can be appreciated for its culinary and artistic merits, of which it has many. Jim, it is obvious to me that you have never worked in a maternity ward, or you wouldn’t feel this way about my work. :-) Posted by annie1992 “----The quail looks delicious and I'm sure the kids would love the tiny eggs. ----- I just thought that the eggs didn't "go" with the rest of the meal. ------ “ Thanks Annie. I am floored by your comment. I actually had problems with including quail eggs with this dish. They just don’t seem to belong, aesthetically and taste wise. I decided finally to add the eggs because I had planned on discussing with the kids the science of the age old question of which come first, the egg or the hen? I did trick the kids and all the adults after I show them a colorful unpeeled quail egg. I asked if anyone knew what’s the color of the egg of most colorful bird, the peacock. Then I told them that peacocks can’t lay eggs. Posted by caliloo “Well... I have to be honest, my first reaction was that they look tortured. Actually, I have that reaction to most of dc's presentations. I rarely see dc trying to work in harmony with ingredients, it is always a tortured forcefulness that ends up with some sort of bizarre creation. Added that they are often color corrected beyond anything that could occur in nature, there is nothing at all appetizing or appealing to me about this or many of your other photos. --------- Alexa” Thank you very much for your honest rendition of my follies. In the future, I will endeavor to be less sadistic in the pantry with work and make an attempt to emulate your artistic accomplishments. Posted by cookebook “Those ladies would not look so wanton if you had tied their little legs together before cooking, but then someone would probably accuse you of representing bondage lol” LOL. I will be known as agent 007, James Bondage of the feathered kind. Posted by teresa_mn “dcarch - it never ceases to amaze me what creations/concoctions you come up with. Jo's image of a delivery room did not occur to me. But she expressed her constructive critique in a diplomatic way. I liked the way she said she thought this was one of your misses. Jo you sound like a teacher - or a mom of four! I think creativity is subjective. And I am amazed that you have the patience to do this stuff. Teresa” Thanks Teresa. I agree with everything you said. ( I don’t mean the part about me being the best LOL) . Jo presented a valid point of view and I respect her and thank her for that. Over all, it is intriguing to learn what observers have to say about your work, but it is equally interesting to observe the observers and find out where they are coming from, their motivations, and what makes them tick. Have fun and keep cooking, guys dcarch

I have Caesarstone wild rice. My kitchen was done in 2012. The counter has one seam. Its not invisible, but I have no issues so far. I am very happy with quartz.

update on tonight's dinner: early this morning I decided to eschew the pears and serve a spinach salad with pine nuts, crisp crumbled bacon and a drizzle of Vidalia onion dressing. I didn't do bacon dressing because one guest eats no pork products, so having bacon pieces on everyone's salad but his solved that dilemma very nicely. I also found beautiful fresh haricots verts, which I am steaming and tossing with a squeeze of a lemon. This way I get spinach and beans, which makes me very happy :-) Mtnrdredux, for your retro dinner I hope someone brings green bean casserole....I adore it!