Greetings from the HNL PC. :)

Did you try to pick up the Amtrak ticket from a QuikTrak machine? That might have been your problem.....have to get it from an agent...they know how to process it and see that CO paid for the ticket.

Plus1 has landed and is on his way home. I'm going to get a little sleep in before that. He has tooth fairy duty when he gets in. Sunday must be her official tooth losing day. Good night box.

And another minor milestone.

Post 800. :D

No I went to the ticket counter. She pulled up the reservation, and it said CO had not paid for the ticket, so she made me pay for it.

I think I'm going to have a bugger of a time getting my money back.

We have several good cooks here, i just enjoy sharing my cooking with others :D

i am curious Scott, you cook for living, is this as resturant chef type, catering or what? and what is your style?

Just get there plenty early....like way before your train is scheduled to depart. Amtrak is usually very good about refunds assuming do it early enough.

You can give me a ring on my cell tomorrow if you have any specific questions.

still doing alright there? Cold/flu has a way of striking back at times.

Thanks for asking....I'm actually about 95% better than I was 2 days ago. My gig last night went great and I had no problem singing so I guess I'm over the worst of it.

It seems like a lot of Jersey folks are coming down with this virus....could be worse....could have been a stomach bug :rolleyes:

:eek:

Hrm, going to bed at 7PM has its consequences, apparently.

this is the agave nectar pecan praline after removing from foil, it isn't praline like in texture, more like a high quality chewy caramel. (note only one is removed, I will use plastic wrap/new gloves so my fingers don't touch the others, the others still there, putting in fridge to see if will make easier to remove)
http://farm3.static.flickr.com/2594/...ff78bdaa84.jpg

it is holidng its shape well, but sticky, where a praline should be just a bit past this point where it is not 'sticky' to the touch.

Taste wise, I am not sure I've ever had better, anywhere, mom, grandma, new orleans, this is wonderful.
The agave nectar is very clean tasting, no crystalization of it like sugar does which makes it very smooth on the tongue. Then the toasted pecan flavor really comes through better here than in the sugar based praline.

however, it is not easily shippable, costs way too much to make both in content and time to give often as gifts, but it was a great educational experiment. I will likely do it again for myself as well.

Are you going to make it to temple next weekend? What day you heading up?

Likely, but it will actually be on Wednesday evening, departing Thursday morning. Not sure how much time outside of that I'll have quite yet. And there is always the hope of an impending job offer, so we'll see what happens.

I have cooked in all sorts of venues, for Boy Scouts for 15 years, at a Fraternity House for a year, as a graduate chef instructor at a restaurant in Stillwater. I have also done major events at Pebble Beach and other venues.

I mostly do American style food. Been doing it for 20 plus years and feel it is time to move on now.

I am currently working as a Special Events Coordinator. I enjoy the work but want regular work hours and around 40 hours a week. The restaurant industry isnt good for just 40 hours a week.

Let me know if you want to know any more.