[Sca-cooks] OOP ethnic silly question...and holiday greetings!

S CLEMENGER sclemenger at msn.com
Sun Dec 21 07:37:27 PST 2008


I've been wanting to ask the lot of you this one for a couple of weeks now, but I never seem to have the time, when I remember, OR remember when I'm actually on line!

I'm wondering what y'all's perspective is on the true, canonical meat to be used in a Reuben.  A couple of weeks ago, I had the very, very great pleasure of eating this amazing reuben sandwich at Canter's in West Hollywood, and a friend and I got into this silly-friendly wrangle over which is better in a reuben--corned beef, or pastrami.  She insisted corned beef, so I had to have pastrami just to be contrary.  (My eyes still cross in utter pleasure, just remembering that sandwich, and the kosher dills that came with it.....)

I am now, of course, suffering a terminal "Jewish deli" jones....and we don't have one in the entire state of Montana....although a friend who lives in Queens is enticing me to come visit, by telling me all about the great places to eat in NYC (which, of course, reminded me strongly of Master A!).

I hope all of you are having a lovely holiday season, whether it's Hannukah, Kwanza, Solstice, or Christmas, or even Festivus, that you mark this time of year with.  I've been spending a lot of quiet time lately, just thinking, in utter astonishment, of all the changes and faces and amazing, thrilling things that this past year has brought into my life, and I hope the same for each and every one of you in the year to come!

(Oh, and Selene...feel free to stop being a spoon tease with applesauce cake descriptions, and no recipe!)

Blessed Be....
Maire (from deep within the snowy, cold reaches of Artemisia)


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