EllenC

Thank you for all the pictures Tammy! Your kitchen is very nice. I like the color scheme.

Tammy, great blog. I love all the different factors you bring into it. What is the kitchen in your house like? I imagine it's pretty small with 1300 sq ft - or is it?

I have a really big carving fork - I mean tines like nails. I push it down (whack the end with a hammer if you can't get it all the way in) then turn it just a little. Works every time.

I googled and here are two sites: Swiss Diamond Cookware One Customer's Review

Six people is definitely my favorite. I do eight pretty easily and I have done upwards to twenty, but that's just not comfortable in my house. Six people is about the right mix of conversation and food.

These are all really good. Thank you. I agree that both cream of x soup and velveeta have their place (never together, however). I like tater tot casserole and red lobster biscuits and while I can't think of a time I ever liked something with velveeta, I don't mind seeing people who do. It's good to remember people may not always like the baklava or cream puffs or fudge I take to them. I try to pay attention to their non-verbal hints and comments they make about other people's food to know what's good to take and what's not. Usually though I get comments like, you made X and I didn't get any! Those are always good because I try to keep a mental list of who likes what. I haven't ever really said anything criticizing about someone else's cooking for all the reasons everybody lists. I really do love these people and appreciate all the stuff they do for me so I don't want to hurt their feelings. I guess it goes back to what Ladybug said about throwing stuff away. I feel really guilty about wasting food. Maybe I can use the excuse Diabetes runs in the family so I am cutting back on some things. Aftter all that really is the reason I give away most of what I make....

Maybe I'm not being clear. I do thank them very nicely. I also tell them how much I love and appreciate their friendship. I am talking about those friends who insist upon a critique of thier cooking. Generally they say something like, "You cook so well. Please tell me exactly how you feel about this and what I need to change." As I said, I don't want to hurt thier feelings but velveeta and cream of mushroom soup don't make for a gourmet meal in my book.

I like to cook and bake and when I am in a "mode," I not only want to but need to share with friends. Not all of whom cook well. Some of them really want to recprocate in kind so they bake or cook for me. I am always grateful for their efforts but sometimes I don't know what to say when they ask me how I liked it. I will not say, "It could have been really good if you hadn't smothered it in 14 pounds of powdered sugar frosting, or cream of mushroom soup, or _____________ (you fill in the blank)." Many of them are intimidated by my cooking to start with, so I certainly don't want to scar them for life. My son has taken to jumping in with "You wouldn't believe how fast it disappeared!" (That often means that it went right into the bin.) Do any of you have this problem? What do you say?

Okay, a bunch of the professionals have chimed in, so here I go with nothing to lose. First, the disclaimer - I am not a professional. I bake because I feel like it. I have, however, helped with I don't even know how many weddings. At one I did 600 cream puffs and served wedding cake as well as light refreshments. Whenever I agree to do this it is my wedding gift to the bride and groom - meaning I don't charge for my time or the finished product. They generally buy the supplies. So now you know where I'm coming from. Your idea for a reception sounds lovely to me. It is a great opportunity for members of both your families to get to know each other better and enjoy time with you and your spouse. Fifty people is not that many so that's really cool. I would strongly encourage you to do the cupcakes and freeze them. They will taste great and look darling. Individual wedding cakes are about the most difficult stess you can put yourself through. As Anne puts it, they are much harder to decorate. I also find they are more fragile so the waste factor goes up exponentially for a home baker. I am sure the pros are better at keeping that to a minimum. As everybody here has implied, the biggest thing you need to deal with is the stress. How you handle that will decide everything else. If you approach this with the same attitude you show in your posts, you should be fine. By that I mean that you are determined to see this through and you are approaching this from the standpoint of the guests having fun and enjoying good food. I don't see any reason why you can't pull this off.

Thank you! We will try this.

My friend and I have some European recipes that call for these fish. Living here in the inland United States (Boise Idaho), I am obviously looking for substitutes available in most fish markets. Please help me!

Chili & Rice Casserole Layer cooked rice, corn, cheese and chili two or three times and throw it in the oven. Nice change, very little work.

Twice Baked Brioche.

I gave out Challah bread and some apple butter we made this fall. I am also giving some friends homemade noodles. I keep them frozen and I let my friends know that, but some of them just don't have time to do that for themselves. I am still debating on how to package them for giving, though. Ideas?

Your idea sounds good to me. Why don't you color the frosting green and go for golf, fishing, football, or baseball themes. What does this guy like to do in his spare time?

I love tater tots and we had tater tot casserole at home growing up. It doesn't bear much resemblance to what you describe though: Take a pound of hamburger and brown it. Add flour, and cook for a minute. Add milk, salt, pepper, and garlic to taste. Add mixed vegetables. Pour into a casserole dish and top with tater tots. Cook until the 'tots are done. Eat. I think it's good. I also like them plain with salt and ketchup. Ellen

That will be great. Thank you!

Aiden: Can you post the recipe for your onion rolls?

When will you be publishing your cookbook? (I know you could spend some time writing it in those "free" hours you seem to have between 1 and 3 am)

Granny Smiths and Breaburns Yum.

Thanks everybody. These are all great suggestions. Fifi - thank you. I should have thought of playing with it - especially after the diswasher thread - but I didn't think of it. I guess I am off to shop.

These are all great suggestions. Thanks. Suzanne, Thank you for your questions. Mainly what I am intending to use it for are dry ingredients, especially nuts. Baklava is a regular thing - both because my son likes it and because it makes a cool gift people don't often get. I also use nuts for the Holidays and other applications. Also bread crumbs and graham crackers. I am thinking that the occasional pie crust will be well suited also. The thing I was wondering about that no one has mentioned is pesto. Do you use yours for that? Is it a good application? Thanks. Ellen

I think I want a food processor. It's probably the one piece of kitchen equipment I've always wanted but never owned. So what do egulleteers think? I don't have unlimited funds, but I am willing to save my pennies to get something that will last. Please discuss. Ellen

Thanks Jaymes, Try playing with the varieties of apples as well. It makes a great compliment/contrast depending on the taste of the apple. Ellen

chefg, Thank you for your post. I love the directions you are going with this. These concepts are excellent. It is nice to see this true integration of all parts of your restaurant. This is revolutionary not only for the restaurant world but an example to all businesses. Thank you again, Ellen edit: spelling