HeatherM

Chicken bones!

@Avachocolate that is beautiful. I think I need to make a lemon tart soon.

I'll often wear an apron if I'm working in the kitchen, mainly because I hate having to try to get stains out of clothes. I find many aprons to be too heavy on my neck. This one is my current favourite. It has shoulder straps, so no weight on my neck, and I can throw it in the wash.

It looks fantastic!

Making the ruffles from a strip will certainly work, and will be the easiest way. In sewing, to get ruffles like the shirt, it's common to cut doughnut shaped pieces of fabric and split them so you can sew the short edge to the garment and the long edge becomes the ruffles. You get the ruffles without the bulk. If if you do a search for circular ruffles, there are many sites that show the technique. Like this

There seem to be some interesting ginger peeler washers commercially available that you might be able to scale down if you're building it yourself or having it built. Here are a few that I found. It seems like your tumbler idea is definitely a good starting point. lab scale washer / peeler

I found a recipe HERE that sounds similar to what you're looking for.

Well, I guess the short answer is it is and it isn't still being produced. A bit of googling brought me HERE, which suggests that Old Log Cabin Canadian Whiskey was actually Canadian Club Whisky which was re-labeled by the Purple Gang in Detroit and sold to Al Capone. So, Canadian Club is still being produced, but you won't find a contemporary Old Log Cabin Whiskey.

I forgot to mention that there are a lot of wineries in the Windsor area. If you do a search on line you should be able to come up with a few to visit if that's something you're interested in. For nightlife I'd agree that Royal Oak would be a possibility, although Pontiac is also a possibility depending on what your interests are. I'll second the other poster's note that good Greek food can be found in Detroit, but I'm not familiar with the scene there anymore. Heather

I know very little about each city, but if you are actually WORKING in Windsor, I would also stay in Windsor. One thing I would NOT want to do is to cross the border twice every day. Sometimes the line-ups are horrendous. DH wants me to add that it can take an hour or more to cross. I lived in Windsor & commuted to one of the Ford offices in Dearborn for 4 years (2000-2004). It's not a great situation, but it's not bad. I'll send you a PM with some information. But back to the food! Dearborn is a great place for middle eastern food. It is one of the things I miss most about not working in that area any more. As for Windsor, I'm not sure if it exists anymore, but one place that I liked in Windsor was the Cook's Shop on Ouelette st (Windsor's main street). Another place many people liked (but was never one of my favorites) was Tunnel BBQ for the ribs. It's just a block or so off Ouelette. Windsor's also got a lot of asian restaurants near the University (at the foot of the Amassador bridge), but I don't know much about them.

If you could figure out a way to cover the sticks, you could try spraying the marshmallows with chocolate to avoid dipping them. Of course, I've not tried this, so you may end up with nothing but a chocolatey mess!

Those look fantastic! They're definitely going on my to-do list. I think I'd love the cinnamon sugar filling, but I do like the idea of trying jams and other fillings also.

If you wanted to add some better heat conduction to the center of your cake (like the Wilton pan does with the aluminum rod), you could try dropping a flower nail (see here) upside down into the bottom of the bowl before you bake it. Depending on the size of the bowl you may have room for more than one. I think I've seen examples in these forums of people using aluminum foil folded into a T shape for the same purpose also.

Goldfish = gateway drug. I was on a road trip with some friends last summer when we stopped at a truck stop. My friends went in with instructions to buy goldfish for me. They're great road snacks. The store didn't have goldfish, so my friends came back with Cheezits. I live in Canada. I can't get Cheez-its. It's taken months to get over the cravings for Cheez-its. But I still love Goldfish! I haven't tried the parmesan ones yet, but I see that happening soon.

I tried making Jaymes' recipe last night with great success! YUM! I don't have a bowl big enough to fit all of the popcorn in (with room to mix), so I split it between two bowls. My bowls are too big to both fit in the oven at the same time, so I had to bake one bowl first, and then the other, but there didn't seem to be too much of a problem with that. I also added 1-1/2t of chili powder to 1/2 of the batch, just sprinkled over the corn & syrup before baking. It was good, but I think I might add a bit more, or add a bit of cayenne to add a bit more heat to it. I also think I'll probably add it to the caramel mix before I pour it over the corn to try to get more even distribution. I think that I am going to be a popular girl at work tomorrow, and I think I'll be making more of this very soon. Jaymes - thanks for sharing this recipe!