Susan G

Almond macaroons!

Hard sauce (brandied) is the way to go............this is the way my family has been doing it for generations. Of course, the brandy in the whipped cream and the brandy in the pie make for a merry dessert course if the portions are large enough!

A few tablespoons of creme fraiche or of yogurt will probably provide the active cultures that the buttermilk adds. If you use the yogurt, I'd add a dollop of heavy cream to the batter to help the richness factor. Good luck!

I find them soooo disappointing! (But I'll use the frozen ones when I get a strong craving. I know it's not going to be the same, but it helps the craving).

Milk-based oatmeal with raisins, walnuts and cinnamon. With brown sugar, natch.

Nutty as a fruitcake. (Two in one!) Stick a fork in him - - he's done.

Hey! Misery *does* love company!!

Technically, not a spice or an herb, but: rosewater. Marzipan gets made maybe once every three years, and I no longer like it as an addition to my mango lassis....................so it sits there in my cupboard, getting dusty.

Lemon chicken. First boyfriend broke up with me during this meal. Twenty years later, the flavors still evoke the sadness and nausea. How pathetic is this?

In Paris last summer I had lots of scoops of cantalope ice cream. Addictive!

Curious (or maybe not) that four out of the five sandwiches listed are going to be high in fat grams. It may be whole grain - but those calories are still going to kill the Soccer Moms' diets.

In the past, my gifts to others were usually "artisanal" foods: Fudge ( I too can't bear to make it again after that one holiday!), jars of watermelon pickle, rasberry jam, or brandied cherries. This year, I'm giving quilts as gifts. Yup, this year, my loved ones and in-laws are getting lap quilts. One down, five in process, two to go. It's been a series of eight hour days at the sewing machine; it's now 07:35 in New Mexico, and I'm off to the salt mines again. (But at least I don't have to hear mall carols and fight crowds!)

Grandma's cookies. If it was a very special day, my brother and I could have 'two for each hand". (Clearly, I've been trolling for goodies since before I could count to three!)

The alcohol esters cook out after five minutes of boiling. Given that fondue tastes best when the wine is cooked and reduced by half (which means you need twice the wine the recipe calls for), you're home free. Sparkling cider for the beverages, que no?

Oh God. Oh, God. I watched the Sandhill crane migration from my front yard this year, and I heard the buzzy whoops they made while flying in formation. I can eat most foods. I cannot eat something that makes my heart leap with joy while it's alive. Having said that, I'm glad your friend eats what he kills, and doesn't take it just for the practice or as decoration.

Mayflower descendant on both sides; Father's family: Had a family farm in Massachussetts until the Great Depression. Mother's family: Dutch branch settled in upstate New York in the 1640's. I was raised in central NY State, and I *never* heard of cranberry pie! I served pumpkin pie, apple pie, and I would have done a mincemeat pie if I could have found some of that filling in any of the local stores. (My New Mexican neighbors have never heard of mincemeat!)

At least you were only 10! I did this same thing a few months back when I finally found my mom's meatloaf recipe and was really happy to make it for my husband. Then we ate it, and had to drink about a liter of water because of the salt!!! ← Bless you. Bless you for sharing that. Now my shame's receding............

My worst meal served was one I'd made for my family. I was 10. My mother had asked me to make supper for the family (she had recently taken a part-time job). I was delighted, and full of confidence. The recipe for meatloaf was straightforward enough, and I'd seen her make it. I was so proud of myself when it came out of the oven browned and fragrant............and then silence fell over the table when we started eating. The texture was fine; the flavor inedible. I'd interpreted the directions, "2 tsp. each salt and pepper" as, "two tablespoons". I was so ashamed, I didn't try to cook for another five years!

We'd just started dating, and I can't remember what the main course was, because the appetizers were such a disaster: Aged cheeses on crackers, rounds of salami, and a nice red wine. What's the problem, you ask? The man is prone to migraines. He was unable to drive home. Just before we married, my mother asked him what he especially liked to eat. He said, "Anything Susan cooks".

Carolyn, I'm completely with you!! For God's sake, *at least* send a scathing letter to the editor..........but better yet, track that responsible person down in his or her lair and hold them accountable for this drivel!

You know what would really keep me educated about the consequences of eating the Monster Thickburger? 1400 calories = three hellish hours on the elliptical trainer!

Thanks for the tip FG! Now that it's finally cooled off here in New Mexico I can safely order it..........though eight pounds is a generous estimate for my needs - should hold me 'til Fourth of July!

This was known as the "Slave Triangle": Ships made runs across the Atlantic, exchanging one product for another: Slaves from Africa were carried to the Carribean, where the slaves were sold and cane sugar/molasses was purchased. The sugars were carried to the American Colonies (and later, to the US), where it was processed into rum.........which in turn was carried to Africa and exchanged for more slaves. I don't think any of the original distilleries are still standing, but the NYC historical society ought to be able to locate where they were.

My neighbors and I are putting together 20 dinner baskets for needy families in the village.

Hershey's cocoa, and johnnycake baked in a cast-iron skillet.