Murrmaid

I can only find the pink kind here, not that I've looked very hard. And it's true - they are alarmingly flimsy. I wonder if it's something like barns being red - red paint used to be the cheapest. Now barns are red because they always have been. That is, I wonder if there was a reason for pink boxes at one time, but now they're pink just because they always were.

Put some in cheese cloth or a tea bag and put it your bath. Softens and soothes the skin! Also makes a nice face mask when mixed with plain yogurt. Seriously, don't EAT it. Blech!

Exactly! I have nothing against premade desserts, Brian, but something pulled right out of the frig or freezer....just keep it. Many ready-made desserts would probably be lovely if someone at the restaurant put a little thought into the presentation. There's a restaurant where I actually get a big slice of "their" (if they make it there, I'll eat my hat) chocolate layer cake to-go. It's divine, but needs to come to room temp (a tad colder) to be enjoyed. And I have been known to garnish it if feeling fancy, they feel no such obligation.

I agree with those in support of simplicity. Honestly, I might not even notice a dessert's title, it's the description I'm interested in. Even if the dessert was fantastic, I'm probably not going to remember what it was called, just what was in it and how it was presented/prepared. Perhaps you could come up with some generic categories and change the dessert(s) in that category. i.e. Seasonal Fruit, Something Chocolate, Frozen Creations, etc. Category titles could answer the (unvoiced) question - "what are you in the mood for?"

I made the waffles last weekend and they were lovely. I tossed butter chunks into the milk so the butter could melt and the milk could heat up at the same time. I believe this is unrelated - my batter didn't seem to have the structure to support the risen, finished waffles - they spread a great deal. I found they turned out best if I overloaded the waffle iron so I got lots of that "waffle runoff." Messy, but worth it. And I noticed that the waffles only browned on one side. They couldn't puff enough to touch the top of the iron. I did use the lower protein Gold Medal brand of flour and wonder if my usual King Arthur would have made a difference. Any thoughts?