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@Sylvia Lovegren, Just add some cream cheese to the tortilla before filling and heating and BINGO, sweet and cheesy quesadillas! @blue_dolphin, when I read your reply, for some reason I read dates instead of mushrooms and thought "ooh, that might be good" even though dates are a food that I'm not fond of. BUT, if you said fresh figs, or sliced peaches or plums or other stone fruit, or even sliced pineapple... Love that sweet/salty thing!

Aha! "Clean out the fridge" salad in a tortilla wrap!

I wonder if any chip company might have a plan for a celery and blue cheese flavoured chip, with powdered blue cheese and ground celery seeds ? Just sayin, you know.

Dig out the plastic gloves and the dehydrater, sweetie! You might want to dry them outside the residence, though ! I don't know how strong the fumes might get!

But Soba, you may have USED that all today, but certainly you won't EAT it all today, will you? (I might, but YOU? Nah!)

Re the vermouth, the dry is the colour of white wine, sweet is red, so, to me, dry would be the way to go. This sounds excellent; have you had a chance to try it yet? If the vermouth doesn't suit your taste, try a dry sherry.

Many Kosher cookbooks have almond meal recipes, since nutmeal can be used as a flour substitute during Passover, as can matzo meal. HTH!

Seville orange marmalade, mixed with a sharpish mustard to taste would make a nice glaze for country ribs (I don't know what the UK cut is called, they're the fatty, delicious cut from around the spare ribs that you'd put on the BBQ) I've also used peach or apricot preserves to the same end. Also works with a ham or a ham steak, which I've also done on the BBQ. The steak, that is. HTH!

I am not a baker or confectioner (?), but when our OLD fridge, that we had when I was a kid, leaked water on the floor in the kitchen, we blamed the dog, but the a.c. guy said it just needed freon. How old is your unit? That might relate to the odor problem, too. Freon stinks!

Heartsurgeon, I do beleive you're just tryin' to drum up new business!

O'cook, any chance of suggested proportions? I'd love to make this for some friends that need impressing !

I have always used Bisquick for dumplings; the buttermilk is built in as is the leavening. I'll add poultry seasoning, or thyme if theyare going with chicken, garlic and/or onion powder and parsley for beef, cinnamon and or nutmeg if I have a fruit base, etc. No gripes yet, and I've done this for yonks! (Use recipe on package, and stir in seasonings to dry mix berore adding liquid to avoid overmixing.) Dried chives are a great addition for the savory dumplings, too!

Chris, what kind of spicy are you going for here? Sweet spice, like cinnamon or more savoury, like pepper? I know about Strega, but have never tasted it. Is it sweet, vegetal, fruity, sharp? What is the flavour profile and the predominant notes? Citrusy would be my guess, but please explain further!

A thing of beauty is a joy forever, and I'll bet it tastes great, too! Looks wonderful, Kerry!

Due to huge protein craving, I rediscovered Lance brand Toast Chee cheese and peanut butter crackers tonight. It was the only thing in the snack machine that seemed to have any protein at all. Damn, they're good with a real coke, but are still ok with what passes for Coke today, too!

Love it! And people say country music is all "play it backwards and your truck will run again, your wife'll come back, your boss will respect you and tne dog will come back to life"!

WTF ? Did they forget that we're here in South Florida, too?

Doesn't anyone play practical jokes any more? A cautionary word, though: if you think you'll be the butt of jokes, let yourself get "caught" by some of tne more gentle ones laugh heartily, and they generally won't escalate. Dodge too many and they'll get worse!

pAitch, you might also try a local farmer's market for unadulturated cream. HTH!

Does anyone remember Roz Russell in Auntie Mame, with Jim Backus as the jumped up potential FIL? He "always put honey in my dacquiris!" and the "cool kids" mocked him about it. How "cool"has changed!

Parents who sit their kids ON my bar. CRINGE!

For everyone who's looking for whole canned chickens,Sweet Sue makes the product. If you do search for sweet sue on Google, the web site will come up. It has "where to buy" link, too. HTH!

Lazy Woman's method: 1. buy a rotissere chicken from Publix, lemon pepper flavour preferred. 2. at home, remove legs and eat for dinner with preferred sides. Refrigerate remaining carcass overnight, with all remaining juices in a shallow covered container. 3. next day, peel off skin for a cook's treat and pull meat off bones. Hand shread meat into a largeish bowl, including all bits left on frame. Scrape most of fat from congeled juices and set aside. Scoop chicken "jello" into bowl with meat. Add chopped celery and minced onion to taste (I'm an onion lover, so I use quite a lot), mayo to moisten somewhat, (remembering that the "jello" will melt and further moisten dressing) toasted, broken nuts of choice, quartered seedless grapes (I like the red globes for colour) and Old Bay with lemon seasoning, s&p to taste. Mix gently and refrigerate for a while to blend flavours. 4. Remove from fridge, mix again, check seasoning, tweak if needed, and let stand at cool room temp until ready to serve. For the onions I like red or yellow, scallions or Florida spring onions, if you can find them.

I've never seen that either. Wish they did that around here because I hate peeling 'taters! You DO realize that you can simply scrub the skin totally OFF with a nylon scrubby pad of the right texture, right? Use a black nylon grill cleaner to scrub a thick skinned Idaho baker (russet), a green non-stick pan scruber for thin skinned new potatoes, and all types in between for all types in between. Just use a paring knife for eyes and imperfections.

Where are you from? Makes it easier to zero in on a source if we know where to look !