judiu

Are we discussing the same size boxes here? DC comes in a rectangular tall box that holds a LOT, and a cylindrical box that holds 13 oz. I prefer the canister, since it fits on my kitchen shelves, whereas I have to really maneuver the large box to remove or replace it.

I live in the about southest part of South Florida, bar the Keys, and in three seasons our humidity hovers at about 90%. I use DC salt to cook and at the table. It keeps beautifully in a covered dish by the stove and a large holed shaker with a 'flick lid' on the table. If the salt clumps in the shaker, a clunk on the table restores it to shakeabilty in no time. The salt clumps in my glass covered bowl crumble when pinched up to sprinkle. Publix carries it, and I won't change to Morton.

Juicy, sweet, ripe pineapple!

Snowangel?

Any reports of "Oh, yummy" ? They sure LOOK beautiful!

Dcarch, what are those beautiful green 'roses' made of, and how do you cook them? That dish looks like spring on a plate. TIA!

SCORE! "Baking from My Home to Yours" @ 50% off! TJ Maxx here in Pompano. (Sorry, Dorie, if this eats into your royalties, but I'm broker than broke!)

If shrimp is cooked perfectly, the meat and even the tiny "tail fins" will come out of the shell all together...

Huh? I thought that Pi(pie) Day was 3/14?

What is this 'extra heavy' of which you speak? I've only ever seen regular Hellman's (and all that modified stuff, low fat, lite, etc. which doesn't count.)Sounds like a good thing to me!

You mean that there's now the possibility to get a chocolate cherry coke without a (quickly vanishing) old style soda fountain? YEE HAW! Wonder when they'll hit Florida?

What a WONDERFUL name for a Chinese restaurant! Brilliant, I tell ya! (Bolding added.)

Glad makes plastic bakeware that is good up to about 375*; I believe. I have bought these pans at Publix here in Florida and used them to bake cakes that I'll be taking to pot lucks and 'functions'. They are sturdy enough to be reused, but cheap enough to be chucked, as well. I love them, but they're getting hard to find! They have an 8 x 8 size, with a lid that comes with it; the lid is for transport only, and is not oven safe.

Hmmm, the thing that comes to mind for me is to make egg salad, and serve in filo shells, with a sprinkle of crisp bacon on top!

Too salty? Add a raw potato, peeled, and cook until the salt has been absorbed, then discard, or give it to a potato nut like me to eat with butter....

Maybe limes, cut into fine slices like the lemons? Gussied up 1000 Island Dressing, tartar sauce, Chinese flavors with a sweet-sour edge, or a sesame oil, soy sauce, (hot spicy) something, tamed by a bit of Mayo, honey mustard, regular (or designer) mustard with a lot of minced garlic; mustard and apricot preserves mixed, mayo with minced onion and sweet relish for the hot dogs, etc. HTH!

Nothing like an 'official' name, but to call them 'venison fingers' shouldn't be too hard a sell... ;-)

Take a whole chicken; rinse well; poach in a good bit of water, stock, what have you, add poultry seasoning, Bells seasoning, onion powder, garlic powder (if you have fresh garlic and onions, use them (canned broth, etc.) When done; remove pan from heat, strip meat from bones (optional) and add enough liquid to cook and properly rehydrate about 8 oz. of pasta. Bring to a boil and add pasta; let simmer until pasta is done. Should be moist, but not soupy.

I'll take the above with a grain of (sea) salt... Lucky, LUCKY Bebe! I don't remember when I discovered bone marrow, but I DO remember trying to get the marrow out of a pork chop, and being very annoyed at the 'bone crumbs' left by the butchers' saw! My idea of heaven, and the friend who made the osso bucco for dinner one night thought I was nuts for spreading 'that nasty, fatty stuff' on a bit of toast...

Wow. You'd really have to get up early to keep up with that tradition. I have to hustle to get everything on the table by 3. Of course, it sounds like you have assistance with the chores, so that would help. In my family, I did it all. In fact, I remember once overhearing my husband tell somebody that Thanksgiving was his favorite holiday because "you don't have to do anything. You don't have to buy presents for anyone or hang up any lights or take the kids around the neighborhood or anything at all. You just sleep late, then eat and watch football. It's perfect." Perhaps I should mention that he's my former husband. _________________ Well, bless your heart! Of COURSE he is!

Mix cream cheese with chopped scallions, or caramelized onions and seasonings. Spread on deli ham slices and roll up. Cut in 1/3's and serve with a toothpick. Have used cream cheese and apricot jam, as well, but this needs horseradish for zip or it will be too sweet.

Oddly enough, I have a friend who prefers hard, gritty, sugary fudge. She was born in Scotland, and raised in the Bahamas. Go figure!

Carrot and raisin salad with pineapple and a touch of cinnamon. Doesn't keep well, but always popular at potlucks...

Dark chocolate coated, individually packed Peeps Pumpkins. YUM!

Glorious onion chip? Do tell, please! Sure hope you're not talking Funyums!