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Anna, that is glorious! It's so shiny, I'd swear it was buttered! YUM!

Love the look of the grilled; lemon is gorgeous!

Shel, I believe that advise is more for the enamel than the cast iron!

IIRC, Knob Creek 100 is smooth and sneaky! And damn tasty!

Chefs catalog has the CSO-300 for 299.00 + free shipping thru Jan. 31, I beleive.

I beleive that style is called a "ship's decanter" because the wide bottom is not easily tipped over, if the ship pitches a bit. My mom had one; I don't know what ever happened to it, though... % (

Melissa, making your own salsa is quick, easy, tasty and it's possible to clear the house of unwanted company, depending on the peppers you use! %) PM me if you'd like recipes, my late hubby used to make it, but because I have a tender mouth, I don't eat it.

Nancy, I think that leftover ham, minced fine, might have a place in your ravoli, and maybe some onion, too.

In The Great American Writers' Cookbook, that is called "Ova Ova Ova" (needless to say) from a Southern lady!

Don't forget, what's not used spoils. If you have a brigade of helpers doing all the cutting, slicing, butchery and so forth, your knife skills would probably go to pot, too!

keychris, the chocolate berry tart has me breathing heavy! My Gawd, that's beautiful!

jsager01, that website also comes in English; see top left area. Cool stuff!

Chris, you could also remove the skin (which is, after all, ment to be a barrier by nature) season, and tie the skin back on, or cut the meat off the bone, season, then tie the meat back to the shoulder blade. Just thinkin'.

Powerdog, I think a surge protector is an excellent idea! I can't tell ya how many landline phones I went thru, since every time we have a thunderstorm, we have a power surge! I don't know where you are, but I'm in south Florida, and thunderstorms are a fact of life all spring and summer!

Chris, maybe if you jacquered (?) the outside of the meat, the flavours might penetrate better? Even if you just poked the meat with a thin paring knife and rubbed the marinade in? Oh, and the "meh" yogurt sauce can be jazzed up a little with garlic, and I'd like cucumber in it, but that's JMHO. I love taziki...

Hmmm, "Quote" button is not cooperating tonight! Annabelle, the sauce with blood orange is Maltaise, but on the others, I should know, but I don't. %(

Kim, can you give out the Rx for the fruit salad, or is it a family secret?

Reminds me of a old burger that went by various names, the best-known being the "patty melt", I believe...two slices of rye grilled in butter and a burger with melted Swiss and sauteed onions. Your onion rye sounds much healthier! Bill, that's one of my all-time favorite sandwiches!

Oh, yum! Had to look that up and save the recipe! I looove me some cabbage!

Norm, don't cook, make this: Johnny Mac's 4 can salad Can blackeyed peas Can cannallini beans Can chick peas Can diced tomatoes Drain and rinse all beans, dump into a large-ish bowl, add drained tomatoes and about 1/2 their juice, a good sized red onion, minced, a celery heart (1 of 2 sold together in a pack; regular celery is mostly too strong), minced, Italian herbs seasoning (mixed basil, marjoram, etc from a jar) and some dried thyme, crushed up in your hand. Add enough vinegarette to moisten and a bit more, so you have a little in the bottom of the bowl.Stir well, but gently. Fridge for at least 3 hours for flavours to marry, bring to cool room temp to serve.

Onion rye bread, the more onions the better, with real butter. Hey, if it's gonna kill me, I'll go fat and happy!

See also Yorkshire pudding recipes; essentially a savory popover cooked in fat rendered from a roast.

Then there are those of us, for whatever reasons can't stand up very long. For me to stand up long enough to skim the stock, get out the containers, decant the stock into said containers, then get back up after it's cooled, close the containers and find room for them in my freezer, I would need oxygen! % (

No gfweb, not a Breville Smart Oven, but a good book, instead: Around my French Table! (It took me a minute to transcribe BSO into Breville Smart Oven, since our "County Mounties" here are also BSO's: Broward Sherriff's Officers...) Love Dorie's stuff! I know what I'll be doing this weekend! What did everybody else get?

Barspoon, scuba.