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JAZ, once you do that, the sandwich (by me) becomes an egg salad with bacon. Add lettuce tomato and thin sliced onions at your discretion... Yum!

Ow, those are some painful puns, runwestierun! Thanks for the info!

OK, friends, 'splain me this, please. Does the baking soda go into the cooking water or the ice bath water? When the bit of shell is broken off at each end of the egg, do you have to break the membrane as well, or does that come off with the 'hard blow' technique? Inquiring minds want to know... (Mom used to do all the hard boiled eggs in the house, I cheat like hell and buy them cooked and peeled from the supermarket deli... )

You might want to contact the people who hold the copyright for the game, Milton Bradly, I believe. Find a trivia loving person there, and ask them. The company would have had to license the use of that image. HTH!

HA! Ed's a trip! I seem to have been nominated as Salad Woman, due to a particularly good macaroni salad I make, and a 4 Can bean salad I 'invented', that is a favorite with our President at the club to which I belong. The first time I made it, he ate the entire bowl! (And suffered accordingly; even his dog wouldn't stay in the same room... )

Swiss Army knife, if you have one. Mine does many things, not necessarily WELL, but does the job, nontheless. Just so nice and portable! Also, perhaps a Gerber (or similar) multitool, and a hammer (just because...) Have fun, send pictures...

Sorry. Bear of little brain. I had listed on my original list: - MY knife - HIS knife - paring knives (yes I use them all the time) I think we'll just have to skip the bread knife, boning knife, et al. Oh yes, HIS cleaver to whack the dog's food. - and cutting board: vegetable, meat & dog meat Thanks. A photo of the kitchen If you skip bringing them, you'll wish you hadn't! (Skipped them, I mean) Just experience talking, here! (Bolding added for emphasis...)

KNIVES! You KNOW what you have, any guess as to what they do?

I just invented (discovered) an oddball snack that is weird, but tasty; I decided to have some sliced colby jack cheese as a late night snack, but wanted something a bit sweet, too. I have a small package of crystallized ginger that lives in the fridge, as the house is too humid for it to stay in the cabinet, and threw a few small pieces on the plate with the sliced cheese. When eaten in combination, the soft taste of the cheese combined with the sweet 'bite' of the ginger was an above average surprise! Does anyone else have any oddball favorites to add?

I think that this issues with potatoes vs beets, etc, might be that we tend to eat the potato skins, whereas beets, etc, generally get peeled. Also, on things like radishes, the dirt is so easy to SEE, that it gets at least rinsed off.

Where is the play set? Deep South, New England, 'Wild' West, California? The location will help with ideas. Deep South, migh use deviled eggs. New England, a single poached shrimp. 'Wild' West maybe a single riblet. Give us some clues, please!

The 'eye' lifter from Nana's coal stove was a unitasker, unless you needed to beat something to death. Neat gadget, Andi!

Kim, when I was doing more cooking, I used to get those pork steaks all the time at our Publix market. They sell them as pork shoulder blade steaks, and I love them far better than the loin chops. They are a darker meat, and better marbled, so they don't dry out nearly as bad. If you're buying a picnic shoulder to smoke or grill, as the butcher to cut some shoulder steaks for you. I like to marinate with the Cuban sauce Mojo for a little while before cooking on the grill, or in my grill pan.

Sandwich, schmandwich. Do lettuce wraps! Roll them before you leave, keep cool with a blue ice thingie and some frozen bottles of water to let thaw and drink, and a small container of dressing to dip in while eating.That larb looks like it would be great that way! You'd have to stop driving to get a sandwich anyway... HTH!

What about ratatouille? It's a vegetarian clean-up-the-garden casserole with eggplant, tomatoes, zucchini and what all.

GOT to have a decent shot of red wine vinegar in my tuna salad with mayo, onions and celery. Just wakes up the whole thing!

Here's a link to the recipe on Epicurious.com; they have all the Bon App. recipes there. http://www.epicurious.com/recipes/food/views/Grilled-Sausage-and-Fig-Pizza-with-Goat-Cheese-360090

Anna, don't 86 the oil just because of the onion flavor! Use it for fried chicken, unless the seasonings on the onions have degraded the quality too badly. The chicken will be yummy, I promise! When my mom used to make fried chicken, I would BEG her to make fried onions with it, too. She hated to, because it would make the house smell like onions for a few hours, but what the heck...

Gee, what's a venison "lion" ? Deer with long teeth, or a lion with horns (sorry for the snark)

Large Embroidery frame, or needlepoint holder + old white pillowcase = tamis... or, maybe one of those towels?

When I used to travel for a living I met an older gent who made knives from spring steel that he got from the leaf springs in old cars and trucks. Got my mom's favorite paring knife from him; great little knife it was!

Thanks! You are wrong on both counts. I am not a professional food stylist, and I am not a brilliant amateur. Just like playing with my food. dcarch AHEM! Sir or Madam, brilliance is in the eye of the beholder, and I say you're brilliant, dammit!

FG, are you losing weight on this regimen? After all, every mother will tell you that there are no calories in the food you finish from your kid's plate...

Kim, I'm in tears here; where's the recipe for the gingered shrimp? I tried your cookbook under appetizers, snacks and a couple of other catagories, but I can't find it, and it looks so GOOD! Help, please! TIA

Dcarch, I have to ask: are you a professional food stylist, or just a brilliant amateur? Your plates are beautiful, and I love the smiley mushrooms and the onion crab legs. Amazing! (that's sheer jawdropping awe you see there... )