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Is that the Robuchon recipe for the potatoes? (pardon me if I name the wrong chef; I'm visiting relatives, and don't have all my references...)It sounds wonderful!

Oh. My. God. That's the most revoltingly hysterical, or hysterically revolting, thing I've ever seen. Oddly enough, I actually LIKE sausage balls!

For a pizza-like flavor that could be made ahead and reheated, consider calzones, sausage rolls, and the like. One word: STROMBOLI!

Thanks, Adam! Where are you, so I can stop by if I'm in the neighborhood. The taste VS name is a neat surprise factor, wouldn't you think? I feel like if I can't have a sense of humour, however warped, what's the use?

I, personally, love the idea of an innovative chef using a 'plain old' ingredient like ketchup as part of a fancy 'Fine Dining' meal! Hell, just call it spiced tomato puree, if they can't take a joke!

It doesn't even come across as mustard, really. I don't like mustard myself, but have always put a bit of dry Coleman's in the bechamel for my macaroni and cheese. Not a whole lot, but just enough to up the 'zip' factor a little!

If you have a Publix grocery in your neighborhood, I STRONGLY suggest you try their own brand of soy sauce; it's not too salty and has a really good flavor. Ingredients are: water, soybeans, wheat, salt and a preservative.

Sounds like someone was trying to work in a 'bistilla' approach to a good British pie!

Maybe a nice firm tofu? HTH!

Trifle! Covers the creamy fruity side nicely, and it's quick and holds up well. I do a major cheat version with bought pound cake, vanilla pudding from a box (with a slosh of extra pure vanilla extract for a bit of a kick, also a bit of grated nutmeg, ditto) , frozen mixed berries (fresh, if available are wonderful!) and (gasp) cool whip over the top. Naturally you can use real whipped cream, but then the dish would have to stay refrigerated, or the cream will collapse. If you're not planning on kids, a nice dollop of sherry or madera (sp?) over the cake is always good. If you object to the gussied-up approach, make your own cake and pudding, then definately use the whipped cream, for fancy. I always macerate the berries in a bit of sugar and wine, because frozen berries are usually pretty bleak; then I use the macerating liquid on the cake.

Think not too picky or idealistic 17 year old boys; normally, they'll eat anything that's not nailed down, or that won't put up too big a fight to eat them first! HTH!

Here it is in the Lee Valley online catalog Cute little Dickens. The green marble one? I LOVE, LOVE, LOVE mine! No bits of this and that scattered everywhere! Made a perfectly lovely blend of green goo from thyme and basil (both dried) with a slug of EVOO for my cans of beans salad, with NO mess!

Ah, Peterh, you seem to forget that Christmas is a mere 7 weeks away...

Mike, you might want to check with someone re the blue cheese. I was pregnant long before all the "rules" kicked in, but I remember something about some cheeses now being a no-no HTH!

Hmmm. Maybe braise and serve in musroom caps that have been roasted with a bit of butter or oo? Seems like it would make a nice little coctail nibble, or a plated hors d'orvre (sp? sorry!) with the reduced brasing liquid and a deglazing of the roasting pan as a sauce. HTH!

Milky Way Midnite indeed! Also Heath bars and the Chunky that had pecans in it. It was in a gold wrapper. Currently will sub in Milano Mocha cookeies, if I can find them and/or any dark chocolate raspberry combo!

Oh, boy, does that sound like something good to put on top of a single crust fruit pie! Apple tart, or maybe a pear and apple combo. YUM! HTH!

MiFi, that's one of my all-time favorite sandwiches! I've found that adding a judicious amount of bacon makes it even better! (That IS rye bread, isn't it?)

If you search diligently, you can find recipes on the internet for "bourbon balls" (or rum, or Kaluha) that don't start with a basis of cookie crumbs. I KNOW I have quite a few bookmarked, but I'm not at my home computer to find them. Maybe later, I hope!

These 'family members', were they of the 2 legged variety, or the 4 legged?

Bill Neal.

Ditto to all of that. I wash up my dishes as I go so I don't have a big pile to wash at the end. But like you, I just shove all my peelings and cores off to the side of the cutting board. But it's all clean, right? So no problem. Right? Oh, and Anna, I do the thing with the broom too. But not just in the kitchen. The kitchen in my tiny condo is proportionatly tiny as well, so I don't have room for the cutting board, much less trimmings on it. Thank G-d for the garbage disposal! I love that slurpy, gringing crunch noise! I'd love having chickens bettter, but what Condo wants, Condo gets

MMMM, library time! Looks great! Thanks for the heads up!

I love mine; found them at Bed, Bath and Beyond, at a better price. Check them out if you have a store near you.