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I think that I am a REALIST. If what I REALLY want is(what passes for) a cheesesteak sandwich (here in Florida), then when I eat it, it will taste better (to me) than the best roast chicken, most succulent ribs, crunchiest Cuban sandwich, or other treat, because it's WHAT I WANT TO EAT. (Sorry for shouting... )It all depends on what my mouth is 'set' for. I rarely allow the pie hole to get 'set' for lobster, for instance, since it's not really in the budget, even at the bargain basement rates lately, but if I get a craving for something like that, nothing else will taste as good.! Good thing we have a Seafood Feast coming up at my club! , but it's not for another week.

Beautiful cake, the raspberries are my favorite fruit with chocolate, and your photo just GLOWS! Thanks for sharing!

Maybe a roasted seasonal veggie plate for a side? I dearly love the roasted cauliflower that has been raved over in other threads here, roasted garlic is ALWAYS good, cherry tomatoes, squash later in the season, etc. HTH!

An (anything) melt that does NOT contain grilled onions? HERESY!

Rhonda, that phrase generally occurs only when one's family is from below the Mason-Dixson line and referrs to the American Civil war as the "late unpleasantness" (runs away, FAST!)

Aha! Thanks for being a personal spell check, mkayahara. I might clarify that I'd like to make something that incorporates the vanilla beans if possible....but will keep the lovely suggestions of crystallized ginger and candied peels in my pocket, just in case. (as well as other great suggestions on the artisanal gifts thread). I realize that vanilla foodstuffs are typically going to be sweet, but somehow feel weird giving a present of sugar to a person who has diabetes. (Though I know full well that she manages her condition well and enjoys her sweets on occasion, she doesn't like to partake a lot and she's mentioned before that the overwhelming array of sweets during the holidays is challenging to her.) Sorry I wasn't more clear before about incorporating vanilla and the consideration of the sugar idea. Will definitely look more into using glycerinE as a solvent.... Another idea I just thought of was using the vanilla pods to permeate some good coffee beans ? She does grind her own beans in batches, so she would use the gift several times, I think..... ← Does she bake with Splenda (where's that buggery little 'r' thing when you need it? ) at all? You might try infusing the granular form with vanilla bean? HTH!

GAH! As many have recommended before me, the perfect job for a can of "whomp" biscuits, and a good topic for the "I'll never again" thread!

Dayum, Prawn, that's some good lookin' stuff you've got going on there! What's the 'white' item in the middle?

NOW, I'm homesick! With kraut?

I do LOVE me some Lee Valley! The peasant's knife is a joy, and their service is top notch

Thank you jgm. It sounds pretty good. You know, it just hit me. All the salads I am planning to make or have made are in a certain mode, vegetable and dressing with vinegar/ lemon juice/ etc. Does anyone have a rice salad that incorporates fruit in some way? Little orange pieces, walnuts, sweeter dressing (but not too sweet)? Thanks. ← Try a recipe for rice pudding with dried fruits, but moderate the pudding into a lighter, not so sweet dressing. I might even try this with a dollop of Marzetti's cole slaw dressing and a few celery seeds... HTH!

Does it have to be vegitarian? You can do plenty with cold cuts and cheese with lettuce, tomato, maybe some onions on the side with a little "go cup" of dressing. Stack or roll meats and cheeses, slice or cube, at lunch time mix with your salad and dress. Instant chef's salad. Add bread as desired.

Where's the little smilie dude, the one with a tear in his eye? I, also, have fond memories of jelly and jam from long vanished grapes and raspberries, sekle pears (the little brown ones) and gooseberry bush in the yard of the house I rented in nj when I was first married. Wistful is the word I'm looking for, I think.

Dear g-d no! Has to be a Jamocha shake!

Too, TOO beautiful!

That "juice" isn't quite as sweet as a syrup, so I have to fiddle with it. I've looked and can't find it. Believe me, I've tried. ← Chris, a suggestion: if the 'main stream' markets don't carry the Goya brand, try the smaller (more grungy) Hispanic markets. You'd be amazed! HTH!

Faine, thanks SO much for your postings. I'm an armchair traveler, that's all I'll ever be, but your posts and vibrant pictures just float me away to where ever you were. Brilliant!

Roughly 2 American gallons. HTH!

At one time when I was doing a lot of traveling for my job, and living out of a van with a 2 burner Coleman stove for a kitchen, I invented a chicken dish that was a whole chicken, cut into serving pieces and cooked in well seasoned water (about 2 quarts). After the chicken was mostly done, I'd add a half pound of elbow macaroni to the pot and let it simmer until the pasta was done. The result was a lovely damp bog of pasta, not soupy, not dry, with plenty of richness from the chicken fat and seasonings. I wish I could remember the proportions better, though!

Sounds good to me, Varmint! You're a lot closer to South FL than KC is!

Not attractive to whom? Looks good enough to eat to me; avocado, crab and tomatos, what could be better? (OTOH, maybe bacon... )

Serendipity nonwithstanding, those are some GREAT pictures, Jenny! Thanks for the views

Deeply wishing I had the time and money available to have been there, too! Mamagotcha, that heirloom tomato salad was a thing of beauty; thanks for the pictures !

Might want to add a slightly fishy note, like a few anchovies melted into the sauce....

"a brave dish of mushrooms and bacon" JRR Tolkein Lord of the Rings Volume I I have always wanted to create this, or recreate it... YUM!