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May be speaking thru my hat here, but I believe Florida's is the Key Lime Pie.

My boss's young'un, about 3, loves to eat regular lemons, but makes the "yuck" face between bites. I sent a Meyer lemon home with him (the boss) for his young'un to try, an it was reported back that the kid loved it!

Mutton BBQ!

Blog on! It'll be a wonderful trip for me... I don't even have a passport except for online!

LOVE the chocolate, HATE the ones with the blue sprinkles...

Kim, thanks so much for letting us into your life, if only for a little while. Love your "girley" house, your cookbook collection, your little powder room, the whole nine yards!

Link, please?

Peanut butter? FEH!

OK, so how do you spritz real butter? I have scars up and down my right arm from working an old fashioned popcorn popper when I was a kid working in a fabled amusement park (spits of hot oil, don'tcha know), and I never did figure out how to do that!

I should have noticed that. 18 proof is a really odd number. If I recall correctly 18% would be 36 proof. ← Yeah, AFAIK, a proof is 1/2 a %.

Two dinners, same item; a little place on Long Island called Link's Log Cabin, which, in my VERY young days offered a lobster dinner for a bargain price after a certain time. I BEGGED my mom to take me there for this lobster, whidh I craved like nothing else (heaven only knows where I got the taste for it...) and a seafood restaurant in Baltimore Where my natural father took me and my step-mother when I was there over a Spring break. He asked me what I'd like and the word "Lobster" just tumbled out of my mouth. Both times, I enjoyed the treat beyond reason.

AMEN!

Freindship brand Full Fat ( aka "High Test") cottage cheese, usually with a dollop of fruit sweetened preserves (blackberry is a fav.) Usually now get Smuckers; a very nice true fruit flavor.

Fresh veggies, especially cabbage and cruciferous veggies, sliced fine and stir fried with butter or bacon drippings. Get out o' my WAY! Dinner tonight was a bunch of (slightly elderly) sugar snap peas, stir fried in butter. (burp) Yummy! Accompanied, of course, by an ET and soda... ETA: the drink

That chicken looks amazing Ce'nedra! Would you mind providing the recipe? ← "If I asked you twice and begged you pretty please...?"

Kim, feisty is best! Do you know what a Feist is? It's a little mixed breed dog, bred to hunt small game, particularly squirrels. Feisty is second cousin to bitchy, and that will do the job! It's all in the attitude; "don't give me any shite; I know what it's about!"

In my old, odd profession as a carny, "Hey, Rube" led the way. You yelled and every body jumped! I often have the "hot behind" action going on when I cook in the kitchen for the Orioles ( a fraternal organization, much like the Moose or the Elks) or carry out pans of food when I'm helping to serve. It's become a polite psudonym for "Get the _____ out of my way!"

Munchos! Ben and Jerry's New York Super Fudge Chunk and strawberry cream cheese. Don't dare to buy it, cause it won't be there tomorrow!

How so? I know that they could not be sauteed in butter (obviously), but why broiled? Is it a blood thing? (Please, not being snarky, just curious)

Wow! Love those cookbooks; I thought I might be the only one with the Southern Living habit... I find that the powder room is the ideal place for the books with brief articles, I'm currently working on Cornbread Nation 1 a birthday gift from my son. This going to be such a great blog! Thanks, Kim and congratulations on the weight loss! Keep it goin'!

Thanks for a great trip, Chris!

Me, too, please! Mushrooms are a fav here, and oh boy, do I love a decent balsamic!

WOW! Just...wow.

Sorry to burst your bubble, Chris, but asparagus crowns take at least one year to get established, and you don't really see a good crop for 2-3 years, but oh, boy, are they worth waiting for!

Cooking from Marcella's books one does find herself putting stuff in the mashed potatoes. I remember spinach, and sauteed mushrooms and rehydrated dried wild mushrooms, and tomatoes, at different times. All good, and mind-expanding. Haven't tried the zucchini, but now I will! ← Um, mind expanding? Just exactly what kind of mushrooms were those, anyhow?