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Please tell us more about the Biscotti Morbidi; I've never heard of such a thing, and some of my friends call me Ms. Know-It-All...

Don't forget tongs! I love mine for all sorts of flipping, mixing, even reaching those high cabinet shelves, that otherwise I'd have to drag over a chair and stand on it to reach ( my sense of balance sucks.)

Um, Dunkin' Donuts? And nasty fried pasteries? But, as you said, she's just getting hers. Now Lynn Rosetto Casper (sp?) of NPR's Splendid Table is a joy to listen to.

Sadly, that's just a myth (I'd say "old wives tale," but I'm afraid to ). Trust me on this. ← Busboy, 1 word for you "Menudo" ! A,B & C, thank you all for a truly AWESOME blog. Wish I could have been there as well, but how often have we all said that? Merry Christmas to all, and to all a Good Blog!

Same idea, different critter. My cat Fats was lounging on the back of the couch where I was sitting with a can of Pepsi and a (sorry) Little Debby brownie. I've got the half eaten brownie in my hand, just sort of flopped on the couch while watching TV. All of a sudden, I feel somthing happening to my brownie, come out of the TV-induced fog, and watch the cat very delicately nibbling on it with his front teeth, almost like eat an ear of corn! I had to remind him that 1. cats do not like chocolate and 2. chocolate doesn't like cats. He looked at me and laughed! ETA: typo

I might be dating myself, but I think it was Jeff Smith, The Frugal Gourmet, that started me doing that...

My cat, Willy. My mother's home, where I then lived. Scene: a buffet dinner party, the dessert for which was ALWAYS a pecan pie with whipped cream in my mom's homemade crust. Pie cooling in the kitchen, waiting to be brought out. Cat jumps up on the counter and eats all the fluted edge off the pie. ACK, Disaster! Mom to the rescue: take the whipped cream and instead of serving it on the side, spread it around the circumference of the pie. No one but she and I ever knew!

Marcia, according to my friends "in the biz" 80% is "ground chuck" 90% is "ground round" and 93% is "ground sirloin". HTH! Edited cause I cain't spel wurth a dam...

Gold and blue, and green... Hmmm How about a lemon-blueberry pound cake and a white chocolate mint fudge tinted a lite green with food coloring? Oh, I know! Watergate Salad (pistachio pudding, pineapple, coolwhip etc.) from the Jello website? HTH!

Add 10 for me, including four of Best American Recipes. Wow!

It has always been my dream, since I can't remember how long ago, to eat my way thru Hong Kong, and lucky you, you'll do it for me! I can't wait!

Looks good, Stephanie, but why the Soya powder? Maybe just to add protein, or is it a binder? What can be substituted for it, or is it optional?

Strawberries and blueberries, oh my! Seriously beautiful cabin and scenery, Snowangel. I envy you the cool/cold weather; South Florida is still very warm and humid. I wait impatiently for the first "cold snap" of the year.

Oh, lust, lust! Recipe please? Pretty please?

I never thought about it before, but that's the way I like my hamburgers, too. Nice and thick, cooked in a frying pan with a nice knob of butter. Crusty brown outside and damn near raw inside. Served on buttered toasted onion rye bread.Yum! And I only get them that way when I fix them at home, dammit!

http://www.collinstreet.com/pages/deluxe_fruitcake My mom made the BEST fruitcake; people waited with baited breath for it to be delivered; but she always said that the Collin Street fruitcake was a VERY close second to hers. I love it!

Katie, what do you think about doing somethin apple-y with that ? Seems like an ideal flavour profile from my bourbon loving standpoint.

She should have called them "Sinrolls" !

This is gonna be WAY cool! Thanks from an armchair traveler

OOOOH, brainstorm! Beautiful walnut or pecan halves sandwiched together with cinnamon raisin cream cheese.

4 more for me, including the new Fergus Henderson Beyond Nose to Tail".

Actually, to me it would be OOOOOHIE, gooey, like the interior of the best brownies

Bruce, did you use lime juice when serving your magnificent maduros? (Plantanos Maduros = ripe sauteed plantains) I find it brings them to a whole new level! (Where's the drool icon when I ned it? )

Wow, those market shots are wonderful! Makes me wish I had "smell-o-vision" for my computer! Just looking at all those beautiful spices and herbs is droolishus, but oh, the smells must be great!

Add two for me, The Texas Cowboy Cookbook, and Rogov's new one, Rogues, Writers and Whores. I must say, that while the latter is a very good, funny book, Rogov needs to Canonize his illustrator, fire his editor and crucify his proofreader. Erata all over the place, a recipe with dead end ingredients (listed in the ingredient list, but never used in the instructions) pages missing, etc. Still in all, it's a great read!