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I made the STUPID mistake of buying something called " Grandmother's Kitchen Wisdom" I thought it would be old timey hints and tips; instead its a badly edited least-common-denominator book fit only for semi-literate first year Home Ec students. YUCK! Waste of money, big time!

Sweet Shelby, I dearly crave the recipe for the Pimento Cheese. I had a great one, but I has a house fire and lost a gazillion cookbooks quite a few years ago, and needless to say, there went that recipe! Pleas either PM me or better yet, put it in Recipe Gullet!

I've been negligent in my reporting! I've added at least 10 to the collection; Goddess in the Kitchen, Bill Neal's Southern Cooking, The Martha Stewart Cookbook, Southern Living's Homestyle Table, Desserts that Have Killed Better Men than Me (OMG!!!!) Frank Stitt's Southen Table and a bunch of church/community/school books. Forgive my omissions, please!

Lindsay Ann, I have one word for you ... "Airborne"! Invented by a teacher(!) who was tired of getting sick from being around her kids. It's GREAT! HTH!

Um, Melissa, what's a spoonful of Nutella? That stuff comes in jars for a REASON!

Double heavy duty plastic bag and a hammer? Maybe a "rubber" mallet, like the body shop guys use, so as to not tear the bag? HTH

Ok the orange stuff is salmon, but WHAT in the world is the purple thing?

This brilliant heat diffuser works on bothe gas and electric stoves, and whe paired with its' lid works to bake potatoes and or rolls on the stove top. Cool gadget!

Hey Toliver, I just made a purchase from Lehman's and on one of the pages found these in a side section: Blunt tip spoons, two sizes. P.S. Lehman's wooden spoons are more expensive than others, but they are the best I have found. (I just ordered a set for a housewarming gift for an avid cook who has admired the ones I have.) ← I found a wonderful batch of bamboo utensils at Bed Bath and Beyond for about $6.00 for a set of six or so. They work well and for the price, ya can't beat 'em!

For some ungodly reason, when I crave sweets, I can eat a sour pickle and be satisfied. I'm a diabetic and have to avoid (sugary) sweets but the tart tang of a pickle will kill the craving. Of course, I LOVE sugar free Dove chocolates, and the Russell Stover ones, too, but the pickles will do the trick!

In my childhood home, the first pancake and the last one( with the leftover batter, were called "the ones for the dog" and the dog was happy as hell!

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First, are you sure you're using large eggs? If the eggs you use are estra large, or Jumbo, the batter will be too moist. Second, to divide the recipe the recipe in half, as far as the egg content goes, I'd use three small eggs rather than try to divide large ones. As you can see by the chart below (courtesy of Steven Shaw's eggscelent article, "All About Eggs", right here on eGullet, the weight will be just about halved. Add a tablespoon of water to make up the additional half ounce, if you feel it needs it. Jumbo Carton weight: 30oz. Egg weight: 2.5oz. Extra large Carton weight: 27oz. Egg weight: 2.25oz. Large Carton weight: 24oz. Egg weight: 2oz. Medium Carton weight: 21oz. Egg weight: 1.75oz. Small Carton weight: 18oz. Egg weight: 1.5oz. Peewee Carton weight: 15oz. Egg weight: 1.25oz. Sugar would convert to half of 3.75 cups to be 1.875 cups or 1 3/4 plus two tablespoons. Hope this helps!

OMG, Taylor Ham! I'd forgotten about it until I saw it in the "pre-sliced" case at my local Publix. So good, but you can't find a decent hard roll her in South Florida, dammit!

Responding, if I may, to the coffee question posed up-thread: I grew up on Long Island and in northern NJ, and coffee was always served to order; black, black with sugar, regular (with some cream and sugar), light(more cream, no sugar), light and sweet (more cream, more sugar) and so forth. Servers in the south thought I was nuts when I asked for "coffee light and sweet with a toasted hard roll" . To translate this Jerseyism, read "a cup of coffee with lots of cream and sugar and a Kaiser roll, split, buttered and toasted on the grill." Dunno WHY this came about, but it's the accepted way to order, or was when I lived up that way. HTH!

Dear readers, I mince the onions fine, fine, fine and cook them in the butter for the sauce. They virtually melt, and add nothing but a subtle flavor to the whole. HTH!

I went to the Goya website and came up with this west cost information: Goya Foods of California 15320 Salt Lake Avenue City of Industry, CA 91745 Tel: 626-961-6161 Fax: 626-937-2464 Maybe they can hel you find their stuff in your neighborhood. Down here in FL, I get it a Publix, not that that will help you! Good luck!

AHA! Old faithful to the rescue: about a pound of deli ham sliced not too thin, spread with softened cream cheese mixed with chopped scallions, and rolled up like a rug. You can even use premade "Cream Cheese and Chive Spread" but that would up the cost. This is easy, cheap and has always been very well received. After Cut each roll into quarters or thirds. Refrigerate to set cheese and serve cool. HTH!

Um, baited breath? Isn't that the results of eating sushi? (Runs away, very fast...)

Onions hate me; I have to stop to close and wipe my eyes probably 3-4 times during one onion, just because of the pain and profuse tearing. Unfortunately, onion goggles don't fit on my head/over my glasses. I think I need those big-n-ugly goggles from chem lab, and then to stop up any ventilation holes. ← If you have contact lenses wear them while cutting onions; never a tear or blear! HTH!

Ducks, you're my hero!

Besos y abrazos a usted, tambien! I loved the blog, the little black dress and the Gershwin! I wish I coulda seen the rest of the Gershwin set! Thanks for the trip! ETA: I can't type for s**t!

Oh, K, this is a most wonderful blog. As you may know, I'm an armchair traveler, and do SO love to be conducted 'round different places. Spain is SO cool! and I do Wish I were there eating with you

Dang; I was adding a response, and all of a sudden, it was gone! Thanks for this blog, armchair traveler that I am, it's too cool!

My personal, ancedotal experience is that your wife is correct. In the 1950s those were the ubiquitous tongs, at least in my parents' house; there was no other kind. ← As my mother couldn't retreat anything except a hot dog with these type of tongs, I illuminated her with a pair of locking tongs, which those scalloped tong parts. Revelation! Even more of a revelation when I told her she should free up some drawer space by getting rid of the old ones. ← Oh, Puhleeze! These were called "corn tongs" in my Nana's house, and they were used to lift corn on the cob out of the boiling water and into a basket covered by a napkin. Given that the corn came out of my Grandaddy's garden, Yum-O!!!!!!!!