petite tête de chou

Meatloaf TV dinners- the kind with tomato sauce NOT brown sauce Totinos pizzas- kinda charred, too Kool-Aid- red kinds taste best Cheap frozen burritos- especially the spicy "beef"

Cottage cheese doused with Tabasco's Habanero sauce and scooped with tortilla chips. Spicy, creamy and crunchy.

Passionfruit daiquiris Use pulp and favorite melon (or berry) in a cold summer soup Make a passionfruit coulis and serve over ice cream or poached fruit Toss together a passionfruit and habanero salsa- serve with prawns, grilled fish or chicken

You could make a Strawberry liqueur, add them to a Sangria or perhaps a strawberry wine (it would use up about 3 lbs.). Baked Alaskas, Strawberry Daiquiri pie, Strawberry pie with a cream cheese crust, a pasta dessert with sweet strawberry sauce, Strawberries Romanov (steep berries in orange juice, sugar, Grand Marnier and lemon juice, top with whipped cream). Strawberry bread, add to pancake or waffle batter, strawberry vinegar, add to a salad of romaine lettuce, red onion and slivered almonds (toss with a berry vinaigrette). I wish I had all those strawberries. Lucky you.

"Hamburger face." An unkind term for someone who has acne.

At least in my neck of the woods Taco Bell has done away with their tostadas. -sniff- Sorry to see my childhood favorite go.

I'll usually try something new at Burgerville. God, their fresh fruit milkshakes are soooo good.

Each bite of steak dipped in melted butter, sprinkled with salt and washed down with a shot of scotch. Meat, butter, salt, booze, again. Meat, butter...

Dungeness crab Caneberries- blackberry, loganberry, raspberry, boysenberry etc. Cheese...or butter

Some favorites- Watercress and almond Creamy apple curry Iced fennel Pear vichyssoise Chilled plum

Are those crab shells? What's in them?

How are folks' tomatoes doing? My one, wee Sweet Million is doing very well. It already has a few flower buds! I under-planted some of my deck roses with Thai basils and they have sprouted. Man, I hope that Vietnamese spring rolls are in my near future. My various rosemary's have stopped blooming. Most of my thymes are still blooming. Garlic and onion chives are growing like crazy but are done blooming. Y'know, I rarely use the blooms in my meals. Are the flowers more of a decoration rather than a flavor component? They taste pretty good and ARE attractive, but I'm not cooking for a gent that appreciates flowers in his food. Poor dear.

Jack, I fully intend to make a fool of myself... Ic þe þancas do!

Well, um, after such beautiful pictures....we had charcoal grilled sirloin steaks rubbed with coarse black pepper, sea salt and toasted cayenne (we like spicy). Baked potatoes with Tillamook butter, sour cream, onion chives from the garden and s/p. A green salad that included a smoked cheddar from Tillamook and a new, for us, dressing, Jalapeno Ranch. Eh. Not such a hot selection. To me, home-made blue cheese dressing is the way to go. Or a vinagrette.

I hope it's okay if I offer a few ideas for using burnet. It's a mild astrigent and can used in an infusion for your skin- hot or cold. I like it on a cold washcloth for bleary, hungover eyes. Not that I ever have a hangover. Steep burnet in wine vinegar. Use in compound butters, dips, mayonnaise and cream cheese (bagel shmear). Or include it in chilled soups, mousses and sauces for poached fish.

It's more of a fall and winter recipe but Sara Perry has a wonderful recipe for a pear and apple crisp with a bacon and brown sugar topping. VERY good. click

I like rumaki. Wrap slices of bacon around cooked chicken livers that have been left to cool in a mixture of soy sauce, sherry, lemon juice and garlic and a slice of water chestnut, slide under the broiler until bacon is crispy. Or devils-on-horseback. Wrap bacon slices around almond-stuffed prunes and broil. Serve with a hot mango chutney. Angels-on-horseback are good too. Soak oysters in a bit of Worcestershire sauce, lemon juice and balck pepper. Yet again, wrap bacon slices around and broil. Bacon and herb scones are also good. Add a bit of dry mustard to your flour and baking powder mixture. Very nice with a cup of coffee and fresh fruit.

Perhaps you could stuff fresh or dried figs with Stilton and hazelnuts, walnuts or almonds? Maybe wrap them in prosciutto? Seems like they would keep and travel well in addition to being easy to eat. edited to add...but of course my suggestion doesn't answer your request for other items to smoke. Whoops.

My guesses at a few of the remaining plants- 13. Comfrey 17. Violets 18. Vervain 21. Lady's Mantle 22. Golden Oregano 25. Yarrow 28. Pennyroyal edited to add... it's killing me! Are any of the plants valerian?

St. Ides and Olde English are awful, awful, awful! They remind me of my poor-as-a-churchmouse days when I would drink them through a straw while taking a very hot bath. Got me pretty bombed.

I second the Popeye's-style request. My husband loves their chicken, biscuits and especially their red beans and rice. I've been on a bit of a quest to duplicate each recipe, just to make my gent happy and sated. Hmm. Maybe a new thread for restaurant copy-cat recipes?

I can appreciate both. In one hand you have a slice of hot, crisp, wonderful smelling toast and in the other hand you have a slice of cool, chewy, slightly charred toast. Butter is completely optional. I like warm, melting butter but there's something to be said for gobs of barely melted, oozing butter too. It's all good to me. Mmmm. Toast.

They must read this! They have to! They should!! I'd snap up a bag of blue cheese chips, too!

Unless you and I share deep and passionate tongue kisses or you gave birth to me keep your damn fork away from my plate. Each to their own.

I'd join my Dad in eating bits of raw hamburger sprinkled with salt. That really grossed my Mom out which only added to my gleeful enjoyment. Given the choice of what to order at a fancyish restaurant I ordered a half dozen oysters on the half-shell. No child's menu with chicken nuggets for this six year old, no siree. And when my Dad's pan-fried trout arrived with the head still on I was absolutely fascinated and asked him if he was going to eat the head too. He didn't. But I stared at that fish head for the entire meal.