petite tête de chou

Notice how nothing tastes good when one is in a foul mood? Right. So a can of root beer was the highlight of my day.

Crab, clams, lobster, crayfish ("crawdaddies" in my youth), shrimp/prawns...all are critters meant for butter.

Hot, chamomile tea with a handful of pistachios.

I think its these little guys. click

Raw oysters. -gah- Phlegm-balls o' the sea. But I like them now. Still don't care for green olives. Though I've found that if I drink enough martinis those olives don't look so bad! edited to spell phlegm correctly. still doesn't look right.

Yum!

I started using paper plates about 6 months ago and I'm not looking back! I use them for prep and occasionally eat non-juicy foods off of them. Like torakris, I don't have a dishwasher and these have been such a big help. As far as plastic utensils go, I include a plastic spoon in my husbands lunch if he's having applesauce or yogurt. Love him, but he can't be trusted to return my metal spoons.

Perhaps these threads will help? click

Breakfast- A tin of teriyaki oysters and a cup of hot ginger tea.

Pemmican would be an interesting experiment. click

Even better!

The South Korean sugary, spawn o' Satan is aaaawwwesome! Very original! Gotta look at it again...

Blackberry crisp. Ideally, served with peach, apple or berry ice cream.

Smoked, wild Chinook salmon with red onion and hot ginger tea (for digestion).

Interesting idea here.

Yup. Birds, too.

Half of a thick chocolate/hazelnut milkshake.

First off, your avatar is one of the best. Too funny the way the eyes blink. Now, you put a hot dog (weiner) on your hamburger? Do you have a brand preference? Or are we talkin' Oscar Meyer or? Wow. I've never heard of that. Makes sense, tho.' If I'm grilling a few burgers for a get-together I usually throw a few weiners on the grill, too. Veeerrry interestink. Thanks for the idea.

Do Southern folks do something special with ice-cream? Considering that you live in such a sultry climate (I'm talkin' about weather, people ) I imagine that chilled desserts would be popular. Or is this Oregon gal sadly mistaken?

I dropped a whole case of Langes Pinot Noir when I was a wine "specialist" (read: drink for free, essentially) for Made in Oregon in the early to mid 1990's. Each bottle was about 30 bucks and I broke 6. -sigh- At least it wasn't the half case of Domain Drouhin, so said my manager.

Thank you, Sinclair. By 'testing' the recipes I meant testing my sorely lacking baking skills. But I love lemony pound cake (I have a wonderful source for Meyers lemons in Portland, Ore.), my lavenders are still (!) blooming and I love my mom . This has just got to be better than the messy, frosted cakes I made her as a child. I hope.

Do you know why that is? It seems like there would be money in it for someone down the line.

Fantastic! Thank you. Another thought was using a rose-petal syrup. Again, she loves roses and used to purchase rose-flavored pastilles so I know that she enjoys the flavor. Thank god I have a few months to try these ideas out. -whew-

I'm out of my league here in the pastry forum, but what the heck? My mothers birthday is in May and she adores pound cake, lemons and lavender. So I thought that just maybe I could (attempt) to bake her a cake using some of her favorite flavors. Does anyone think that a lemon pound cake would be tasty soaked with a lavender syrup? Or is that not.a.good.thing and maybe my brain is fried by the coffee?

Chocolate covered brandied cherries. Mmmm. Especially dark chocolate. Maybe you could even roll them in crushed amaretti (incorporating ludja's idea) or almonds.