fou de Bassan

Like you, I'll be making marmalade soon and I'm about to make quince jelly with the last of the quinces. I didn't make any chutney this year either. I'd love your cumquat marmalade recipe... what can I trade?

You can use filo as a sub for ouarka. Check out Paula Wolfert's book on the cooking of Morrocco. It is an excellent resource. And, she has wonderful recipes! Depending on the brand you might have anywhere from one to two teaspoons in the baking powder sachets. Start with the least amount. I can't say for the vanilla sugar, sorry. Good luck

My in_laws live in Sherbrooke and like Choux du Bruxelles to go out to eat. There is a Vietnamese place that makes great imperial rolls, I'll try to find the name. If you can make it to Knowleton or Lac Brome they have fabulous duck. Stop by on your way from Montréal. My MIL likes Vegetarien for fruits & veg. Hope this helps!

I think the péké must refer to some type of juniper based alcohol for the maceration. Didn't Chufi mention a Dutch 'Genever' in one of her threads? I looked in the States and couldn't find it(didn't look too hard). It might be that. My Larousse doesn't mention it. I'd probably sub gin.

A report from the market... the fruit market on Clayton had olives, 2 kinds, for 3.99 and 4.99 a kilo. Neither looked great- some soft spots and wrinkles but, if I had had more time I might have picked through them since there's no ban on that in this place. Anyone else have any more luck?

The most stained pages in my book belong to All-American Fudge-Chunk brownies, Raspberry Flummery, Whipped Cream pound cake and Schrafft's Hot Fudge sauce. The peanut butter pie is also seriously good.

Where did you see those gems? I was getting mine from a fruit place in Clayton. Really good quality and not that expensive, but when I went back about 10 days ago they didn't have any. I'm going this Sat. and will report back if I find any.

I wonder if you could tighten the grommet with needle-nosed pliers? If you don't get a reply from the company i think WIlliams -Sonoma sells the handle cover. Occasionally T.J. Maxx!!! will have them in the kitchen section.

Oh Grub I love that salmon recipe! The first time I saw it I thought, potato chips???, but went ahead and it has become a family favorite! I made some rather stunning baba ghanoush that belongs here. It looked like Gack. Tasty though.

The blogs I check daily are: delicious days--beautiful pics from Munich the old foodie--history from Australia ideas in food--amazing toast-- down to earth anapestic-- I like the sense of humor sorry no links

I second whipping the egg white. You might try boiling the potatoes first then putting them through a ricer. This would give you a fluffy, dry potato. Mix the batter ingredients then fold in the egg white. This is how I make fritters but I've never used potato before.

*Deborah*, You look so wonderfully calm and in the middle of a reno too! What panache! Your food looks absolutely delicious and.... your Wolf. Now, where's that envy icon?

Peanutgirl, YUM! What a delicious looking Photo. Thanks!!

The really great thing about Healesville and Phillip Island is that you can bring picnic food and enjoy the amazing surrounds. Phillip Island has outdoor gas barbecues and a few small stores that sell picnic-y foods. Healesville lets you bring food into the Sanctuary, just don't go near the Ibis'! So, that might be something for you to consider.

Great food and photos, nostalgia-inducing backyards and more beautiful butt than I could have imagined. Thankyou, Thankyou, Thankyou for taking the time and energy to blog this week.

Thanks for soldiering on in the rain you three. If it's any consolation, we've been having wet weather here in Australia for about 2 weeks. Otherwise I'd try to send you all some sun.

I love this design! It seems like a good idea for a studio. That they fit so many features into such a small space is amazing. I wonder if it could be modified to fit a boat galley or RV? I'm interested to know what others think.

mizducky, What a great opportunity to share your knowledge! Regarding snack food, why not make some of the night's dishes ahead of time? That way your participants will know what to look for in a final result and encourage them to duplicate the recipe at home. I hope you have lots of fun with this!

Oh. Bleeeeccchhhh! I knew those couldn't be good. Thanks for confirming my suspicions. I've also been making my own, and now I can explain why to my family. They just think I'm a food snob

Wow! A true triple treat! Lancastermike, please show Lebanon balogna. I have wanted some with cream cheese ever since I read Laurie Colwin's description of it. this is maybe 12-13 years ago! While I can't say categorically that grilled pizzas are better than oven-cooked, I can say they are way more fun. Thanks for blogging

annecros, Sorry I lost the thread. Yes it was a coffee can! How'd you know? You know the saddest thing was when my great-grandmother went to live in a nursing home and she had to drink tea made from a powder. Just vile.

My husband mashes up anchovies with the juice of a lemon and some crushed garlic and puts this into the hollows of avocados. Not bad, considering I'm not a huge anchovy lover.

Welcome Lindsay Anne! Yesterday all I wanted were ramen noodles with the flavor packet and fried cotechino And the old standby of chocolate chips eaten straight from the bag while standing in front of the pantry, the bowls being three steps away and, thus, too far to go.

BSK, It might be worth your while to buy a moisture meter to measure the humidity of your wood. If you are in the US or Canada there are a number of shops that sell these and online I can recommend Lee Valley. I agree with packing the slabs in sawdust. Will you take the bark off? On it looks lovely and rustic but I'd de-bark. Also, I totally agree with Smithy about saving wood for turning. If all this seems too much see if you can find a local woodturner or woodworker who would barter work for wood.

I realized I had better 'fess up to being a GRITS girl after the fried chicken tonight. Well, that and I have a lipstick and clean hankie in every handbag I own. You never know...