ElfWorks

june 10 is aok with moi! xo

and youre right, italian cream cake is deceptively easy to make. xo

hey mr mayhaw man, i am in total agreement with all of your opinions on fitzmorris' lists. my biggest nitpic is the order. if i could afford to live in new orleans, i would move there tomorrow and just eat and listen to music til i died. can i come with yall to charlies? a thick steak and paint-peeling salad sounds mightyfine to me right now! i miss vino vino. lisa

actually, i live in the dumpiest apartment and tho i am usually the hostest with the mostest, in my current location, i couldnt imagine having all the ausitintes over, especially after all the grandeur and beautimousness of foodie's home! that said, yall are welcome anytime!! xo

well, thank you, ms/mr gifted! i am fond of the good old about.com! have you tried this recipe? or either of the other two? and i am not so sure i think chocolate ital crm cake sounds like a good idea, but........ one never knows, do one? xo

the post about italian desserts reminded me that i have lost (misplaced) my most favored and beloved recipe for italian cream cake. i cannot for the life of me remember what i did with it! i did a search of recipegullet and there wasnt one posted. anyone have a delicious recipe youd been keen to share with little ole me? thanking in advance xo

well, you just toddle on over here and we will have ourselves a mess o' ritas! i may feel the need to go whip up a batch for myself here any minute! maybe some nachos with guac to go with! xo

were a gun held to my temple with the threat of imminent death if i failed to name my three faves, i would do it. here, no way!! however, i can actually name my # 1 fave with no trouble whatsoever! that would be idiazabol. the bestest cheese ever!!!!! xo

i dont like ritas made with gold tequilla. i make the best ritas ive ever had. herra dura silver, fresh lime, teenincy splash of cointreau. salt rim. nothing more, nothing less. xo

HillTop cafe in Fredericksberg has an amazing wine list! xo

hathor, thank you ever so much for the lavender oil info. i only wish you'd been available for comment yesterday morning!! xo

If you didn't know your roommate was stealing from you, he'd still be your best friend. quite true! but, with few exceptions, i wouldnt be eating my roommate......... xo

if it isnt too late to make a suggestion, may i offer this: BRAZIL! xo

i have to amend my previous post because this morning i did a stupid stupid STUPID thing. i made cinnamon toast. when i took it out of te oven, i put my finger in the bubbling butter/sugar/cinnamon. OUCH. had to put my finger under the faucet in the tub to get the stuff off my finger! it stuck! that was at 9 am. it is now 12:30 am. i am still soaking it in ice water. xo

i have to say that i am sure that i missed mr. rocks' point, however, i will agree with al-dente. if you still didnt know that the strata had miracle whip in it, this thread would be about the most amazing breakfast you'd ever had. personally, you couldnt pay me to buy miracle whip. however, there is this little diner in kerrville that makes the best BLT ever in this world. after three yrs of eating it, i asked someone what it was they did that made it so much damn better than any other BLT, and i was informed that it was made with miracle whip. i hate miracle whip, but that is still the best BLT ever!!! get the recipe mr rocks! and get over it. if you like it, it'd good. didnt say good for you, just good. and in this day and age of crap on a stick available on every corner, finding something that you genuinely like is a good thing. xo

what about vespaio? they have a private (sort of) room..... xo

Blue Cheese and Chive Crisps 2 c blue cheese , crumbled 1/2 c unsalted butter 1 egg 1 egg yolk 2 tsp chopped fresh chives black pepper 2 c all-purpose flour, sifted Step 1:The day before serving, beat together the cheese and butter until well blended. Add the egg, egg yolk, chives and a little pepper (I do maybe 7 or 8 vigorous turns of the pepper mill) and beat until just blended. Step 2: Add the flour in three batches, folding in well between each addition. Step 3: Divide the dough in half and shape each half into a log (I do this on a marble slab to not have to add flour) about 2 inches in diameter. Wrap in waxed paper and chill overnight. Preheat the oven to 375*F. Lightly grease two baking sheets. Step 4: Cut the doughlogs across into slices about 1/8 inch thick. Place on the prepared baking sheets. Bake for about 10 minutes, until just golden around the edges. Transfer to a wire rack to cool Keywords: Hors d'oeuvre ( RG1025 )

Blue Cheese and Chive Crisps 2 c blue cheese , crumbled 1/2 c unsalted butter 1 egg 1 egg yolk 2 tsp chopped fresh chives black pepper 2 c all-purpose flour, sifted Step 1:The day before serving, beat together the cheese and butter until well blended. Add the egg, egg yolk, chives and a little pepper (I do maybe 7 or 8 vigorous turns of the pepper mill) and beat until just blended. Step 2: Add the flour in three batches, folding in well between each addition. Step 3: Divide the dough in half and shape each half into a log (I do this on a marble slab to not have to add flour) about 2 inches in diameter. Wrap in waxed paper and chill overnight. Preheat the oven to 375*F. Lightly grease two baking sheets. Step 4: Cut the doughlogs across into slices about 1/8 inch thick. Place on the prepared baking sheets. Bake for about 10 minutes, until just golden around the edges. Transfer to a wire rack to cool Keywords: Hors d'oeuvre ( RG1025 )

first of all, i am so past thirty i dont remember it. and second, my first drunk was my freshman yr of college and, (i know this has a high yack factor, sorry) the drunk was caused by the drinking of black russians. 16 of them to be exact. and every one of those black russians was accompanied by 3 marischino (i know that is spelled wrong) cherries. so, i still dont know if it was the vodka, the kalhua, or the cherries that caused it (my money is on the kahlua/cherry sugar combo), but it is really a miracle i am alive today. hurl-o-rama! xo

my sister. it isnt so much that she is a bad cook, as it is that she thinks she is julia child. and she isnt. not even close. she is hell on wheels with a mix, but ask her for a little freestyle... no way! no imagination! this includes what she will eat as well. bless her heart. :D xo

they are awesome! let me know how you like em. i also have a chive and blue cheese cracker recipe, but i didnt think i ought to just post a zillion recipes what with my newbieness and all...... :D:D:D xo

well, im an idiot, sorry. hope thats all better and than yall get some enjoyment out of them. xo

BLUE CHEESE AND PECAN CRACKERS 1 c crumbled blue cheese (about 4 1/2 ounces), chilled 1/2 c (1 stick) unsalted butter, room temperature 1/4 tsp coarsely ground black pepper 1 c all purpose flour 1/2 c pecans, lightly toasted, coarsely chopped Pecan halves Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then Makes about 32 crackers Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool. Makes about 32 crackers Keywords: Hors d'oeuvre ( RG1018 )

BLUE CHEESE AND PECAN CRACKERS 1 c crumbled blue cheese (about 4 1/2 ounces), chilled 1/2 c (1 stick) unsalted butter, room temperature 1/4 tsp coarsely ground black pepper 1 c all purpose flour 1/2 c pecans, lightly toasted, coarsely chopped Pecan halves Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then Makes about 32 crackers Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool. Makes about 32 crackers Keywords: Hors d'oeuvre ( RG1018 )

Lisa’s Mustard Cheese Crackers cream butter and cheese in processor til almost smooth. add remaining ingredients and pulse til just combined. divide dough between 2 sheets waxed paper and roll each into 8 inch logs. freeze, wrapped in wax paper and then foil til firm (1 1/2 – 2 hrs) preheat oven to 350* cut logs into 1/4 in slices and put on buttered baking sheet 1 in apart. bake til edges are golden brown, about 15 mins. 1/2 c butter (1 stick) 1/2 lb grated swiss or emmenthaler or gruyere 1 c ap flour 3 T dijon mustard or i sometimes use wild thymes peccorino peppercorn mustard and omit the mustard seeds 2 tsp dry mustard 1-1/2 tsp mustard seeds 1 tsp salt Keywords: Hors d'oeuvre ( RG1017 )