Safran

Good morning Marlene! Hum....I can smell the bacon and coffee....yum! Now, uncover your ears, Girl, and get thee to a kitchen store. You NEED, read again, NEED a pizza stone. Get a peel while you're at it. You'll love these additions and will be making pizza regularly from now on. Homemade pizza is just too darn good and actually fast to order in...but a pizza stone makes a big difference. The crust is so much better baked on one. I've had mine 12 years, without cracking. It has survived many many moves.... As for grits, what's not to like?? I tasted them for the first time many many years ago in New Orleans. While others were bringing back clothing and other goodies, I had grits in my suitcase, along with filé powder etc.... Grits, well prepared, are good! If you don't want to serve them with grillades, serve them with thick natural bacon...I suspect that Ryan would love them. Enjoy!

Well said, maggiethecat!

You worry too much...those pancakes would have sold the house!

Decidedly un-Southern. Authenticity demands Steen's 100% Pure Cane Syrup. Brooks will back me up on this. Marlene, your breakfast pics make me want to go in the kitchen and cook up a second breakfast. Those pancakes look good, and the maple syrup, mmmmm.... I think you've already set a certain style to your week...southern with a canadian twist, soooo....regarding the pecan pie, why not make two?? One according to phaelon56's inclinations and another one, more authentic, along the lines of what Dave the Cook recommends... Yes, that means TWO pie crusts, but practice does make perfect! Oh, and I think I'd do two batches of dough rather than trying to double up... Also, I have to admit that I grate my frozen butter into the flour. I've always done that and it seems that I work the dough less this way. Can hardly wait to see the results! By the way, you downloaded the pictures yourself? Way to go! I have yet to master that!

Yes, I'd say the range works well. The pictures are great and the food looks delicious! Looking forward to seeing the Metro rack in place and the sideboard painted! What are you using as a primer? Oil or water-based paint?

Two more...Molly Stevens' All About Braising and the McGeeII! This has been a good December!

How was the coffee? Is the roaster easy to use?

Indeed, we'd love a progress report. Do you like the range? This is the kind of reno that I'm interested in. Suits my tastes and my pocketbook.

I added a copper pan to my Christmas list. Here in Ottawa Bourgeat is easily available. Would you know who makes their pans? Thx!

Rock on, Girl!!!

Ouf! I'm full! Thank you so very much! What fun, and we didn't have to clean up...K...you tidied up until 4 a.m.??? Wow, I'm impressed!

Thanks for the tip! I had never thought of making bread crumbs with the immersion blender. It works like a charm. Beats taking out the food processor!

Oh oh! Please add three more to my count, including Vancouver Cooks. And it's not even Christmas yet...

Oh cool! You'll have to let us know how your first try turns out. And you even have canine help at the stove!

Fat Guy, sampling comes with its risks! Somebody has to do it...

Dave, the suspense is killing me! Has the range arrived?

241, the newest one being À la di Stasio