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HEY! The Korea episode featuring NARI is on again tonite! SB

Both of my Grandmothers wore aprons while they were in the kitchen. My Mother only had one on if she was dressed up, like for Thanksgiving. I've never worn one in my life, but I might.

My sentimental favorite: Grandma Baich's cookbook she brought with her from Serbia to this Country in the early 1900's. I can't read it since it's written in Serbo-Croatian, (in Cyrillic Script yet), but neither could Grandma, who was funtionally illiterate in both Serb and English. She did use the book though, utilizing her own system of marks to identify recipes and indicate measurements. (I've seen Mexican commercial kitchen workers who also use their own marking systems with great success) My personal favorites are the King Arthur Flour 200th Anniversary Cookbook, that I learned to bake from, and Julia and Jacques Cooking at Home because .... well, because it's Julia and Jacques! SB

Then how about food that smells like something else? For instance; coffee that smells like diesel exhuaust on a cool morning? Or sponge cake that smells like a clean baby? SB

I once read about somebody who ate a Snickers bar with a knife and fork. Does anybody remember who it was? SB

I even entered my Meatloaf #400 and Tickle Me Cake in their Recipe Contest! ← Okay, so maybe it's not the $1 million Pillsbury Bake-Off, or even, so far as the level of competion is concerned, the eGullet Recipe Cook-Off, but it was kind of fun, and my grandson, Zack, will be thrilled! Congratulations, Steve! Your meat loaf recipe is one of our winning entries. Please send me your full address so I can send your aprons out to you and your grandson. Wear them proudly in the kitchen! Stay tuned to see your recipe posted on the site with the other winning recipes. Thanks for your participation! ~Mama SB (supposes he'll have to buy a Nintendo Wii now? ) ← I received my Cooking Mama Cook Off aprons today. I've never worn an apron, but I suppose I should try and set a good example for Zach, (age 3 1/2), who tends to get rather dirty in the kitchen. Apparently the aprons only come in one size, so Zach's will have to be shortened considerably or he'll look like a mini butcher! SB (not that that wouldn't be cute )

Dude, no way. I'm 56. If I'm not an old lady now, I will be shortly. I've been up to my ears in work and gotten a sh*tty take out and it was not cool. I could not go get anything else. I was not only not happy and overworked I was hungry and overworked and really really unhappy. I would never ask for a refund on cookies and a tart and a drink. wtf. If she was of limited means she would not be getting a meal like that with cookies and a tart. People on limited means don't spend more on treats than they do on the meal. Just because you might be old and lonely doesn't mean a merchant needs to kya. ← I'm about as old as you, and I've been in small business all my life, including the restaurant business. I quite agree with your analysis, but please remember my post contained the qualifying words, "... in her own imagination." I try and give people the benefit of the doubt. I've been scammed a few times, but I've also made a lot of sad, lonely and/or confused people feel a little better about unpleasant situations; real or imaginary. And, lest you think I'm lobbying for beatification, I like to think I've come out ahead financially in the long run.

Likewise. I remove them, toss them, and replace them with twist ties. SB

To me, the Slow Food movement, which I'm inclined to support in priciple, often seems to reek with evangelical ardor. I believe rancho-gordo and Mr Petrini both raise some interesting points, but heated arguments over their differences is akin to debating how much organic cilantro a Slow Food Angel can grow on the head of a pin. SB (no offense intended )

"In some United States restaurants, after being fried, (saganaki) is flambéed at the table (typically with a shout of "opa" in themed restaurants), and the flames then extinguished with the juice of a fresh-squeezed lemon" I have emailed the saganaki link to my Sister, and can pretty much promise this WILL be incorporated into the 4th of July celebration at my Cousin Dr Mike's this summer! Caseus ... Mucro .... Flamma!

My Sister, making best use of her MA in Philosophy/Latin, is working in a new deli/market/catering business. This means treats for me when she visits. This past Sunday we met at our Mother's. One of the items she brought was Haloumi Cheese from Cyprus. I found it mentioned several times in eGullet discussions, and also read about it on several other food/recipe sites. I wonder if anyone has some personal experience with this cheese. I did notice that it has a very high melting point. SB (Haloumi Pizza? )

Then again, maybe it's a lonely old lady with limited resources and too much time on her hands, and the sandwich really did ruin her day, at least in her own imagination? Were that to be the case, I suppose I'd reimburse her and write it off as a charitable donation. SB (we'll all be old some day)(if we're lucky)

Considering the nature of her "request", I don't think you would be out of line asking her to submit her statement in writing.

I don't claim to be a connoissuer, or even very knowlegeable, but Caribou and Peets are my two favorites. But I'll admit that when in doubt I just ask for "what's dark". SB (doesn't care for Starbucks though)

My Mother always used lard & butter for pie crust but 100% lard for pasty. SB (personally crust-challenged )

"AP" just stands for regular All Purpose flour. Penzeys Baking Spice is a blend. I don't care for a real sharp cinnamon flavor, and this spice combination, while it does contain cinnamon, seems to mellow it out. SB

I too am honored, but being photography challenged, I must remove my name from consideration. SB (and an artist's rendition of meatloaf leaves a lot to be desired )

It has a lot to do with definition. Not all of what we call "junk food" is all that bad for you, especially in moderation, and a lot of "organic" products aren't so healthy to begin with. Ice cream, for instance, could be organic, it could be junk food, and either healthy or unhealthy. depending on the circumstances. I mean, technically dog poop is organic! SB (so is smallpox )

That's the difference between an "idea" and an "ideal"? SB (obsessed with neither junk nor organic "ideals" )

HERE you go! SB

I guess "traditional" was a poor word to choose.

Had she seen this recipe somewhere or was it her own creation? SB (tends to award points for originality and good intentions )

Although it's not a "true" popover, here's a quickbread version, since that's the subject of this thread. SB (likes the King Arthur Flour "traditional" popover recipe )

Oh sure! Bring up one of my favorite treats, and around here we don't even think about planting lettuce until after Memorial Day. SB (and as for ...... )

I've just recieved my Spring 2007 issue of edible Iowa River Valley and would like to compliment its multi-talented Editor, Chef Michael Friese, on his photography skills for the beautiful cover shot of Hands in Dirt ! SB (whose garden is not even tilled yet! )