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I've noticed how much dogs like peanut butter, except for the fact it's a bit sticky on the palate, so I incorporated it as one of my home made dog biscuit flavors. They were very well recieved. SB (yeah, like dogs are fussy eaters? )

PB burgers work well with just about any spice you want to add. This is the basic recipe and you can adjust to taste. Just no eggs, crumbs or other filler, and chill them well if you can ahead of time. the peanut butter adds enough extra fat to yield a really juicy burger - and they don't taste like peanut butter. ← I made them using some Everglades Seasoning, a salt/spice/msg blend, and I'm 100% sold on the recipe! The burgers, which I pan fried, were nice and juicy, and there was a slight peanut flavor to the crust, which was more noticable when I just ate the lleftover one cold. I'm thinking of using this trick with meatloaf. SB (amazed )

Okay, I'm going to try it tonite! SB ← I'll be damned! That was great. SB

Okay, I'm going to try it tonite! SB

Hey! Don't knock it till you've tried it. Grand Old Party Celery mise en place 1 stalk - Celery 1 Tbl (approx) - Peanut Butter, Creamy or Crunchy Trim white portion from bottom and leaves from top of Celery stalk (reserve leaves for green salad/soup.) Using a small flat knife, spread Peanut Butter in groove of stalk approximately level with edges of groove. Eat a disposition Repeat as necessary depending on appetite or number of guests.

On celery! SB (although I think this is only for Republicans? )

There's an old railroad track across the alley and down the hill behind my house. It isn't abandoned, but only two or three trains a week pass by. This is fortunate, because although you can't see them from the house, you can hear and feel them go by. My grandson, Zach, three years-old, is one of those children enamored by "choo-choo"s. Whenever one passes by we have to drop everything and run over to watch it. Sometimes we throw rocks at the cars, which are hauling either coal to the Public Utility Plant or taconite, a low grade iron ore. If he hears the train far enough in advance, and we get to the little bluff overlooking the tracks on time, the engineer will usually toot the horn or ring the bell for us. To me, this makes the whole process feel rather quaint and grandfatherly, but to a true-blue Thomas the Tank Engine devotee like Zach it's the genuine highlight of the day! Anyway, (to finally get on-topic), about two weeks ago I noticed a tree less than fifteen feet off the path we take to the train lookout, its heavily burdened boughs bowed with the burden of thousands of ripening apples. I can't imagine how I'd missed during dozens of trips past it all spring and summer, although I suppose this is one of the less fortunate aspects of becoming "grandfatherly"? Zach was thrilled with the discovery. Since he started to talk anything roundish, reddish, and remotely edible has been designated "apple". Besides eating a few out-of-hand, (and throwing some rotten ones at trains), we've had an apple crisp and a couple apple quickbreads. This weekend I plan on making a galette. Although we tend not to retain many things we experience at such a young age as Zach's, I'm hoping the choo-choos and apples might become one of his memories, even subliminally.

Cooking with Paula Deen again, SB? ← "I don't eat much butter and cream .... just enough!" - Julia Child

Now that made me laugh! SB (must easily avg 1/day )

As previously noted, rolling pie crust is one thing I'm decidedly NOT good at. I do, however, have a very easy no-roll crust recipe that works for some kinds of pies and tarts using pre-baked crust. SB

I love IC Sakai. I don't think the price is too high except for the part about getting to Australia. SB

Being "rolling challenged" myself, I can sympathize with your plight. But, jgm is right. It's no big deal, especially in a crisp type dish. I use a little three pronged fork to start mixing, and finish with my fingers. The only trick is to have all the crust ingredients really cold to begin with so your fingers don't melt the butter.

I'm all for healthful food, open markets and freedom of choice, but this appears to me to have all the earmarks of yet another elitist eating concept. At least for now, I'm not buying it. SB (doesn't mind if you do though)

Despite all the praise for the device from others on this thread, my immersion blender (and electric knife) were sold at GF's garage sale. SB (still has the sausage stuffer attachment and still intends to use it though)

Yes, I think it answers the question very well. "Grass-fed Beef" seems to be more of a marketing gimmick than anything else. SB (I guess Free Range Cattle sounded too silly)

A crust crimper?

WOW! THANX! SB (uncharacteristically speechless )

But they're fun to poof!

How about beverages? Try Gin and Root Beer .... with a Radish! SB

Yeah. They're pretty heavy on the "puff". SB (put them on a pizza!)

That's all we ever did, although bacon fat might work well too! My Brother, who was otherwise a fussy eater, loved them, so that was never much of a problem. They aren't very filling.

I wonder if maybe "Ole" is the same person as from Sven & Ole's Pizza from Two Harbors? SB (it boggles the mind)

I'm sorry to "show off" my lack of digital photography skills, but .... I have several dozen mugs, but only use three regularly. At work I use a mug from a friend's bar, named Tom & Jerry's, which has cartoon pictures of, you guessed it. At home I use either a mug with the handle broken off which features a mouse hanging from a barbell and the inscription "you give me strength"; a gift from GF, or a black mug with my name in gold script and a Corvette emblem. SB (notorious for never washing his coffee mugs)

I got this reply: "we have a hosting station but do not have all the funding in place. We are now looking at taping in the late fall or early winter and airing next year, early summer." SB (good thing I wasn't holding my breath?)

If you get a quality bird, t's hard to beat Sara Moulton's Blasted Chicken It's sinfully simple!