RobertM

I am from the Iron Range in Minnesota, (As Smithy mentioned) and Potica was always a holiday staple. Any chance (fingers crossed) you would share your recipe???

I just made a batch of shortbread from a recipe given to me by an English friend, almost your formula but with Semolina in lieu of the ground rice. Best shortbread I’ve ever had.....hands down.

Haggis flavored? Uhm....how did that turn out???

It was an incident better left to our fading memories....

Are you building it to code? Both city and health department?

Always add additional storage, regardless of how much you think you need. Add extra power to your place. Do not install power based on equipment you have, but on equipment you would like to have Really think about your working process, plan it out, and then really evaluate your plan always think about growth, new equipment, new molds, storage of product.

I’m a “bad boy”.....not a cool kid......

Would love a copy of the poppyseed cake formula, we make one at Christmas...it would be fun to compare (and you already helped tweak our formula)....

No SV of that bug??

Soooo....what would be the “new” formulation?? It sounds delicious.....

I do believe there is a law against Rubber Band abuse.....

Sadly, I won’t be able to make that weekend.....

A small foam brush from a art supply/hobby store. Trimmed to the size of the cavities in your mold.....the ones I use have a handle on them, no Dremel needed. I just spin the brush in the mold/cavity by hand. Quick, easy and painless

Look up her book on Amazon

Have you tried speaking with Madeline Matson at the Missouri State Library? (She is a food historian who has written a book “Food in Missouri, A Cultural Stew”