Jaymes

Got that as a Christmas present last year. I remember reading through it. After about an hour or so studying the recipes, I thought to myself...."Well, I guess I could probably manage the croutons."

As everyone that has ever tried that can tell you, you have to stuff fast. The best is to have your lover put them into your mouth as you fill his. But still....it's fast. And frankly, more funny than romantic. Think 'Lucy & Ethel at the Chocolate Factory.'

Depending on how much time you've got for the trip, I'd suggest that you go through Vegas and hit LOS, and then wander around northern Arizona a bit, driving through Sedona and Jerome.

Katie, did you try it? With whipped cream on top? And a sprinkle of nutmeg?

Boy, there's two great ideas. For some reason, had never thought about popping wine into the microwave with the mulling spices, although I do that fairly often with apple or cherry cider. And Amaretto...I love Amaretto. I'm sure that's wonderful.

A large and beautiful and colorful hand-painted bowl from Mexico. Which is filled with assorted junk that I don't know where else to put.

The current thread on mulled ciders, etc., reminded me of this. So, last night, I pulled up this thread and made me some mulled wine incorporating several of the suggestions/recipes given here. Wanted to tell all of you in the frozen north that this was delicious! And if you'd like something to help dispell the cold, ice and snow that has been recently descending upon you, here's just the thing.

So here we are in the middle of Waldorf Salad Season for many of us. And, as this thread is pretty old, and we've had a lot of newcomers since then, thought I'd drag it back up and see if there are any new thoughts, ideas, suggestions.

This thread reminded me of this one: The Thing That Grew on Top of the Refrigerator.

So, as I said, Sheila, I'd really like that recipe you mentioned that you thought was particularly good. Be sure to include what sort of fat and seasonings it called for.

Yes, please do.

There are locales that have prohibited smoking even on patios; but most places I've been, that's up to the owner. And, while smoking is permitted on many patios, I know lots and lots of restaurants that are completely smoke-free -- including the patio, so if the rest of us want to enjoy dining al fresco, we don't have to inhale other people's smoke. As many of us can attest, dining outside is no guarantee that smoke won't be exceedingly unpleasant. In fact, sitting immediately downwind from a table of smokers often seems to be worse than sitting next to them in a well-ventilated room. Don't know why. And maybe it's just a false impression on my part.

Well, I always wondered about the 'tank' thing. Never made sense to me as a kid. And, thanks for the compliment. Damn straight, we're special. back atcha.

Am I the only one reading along that feels deprived because I never went to a "pond draining"? And just as a side note, did they call them ponds in the rural south, or tanks?

How did I miss this. "Three cubic yards" -- that should last a while.

Another vote for Bohemian Cafe.

There are also many stories about the origin of the name. In addition to the two mentioned in links above, my granny, who was a legendary southern cook and restaurant owner, told me that the best red eye gravy always has a little bit of bone marrow in it. One morning, while she was fixing breakfast, I asked her about the name. "Come over here," she said, "and look into this skillet." So I looked, and in the skillet was a big slice of country ham. It had been sliced right through the bone. She pointed at the bone and asked me, "What does that look like to you?" "A big red eye." "That's right, hon. Now when I finish cooking the ham, I'll cut the meat away from the bone and use that bone to make the gravy." I watched as she did just that. She cut the meat away and removed it to a waiting hot platter, leaving the big red eye of bone in the pan. And then she poured in some hot black coffee and carefully scooped the red marrow out of the center of the bone, and stirred it all together. Fabulous. And to me, that is where it got its name, and always will be.

I really love this place: Hotel Strasburg -- charming inn & excellent restaurant in Strasburg, VA.

I have tried many similar recipes, but like mine best with a generous sprinkle of chili/chile powder.

I do the 'orange ocean mine' thing -- where you take an orange and poke it full of whole cloves. Looks like those sea-going mines from WWII movies.

From what i gather - the jello is made but not set. the cottage cheese is added, as well as fruit, and then it's put in the fridge to set.there was nothing wiggly or jiggly about it. it just looked like vaguely greenish cottage cheese. Ah yes, the venerable Seafoam Salad. Lime jello, cottage cheese, crushed pineapple, mayo. Not bad. Kinda tasty. I make it for my 89-year-old mother all the time. She loves it, and it's easy to chew.

I'll have to try the Tuaca if I have any lying around the house, but I generally do the same thing that you do except with the rum- it's a match made in heaven. My spices are green cardomom pods, cinnamon and cloves. If I'm doing wine then I add some citrus but I keep it simple with the cider. The ciders that I buy are also better with the tiniest amount of salt added to give it a bit of focus. I do add rum to mulled apple cider. And, a pat of good butter. It is delicious, to be sure, but different from the Hot Apple Pie. Because that's a Hot Buttered Rum. My second most-favorite winter drink.

Hey, thanks. Won't have an opportunity to try it until next week. But then I will. And I'll get back. Appreciate your taking the time to find it and post it.

So I've been reading, and hearing, about a recent influx of Hispanic workers, primarily Mexican. There's some speculation that this will result in a major shift in the culture. What do y'all think...what does the future hold? Salsa music coming from the open doors of the bars on Bourbon street? Taco carts on Canal?

I'll be loitering around here....waiting....