Jaymes

Cabrito (actually, Spanish for 'little goat') is very popular in Texas. Some recipes: Cabrito

I have for years made a cold cherry soup that I serve in cantaloupe halves. I use it as a starter for summertime dinner parties. I do try not to make it too heavy or too sweet. I think that's the key. Keep it light, and don't make it much sweeter (if any) than the natural sweetness of the fruit. Also, in Mexico not too long ago, at an apple hacienda, had a transcendental meal that began with a cold apple soup.

Impressive variation. Can't wait to try it.

My Mexican friends adore leftover mashed potatoes. They take a handful, pat it out, put some cheese and rajas (roasted green chile strips) in the center, fold it over and seal the edges to make a fat patty, and then fry it. Unbelievably good. And you really must have cold, leftover rice to make a proper fried rice.

Wow, v. gautam. Impressive.

Corn and Avocado with Cilantro Oil, perhaps?

I'd like a little more info on what appears to be a cold green soup. Avocado? Broccoli? Celery? Asparagus?

These folks Askinosie Chocolate produce what well may be the best cocoa powder in the US.

And if you, like most of us, prefer the crusty, crunchy brownies baked along the edge of the pan, you should try one of these little genius items: Brownie Edge Pans

Another thank y'all for posting such great info and terrific pictures about the gathering. And also to add another vote for LC's. It's my favorite as well. When I'm in Missouri, as I often am, I drive from Springfield for LC's.

Thank you for posting that. My father, nearly 90, loves sorghum. I'll write the Mast family immediately and see about ordering some.

So your original question was probably so that you could write a sentence something like, "although in France, blah blah blah are generally considered to be the best....." Right?

You're in Brazil? So are you writing your piece about which French butters one can find in Brazil? Or just butter in general...

What a waste, to each their own. ← I like lobster on pizza. ← Well, my comment was directed at the notion that if something, i.e., prosciutto, soppressata, etc., is expensive, it's wasted on pizza. I think that's dead wrong. Perhaps I should have stated it more clearly. So, okay: In my view, the notion that if something, i.e., prosciutto, soppressata, etc., is expensive, it's wasted on pizza, is dead wrong. ← And I'd just like to add that I think Wolfgang Puck would agree.

What a waste, to each their own. ← I like lobster on pizza. ← Well, my comment was directed at the notion that if something, i.e., prosciutto, soppressata, etc., is expensive, it's wasted on pizza. I think that's dead wrong. So, okay: In my view, the notion that if something, i.e., prosciutto, soppressata, etc., is expensive, it's wasted on pizza, is dead wrong.

What a waste, to each their own. ← I like lobster on pizza.

Totally with you. We're an "over easy" family.

I have to say that sounds utterly delicious. I've got to remember it. Remind me, will you?

A Heath bar IS English toffee.

Doesn't peppermint stay forever crunchy?

So what's your favorite and most successful list of ingredients?

It looks wonderful and intriguing. Although I can't help but notice that using all that olive oil must be expensive. What do you do with it after you use it? Just throw it out?

Yeah, we never covered ours either. Not sure why you would, really. And when I was young and newly married and we had a bunch of big partier friends, this was often what we served everybody for "breakfast" around three in the morning. It's been a couple of decades since I was serving a crowd of slowly sobering up drunks breakfast around three in the morning. But if any of you are still doing that, these eggs in bread are perfect.

I have that book as well. Find that the book and a deviled egg platter is a great idea for a hostess gift or kitchen shower. And it's not so much the exact "recipes" that I value. It's more for suggestions as to interesting additions to my basic method. And my favorite thing to add is a small mound of caviar on top. Sublime.

I want to tell you how much I appreciate your sharing this with us. Although it seems so obvious, it's something I had never thought of doing. After reading your post, I dug through an old forgotten box of cookie cutters left to me by my grandmother years ago and found a heart, star, four-leaf clover, Christmas tree, among other things. Although it's too late to use them for my own children (they are all grown and gone), I am now going to make a tradition of using them for my grandchildren. I think it's going to be great fun (especially the toasted bits in the cut-out shapes), and I really, really thank you. And what shall I call it... Egg O' My Heart? Toad in a Tree?