Jean Blanchard

Hopefully, your city council won't be as nutty as ours here in Chicago. Last I heard, there was a proposal here to ban trans fats also. I'm surprised that most of these guys even know what trans fats are. Once they figure out that their french fries are cooked in them, that'll be the end to that thought. No, Megan. We have no problems feeding people in this part of the country. That's why we can concentrate on these issues.

I just package (sugar added) individual portions for cherry pies or cherry crumbles. Also, make liquor is an excellent idea! Sometimes, I set aside portions in the freezer that I mix with vanilla ice cream, good chocolate (chopped) and refreeze. Then just scoop out, pour cherry liquore over and serve in a fancy glass. Yummy!

I have to agree that Malnati's is now my favorite. Of course, we have one in Naperville so that makes it convenient for me also. Wow, do I ever want a hot dog right now! Looks like I know where I'm eating Saturday afternoon. Super Dawg for me.

I'm so impressed with your daughters eating habits. You're doing a great job exposing her to so many foods. Don't get discouraged with this committment to eat more locally. Even if you just do it "most of the time" it's better than not being aware of what you eat at all. jb

Definitely thicker but not too heavy. It also has orange juice in it but less fat and it also has dates and nuts. Allows you to convince yourself that it's healthier!

I have a recipe for an orange muffin (I think it's Gale Gand's) that uses the entire orange. That's pith and all, cut up, put in a blender. No, it doesn't taste bitter because of the pith (a surprise to me) and it's really good. It's a completely different texture though then what you're going to be getting with your recipe which sounds great especially with the modifications suggested. Think I'll give it a try since I'm a huge fan of anything orange.

Just made a butternut squash, pasta casserole from Susan Spungen's book, Recipes. That used a half pound of fontina. Any similar pasta casserole of your liking could be a good place to try some fontina. I also use it on pizzas on the grill or calzones. P.S. The cookbook is becoming one of my favorites.

I get 50 lbs. of blueberries every year. You don't need to lay them out single layered in the freezer and then bag them. They don't stick together if you just put them directly into freezer bags unfrozen. Trust me. I didn't think that would work but it does. My husband puts frozen blueberries in his cereal every morning. He likes that it makes the milk really cold.

Keeping a diary is a great idea when you entertain a lot. I also take pictures of the food that I really enjoyed and note where I got the recipe/inspiration from so that I can repeat the meal - but with different guests.

I've read the book and found it interesting not for the sexual escapades which I couldn't care less about but it was interesting to go through the years with her as food changed in America. It reminded me that even things like risotto were not available (or of interest) in Chicago restaurants not so many years ago.

Thanks for the recipe link. Looks great! Take it from me. Hendricks and cucumber is a really nice, clean taste. Can't wait for Friday night!

I really applaud what you've done with your diet. One of things that's so great about loving to cook (and eat) is that you can adapt more easily to whatever health issue you have and still have wonderful meals! I've never had bison. Do you have to be careful not to overcook? Is the lower fat content why you've added a little flavored butter? Looks great.

Hi Marcia, Looks like you've got some basil growing too. Any other herbs?

Probably just wishful thinking on the part of PV residents but one can always hope. If you're looking for an outdoor market, there is one north from the center of town by the cemetery (not very appetizing, I guess). They do have really fresh fish and produce. We do a lot of our own cooking since we're there for a long time. Otherwise, Gigante is probably the best grocery type store. They get more and more every year as they start to understand the needs of tourists.

Whoa! That's scary! jb

Too bad you didn't talk to me before you went. I could have lead you to some really fabulous restaurants.

I'm afraid I look at this like most "reality" shows. Not much reality going on. Ramsey is being super mean for the camera effect and the guy that needed more pumpkin just wanted his 15 minutes. I looked at it as theatre so that I could actually enjoy some of it.

Just bought Passion for Ice Cream. It looks fabulous. There's a article about ice cream in the Food Arts magazine and she's got a mention with picture from her book.

Last March, there was an article in the local Puerto Vallarta paper that reported that Rick Bayless was scouting out locations for a new restaurant. Anyone heard anything about that? jb

For the suburbanites, Adelle's in Wheaton has a lovely garden area and good food...not all that easy to find out our way. Glad to know about Kiki's since I was looking for a place this coming Sunday!

I don't order mussels anymore. I'm so afraid that they weren't cleaned or stored properly that I get a little queasy even when there is nothing wrong with them. I don't go out anywhere near as much as I would like because like most of you, I feel that I can make it better at home. Sometimes I wish that wasn't true so that I could enjoy eating out more.

I've only seen them frozen but I'm very impressed with their fresh chicken. I also brine my chicken but on the occasion that I have no time, their chicken is still a good quality. You got me hooked on Reagans (which is right down the street from Harrisons) but one of these days I'll make it to Ziers.

Ronnie, Looks great! I've been tempted by this cookbook - don't tell my husband! Where did you get the quail? I've seen it at Harrison's in Glenview and I know that's in your area. jb

Good thought but I have company coming for dinner tomorrow night and I need to cook it tonight after work. I do have one more store that I am going to check on the way home however. Thanks again.

I think Marlene did it with apples, but you want a tart apple. Did you look in the freezer section at your local supermarket? I know all of the supermarkets here have it along side the frozen strawberries, raspberries, etc. ← Thanks! I'll give the apples a try. So far, I can't even find it frozen. If I had waited a week, I'd have been able to use my own rhubarb.