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Ladies~ I am not Canadian, and have never had a 'butter tart' but they sound WONDERFUL..........except for the raisins I know it is prolly blasphemy, and we won't tell any mothers but............. have you ever made this without raisins? More lemon juice? Dried cherries? Or would it, then, become a totally different dish? K

FAVA beans.......! What is hte big deal? Uck, kinda like limas.........

Ian~ I CANNOT wait to hear how it goes, and how those are received. Please keep us posted........

BARILLA, which is my favorite (easily accessible) dried pasta, comes in many interesting shapes (for a supermarket pasta) I especially like their 'rigati' fettucini and bucatini. their website clicky........... has a lot of interesting info about pasta types and what they are best paired with. "Bucatini, a long tubular pasta resembling a drinking straw, originated in central Italy, but found its home in the cooking of Rome, especially in the classic dish Bucatini all’ Amatriciana – a dish served with a delicious sauce of pancetta, tomatoes, red pepper, and grated Pecorino cheese." Even recipes, and they don't (necessarily) include Barilla jarred sauces ! (Well, feel free to substitute your own Marinara.......) Althogether a very informative website.

Sounds delicious! What else do you have with it?

Radiatore, Tagliatelle, Gemelli, ORCCHIETTE...... ........... love them all. Minipenne, too. But the pasta of my youth, in tomato soup, is tubetini......... absolutely NOT TO BE FOUND in California........... tubetini, with a little browned butter All the rest are pedestrian............

My husband says that when you add rum it really bringsa the coffee flavor out...........

Please? Your bagel pix are always so unbelievable.............

from Cooking.com So, filleted and deveined, huh? Would you buy this for $30? ← ABSOLUTELY ! In a minute........ I HATE dealing with shrimp and avoid buying small ones because of it. ($$$ lost) If there was a device where I could insert the shrimp, pull a lever and out pop clean shrimp............. HELL YES ! That having been said, does it really work? Kinda hard to tell from the bogus little animation............

Not QUITE the same thing, but when my daughter was little I'd have a big dinner party the night before Easter and everyone would bring their most innovative Easter Egg dying kits........(purchased or homemade) I'd have dozens of hardboiled eggs, etc. After dinner and (much) wine, after the kids were sleeping (oh yeah---it was a 'bring your kids sleep-over', too.......we'd hire a babysitter) we'd dye eggs. From the ridiculous to the sublime.......... Everyone got to take home eggs to hide and we had good food and much laughter being silly adults.

Or not, huh? Man, not many entries into this contest............. Tobin James Late Harvest Zin (Liquid Love) with chocolate mousse cake comes to mind.....but truly, it isn't a "better than"", just a "prelude to......."

I LOVE Mom's.........I pick those suckers out and chop them up, along with the basil and throw 'em back in the sauce.

Make your dogs incredibly happy !

Wan't it interesting when they asked him at the Judge's Table if he had anything to say and he said, "No." ? Usually you hear the requisite "Thank you so much for giving me this opportunity........" blahblahblah. I didn't know whether to be appalled or applaud !

Yikes, Mike~ Is this theory or have you actually tasted these? K

Has anyone tried these? I guess they are available in SoCal, Las Vegas and Atlanta markets.........and Missoula, Montana.....? Modern Sprits Vodka clickety They are being marketed to sip with dinner............... I'll have my husband bring one up from San Diego this weekend........what flavor? To Quote a Palm Beach article: Candied Ginger: Captures both the sweet spice and the biting heat of ginger. This, with a lemon twist, might be my favorite new drink. • Grapefruit Honey: Clean and assertive, with the little bitterness that grapefruit fans look for. • Pear Lavender: Great back-and-forth dialogue between the two flavors. This is the one with which to impress food friends. • Chocolate Orange: Very interesting, with a flavor that makes you think of sticking your nose in a tin of Dutch processed cocoa. The orange comes through at the end like the bergamot in Earl Grey tea. • Tea: A mix of black, green and oolong teas. The woody sweetness of oolong really comes through. • Celery Peppercorn: Both come through modestly, with a bit of red pepper spice on the finish. I like the combination of flavors in this vodka, but the structure of the Pear Lavender is superior. • Oregon Black Truffle: As advertised, with an earthy, mushroomy finish. Not exactly a pleasant drink by itself, but would likely recommend itself as an accompaniment to a course in an overly long meal. All sound good to me except the Black Truffle.............

Thank you, Sandy........... it was great. Now I need to go back. Forgot how much I missed the Italian Market

Oh, man~ I haven't been to the RTM since 1980 ! It sure has changed. And the Kennet Square mushrooms.......... I am SO jealous!

My Czechoslovokian grandfather used to make a kickass cherry brandy called Vishnik. I'm sure it is the same thing, only a leeeetle more potent !

You can actually hear Alain or Juliette SPEAK it here, in French........... AT&T Text to Speech

Also impressive entries !

Agreed........isn't that the point?

Rebecca~ I'm not sure that Prego was added in a POSITIVE way..........sweet........ack..........

I vote for Mom's also but it is VERY hard to find ! Used to be carried at the Carlsbad Costco but hasn't been for a while In the 'easy to find' category, I like Classico's Spicy Red Pepper and Spicy Pesto Tomato (or soemthing like that) because they are NOT sweet. I canot stand sweet tomato sauces of any sort, can't eat stewed tomatoes or any low end Prego/Ragu type. All taste like Chef Boy RDee to me........bleh. But those two Classico are not a bad starting point for a really quick spaghetti sauce based meal..........

I had a recipe for Toamto-Cuke-Watermelon Salad with Basil that is awesome when they are in season. I'll see if I can locate it........... Not really much of a recipe---just goodies in a vinagrette Here we go: Tomato, Watermelon and Cucumber Salad Yields: 6 side-dish servings INGREDIENTS: 2 large red tomatoes, cut into 1-inch wedges (about 2 cups) 2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges 1 cucumber, peeled, seeded, and cut into 1/2-inch wedges 1/2 small red onion, thinly sliced (about 1/4 cup) 3 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/4 teaspoon fresh-ground pepper 1/4 cup fresh basil leaves, sliced DIRECTIONS: 1. Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside. 2. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine. 3. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.