Kim Shook

My daughter is graduating from college the weekend of May 18-20. We have the menu for her party pretty well in hand. But I will have both sets of my parents in town visiting probably from at least Friday night. Do you think that I could freeze this recipe successfully? I would love to get at least one meal done ahead of time. That way, I could concentrate on getting ready for the party and just heat that up, buy some good bread and make a salad. Ta, Kim

little ms foodie - I am inspired! I am making those on Sunday for company. Do you think that they would hold together enough to serve them as a pre-meal snack - finger food like onion rings? Or should I serve them with the meal? Also - how would you feel about a dipping sauce of some sort? Any ideas? Thanks for posting! Kim

I am serving the Blissful Glutton's Peach Cherry Crisp this weekend and I know that it would be utterly crazy good with real, thick, yellow cream on it. Unfortunately, this is not something that I have any access to. Is there any substitute for it? I distantly remember reading somewhere that cold, but melted French Vanilla ice cream worked. Can this possibly be right? Any better ideas??? Maybe clotted cream? I can get that in a jar. Help!! Ta, Kim

Does anyone have English relatives/friends? If so does the name of the restaurant make you giggle? Yes, I am 12.

All I have are half sheet pans, much larger than 11 x 16. Maybe I can find disposable ones that size. Thanks, Tweety! Kim

The party will be buffet, I'm sure. I am going to try to put the Greek letters on the cake , maybe with the year on it. I'm not sure what else - I'll ask my daughter what else they might like.

My daughter's University service organization has ordered a large decorated cake from me for their end of year party. I do a little home baking to order on the side and am not by any means a pro. The only cakes that I ever have made are regular layer cakes. This has to serve 25 people, so I guess that I will have to do a sheet cake of some kind. I was thinking that I could do a 2 layer 13x9 inch. Flop the top layer so I have a nice flat top to decorate. So - will this work? Do you think that it will feed 25? Or should I just make 3 one layer 13x9's? Thanks, y'all! Kim

shugga, have you been to Morgan's yet? My mom and dad liked it a lot. The restaurant that was there before was ok, but they like Morgan's much more. Kim

Gosh, I have no idea. I am a dunce when it comes to anything scientific ! Maybe someone else can explain??? Kim

Now, see, that sounds like heaven to me ! Kim

Really Easy Recipe!! Kim

Jason, those are just gorgeous. Sesame, especially black sesame is one of my favorite flavors. I went to your blog and copied the recipe. I'd really like to try these. Thank you for posting. Kim

God bless Mr. Kim. He cooked tonight - and it was good, too! Crabcakes & leftover Gratin Dauphinois w/ lamb gravy: Kim

Bunny, we were there on March 20th. Here's my report. Hope it's helpful! Kim

jende - for the candy, I basically use this recipe. But I make some changes. I use twice (at least) as much white chocolate as called for. I put the mini oreos in the pan first, then scatter around the rest of the stuff - I used peanuts, Easter candy corn, dried cranberries & cherry yogurt covered mini pretzels. Then I poured the melted white chocolate over and put some of the prettier things on top and press down. I also had some little decorations that looked like miniature Easter eggs, so I scattered some of them on top, too. I also do this candy for Halloween & Christmas. Kim

Chufi - your crepes w/ lemon curd is gorgeous! And those strawberries ! David - the Pear Tarte Tatin looks wonderful - thank you for the explicit directions. I'd love to try this. Shaya - everything about your braised beef rib dinner looks delectible! Bruce - your wings are just picture-perfect! Recipe? Please??!! Easter was my last blast for awhile. I had carpal tunnel surgery on Tuesday, so I won't be cooking for awhile (or posting much either - this one-handed typing is a PITA!!). The table: Ham & lamb: Deviled Eggs: Tony Bourdain's Potatoes: Which, this time I sliced on a mandolin the way that Marlene recommended - she was right - they turned out even better! Thanks, Marlene!: Roasted asparagus: A salad one of my sisters-in-law made: A cauliflower, brocolli & carrot casserole that another one of my sisters-in-law made: My desserts are here.

Easter Dessert Buffet: Coconut Cake w/ Sugared Roses: My first try at sugaring flowers. It turned out a little thick even though I did use super-fine sugar. Coconut Cake - inside view: Vanilla Cupcakes w/ a cute frosting treatment: I called these my Monet Carrot Cake Bars . I had no idea that you couldn't put royal icing on top of cream cheese frosting These were cute little carrots the night before. This is what they looked like when I took the cover off Easter afternoon: Cookies and Candy: Hope everyone had a great holiday week! Kim

I used to read them religiously, but kind of stopped a while ago and haven't been reading them lately. I love the voyeuristic thrill of hearing about other's food, but I don't shop everyday at exotic outdoor farmer's markets, or cook gourmet extravaganzas or host fantastic dinner parties with 37 courses. 360 days a year I probably eat cold cereal for breakfast. Typically one of us cooks something that lasts 2 or 3 days and we eat leftovers. I'm cooking every night for this just so you all don't get bored! (What, leftover curry again?) I guess I'm just worried that I won't measure up to the high bar set by all the previous bloggers. ←

Ham Croquettes

Sobel - that is fantastic! I am so impressed! Welcome to egullet, also! Post lots and lots on this board, if that is an example of what you do! I guess this belongs here. These are the crispy, lemon sugar cookies that I made for our Easter dessert buffet: Pink flowers, blue bunnies, green eggs (it didn't occur to me until just this moment that that might be an odd color choice ) and yellow chicks. I tinted the dough so that the color would be more intense. I like the effect. Kim

Indeed! Kim

When I have frozen cakes and cupcakes in the past, they always seem to get sticky and bits of the crust come off on the plastic wrap. Here is what I am doing: Bake and cool completely. Wrap in plastic wrap and then freeze. Thaw in the wrap, then unwrap. What am I doing wrong? Ta, Kim

OOOOHHH! So cute! I wanna make those! I make a Key Lime cupcake with the meringue top, but yours are so much cuter! Kim

I actually like the plastic bags. I don't have any problem with flimsiness or lack of control. The lined cloth ones are wonderful, but I hate, hate, hate cleaning them out, so the disposable are good for me. Also, Wilton sells a pretty nifty little practice set that you can slip either their patterns or your own (including copies of calligraphy) into and practice. This is great for writing especially. It's cheap, too. Kim

chaosuk - thank you. It really was an amazing trip and I was surprised by how much we managed to see and do! Megan - I loved the case at Payard! I was just astounded at the variety. It was one of those times where I just wanted to be able to watch them do all those things. I can't even begin to imagine how they do the things that they do. I honestly think that my favorite thing at Degustation was the Sweetbreads, which I cannot even believe I just said ! Bryan - We'd love to come down to Durham sometime! My grandmother lives in Reidsville NC, so we might be able to combine trips! kyeblue - well, as I said, we are country mice, so we enjoyed everything. And I guess its a good thing that there are people like us who don't recognize pretension or mediocrity when we see it - that insures the employees of places like Payard and Maison Du Chocolat continuing employment. And I guess that I must be a non-foodie, because I was certainly impressed with the beauty and artistry of the products of Payard. alanamoana - thank you for your kind words, dear! I was cool when I was a kid. Now that I am old (47!), I am a geek who likes what I likes . I don't really care about what is in style or whether I am 'supposed' to like something. If I enjoy it, I enthuse about it. Kim