BeeZee

My thought exactly...I'm suspicious of "too perfect" confections. Handmade = LOVE (yum)

General question about something I've had in the freezer...if something doesn't freeze "solid", is it still being preserved by staying in the cold temp? I have some cinnamon/vanilla/orange sugar syrup which won't freeze due to the amount of sugar, I assume it doesn't go "bad"? It was used for poaching pears a couple of months ago and was too yummy to throw out. I figured it would make it's way in to a sorbet or something eventually...

Steven, can you make your own hoummous if you soak dried beans and use your allowed type of salt? That can be used for some veggie-based sandwiches as well as snack/dip. As far and your turkey sandwich, I like using mashed up avocado instead of mayo.

Isn't that the best thing about chocolate and candy...most people are happy for the gift of candy and happily devour it regardless of the beautiful looks or lack there of!

What about a marbelized effect, swirling colors into the white base? "Tie Dye" frosting cake?

I would check out Jane and Michael Stern's web site http://www.roadfood.com/ I used to enjoy their articles in Gourmet magazine, they find the most iconic foods from various parts of the country...not always the most obvious.

Big plastic barrel type container with screw on lid...originally held individually wrapped biscotti from BJ's wholesale...is used now to hold DH's constant supply of hard pretzels.

When I went to college we were prohibited from using any electric appliances in our dorm rooms (which was built in the 1800's). Everyone was allowed a hot pot (good to boil water for tea, make ramen or Kraft mac+cheez) and one mini-fridge per room. Some rebels kept a toaster oven hidden away in their dresser, since the rule was the school could not open your cabinets to search for illegal appliances. I guess it's different if you have a shared kitchen area since the fire hazard is diminished. I think your idea of a set of good sturdy containers with lids which can be used to store in fridge and reheat in microwave (and eat out of) would be helpful. A manual can opener. A small ladle in addition to the other basic kitchen tools. Freezer tape+marker...if the refrigerator is shared, your son will want to mark his property!

Rosie Saferstein has posted that the restaurant is indeed closed. http://njmonthly.com/blogs/tablehopwithRosie

Made sushi for the first time, after watching very closely from the sushi bar last week and studying the online guides. No sushi grade fish, so the first foray was more experimental to work on technique. Took lots of notes for the next time. I made rolls from cooked yam, avocado, and spicy shrimp w/cuke. Very happy with the results, I managed to roll them properly and everything stuck together.

snack-y things called something like "seriously seedy/nutty" - they are packed 9 in a plastic shell, cello wrap/red label. Crunchy layer of nuts and seeds bound lightly with a glaze, backed with a disc of rice paper. Crunchy and addictive.

I'm usually just cooking for hubby and I, and he's happy with just about anything (except meatloaf, go figure) but if it has melted cheese on top...super happy. When his kids come by for dinner, I know that a tomato/artichoke sauce will always be devoured.

You might want to try Lucy's Ravioli in Princeton, for a decent quantity I'd guess they could help you http://www.lucysravioli.com/Lucyscontactus.html

About a half pound of (vacuum sealed) tuna steak which had been previously defrosted and refrozen...I knew it would be kind of mushy and needed to be used in a "well seasoned" application. Cut up into chunks and added to a sauce of chopped tomato, bell pepper, artichoke, caper, wine...over linguine it hit the spot.

I remember jonesing for a slice of pizza at 10:00 a.m. one time when I was between client meetings and being really bummed out that I couldn't get one. That being said, most of the time I lean more towards sweet stuff (not too sweet, maybe more like yogurt with honey/fruit). I also found that a couple of years ago when I was working out very heavily I would scarf down my turkey sandwich (which was for lunch) by 11:00 a.m., I really craved the protein.

Ooh, a tannic chestnut is awful...we have a family tradition when we go to my parents' house for our day after Thanksgiving dinner (a compromise for going to the my husband's family feast on Turkey Day) my Dad roasts a bunch of chestnuts in the oven for a pre-dinner snack. I always think of them as sort of a sweet starchy kind of flavor. If roasted over an open fire it adds another dimension of smoky goodness.

I attended a "christening" for a new office this week, a new venture my husband is part of. I had to smile a little, remembering this post, when the question was posed if anyone wanted the last of the champagne... And then the partner's wife asked me if I'd split it with her, and we did.

Silken tofu can be blended in to a dressing to add a "creamy" body as well, with minimal fat. Added benefit of bringing some extra protein into the mix!

TJ's Princeton supposed to be opening this weekend...

Yes, we would have liked to start ordering food (even if it were only cold items), but were told that we had to wait until 5:00. It was kind of strange. We said we were having dinner, the hostess said they didn't start serving until 5:00 but we were free to sit at the bar. We sat at one of the nice wood plank tables by the window and told her we'd stay there for dinner. We were given drink menus but were not even given (food) menus until close to 5:00. Would have thought the offer would have been made for us to look it over and order a cold item in the interim if the kitchen wasn't ready to start cooking for whatever reason. I know how some people can make a meal of free bar munchies, but it was more of not wanting to get tipsy since I hadn't eaten since that morning!

Stopped in for an early dinner tonite with my husband and his business partner...we hadn't been here before but his friend had. I had a glass of the white sangria, very nice. Little cubes of apple and oranges floated in the glass with a sprig of rosemary on top. We had a ton of food, I'm stuffed. I didn't write anything down, so this is just as best I can remember... Plate of olives (didn't really need it) Goat cheese with cherry/fig marmelade. Served with little pieces of french bread and apple slices. Very tasty. Roasted Eggplant, cippolini onions, tomatoes, peppers. Actually served as individual elements on a long rectangular plate. Kind of disappointing, but very pretty. Empenada with spinach, cheese, artichoke. Tasty, served on a bed of shredded sauteed veg, can't remember what. Two kinds of flatbreads were ordered, one was with shortribs and horseradish (the guys said it was great), the other was with heirloom tomatoes and a little cheese - nice crispy crust, tomatoes were very flavorful. Roasted potatoes - as mentioned by others, not the wedges you'd expect. They cut tubes out of potatoes and rolled them in smoked paprika, a little dab of aioli on top. I really liked these, the paprika flavor was great on the slightly crispy exterior. From the grill, shrimp and calamari. Perfectly cooked, simple. The calamari was incredibly tender (rings and tentacles). Shrimp were 3 large head-on. Baby lamb chops. I didn't have one, they were cooked to medium, very meaty. They guys were cooing with joy over these. We shared 2 desserts, one was brown butter cake with almond ice cream and plum garnish. Other was peaches with layers of puff pastry and a little cheese/cream filling. Some fruity/winey sauce poured into the dish at the table. OK desserts, not exceptional...but a nice ending. The only negative was that we got there around 4:30 and dinner service doesn't start until 5:00, so we sat in the bar to have a drink. It would have been nice if we were given a bowl of almonds or crackers or something to nibble for that half hour.

This month's Gourmet magazine features ice cream sandwiches on the cover...they do have you bake the cookies in bigger pans and cut down to size.

I made the cheesecake ice cream tonight. Also made a batch of dulce del leche so I swirled that in along with some broken up cookies. Very tasty base for so few ingredients. The lemon zest really makes it.

found website for Kebab House! http://trentonkebabhouse.com/aboutus.aspx

What about steeping anise in the milk/cream before blending? Not too much, but maybe a little would enhance that flavor of the raki?