Kouign Aman

I am hoping to do rice w sour cherries and lamb for the main. It all depends on when I can get the shopping done. Asparagus is our traditional side and should go with that alright. No brilliant dessert ideas, but a raft of lovely meyer lemons just came my way, so maybe a lemon meringue pie. Failing that, a pavlova perhaps. And if that all falls apart, its burgers on the grill!

tubers or tuber-like vegetable starches (potatoes, turnips, etc) grain starches (quinoa, rice, barley) flours (rice, wheat, cornflour/starch, etc) formed things - bread, noodles, couscous etc

What defines 'bento' vs 'sack lunch'?

Popular w local 'society' members. Went for first time. Interesting place. Enjoyed. More later.

Anything almond, not too sweet, so marzipan is iffy. Better yet if almond and raspberry. Shortbread.

How do they get on those spikes? Is the seeing someone handle the olive thats the problem, rather than the actual handling? Is it because someone prepping a large number in advance is presumably working cleaner than someone who's been handling a large number of bottles, a bar rag, etc? I have this mental image of someone with an olive that's rolling around in the bowl of a spoon, and they are chasing it with a toothpick, trying to stab it, and then somehow they try to work it a bit up from the very tip of the toothpick. Its a very keystone kops picture good for a laugh to brighten the afternoon, but doesnt do much to get garnishes ready.

You could try boiling it to the hard crack temp and see what happens when you pour lollipops.

Am curious. How else is the olive to be handled?

Lashings of pepper on peas. White pepper is nicer but black pepper is good. I second pepper on popcorn, or potato chips. Celery, peanut butter, pepper.

We always serve the Johnsonville brats. We've done them on the grill alone for years, but last year, faced w a time crunch and unfavorable winds (smoke control), we kept them in beer and onions just below a simmer for about 4 hours before serving. Everyone raved. The brats got very dark, and the texture changed - it was smoother/softer than the grilled brats but still a good texture for a sausage, and the skin retained its "pop".

Our department at work is making a favorite of Opera Cafe, down the road. This is the second site of this patisserie, and they do a nice job. The standard menu includes sandwiches, crepes, a very nice house side-salad, and specialty salads. They also have weekly specials, and a pastry case of terribly beautiful sweets including boxes of macarons to go. Usually, we sit outdoors at the lacy wrought-iron tables, under the umbrellas. Yesterday it was very windy so we stayed inside - most of us in chairs, and two on a small couch upholstered in black and white chintz. It gets very loud inside. Other than the chairs, its all hard surfaces. The special was lobster crepe with the side salad, and 4 of us had that. I had the pecan/pear/bluecheese/tomato & greens salad, my neighbor had a steak and brie hot sandwich. For dessert we split a bi-layer chocolate mousse, a cherry chocolate bombe, two layered creations - one pistachio/passion fruit, one of berries, a tiramisu-ish thing, and a creme-brulee-ish thing. It was very tough to choose a winner.

There's that place at LAX - its very 60's right now. The one in the big spider... I have no idea what its called. Especially nice if one has arrived much too early for a flight, or has a longish layover.

Royal icing is traditional glue, but cheap melted 'candy coating' works pretty well too and may be quicker and easier if you have only a little gluing to do. Good luck!

Welcome, Paula E. Looks like you fit right in! hmm- shame? Not sure. hot dogs stuffed w cheese, wrapped in pillsbury crecsent roll dough, and baked.

Costco party vegetable tray works well for holding the munchkin's crayons, colored pencils, stickers etc, organinized but all together for inspiration. And has a lid so more than one can be stacked. Its just about time to dig out the mushroom boxes (blue styrofoamy stuff) from Costco, and start the seedlings.

And maybe they really want you for the job but cant market you so they want you as second in command so they can promote you down the road. Who knows? Grey your temples, take your birthdate etc off your resume and good luck!

Khyber Pass for lunch or dinner.

Oh, they will. They will indeed. Its a good thing you are doing. Staying around for training during intersession bites. Good food helps!

Yes, Lapin, it was delicious. 8 hours (overnight) is about right. 12+ isnt going to work for us. Hence the search for a bit more warmth. More fun to come.

Rice enantiomers - priceless.

That dough looks fabulous! What kind did you use? I found the recipe onSaveur including 24 pix showing the making from beginning to end. It was also recently on Joythebaker's blog. Next time I will spread the dough longer so that when I roll, there'll be another swirl of the cinnamon mixture. It was the first time I made it and it will kept it as THE cinnamon roll recipe forsaking all others Any chance you can personalize it slightly and enter it into recipegullet?

First yogurt making experience recently. We used a 1970's era yogurt 'maker' (all those little glass cups), so we could test a couple different set ups. We rotated cups around to avoid 'edge effects' due to heat differences. 1) scald milk or not. The scalded milk made yogurt much faster (>2x faster) than the unheated. The microwave scalds milk quickly. No reason to skip this step. 2) different starter yogurts - Fage and one w black and white cows. The b&w cows set up much faster than the Fage. End result - each produced an end product much like itself. The Fage starter gave us a creamier yogurt, firmer. The b&w cows gave us an almost gelatinous yogurt, just like it came out of the commercial container. Both tasted very good. It was fun and easy. Even the little person liked it, especially tasting the end product liberally sprinkled w demerara sugar. The whole process took ~ 12 hours which was quite a bit longer than I expected. The little incubator didnt get very warm. Not having a gas oven, and with the top of the fridge inaccessible, I'm thinking I'll be using the warm setting on a crockpot full of water as the incubator next time. Gonna use water glasses on the experiment next time, as I'd like to pass along the yogurt maker (got enough 'stuff').

Horrible candies with delightful dispensers! Fedmart was good, and the original Price Club was better. Its still going strong in its Costco-life. Saul definitely made my life a bit easier.

Right, so I answer the question, "what do I find silly?" and get a lecture in economics. Of course its about what works for you. Hence the 'thank goodness' in my post when the little person didnt like the damn things. On the otherhand, this lecture came from the man who molds the hardboiled eggs into animal shapes.

General menu - Jasmine is popular (Convoy St). For seafood focus, Emerald is popular (further south on Convoey St). There are a few small places, names escape me that might be considered better. And now that I've put the biggies out there, you should get plenty of posts explaining what I missed! Enjoy! editted to fix crooked smiley