IowaDee

I think I would go with something like.."Just like your own homemade salads, we find that letting the flavors meld for a bit, enhances the flavors." No need to say how long that "bit" may be.

An especially poor choice of words to call a Texas gal too. Stupid bloke!

Count me as a red taster too. That's why the big fad of red velvet cake left me cold. Maybe the original ones, colored with beet juice I think, would have tasted better.

Just amazing the hardships they endure. Have you read The Fortune Cookie Chronicles by Jennifer 8 Lee? It goes into great detail about the subject.

My daughter sprinkles yeast on popcorn. Swears it is the best ever..

I was impressed with their table manners. I can just picture parents drilling them like crazy before the big night. Me, I would be the one scratching her butt and picking her nose in between poking the kid next to me with my fork. And I wouldn't be above making some loud gagging noises if I thought it would get a laugh.

Several years ago, Barbara Kingsolver wrote a book titled, Animal, Vegetable, Miracle-A year of food life. It describes her family's year of living as locavores. The two daughters chime in with their thoughts about the experiment as well. Thought provoking and encouraging to those in a position where it might be possible to give it a try. I''m not cut out for it. All I have to do is be around the local Amish, and I know I lack the grit. Plus, I worked too hard and for too long to be able to enjoy a few luxuries on my table.

Pear, they are beautiful right now.

I've only had it when the beans were so over cooked they were almost gray. You start with canned green beans, dump 'em in a pot and boil 'em 'til they burst. Taste and give 'em another ten minutes just to make sure there is none of that nasty crispness is left. By then they look like dead slugs. Turn them loose into a sea of goopy soup and bake them to make triple sure those beans are cooked. Add onion rings to dress it up. Now avert your eyes, while I pick off and eat the onions. But yes, I would be more than willing to try it made with fresh green beans.

We have a strange kid who requests the dreaded GBC as part of Christmas dinner every year. My solution is to make her a annual gift pack of all the ingredients so she can foul her own nest. Even Santa won't respond to her request.

My copy of the book was pre-ordered and should arrive next week. Now I am looking forward to it even more. The annual one is what I keep in the truck so I always have great reading material when waiting on the husband to finish his seemingly endless errands at the hardware store. Perfect timing too as I am almost done with the 2013 one. Many congratulations on being included!

Nope, "my" tamale pie didn't involve canned ones all. It was a mash up of ground beef, onions, canned corn, (Mexicorn if available), green peppers, tomato sauce, olives and chili powder, lot and lots of it. Top it all with a thick corn bread type crust, bake and dump on grated cheddar cheese at the end. For my parents, this was labor intensive, right up there with tuna, noodle, potato chip casserole. To vary the wonders of tamale pie, sometimes the cornmeal mixture was used on the bottom as a crust. In my house, it was than transformed into something called. Mexicali Meat Pie. Still awaiting the next reincarnation.

Anyone besides me remember tamale pie? My folks made a version with a think cornmeal crust. As a kid,I actually thought it was pretty exotic eating.

Flower Power doncha know?

Wow, just wow. I never thought anything would top your adorable flock of rainbow sheep but this has. Your talent is just amazing. What a lucky kid he is to have that special cake!

Tweezers are for plucking eyebrows, not parsley. I hate a plate of precious food. Five years ago or so chefs were seeing how high they could stack stuff and how this. I want a chef with a PHD....Pile it Higher and Deeper

We do something like that except tart it up a bit. Add chorizo, sliced black olives, some blobs of salsa and a bit of crumbled queso fresco. Usually just put the ingredients out and let everyone assemble their own. Cool way to get rid of lots of odds and ends of leftovers and no two are ever the same. Instead of Taco Tuesday, we have Mexican Pizza Tuesday.

By "crafty" I meant skilled in marketing their product. They have been so good at creating a brand that people like me and like Shelby are eager buyers. And I have yet to be disappointed. If they could find a way to email the odor of roasting peppers, the world would be theirs.

Knowing the rep of the store, I suspect they are the real deal. They make a big production of them every year; Stuff chicken breasts with them and make several types of rolls and breads using them. The only thing they don't do is to roast them and they are missing a great opportunity there. Maybe those crafty farmers in N.M. think we naive Iowans can't tell the difference. Don't tell them but for the most part, they are correct! I'll have to check out a couple of the Latino markets that have sprung up recently to see what theirs look like. And I so agree about the smell. If Glade had a Hatch room spray, I would buy it in a nano second.

My local chain had two bins of them. One was labeled "hot" and and the other, 'mild" Bought some of each and couldn't not tell the difference in either look or taste. For some reason, the walls seemed very thin this year. Just not as much meat on them as in years past. Probably related to a local weather issue. The first week they were .98 cents per pound. The following week, $1.49 per pound.

As a child bride of 18, i could hardly boil water. Grew up in a non-cooking family where a TV dinner was a real treat. My new hubby, probably out of sheer desperation, gave me a Good Housekeeping cookbook on our first Christmas. I still have the book, tattered and worn, much like me these days. It gave me the confidence to trust my own taste and accept my failures as part of the learning process. That one book started me on a lifetime journey of cooking and enjoying food that continues to this day. The day I ordered the Time Life Food of the World Series, I knew I had arrived and could call myself a real cook. I still have and enjoy the books as a symbol of how far I have come.

Nope, I don't have it but some of my friends do. And the best part is that they are more than willing to share the results of their labors. That peach. orange, ginger marmalade sounds very good too.

This is a stretch but in some areas subs are called "grinders' How about Tool Grinder as a name?

Motto: Even better than Hooters, 'cause we have Routers.

I can see the old tools concept. Even tables on sawhorse bases. And the signature sandwich......get ready....the Bench Grinder/ Okay, time out for a collective groan