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Italian Antibiotic Soup Mr. Food's Garlic Soup 5 to 7 servings 8 garlic cloves, minced 3 cans (14-1/2 ounces each) ready-to-use chicken broth 1-1/2 cups water 4 slices stale or toasted bread, cut into 1/2-inch cubes 1/2 teaspoon black pepper 1 egg, beaten 1 scallion, thinly sliced 1. Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly. Add the broth, water, bread, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low. 2. Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup, forming egg strands. Cook for 4 to 5 minutes, until heated through. 3. Ladle the soup into individual bowls, top with the scallion rings and serve immediately. Angela

The most beat up cookbook is Betty Crocker's Cookbook from 1970's when I was married and trying every recipe in the book.

In house 389 and 4 on the way. Angela

This is sad. It was a gift, honest and it will be again. Aunt Bee's Mayberry Cookbook

Great information to know. Thanks for the response.

Is the business for selling chocolates, seasonal, cyclical. Besides February for Valentine's day, how are the other months when you have a retail shop. How does that differ from selling online? Thanks, Angela

Pille, where did you get the recipe for Cloudberry Jam? For the Bilberry Jam is the recipe similar to a blueberry jam? Thanks, Angela

I was so excited about getting into Ferber's class, I forgot to ask where is everyone getting their jars from. I've found the following for the glass Hexagon and Oval Jars, but they can't tell me if they are microwave or dishware safe. I'm testing in the dishwasher this week. Microwave next week. I'm looking to do large volumes for a business. Anything I should be watching for? SKS Bottle http://www.sks-bottle.com/340c/G2.html Specialty Bottle http://www.specialtybottle.com/index.asp?P...on=Custom&ID=30 Thanks, Angela

Thanks on the cocoa pod mold. I was going to ask about how many of each as well. I was planning on starting with 4 of each, moving to 6, 8 and then 10. I was thinking it also depends on how many gavities you get with each mold, 20, 24, 36, etc. and how many you need on hand.

Cocoa Pod Mold I'm looking for a mold that will produce a product like on the bottom of the following page. I think it's from a polycarbonate mold, half side, not the full pod. We used them at The French Pastry School. http://www.frenchpastryschool.com/guest_ch...0_balaguer.html Thanks, Angela

Well, I'm pretty excited. I just signed up for Christine Ferber's Jams, Jellies, Marmalades and Sweet and Sour Chutneys class at The French Pastry School in Chicago in July. It's a hands-on class and she is teaching her Pear and Fig Jam, Wild Strawberry, Chocolate Jam, Carrot and Ginger Jam and more. We will also do a Shallot Confit and Spiced Bell Pepper Chutney. Sounds like a good class. I can't wait. I needed some new inspiration since I have been sticking to basic raspberry, blueberry, etc. jams. Although I just did a Peach (used frozen peaches) and Lavender jam that was very good. You just have to be carefull not to use too much lavender or it will taste like soap. I think I'm going to try a Hot Pepper Jelly next weekend. Angela

I have no idea of the cost on any of them actually. ← I found the following for enrobers, http://www.probake.com/chocolate.htm They range from $10,000 and up. I think we used the the following at The French Pastry School http://www.pcb-creation.fr/2k3/novachoc_uk/tempereuses.htm I'm sure this one is probably $40,000 or more. If I remember right, the instructions were in French. Angela

I'm in the middle of starting my business and buying chocolate polycarbonate molds. I'm having a hard time finding a Cocoa Pod mold. Anyone know where I can get 2 or 3 of these. Thanks, Angela