Emily_R

Oh Bruce, I'm glad I inspired you -- I'm drooling just thinking about them! Its funny -- a version of this often happens to me. I make a new recipe for a friend, we both think it is delicious, and then I move on in my obsessive quest for new recipes and never make it again, while my friend goes on to make it all the time!

Franci -- I'm loving the look of your eggplant rolls a la Norma. Is that pasta inside them? Would you be willing to share the recipe?

Basquecook -- chiming in with another WOW here -- yours is the rare menu for a high end multi-course meal where I thought "I desperately want to eat every single one of those courses!!"

Dinner tonight were Bruce's exceptionally awesome lamb slipper burgers. With corn on the cob and pan fried green beans. Man those burgers - the flavors are so good together. Lamb, onion, ginger, chile, cumin, coriander, cilantro... YUMYUMYUM. Ate them too quickly to capture a picture!

I like a sugar and truvia blend, because I don't want to be consuming as many empty calories as lemonade made with only sugar involves. If you have those calories to spare, and are in generally good health blood-sugar wise, I don't see any reason to not sweeten with sugar since you like it best. But I certainly wouldn't be taking your daughter-in-law's roomate's opinion on artificial sweeteners as gospel.

Ok, here's one that looks bad but tasted so so good... Pasta with lentils and pancetta. Also making appearing as a stunt double for dog food?

I have a propane stove in my home, and it works great! I bought a Frigidaire range that I love, and with it bought the Frigidaire propane conversion kit to change it over from natural gas. What else can I say - it works wonderfully!

I totally agree about beans -- even canned beans are very affordable, and of course you can make your own in large batches. I have a great and super easy recipe for black bean soup that is a go-to for rushed nights when I want something tasty. I make it with cornbread and have enough for lunch the next day. And lentils! My all time favorite soup is this red lentil with carrot, that serves as dinner easily with a little bread... (http://www.nytimes.com/2008/01/09/dining/091arex.html?_r=0 -- I add an extra carrot and grate the carrots so they meld with the red lentils.) And just last night I made a new recipe that I loved for a pasta with pancetta and lentils. Also, chickpeas! This chickpea and spinach recipe is fantastic -- I serve it over toast with a fried egg and it is quick to make but so satisfying... http://smittenkitchen.com/blog/2010/03/spinach-and-chickpeas/

I wanted to share a new recipe I created that I'm really happy with! Rhubarb Maple Sherbet. Sweet and tart, and deeply flavored with brown sugar, maple, and vanilla... http://food52.com/recipes/22368-rhubarb-maple-sherbet

Thanks Bill! We just went to Commander's tonight and head a great time and a very good meal! Kerry -- I know! So lucky! I'm here for a week and there aren't enough meals in seven days! :-)

Which would you go to: Brennan's, Antoine's, or Commander's Palace? In New Orleans for a few days house hunting right now and want to try one of these three... Thanks!! Emily

I am so sorry -- I had planned to attend with a friend, but then have had a death in my family and will be working on estate-clearing related stuff... So bummed, as I really would love to have been there!!

Dinner last night was fennel tomato risotto, made in the pressure cooker. The pressure cooker results are so good, and it is so fast, that risotto has become one of my go-to-I-need-something-comforting-and-quick-on-a-weeknight meals...

Just chiming in to totally agree -- it is my absolute favorite!

Kerry -- do you need a dehydrator? I've got a 9-tray Excalibur I could bring...

In case you don't want something massive like a Breville -- I certainly didn't even want anything as big as their smaller unit -- I have been very very happy with this: http://www.amazon.com/Cuisinart-TOB-40-Classic-Toaster-Broiler/dp/B004JMZGM2 Toasting is amazingly fast and even, and works great as a mini oven as well -- very even browning and baking of chocolate chip cookies! Note that the *SMALL* Breville is 16 x 14 x 10, and this Cuisinart is 16 x 12 x 8. To me that is a much much better countertop size...

Toliver -- how sweet are the Sriracha chips? As a point of comparison, I think those Sriracha peas (similar to the Wasabi ones) are too sweet...

Made something this weekend that was simple and, to me, delicious. Canadian rye, lemon juice, and rosemary simple syrup. Shaken with ice. Was a big hit with everyone I served it to...

Love it -- what a great video! And your candies are so inspiring!

Jo -- For the PB&J gelato, did you grind your own peanut butter or did you use commercially prepared peanut butter? If the latter -- did you use a natural peanut butter or a commercial one like Jif? Thanks!

Kerry -- I saw that cauliflower recipe on Food52... How was it? I was worried that the cauliflower stalk that is part of the steak would be really tough...

Hey -- Is the finale this week, or is it next week? I can't tell from the website / promos... I'm thinking next week, since this week they are presumably bringing the LCK winner back? Emily

I had a few new goodies that I liked... They just started selling a Kona Coffee shortbread -- coffee both in the shortbread base as well as in the thin icing that they are half-dipped in. Yum. Also good were the mini mint-chocolate-chip ice cream sandwiches! Tasty and made a great snack -- I could have just one and be satisfied... And for those of you who haven't tried their smoked herring -- do it! So good -- try a smoked herring, avocado, and arugala sandwich with lemon juice on ciabatta -- heaven! Em

Wow Shane -- Is that a pork tenderloin stuffed in bread, wrapped in bacon, and smoked on the grill? I'm in awe (and drooling).

Jason -- that spread looks incredible!! Its pathetic -- my husband and I stayed home and watched just the game by ourselves, and I made... Mushroom and leek risotto. For shame!