baroness

Murray's IS a Minneapolis legend.

One thing I must say; it pays to be a comparison shopper! I paid under $1600 for my Evolution, including tax, delivery, and a 3-year extended warranty that they 'threw in' at no cost.

My Bosch Evolution is about 3 months old now, and I am still very happy with it. The oven is marvelous -- very large and even-baking, and I love the proofing function. Broiler is great for a 'prosumer' range. I haven't had any knob issues as mentioned above. The only adjustment I've had to make is to remember that the continous grates and burner covers retain heat for a bit after they are turned off.

I second the request for this recipe -- sounds wonderful!

Ting Ting Jahe, an Indonesian brand of chewy ginger candy, is widely available in Asian markets. The candy wrappers show a drawing of ginger root and have checkerboard ends. If you like candied ginger, you'll like Ting Ting Jahe.

As well as food, consider giving disposable utensils and paper products -- plates, cups, napkins, towels, etc. All that drop-in company, though welcome, can produce a lot of housework!

(After a thorough cleaning, of course): Raw cranberry-orange relish Dried fruit for fruit/coconut/nut no-bake treats

Try adding the extract later -- after the sugar is all in. It works for piped meringue cookies.

I don't mind a hike, but I'm not sure the class break will be long. Maybe I can get to HK for breakfast one day. Where is Moose and Sadie's?? Sounds really good! I usually eat Northeast (love POP! ) or in St. Paul when I'm in town, but haven't spent time downtown for years.... Alisond - The Dakota and Saffron sound *great* as well - I may run out of days before I run out of places to eat!

I'll be back in my native land shortly to attend a class, then a conference at the Hyatt on the Nicollet Mall. Lunches are on me Monday 7/23 through Wednesday. What's good and relatively fast-service in the area? I don't do meats or mayo, love spicy and unusual. Any reviews of Hell's Kitchen??? Thanks so much!

When I was very young (also early 1960's), all the margarine in Minnesota was sold in bags with a blob of coloring to knead in before the bag was opened. I was told that it was that way by state LAW, as Minnesota was a dairy state and this would encourage sales of butter! It was exciting - and easier on my Mom - when we could get "contraband" pre-colored margarine sticks from Wisconsin to accomodate my Dad's low-cholesterol diet.

King Arthur's 'Queen Guinevere Cake Flour'.

Disclosure: I am a bread snob -- if it isn't good enough to eat plain, I generally will not eat it. If I top it with anything, it will be butter, olivada, cheese, or exceptional preserves. NOT oil -- good, bad, or fancied up. Somehow, it just seems wrong/repulsive to me. That said, oil is somewhat popular, though perhaps a starting-to-fade fad.

Boodles, some of the 'recipes' are on the Jelly Belly packaging, and most likely on their website. Recipes in this context are combinations of flavors to be eaten together, as below:

I lighten-up potting soil with peat moss and a little perlite, plant the roots so that they are just below the soil's surface, and put in a sunny window. Do NOT over-water! Eventually, the tops will start to dry out -- dig the roots up and use them. If they begin to sprout again, you can re-plant them.

The more successful caramel corn recipes, IMO, are the ones that are baked slowly in the oven after the syrup is mixed with the corn. Air-popped or popped with minimal oil corn will work better than greasier popcorn. I don't see why you couldn't add peanuts/banana chips/bacon as long as there is enough syrup to stick it all together.

Same here - I find walnuts too bitter. ← If you toast walnuts, most of the skins will fall away and can be discarded. I find many pecans to have the same slightly bitter quality from their skins; luckily for me, I *like* bitter things.

When I was a little girl, I liked cake cones and couldn't fathom why anyone would eat those hard, brown, sugar cones. My preferences have reversed with time. But, on the rare instance I have ice cream now, I prefer NO cone/in a dish!

These picks are where the locals eat - not fancy, but good: For breakfast or a light lunch, the Beach House Grille at 910 Ocean Avenue is great. Weekends often feature special types of pancakes, such as Banana-Walnut. For classic American food and large portions, there's the Chatterbox on 9th Street. For Greek/Mediterranean food, have dinner at Katina's, on the corner of 9th Street and Central.

Klondike makes a very good York Peppermint Patty, and they do a Reese's as well - never tried it. An Almond Joy or Mounds flavor would be wonderful!

King Arthur Flour (bakerscatalogue.com) has Extra-Strong Washington Cherry flavoring, of which they say "These specialty flavors and oils require a mere 1/8 teaspoon or less to flavor your baked goods or homemade candy".

Done! check here for the newly posted recipe. ← They sound delicious - but how much baking soda???

What about using dried cherries? They are available both tart/sour and sweet.

Unfortunately, it isn't that simple - the last local garlic I purchased from the Greenmarket looks like your "Chinese" photo. The grower had simply trimmed off the roots!

Caramelize some onions, then toss them with lightly steamed new potatoes and string beans. Dress with a rice or balsamic vinaigrette.