Dana

Yes, it does. I had forgotten about that. I'm not a big ice cream person, but I do know they have cones or cups available, and the machine is a dual duty, with chocolate on one side and vanilla on the other, and you can even get it twisted!!!

We really like Jason's Deli, a locally owned chain which has expanded over several states. It's not really upscale, but the food is high quality. Several items are made in-house - they have the best ranch dressing ever-and the soups are good as well. It's not really a deli, as least I've never seen someone get a pound of salami or whatever, but a sandwich/soup/salad place. You order at the counter and are given a number. A runner brings your food. They have a nice salad bar as well, with several house-made salads.

Re: the gum We were told that if you swallowed you gum, it would stay in your stomach for 7 years. I didn't really like gum, and never thought about it too much, until, years later, changing the diaper of my then 2 year old, who had been the recipient of a piece she really didn't know what to do with....

I like slow.... I enjoy cooking most when the instructions call for an hour of simmering, 2 hours in the oven, a long rise. That time just extends the pleasure of the food, and makes the house smell good besides!! But then, I don't have any kids crying and hanging on my leg to be fed. My husband will wait patiently as long as the wine holds out!!!

Paula Wolfort has a super method of roasting small potatoes in sea salt in her Southwest France book. I'd highly recommend cooking them this way, then scooping them out as recommended above.

The cookies do look great. Last year I made an Ina Garten recipe for jam thumbprints. The instructions say to roll them in coconut befor baking. THe coconut got all toasy, and they were delicious. I have to say they were the prettiest cookies ever.

Yes, the instructions were poorly written. I don't think a writer can give too many details, especially when it comes to something like this where the proper method is very important. What if you were a novice cook and thought maybe the eggs chunks were supposed to be there and froze the custard as is.....

I use 4 sheets when I make phyllo cups, naturally brushing with butter between each layer. Instead of cranberry, I use a good seedless raspberry jam. My son will eat all of them if I don't watch him!!!

500 degrees is pretty high for dressing. Make sure to watch it so that it doesn't burn. You might look at roasting the chicken till about half done, then taking it out, putting it on top of the dressing, then finishing. That really sound kind of messy, but better than burnt dressing.

I don't know why it wouldn't work - I don't know what the exact method you're using is, but as long a your layer of dressing isn't too thin so that it burns, you should be able to do it in a cake pan. How high a temp do you use?

Alton Brown refered to 'sawmill gravy' on a recent show I caught. I can't remember anything else about the show, or what made it 'sawmill'. Maybe it was a gravy show-right before T'giving???? Cracker Barrel Restaurants refer to their thick milk gravy that has some bacon -type bits in it as sawmill gravy. (I'm not really sure what those bacon-type bit are, but I don't think they're bacon!!!) Wondra is indeed a wonder. I use it every time I make gravy.

I just don't get the HB eggs in the gravy. The first Thanksgiving we spent in Texas was at the home of some friends. She had added HB eggs not only to the gravy, but to the dressing as well. They were so rubbery!!! By the time they had been cooked the first time, then added to the gravy/dressing and cooked some more, they were horrid. I just don't get it.

I don't really have any ideas about the mint- what I grow had better survive naturally because I can kill most plants faster than you can shake a hoe - except to say that my Mom, who lives in Kansas, has a backyard full of the stuff. No known water scource, and I don't think she waters it much if any. The summers there are at least as hot as they are here, but of course they don't have the humidity, and summer doesn't last as long. I don't know what the secret is. Yes, we made it thru Rita, 10 days without potable water, 16 days with no power, longer for the cable TV. Luckily, we have gas hot water and a gas cooktop, so we really ate pretty well, considering. Little damage to the house. If I never see another hurricane, it will be too soon!!!

I have a enormous oregano that I've had for several years, as well as a very large rosemary, both in a raised bed. The basil I planted last spring is still doing well - I made a pesto just a couple of days ago. My chives thrive well in a planter, but the mint in a planter dies off every summer - too hot, but is coming back now, and will stay nice all winter.

We returned from Africa a couple of weeks ago, but I've been unable to get online due to hurricane Rita. We are still without power - 13 days and counting..... We enjoyed a wonderful meal at Savoy Cabbage and another at Panama Jacks the two evenings we were in Capetown. I'd recommend them both. I'll consult my notes at home ( I'm posting from work) and review what we ordered. I do remember at Panama's we had a mixed seafood platter - grilled seafood of all types. It was very nice. More later.

I agree with fifi - eat before you go. There is very little in Port Arthur worth the drive from Houston. If you want to see the gulf, go to Galveston and take the ferry over to Port Bolivar, drive down to Crystal Beach, turn around and go back to Galveston and eat at Guido's, Saltwater Grill, or any number of good places there. Port Arthur is the armpit of Texas. Literally.

My SIL used to do that with a pear half instead of the pineapple. It was delicious. I'll be trying the wedge with blue cheese next week--the kids will be home for the week-end - YEA!!!

I wash mushrooms under running water. I put three or four in my hands and roll them together under the faucet. They're never waterlooged or rubbery. Who has time to brush individual mushrooms with a damp towel? No me.

FoodMan, that is adorable!!! I'll remember that for my grandson's BD. Thanks for posting the pics!!

The recipe David Rosengarten has in his book 'It's All American Food" is very good. I haven't made them myself, but I did taste those made from his recipe while attending a class he taught a year or two ago. He demo'ed them and they seemed very easy.

After almost 2 years of cooking on my DCS cooktop, I still love it. the only issue I have is the little rubber feet on the grates. They have split/come loose, and really need to be replaced. zzmy KitchenAid dishwasher is the best ever.

Good Job, fifi!!! Looks just like Grandma used to make.....and mom......and me.... and now my daughter.

HIP HIP HOORAY!!!! Those look great. Homemade sandwich rolls would be great to serve this summer with smoked brisket and fixin's. How many did the recipe make?

I no expert, but where are you keeping your flour? Is it absorbing moisture? Keep us posted on how they turn out, and good luck.

Just finished a batch of Essence of Orange Muffins. They are superb. Incredibly tender and not too sweet. So many muffins are more like cupcakes, but these really muffin-y. There is a glaze on the top (I put it on while warm). RR states that they are a good base recipe and often adds fresh fruit to the mix. She made them in Texas sized tins, but I used regular size since that's all I have. - recipe made 18, 17 of which I'll take to work tonight. They were also very easy to put together with ingredients I usually already have in the house. 5 stars.