Dana

What a beautiful way to honor your son's life and accomplishments.

Cheese does not belong on fish sandwiches. Sonic's fish sandwiches, available only during Lent, are, IHMO, much superior.

JB Cada- Iberico is my favorite snacking cheese of all time. Just incredible. Dave - beautiful basket. I wish more restaurants offered a cheese plate for dessert.

I've been to a number of classes at Central Market. The class schedule clearly indicates whether it's a 'hands on' class or not. I've only been to the 'observation' ones, and they are a lot of fun. I attended one one fresh cheesemaking just last Saturday. They bring in pro chefs, but also do a fair number of classes with their in house staff. I didn't realize Sur La Table gave classes (I live in Beaumont), but I see I'll have to get on their mailing list!!

Miz Ducky, can we assume the salad rolls and peanut dipping sauce will be in recipe gullet????

I, too, and a small person with very small hands. I have a 6 inch, which I thought was great until I made myself use the 8 inch. I haven't put it down since. The 10 in feels like a sword, though. Consider the 8 inch seriously.

A little note from a Postal Employee: On the outside of the box, print " contains powdered sugar." On the tiny chance that your package would leak, this will save untold problems.

If you're interested in mail order, give these folks a try: America's Best Steaks Truly spectacular beef, the whole process guided by the ranch/land owner.

Do you have freezer space? If so, store it there and it will keep a long time.

Yes, crispy with lots of browned edges.

You're thinking of the correct pair - The Hearty Boys.

It's ok, docsconz, it wasn't you. As I opened up eG and my eye caught the teaster threads on the left side of the page, I saw her name, and that was my first thought. When I finished reading the whole title of the thread, I breathed a sigh of relief. I was probably reading as you were posting, and I didn't read your response until after I had posted mine.

Good point Anne, about the staleness of the cornbread. The white bread should be stale, too. Additionally, it freezes well (freeze before baking). I usually make and freeze a week or so before the big day. It's one less thing to do.

I just had a minor freak-out. I was afraid she'd passed away. So glad that wasn't the case. What a wonderful article. I'll just thank you now. Thank You

Cornbread Dressing All amounts are approximate and according to taste. Make a pan of cornbread, using whatever recipe or mix you desire. If you're needing a LOT, make 2 pans. While that's baking, brown 1/2 to one pound of pork sausage well, breaking up any chunks. Saute a large onion, a couple stalks of celery and a couple garlic cloves (all finely chopped) in a stick of butter. You don't really want much color on the vegetables, but they should be cooked all the way through. Crumble the cornbread and combine it with approx. the same amount of crumbled white bread. Don't use wheat bread. Add the sausage and vegetables. Season aggresively with salt, black pepper, cayenne, thyme and poultry seasoning. Taste and adjust seasonings. Add chopped pecans if you desire, I don't really like them in here, but some do. Combine well, and add enough turkey stock (or chicken) to make the mixture as moist as you like it. (Some like it pretty soupy, I like it stiffer because I like it to get crunchy on top in the oven, them pour gravy on it on my plate). Dump it into a pretty baking dish and bake it about 30-45 min.

Popeye's - not even close.

In addition to the blue cylindrical can, Wondra now also comes in a box, like cake flour.

For anyone mailing in those pink Yoplait lids, please use a strong, padded-type envelope that you seal well. If you put them in a regular envelope, they rip open in Postal Service automated equipment, and little pink lids go everywhere. signed, USPS employee

I have asked this question of some chefs I know, and all have said, "I don't really know." However, a couple have told me that if I ask my server to talk to the chef, more than likely they can fix me something with the cheeses they have on hand. I have done this a few times, and gotten a really nice plate, and another pretty pedestrian one. Still better the the chocolate bomb. I think if more people asked for cheese plates, more restaurants would put them on the menu.

Hummus is a top contender on my list as is Ina Garten's Carmelized Onion Dip. Boudin Dip is always requested by my family: 12 oz boudin, warmed up slightly in the micro so that it crumbles easily 24 oz sour cream 1 bunch green onions piquante sauce- 8-12 oz or to taste Cajun seasoning and cayenne to taste. Combine and serve with tortilla chips.

Jaymes - is that the cheese spread in the little jars??? Kraft, I think? Or something else?

I have used the method from Fine Cooking someone upthread posted the link to. It works perfectly and I done it several times. I used the tuna for Salad Nicoise, recipe also from that same article in Fine Cooking.

Canned tamales from the chili area in the grocery. Open can, tamales are rolled in parchment or some other sort of paper. Unroll them and cut into 1 inch pieces. Dump into melting velveeta with all the other stuff.

I have a recipe that adds Ranch-Style Beans, and a large can of tamales along with the sausage, Rotel and Velveeta. I also add a handful of green onions. Great for kids' parties.

Onion Confit and Roasted Cauliflower.