Dana

I am a very run-of-the-mill wine shopper. I spend about $150 a month on wines, seldom spending over $15 per bottle, usually less. I like to try the recommendations of the 'wine guy', but I also fall back on those bottles that I know I love. My shop sells cheeses (it's a Spec's) and meats and they usually have samples out, which I like. I'm apt to buy at least one of them. Just make sure they're not available at the local grocery store. Make sure your staff leaves me alone if I say I'm just looking, but is available if I have a question or need a recommendation. (Don't disappear.) I don't like a lot of open cartons stacked on the floor that I have to dodge. Throw those Spiegelaus on sale now and then. Have some big maps so I can see exactly the difference between Burgundy and Bordeaux, Tuscany and Pulia. As you can tell, I'm not a wine geek, just an average drinker. How far off I-35 are you? We are through there fairly often. I'd love to stop.

We had them as well, in central Kansas where I grew up. We called the salmon patties, though. Same cracker crumbs and egg, maybe a little green onion. Mom mashed up the bones and skin along with the flesh - that's calcium in there!!!- and fried them in just a little vegetable oil. We didn't have a regular side item, though. Probably just something like tater tots. I didn't really care for them too much. They were always dry, so I slathered them with mayo. Occasionally my husband will ask for them, and I usually keep a can or two on hand for something quick and easy, and for hurricane emergencies.

lucylou, that is one of the most mouthwatering pictures I have ever seen.

My husband put ours on the smoker http://forums.egullet.org/uploads/11494414...2884_426402.jpg and kept the temp at 200 degrees for 3.5 hours. It rested for a little over an hour tented under foil. It was perfectly pink/red all the way thru, with no gray ring. You'll have to take my word for this, as I didn't remember to take any pics until it was devoured.

I picked up a Butler's Blacksticks Blue on the recomendation of the woman at the cheese counter of my local super mart. (No real cheese shop here) Anyone know anything about it? I have a brie whose name escapes me at the moment and goat cheese gouda. Will serve with apples and pears, walnuts and marcona almonds with a glass of port. I think we'll have this on Sunday evening while waiting for Santa. I'll have to ask my 3year old grandson if we can leave some for him. I guarantee Santa would rather have that and milk and cookies!!!

I quit flouring the meat before browning a long time ago. Seems to me that the flour gets brown and not the meat, so no flour. Brown chuch roast cubes really well, not crowding the peices in olive oil. This will take some time, but is a key step in a rich, brown stock. At the end of browning, add your tomato product (I usually use tomato paste) and brown that to carmelize the sugars in it. That way, you won't need to add sugar and you won't get that acidic twang. Deglaze with a bottle of good beer, and add onions and garlic. Let that stew very slowly for 3 hours. Add whatever vegetables you like and let them cook till done. Add some beef stock along the way if if gets too dry.

The Wabash Cannonball is terrific. As for pecorino, look for a soft one. Most that are widely available are hard, but a soft is well worh the effort to find it. The less expensive pre-packaged percorinos can often be very salty.

My daughter made these last year for Christmas morning brunch, and she said the exact same thing, right down to too much rosemary!!! They do look terrific, though.

The CB2 site had the plates!!! Thanks so much Bekki!!! They are on their way to my house right now!!!

wattacetti- that looks wonderful!! What lucky guests you have. $86 for plates is a bit beyond my reach as well. If worse comes to worse, I may just use a couple of asparagus spears and cross them on the plate to make sections. Or, maybe I'll serve one in a martini glass, one in spoons and the other on the plate. I have a few days yet to decide... I really love those trio plates, though.

I, too, am a dish-a-holic, and I must get some of the trio plates, and the 'bow-tie' plates. Where did you find them??? I search the internet, but didn't find them. They are terrific and will be great for the seafood trio I'm planning for Christmas dinner.

Any body know anything about this http://www.artisanalcheese.com/prodinfo.asp?number=PC-10168 ? We were served it last night as part of a cheese plate, and it was my favorite by far. This site recommends a sauv. blanc, but I tried with with my Eroica Reising and a port, both excellent

We ordered Chateau St. Michelle Erocia last night to accompany several different appetizers, It's crisp and delicious, and has a hint of sweetness that paired perfectly with the Dungeness Crab Bisque I ordered as well as a Japanese-inspired Sea Bass I had for my entree. I'm sure you all know much more about this winery than I, so I won't quote what's on their web site, which is about all I'd know. Dr. Loosen has partnered with them to produce some wonderful wines that not-too-knowledgeable wine lovers like me can order with confidence.

I'm looking for a recipe for pecan tassies - they may have already been discussed here, as I didn't read through this whole thread. They should have a cream cheese crust. Any one have a good one?

I'm really just getting into cheese plates, but I like to see different animals represented, as well. One goat cheese, one sheep and a couple of cows milk. Definitely a blue. For wine, (and I'll probably make some wine person go screaming for cover) I like ice wine. I also like nuts on my cheese plate. Walnuts and marcona almonds especially.

Why don't more restaurants serve a cheese plate for dessert? High-end places usually have one, but I'd love to see cheeses at more moderately priced restaurants. I can't stand those huge, overly sweet chocolate concoctions built to impress children and large enough for 6 people. I get full on my main course, like CanadianBakin' but could make room for a couple pieces of cheese or a small fruit something, even a small chocolate something. Keep it small, and let the larger appetites order two.!!!

A recent cool spell here on the Gulf Coast prompted this gumbo. Chicken and sausage, with a little shrimp thrown in for good measure.

I sure hope someone goes before next year. This was just terrific!!!! How would someone with no French language skills on a trip like this? Merci (all I know)

I love eating leftovers for breakfast as well, the spicer the better!!! Love your adorable kids, and the fact that you use a notebook for jotting recipes. I have several I've kept over the years and refer to them often. Thanks so much for your time this week!!!

I wouldn't go for the boudin for pigs. Stick with a regular sausage, especially since you're serving seniors. Let us know what you end up with. Here in SE TX, 'party size' is bun size. I"m assuming you want more of a finger-type food, and cutting up the boudin would create a messy platter, be messy to eat, difficult to dip and more trouble than cutting up regular size sausages.

We did have some sort of discussion here about pigs-in-blankets a long time ago, because I scribbled down a recipe that had a sweet sauce - pecans, butter, brown sugar, etc. I'm at work now, but I'll look for it when I get home. It was really, really, really good.

Wow, what a busy day!!! I hate to be stupid, but what are Nanaimo bars?

Every week, I think that this was a really nice blog, but yours has been one of the best ever. Thanks so much.

If you wrap it in foil, be sure to leave the top open. You want to create a sort of foil cradle, or your bread will steam and you'll have a soft, mushy glob. Yuk.

I use 1 softened stick of butter to 1 clove garlic, smashed with a little salt, sometimes adding parlsey. That amount is about right for 1 loaf. Schmear onto slices of bread and heat or toast.