Shelby

Thank you!!!! It does make a lot of cake...something I had not thought ahead about. So, I have implemented a new rule: Dessert must be eaten after breakfast, lunch and dinner until said cake is gone.

Dcarch--So glad to see you! Been wondering where you were. Beautiful peppers and I love the shape of that squash. Liuzhou--I hope you get well soon! Those clams look so fresh. Spipet--Welcome to the dinner thread! I could pluck one of those fish pieces up and scarf it down for breakfast! I ordered some seafood from Pike's Place. Big splurge, but so good. Scallops with pasta and some shrimp cocktail Last night king crab legs with fries and a salad

It was my birthday yesterday, so the day before I decided to make a Boston Cream Pie. I've never made one before but aside from sour cherry pie it's probably my favorite dessert. Now, we all know that I'm kind of dessert/baking challenged. I found a recipe here on eGullet and also one from one of my favorite bloggers. I must have read the blogger's recipe at least 10 times and I finally decided she left a few things out and messed up some measurements. Anyway....I kind of combined the two recipes and hoped for the best. I made the cream filling first. I figured if I screwed that up, then I would stop there and just eat runny pudding lol. It came out really good. So, I forged ahead and made the cake batter. The blogger recipe called for a 9" cake pan making one cake and then using a serrated knife, slicing the cake in half. PROBLEMS lol. I only have one 10" springform pan....but I thought "Eh, what's an inch? It'll be fine." Wrong. No freaking way I could slice that skinny cake in half. So, while the first cake was baking I made a second batch of batter (note to self: buy another 10" pan). The first cake I only sprayed the pan with non-stick spray. Took me a HELL of a long time to get that cake unstuck and it looked like crap. The second pan I got smarter and sprinkled flour on the spray. Much better. So, I used the ugly cake for the bottom and the pretty cake on top. Made the frosting (ganache?). It could have been better, but by that time I was super sick of this freaking cake lol. By last night I was ready to see it again so we each had a big piece. Not too bad

I'm always amazed at how seemingly effortlessly you can make such beautiful desserts. That would take me all day and I still probably wouldn't be done lol.

Wow, curls, those are gorgeous!

I swear I wrote you a long post regarding these beautiful nuts and now I'm seeing it's not here. I must have dreamed it lol. Anyway, those nuts are great. How fun to be able to walk right out and pick them! I'd use them in my fall decorating too.....put them around a candle..... Interesting! I love artichokes. I love that you try to plant new things each year. I need to be more adventurous.

Ugh. Can we join forces and ban holiday gatherings with gigantic meals lol? *off to google the pie*

Welcome, Sandy!

No, I heat my oven up for a loooong time with my pizza stone in it. I spread sauce and put all toppings on the dough and pop it in. Pepperoni for you on the left pizza Oregano would be a good touch. Red pepper flakes are always available on the table while eating

Nice beans, Patrick. Pizza night for us:

WOW, I am literally salivating. Every single dish looks so freaking good. That meat plate. I wish I could reach through the screen. Best of luck BK!

Maybe lemon pudding?

Welcome to EGullet!!!!

Norm, I always love seeing all of the extras that you add to the chili. It always gives me good ideas Chili looks soooooo good!

Ok, thank you so much!!!! I will order one tomorrow. I've been wanting one forever and have just never done it. Happy birthday to me lol Me too. I bet homemade limoncello is sooooo much better than the one taste I had of store bought. I didn't care for it. Tasted....chemically ...if that's a word.

If you recommend that model, that's what I'll get.

I need to get a food mill.

Oh, yeah, the goo is the best part!!! I leave as much as I can possibly leave. Good idea to brine. I guess it takes a bit longer for them to crisp up, or do you take them out of the brine and let them dry out for a while?

Now that is a cool gadget. YUM. Good idea. I think I'll open one of my smaller pumpkins and roast some. What seasoning did you use? I like it simple. Salt. I have some smoked olive oil that I might use, too......

I will be anxiously awaiting your report from Friday. I'm hungry and I think your Juicy Lucy meatballs sound awesome. What a great idea!

I've been wanting gumbo. Yesterday was the day lol. It takes me forever to make it....I'm just not fast at that particular dish for some reason. I still have some of that wonderful andouille sausage that I ordered from down in LA. And, I had some dove that I needed to use. So, I spent a looooong time breasting out those little guys. Even dove breasts have that lovely "tenderloin"--best part IMO. Although super tiny. Finally done. To the right are a few hearts and livers. YUM. Added trinity to the roux. It hurts when you splatter this stuff on your hand. All done. Had to have some cornbread I also fried up a few okras to sprinkle on the top. Good stuff.

Oh yes, huitlachoche. I have two batches in the freezer to add to enchiladas this winter. Good stuff. Weird..I know, but super good.

Lovely. How was the corn? Season is waaay done here, but up there maybe it's still good?

Sounds like if you put us in a kitchen together, we'd be hell on dishes

That's what my Grammy always said. I don't think she ever broke any of hers. She gave me a set and I only have a bowl and a plate left. Could have something to do with my clumsiness and a stone kitchen floor...........