Marlene

Butter, syrup and sugar on pancakes. Butter and syrup on waffles Butter and sour cream and bacon bits on baked potatoes. Butter, sour cream and parmesan on pasta Butter and gravy on mashed potatoes butter and cream cheese on a toasted english muffin Butter and peanut butter on toast. Cream and whipped cream in a Bailey's coffee Cream and brown sugar on oatmeal Hmmm, do you think I eat to much butter?

This isn't much better, because what you can't see in a picture is that the edge above the holes is actually pretty sharp. As is the edge in the middle part. Having said that, I love the microplane a lot better for doing a lot of zesting, but if I only need a bit, plus a twist piece, this little thing works just fine.

Each to his own, but it works for me. Edited to add, you aren't seeing the cutting side, because I took the picture the wrong way. The sharp edges are on the other side.

I thought y'all might like to know that I haven't killed anything yet. In fact, despite me, my garden seems to be doing fine. We also planted green onions, shallots and garlic. I don't see any action on the shallots and garlic's part, but the green onions are coming up nicely.

This sounds dangerously like one of those horrible math problems I could never solve in school. But I've always been of the impression that if I put a pot of hot water on the stove to boil for pasta, it will boil faster than if I put a pot of cold water on.

Alas, what's a girl to do? Between hospital visits, getting ready for an RV trip next week, chairing the last of several school events and preparing for graduation, I just didn't have time to make burgers in advance. I confess, I confess! President's Choice Sirloin Burgers to the rescue. Now, while I wouldn't eat these on a regular basis, they really aren't that bad. I keep some in the freezer for emergencies just like today. Brush them with a bit of bbq sauce and they take on a different taste: Cook them for about 5 minutes a side, straight from frozen. Dress them up with some onion and old cheddar cheese (no comments from snowangel if you please!) All in all, not a bad burger, but a peanut butter burger, it ain't!

This may be similiar to what Steven is talking about. This is one of my zesters. The end does the fine zesting and the middle hole does the twists

I'm very pleased with both blenders. The Waring Pro is a great blender, although with the built in blades it's not as intuitive to clean as you'd think. The Breville made short work of our daquiri's the other night and a banana smoothie for the lad. Breville has only recently started appearing here in Ontario, so I haven't seen any ratings for it just yet. But yeah, it sure looks good.

The cork thing I orginally got from my parents, and my mother still does it to this day. When I attended college, this little gem was imparted to us by our beverage instructor. I told him my mom was way ahead of him. I have no idea what Brooks did, but I swear, it does work. I'm a huge huge fan of the microplane zester having just aquired one myself!

How much ice and how many corks did you use? Did you leave the plastic bags open or seal them shut?

I want those. But does that mean I have to use smaller corks? ← You're all a bunch of non-believers.

I tend to use a crustini bun, toasted of course!

Welcome to eGullet Ann. Greek ribs are another of my husband's favourites. Since leaving Saskatchewan, he hasn't been able to find any that compare.

I've checked with the hospital and the dietician. There isn't anything at least right now he can't have. So last week he got spareribs and sauerkraut, butter tarts, beef stew, and McDonalds. This week, I am barred from the hospital until I make sure that I haven't picked up the nasty cold my son has and is currently home from school with. When I am able to go visit him, he's asked for a prime rib dinner, chocolate cake, and turkey and cranberry sandwiches.

I too, grew up in a cocktail house. My parents always had two cocktails before dinner, children not allowed anywhere near them. As we grew older, we were invited to partake of the sacred cocktail hour. When I studied food and bev management at college, part of the course included cocktails. Somewhere along the line I got my bartending credentials which served me well as I made my way through college. It just continued from there.

And even non blender drinks like the Shirley Temple or Rob Roy for boys.

Shows what I know. Luckylies, thanks for the compliment, but I'm a smoking virgin at this point! While we wait wistfully for our WSM to be delivered from backorder hell, and needing something to give to hubby on Father's Day, Ryan and I picked up this book Smoke and Spice, to give him something to read up on. The shoulders are in the freezer, waiting for the WSM.

What may be "Canadian" about them is that these things have made it onto the appetizer menus here. I don't see these on American menus when I visit various places in the States.

I didn't take pictures, but the daiquiris were outstanding. The blender has this interesting upwards vortex that I haven't seen in other blenders. Don has claimed this as "his" blender. We have an interesting chilled coffee drink recipe to try tomorrow. I'll try to remember to take pictures.

Congrats! Trust you also stocked up on wood chunks, Kingsford briquettes and that you'll have an un-trimmed brisket or bone in butt on hand for Father's Day. Also trust that you will take over some of the smoking duties! ← I can't seem to find butt here, but I did pick up two bone in pork shoulders today. Will that do? Assuming the smoker arrives in the next week or so.

This sounds right. It must be a Canadian thing.

So I have the Waring Pro now, and I love it. But why have one blender when you can have two? We picked this up today: The Breville Blend Master. 580 watts, 48 ounce pitcher, 3 speed plus pulse and a really cool six way blade assembly: The blender is very solid. The cap is rubber and pretty sturdy, as is the glass jar and motor base. Those blades intrique me as I've only ever seen a 4 way blade on any blender. The plug has an O ring so you can easily grasp it to pull it out of the socket. We also picked up some strawberries to make daquiris with, so I'll let you know how it works.

You sir, are a non-believer. You'll see.

For one ziplock bag of ice, three or 4 dry corks should do it. Don't just put the corks on top of the ice. Make sure the corks are dispersed throughout the bag.

Mine doesn't, and it's only a Frigidare. I gotta believe a GE profile is better. And besides, for the amount of drinks you are likely to make using crushed ice, it saves on buying and toting a blender. ← Yes, but you're the person who thinks corks keep ice from sticking together. ← You won't be laughing at me after you try it. I'll be gracious about requiring you to grovel though.