Marlene

Thanks Jake. I'm not sure I'm good enough to attempt Jamie's stuffing , but yes, I'm considering it. Perhaps the same parisianne potatoes I did in my first dinner do you think? They are pretty simple to do, and aren't overpowering in taste. On the other hand, I'm feeling adventurous these days in terms of trying out more complex things, so if there's a potato dish out there that would work well with this, I'm all ears.

It's amazing what a difference knobs can make isn't it? Great find Snowangel. In keeping with my colour co-ordinated theme, I'm waiting for Dave to score some lovely red knobs for his cabinets So Dave, what did you do about the KA? Enquiring minds want to know

I'm not a fan of cabbage unless it's saurkraut I'm afraid. Jake, you may be right in your observations on the Potato Puff. I like this dish because I can make it ahead the day before, but maybe I should think about something else. The carrots are done in the slow cooker so I don't have to worry about them too much. Potato dish anyone? More stuffing thoughts?

Either of these would be fine.

Snowangel, ok, I'm a smoker, I admit it. (I'll try not to die of shame here). We are currently putting our house up for sale. I've been advised that there are companies out there who can come in and make it seem like there's never been a smoker in the house. As for painting the ceilings? Sprayer, all the way. It's way easier and you'll love it.

Yes, yes. The photos are coming . In the meantime, the crown roast experiment looms. The roast is ordered from the butcher and I will pick it up fresh on Saturday morning. I have noted Jamie's most excellent suggestion for stuffing this roast. Are there any other variations I should consider? I'm considering as sides, Potato puff, glazed carrots, tomato, blue cheese and onion salad. Apps might be the brie in phyllo again as my son is asking for it, and these guests have not had it before, in addition to perhaps some bacon cheddar toast points, or maybe there's something interesting I haven't considered. These particular guests are close friends. In fact Therese was my best woman (as she likes to be called) at my wedding.(There's an italian word I'm looking for here to denote best friend, but I can't thinkof it at the moment) They are Italian, and we do tend to "compete" with each other when we cook. For example, she's bringing dessert, and she won't tell me what she's bringing! Suggestions on all aspects of this meal are welcome.

Whew. Thanks Sam. Question then. Do you layer all 4 of those ingredients as normal? ragu,parmigiano, bechamel or something like that? I think I'll skip the mushrooms thanks. Did I offend you in someway so that now you are trying to kill me?

I confess. It's been a very long time since I made lasagna. I'm currently making a spagetti sauce for tonight's dinner, and my thought is to use the leftover sauce to form a base to make a lasagna. Here's the challenge. No one, other than me likes ricotta or cottage cheese. As I recall from my former lasagna making days, both of these are necessary in building this dish. What do you think? Can I get away without them? I could probably get away with using some ricotta, but everyone will likely run screaming from any hint of cottage cheese.

I believe you really I do. You've seen pictures of my kitchen. I never thought I'd leave it either that being said, I can't wait for you to start on your renovation. My new kitchen is pretty awesome, but it will have things I need to do to it and I'll be posting pics later. edited, because I can't type.

don't bet on it. I said that after our last move, and now suddenly I find myself moving again. But I'd still put the tile under the dishwasher et all. What if you decide to redesign your kitchen one day?

Truffles. Chocolate truffles. I think I'd like to try my hand at these this year. Besides they are the one thing I can safely make and still have enough of to give away, since I don't each a lot of chocolate. And shortbread. I have a killer shortbread recipe handed down from my mom's side of the family.

I also own 3 rivals of various sizes including one with the keep warm feature. One of them is almost 20 years old and still works like a charm. They're everywhere.

Perogies? With cheddar cheese and mashed potatoes?

Oh no. Everyone is much better off when I stay inside my particular box Trust me. I like colour. I just want everything to be colour coordinated. Yes I noticed the towel. See that's what I mean. The towel is red and white. nice and symetrical.

I have yet to see a cookbook in North America offer weights instead of or at least with, weight measurments. I also have yet to invest in a scale myself We colonials up here in Canada switched to metric a long time ago, but everything I do is still in cups and ounces. Tell your friend she'd be safe even if the US did go metric.

I assume you mean the heavy real silverware as opposed to silverplate? I use silverplate (if only because it was cost prohibative to buy an entire set of real silver all at once). I got mine at Birks, (which is Canadian I think, but I believe Onida makes a nice silverware set.

Now you see? This is why I'd make a lousy designer. I'd paint the walls white and the trim and the kickboards under the cabinets either white or red. I'm all about symmetry.

Aha! This weekend my husband insisted that one tablespoon equalled two teaspoons. I didn't think it did, but since I really really suck at math, I couldn't argue with him

I unfortunately will be out of town that day. Rats. I would've killed (well almost) for a chance to me Tony.

It's ok, eunny, stick with us and we'll cure you of that. Before you know it, you'll have as many as the rest of us.

My friend just couldn't understand the need for more than one set of anything, and was completely bewildered when I said I didn't have enough!

The Accolade is indeed a 400 watt model. Is it this one Dave? If so, and the garage sale one is indeed new or nearly new, it's probably not a bad deal. Make sure the attachments come with it though. My KA is an Artisan with 325 watts and I paid nearly the same amount as the 400 watt model at WS. When you can, buy an extra bowl for it. I find I use my extra one all the time. As far as colour goes, not being a designer kind of person, I like things that coordinate perfectly. Reds should match reds, etc. But I know I'm in the minority there, so if you're comfortable with the price and how the colour will work in your kitchen, I'd say go for it.

How did I miss seeing this the first time I read the thread? What a great idea - especially since I almost never have cream in the house, but evaporated milk is easy. Hmm... more cupcakes tonight, I think! [edited to add:] Did you whip the ganache or leave it smooth and glossy? When I tasted my ganache to decide whether to whip it, I realized that for cupcake frosting my tastebuds demand whipped frosting. The smooth & glossy version was pretty, but not right for cupcakes. ← This is a brilliant idea. I'm on cupcake detail this week for the school. I think these will be perfect. I'm thinking whipped for the ganache, but that's just me.

No kidding.

Very nice. Hey, who's the guy with the glasses? Nice dog! Did you paint your walls too? I think the floor really works well Dave. Well done.