Marlene

I can't believe all the different flavours you get! Here, at least in Ontario, we get only the classic ones vanilla and chocolate, twice a year, and the mint ones once a year. That's it. Maybe because we're called Girl Guides here?

I don't know if mine are gel or not, but they are grey and ugly so I cover mine with a couple of non skid throw mats that I got for 20 bucks each at Costco. As Fat Guy says, just cover the spots where you are standing for long periods of time. For me, that's the sink, stove and prep area. My mats are about 2x3 each. Oh and I have crocs that are for indoors only as well. I wear them or slippers (mocassins) indoors.

Kim, I use the recipe from Les Halles. For some reason, it's never failed me yet!

I wear crocs too and that has made a huge difference. (I have ceramic tiles). My sister in law gave me two anti fatigue mats for Christmas. They are commercial mats, used in the plant where she works. I have one at the sink and one in my prep area. Between the mats and the crocs, I no longer have pain from standing and prepping all day. There were even times it took a while to get my feet to work in the morning they were so sore from standing. That has pretty much disappeared since the mats.

Chicken Milanaise and Potatoes Dauphonaise tonight. Sorry, no veg. The Milanaise was finished with lemon butter which is why it looks so shiny.

Well now I know what to do with my saffron We do put some in rice occassionally, and this stuff is actually still good, it was very well sealed, so I'll have to use it now I guess.

Hamburgers make me think of spring, although my BBQ is currently buried under snow and we're expecting more today. I just got a mini hamburger bun pan so I can make slider buns! It's called, keep really busy so you don't have time to think. It's going to be a snow day today and this evening, so some sort of breadmaking may be in order, plus I want to get a brioche dough going for rolls for Saturday's dinner party.

For a cooking challenge elsewhere, I made Chinese Braised Short Ribs and panko crusted asparagus, served with basmati rice. Both recipes are from 150 Best Recipes.

I'm not actually looking forward to that part, so suggestions for another appropriate app are welcome! Tonight, for my cooking challenge, I will make the short ribs and the asparagus.

Octaveman, that just went on my list to try! Tonight was garlic parmesan crusted chicken with parmesan hash browns and peas because Ann reminded me how much I like them. and flatbread I made today from Bread baker's Apprentice.

Marcia, I have a good recipe that uses these: Red Pepper Jelly Cheesecake Kim ← I'm so glad you like that recipe! It's one of my favourites to serve as an app. I think you're right and just about any jelly would work well, it just depends on whether you want heat or sweet I think. I like the red pepper jelly because it gives a nice sweet/spicy balance to the mix.

I keep a salt box by the stove for seasoning, but I do use a salt mill at the table. I can adjust the grind as I want and control the output. Most of the salt shakers I've seen dispense salt either way too fast, or it's clumped up inside and won't dispense at all. I also have a small jar of maldon salts that I set at the table for finishing meats, in particular, beef. Not stupid is my vote.

Marlene, Did you get your Magnum from the US? I've ordered them from the company online and bought several at Sur la Table over the years, but I've never seen a Canadian supplier. ← I ordered it direct from the company. You can get the magnum plus from CityChef.ca But that's the only one I've ever seen in Canada.

I love my Magnum. I've just ordered one for the RV and a mini mill to take travelling with me. Their salt mill however, sucks. And boy are they ugly. But this is definately the best peppermill on the market.

For a cooking challenge elsewhere, I am about to start cooking from this book. I need to make an app, side, main and dessert. I'm going to try Vodka spiked cherry tomatoes Panko crusted asparagus Chinese braised short ribs Ginger Mascarpone Icebox cake The appetizer isn't particularly asian, and doesn't really fit with the rest of the meal, but they sound like fun. I'll keep looking through the book for a suitably asian app.

I also drizzle good balsamic over roasted asparagus and parm shavings.

I've got those individual springform pans! Can you elaborate on how you made these?!

Maybe get a really good EVOO, make a balsamic vinaigrette, and have an endive or escarole salad?

Ann, your fried chicken always looks so good. Mine never looks like that. and two of my favourite vegetables as well!

In a weak attempt to get away from meat for one night, I made a savoury souffle. Bacon, white cheddar and green onion souffle, Served with the extra brioche loaf I'd tucked into the freezer last week. Defrosted in a low oven, then sliced and toasted. Dessert was the cinnamon rolls I made from Bread Baker's Apprentice today:

I was in this store for the first time this weekend. What a fabulous store, and they were doing a wine tasting at 2:00 which unfortunately we couldn't stay for. It has cookbooks, food mags, food reference books. You name it, and it's probably there.

I cook nothing but Berkshire pork these days. Berkshire roasts and chops do not need to be brined. I did a rack of pork last night for example, that was roasted. Berkshire pork shoulders can and should certainly be braised and I have done so. I'm also going to try smoking one in the summer.

I drink martinis. I always have lemons in the house. Thanks all!

Cinnamon buns. Edited to add, if I'd read the recipe carefully enough, I would have seen that I could use either the lemon extract or a tsp of lemon zest.

What can I substitute for a tsp of lemon extract, which I don't have, and like Susan, am not risking life and limb to go out in the snow to get?