Darienne

This all sounds good and exciting too. I'm so glad that you have returned to eG and now a cookbook to follow too. All best.

We live in east central Ontario, Canada, and use Kadoya sesame oil. My big complaint is that we can't get the favored coconut milk, Mae Ploy.

Ed and I have been cooking together peacefully for over 54 years now. In fact, he taught me how to cook when we were first married and he still does almost all the short order stuff. For certain, he does bacon, potatoes, eggs and toast. I couldn't stand the tension. One of our best 'togethers' is Chinese food. He does the mises and I do the cooking. (He does a lot more work in this one than I do. )

I got the recipe and I'm a Canadian posting from Canada.

I have long wanted to make a trifle and even have a trifle-suitable bowl although it has no pedestal and is...(ooops)...plastic. Yours is gorgeous and I just might go for it for the upcoming Dog Weekend. How to win friends and influence people. I guess.

I completely agree with Anna re frozen peas and carrots.

You can make tortillas roll-ups, spread both sides with butter, cinnamon and sugar. Pin with a toothpick and bake for a few minutes. Use small tortillas.

I have a couple of recipes for little kids to make Tootsie Rolls without any cooking...as I recall. I could look them up.

We bought them decades ago in Ottawa, ON. They looked like hamburger buns more or less, but were egg bread so they were tasty on their own. Honestly, it was a V-E-R-Y long time ago...the baby is now 49. They were squishy ...if you squished them. You could use any bread stuff at all. It was the magic of the cheese puffing way, way up that did it.

First thing to come to my mind was Rice Crispie Squares. Then reading about the cheese sandwiches reminded me of my own children's favorite, cooked only when Grandmom came and she brought the stuff. Soft stuffy egg buns with American cheese slices. You simply lay the cheese slice on top of the bread and then under the broiler and the cheese puffs way...way...up and the kids loved that with a passion.

You two do the loveliest blog. Enjoy it every time. I made the Impossible Chocolate Pie and it was a great success with homemade Vanilla Ice Cream...but then our guest was a single gentleman and he loves anything made at home. Next I'm gonna make that Torte. Haven't decided what fruit to use. Thanks for both of these recipes.

Monty Cristo. Interesting. Unlike most folks I have encountered, I was raised on salted French toast and that's how I eat it, when I do. But I don't know about this fully loaded version.

Was just about to post the exact same text. Plus, when I am pressed for time in donating to local animal charities for their sales, I have made the lollipops using a microwave recipe.

Kerry Beal's Quick Bread Recipes, Cranberry-Walnut version, was received with such enthusiasm at the Gourd Retreat that I was stupefied. Well, I guess I'm gonna make that one again.

We are with dcarch.

Just did it with one ear of corn for fun...and by heck, it worked perfectly.

Shel_B, do you toast the pita pieces or not for your Fattoush? I've never made it at home, but do love it. I have sumac down on my grocery list as of a month ago to make something called Three Pepper Shakshuka Pita with Feta and Za'atar. from Smitten Kitchen and still haven't gotten to that out-of-the-way store which carries such things. Can't get Za'atar in our nearby city.

I'm the designated 'snack person' for the upcoming local gourd retreat. To that end I have begun making items, starting with Kerry Beal's Quick Bread Recipes, taken from The Kitchen. On the left is the Variation #1: Cranberry-Walnut; on the right is Variation #4: Blueberry Loaf. Both taste very good. DH says butter goes on both loaf, and for the Cranberry Loaf? Old Cheddar, of course. Thanks, Kerry.

Ha! I knew what you looked like, Kerry, but now we all know what Anna looks like too. Always nicer to know what the person looks like. For me, anyway. Thanks.

We are just two usually and often buy large-sized jars of this and that at Costco to keep the cost down and save unnecessary shopping trips into the city. I have found that the option of taking out a smaller portion and putting it in a smaller jar in our kitchen fridge while storing the larger amount in the garage fridge which is opened so much less frequently works very well. I do it with oils, soaps and other items too. I don't know...perhaps we aren't very sophisticated in our palates for one thing...

Ditto the above three threads!

Liuzhou, your concern was for naught. This has been a fascinating thread and I've enjoyed it so much. Thanks for doing it and I hope there is still more to come...

Are the green spiky fruits Durians? Do they really smell as bad as the literature would have it? I'd love to taste one. I believe they are available in Toronto. Here in our local city you can get frozen pieces but I don't know if that is a useful way to be introduced to a Durian. The fruits and vegetables are beautifully laid out. So clean and neatly arranged.

The cheers which must arise when the local staff find out that Kerry Beal, she who bakes the endless wondrous goodies, is coming again.

We have popcorn for supper on Wednesday nights. With my own take on an orange julep, of course. Ed eats his popcorn with butter and salt...so last century...and I have mine with olive oil, pepper and salt and ground chipotle.