Darienne

"When boiling the spuds, some flavor from the liquid seems to infuse into the potatoes." What are you boiling them in that imparts flavor to the potatoes????

Gorgeous, Chocolot.

Very good Ashen. Here's a website for Lee Valley's excellent jar opener. I wouldn't be without one. All we need (in Canada) is something to open our two litre containers of milk.

Thanks for that explanation Paulraphael. Always good to read your words.

To say that I am an unsophisticated drinker is no exaggeration. But I love a slushy Margarita and that's that. A very old kid, I guess.

I love ginger and I love chews. Never seen Ginger Chews by Ginger People, but then I live in the middle of nowhere in the far frozen north. Would love a recipe if you come up with one. And welcome to eGullet. Good and helpful people here.

Thanks Nina. I have PM'd the address to you. Darienne

My face is red. Well, somewhat. I'm with TtoGull. You're supposed to peel them? And I've been making hummus for DECADES. And have never even tasted store-bought hummus. Oh well.

If I receive a few more requests, I will mail the book out again. Or perhaps one of the persons to whom I mailed it and who has faster service than I do, will mail it to you.

No jokes from me. I am never eating beaver. Never. I'll have salad, please.

I am still receiving requests for the book, so I will leave it another 24 hours before I begin to mail it out.

You actually ate beaver?

I am sending by private email the contents of the ice cream book, downloaded legitimately two years ago, to two eGullet members. The book is huge and if there is anyone else who wants it, please tell me now. I don't have very high speed internet and it will be some work to send the chapters. No, I don't mind at all, but I am unlikely to do it twice. Thanks.

DISREGARD that last post. I found the entire download. Now how to get it to you, ninagluck.

I seem to recall having downloaded the entire book a long time ago. Alas! I can't seem to find it. I'll look again. And no, I can't get it to download now. Very slow on the uptake. I see from posts above from August 2011 that I did download it all. And now I can't find it. Hvae been through my files twice.

What do you call that little pastry gizmo. I would LOVE one. Thanks. Found them. Here's a metal one. Maybe it wouldn't break...the plastic ones seem to. http://www.amazon.com/Kuchenprofi-Ravioli-Pierogi-Dumpling-Maker/dp/B0009Q2L5M/ref=sr_1_11?ie=UTF8&qid=1367455011&sr=8-11&keywords=pastry+maker

And please, tell me what that object in the center of the soup can be.

http://www.google.ca/imgres?imgurl=http://www.addictedtosaving.com/wp-content/uploads/2012/04/free59.jpg&imgrefurl=http://www.addictedtosaving.com/free-coffee-or-tea-tomorrow-422-at-starbucks-when-you-bring-a-travel-mug/&h=225&w=225&sz=15&tbnid=d2mNRaf4KR11yM:&tbnh=94&tbnw=94&zoom=1&usg=__nKfR5fKiCwknqVbXRdQ0TlNb4AQ=&docid=_AUaBntn_wNjZM&sa=X&ei=VyOBUdfcEoWJqwGkmYCIDQ&ved=0CE8Q9QEwAw&dur=502 (longest URL I've ever seen, but it works) My favorite travelling mug. An old Starbucks model. Not breakable but I've never broken one and we do a lot of miles. The mouthpiece is the part I like.

...if only my Calamondom (Kalamansi & many other names) would fruit...

If you can find a Buddha's Hand, the kids will be fascinated by that. Don't think you can eat it raw though... I'm sure it's too late for this year. Assuming you live where you could get one anyway...

Thanks Lisa for the information on silicon pans. Never read that before and it's useful to know.

The Joy of Cooking...my first cookbook from the days when I loathed cooking...has a section of quick and easy cakes, p.635 in the hard cover edition. I never made any of them, but they look useful.

I am the Mom and if there's to be a cake, I'll be making it. My favorites are: - a chocolate bomb (cocoa) filled with two chocolate mousses (one milk, one 54-60% dark with booze in one), covered in a 70% chocolate glazed, adorned with little white chocolate fancies. - three layer loaf shaped chocolate cake (same recipe as above), filled with orange/cream cheese/whipped cream filling and topped with a dark chocolate ganache. I think this is my favorite. Oh yes, Grand Marnier in the filling. - a banana/raspberry/whipped cream semi-freddo topped with dark chocolate ganache (evolved into my own recipe) Yum to all the above. Oh, a Margarita Pie with a crushed pretzel crust. Don't think I'll do any probably Sigh....

As always, thank you Kerry, for all the photos you take. And the commentary. Would that I could go.

Pretzel rods, dipped in caramel, and then dipped in tempered chocolate. Just the thing. Might be tempted to celebrate.