Darienne

...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.

Oh my! Oh my! Oh my! Would to be your next-door neighbor, Emmalish. They are all beautiful, but the Glazed Orange Cookies have me almost drooling. Are these all from one cookbook?...name, please...or from several.

My first non-gluten goodie. Made because I liked the taste and texture. http://support.cleanprogram.com/entries/20112588-Chocolate-Walnut-Scones

Here! Here! but would it be like an American Trader Joe's? Have you tried Longo's? Some of their stuff is pretty Trader Joe's-like. Well, sort of...

Thanks for resurrecting the Mafé thread. We eat it quite regularly and love it. Two weekends ago we had guests and for a couple of days we ate rather richly...too much of a good thing perhaps. Then the last night I served Mafé...and out of the freezer too. I couldn't believe how delicious it tasted after two days of too much. Felt as if I had come home. Welcome to eG GregR. Make yourself to home here. Meant to add that my basic recipe came from Simply Recipes, by Hank Snow although I still have no memory of how or why I came across it.

The bun in post #19 has me almost drooling on my keyboard. So crispy looking. I am a sucker for crisp. However, I am not for Scrapple. Friends from DE brought two...not one...but two IMMENSE packages of said item to delight us all at an Annual Dog Weekend a few years back. I think almost all of it was slipped under the picnic table to the awaiting dogs who ate very well that morning. Aaggghhh. My mouth twists into an agonized grimace just recalling the taste of that stuff. I will never eat any meat thing which is grey and square.

As always, your work is gorgeous, sir.

Wonderful Minas. I once had a slab of Gianduja...Callebaut I think it was...and it was all I could do to keep from just eating it off the block. Good for you.

That's a brilliant shower gift idea. I trust you won't mind if I borrow it.

Wonderful. Had no idea you were such a movie producer and star. Had my DH watch the one about driving in a long stake.

Those look incredible! My mouth is watering.

I'm almost feeling overwhelmed by all these replies. Let's see. I'll make Tabbouleh today and divide it in half and put tomatoes in half. Of course, living in the far frozen north as we do, the tomatoes will be cardboard and tasteless... .

I'm speechless. (I didn't hear him mention mint... )

I ask also. No mint in Tabbouleh is like no chocolate in chocolate cake.

I know that we have discussed this topic before but no idea where. I use a LOT of mint. TONS of mint. No tomatoes. And no bell peppers...but I might try that... Dressing is lemon juice, olive oil, salt, pepper. I made Tabbouleh long before I became at all interested in cooking. Used the basic recipe in Claudia Roden. A Book of Middle Eastern Food.

Por favor. Would your GF be willing to share her excellent recipe with a few gringos?

Absolutely exquisite. Best I like the Grand Marnier lollipops. But you knew that...

Very late in finding this wonderful blog, Kim. Enjoyed looking at it immensely. I cannot imagine going to such a wonderfully food-laden place and not coming back 10 pounds heavier than when I arrived. Such an array of foods. Amazing. Thanks.

Deep-fried everything. Although I do succumb once a year to a Navajo Fry Bread in New Mexico... :wub: