Darienne

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:

Hi Lisa et al. Never had a Sonic cherry-limeade (I live in Canada) and we don't have Mexican Sprite here (same thing) so I don't know what it should taste like. However, I did use lime juice, maraschino juice (more than you called for because this stuff isn't thick or very sweet compared to what is in a bottle of Maraschino cherries) and poured it into a club soda. Lovely. And there's still feet of snow outside. Thanks.

Hmmm...sounds like a plan.

PanaCan, I am not familiar with a Margarita Pie recipe that includes a layer of Grenadine. Would you please direct me to said recipe? Thanks.

Thanks for the answers, all. Into the freezer first thing. Then wait for the snow to go...

All I can say is that I'm not telling anyone how long I have kept homemade pesto in the fridge and then eaten it. No one got sick or died...

I'm with Patrick Amory on this one. We have two identical Oxo peelers. As far as I can tell it's an Oxo Good Grips Swivel Peeler, probably the basic style.

Thanks Minas. Went and explored in the Get Suckered website. Good stuff.