Darienne

Quoting from the first page of this topic: "Donna (curls) demoed how to flock her adorable flop eared bunny." Please, what exactly is this and how does one do it?

I'm just blown away by the conference, the folks, the workshops, the production...it's wonderful. (And I wish that Rob would come back to eG. He is still missed by me.)

Ditto for me.

Thanks MJX for the reply, although I'm not quite sure that the reading is very enjoyable. A few pages was enough for me right now. One of the google bits did speak of boiling the vegetables, something I have never done, or even heard of, but shall do from now on. Thanks for that good advice. I did take a food-handling course a few years ago and now am looking at the "Foodborne Illness Reference Chart". Arrgghhh! Thanks again.

Googled this heading but couldn't find a very satisfactory answer. Some say 'throw them out' while others say 'no problem'. For supper, Ed had put together one of his great pea soups which starts with Habitant French-Canadian Pea Soup (sorry Yankees) to which he adds a lot of fresh and cooked stuff. But he couldn't find a can of chick peas. Well, the master finder found some chick peas and the opened can was full of jelly, instead of just thick 'juice'. Hemmed and hawed briefly. Rinsed the peas and added them to my soup. Ed did not partake. Later last night...boy was I sick. No descriptions are needed or welcomed. This morning I still feel oogy. Could it have been the chickpeas? They don't smell. They look fine. They are also in the composter.

Thanks, Danielito. That's interesting advice. I shall try it next time.

Very nice, Quiltguy.

Pulled pork on a bun with fried onions, B-B-Q sauce with suitable sides according to your preferences. DH and I were vegetarians for about 30 years until his B levels were unacceptable and now we are what Mark Bittman calls 'Lessmeatarians'. It suits us well. My parents were both vegetarians but fed me meat because the pediatrician refused to care for me unless I were fed meat. Every night, until I left home, a grilled T-bone or Porterhouse steak/ aka dead shoe leather. No, I still don't eat steak. No way. As for pork. I had never eaten it until two years ago. And then the heavens opened up. And it was good.

Bro-in-Law's Paul's 60th birthday cake half demolished...or why we didn't have pie for National pie/pi day. Five kinds of chocolate. Not too shabby.

Thanks, Trev. For next time maybe.

Good for all of you. I did not get a pie made. Sister-in-law and husband are coming today for a few days. It's his birthday so I made him a Double Mousse Chocolate bombe instead of making a pie. It has five kinds of chocolate in it, along with whipping cream and home-made Chambord (which a dear friend said tastes like cough medicine. Rats. Well, I think it's fine.) I'll make a pie when they leave and we'll celebrate out of sync.

Today Barbara and I made and dipped the Margarita ganache. Following Steve's directions, sort of, in my usual casual way: butter - 3 oz 54% dark chocolate - 9 oz (Lindt) Tequila - 2 tablespoons Grand Marnier - 1 tablespoon lime juice - 2 tablespoons zest - one lime Well, I used butter because I had no heavy cream. And Grand Marnier because I had no Tripe Sec or Cointreau. The Tequila is Sauza Silver. I originally made the ganache with only 6 ounces of chocolate, but it was so soft that I added 3 more ounces. Footed and dipped into 54% chocolate (Lindt) Delicious. No photos. The photos would be of no help and I can't dip worth a darn. Do keep in mind that I've had slushy Margaritas twice in my life and that, although I love the 'classic' Margaritas I make for myself, I have no idea of what they are supposed to taste like.

Nice score indeed, Kerry. I have missed out on that Candy book a few times and would love to get a copy. Well, done.

In the little crossroads town near to us there is still a butcher in the local chain grocery store. Dave. And why does this tiny store still have a butcher? Well, Dave owns the building. And Alas! He retires in May and then there will be no butcher again. Ever.

Thanks for sending me back to my own childhood. Whippets they were called, made by Viau Montreal. So luscious. And of course we had a perfectly revolting way of eating them too. Cookie base, jam, marshmallow and the entire dunked in chocolate. Here's Wikipedia's page on the confection. Great fun!

Don't know if the lunch confiscation thingy has hit Canada or not. We have no grandkids. Our furkids do eat fresh raw meat and bones twice a day all of which is carefully kept in the fridge. I'm late in this topic but wanted to add that ever since I read the earlier stuff on the 'pink slime', we have asked our butcher to grind a specific roast for us for hamburger (while we diddle and dawdle about which grinder to buy... ) I don't use hamburger meat for much. Never liked the texture much.

Do you mean as in roll the shortbread into a pan and cut it in the pan before baking it? Then it would rise upwards? I am not what anyone would call a seasoned cookie maker. DL has a chocolate cookie which I've made to make ice cream sandwiches. Maybe it would work under marshmallows?? The recipe calls for cutting cookie rounds, but I just rolled it across a half-sheet and scored the dough into rectangles. It made perfect rectangles and it didn't rise too much. It's all an experiment to me. I love short-bread cookies beyond belief but can't see the purpose of using them with marshmallows and chocolate. Perhaps I am missing something here??

Actually, Wednesday is National (USA) Pie/Pi Day. But it's also the day we are going to make something delicious in the confectionery arena. We meet at least once a month, but now we haven't done anything since...let's see...early November what with our being away and Barbara having to move two daughters in two different cities and March break and my right hip and so on and so on. Sorry about that. National Ice Cream Day is the third Sunday in July and National Lollipops Day is July 20th... Omigosh, March 14 is National White Day in Japan and some other Oriental countries and gifts include marshmallows (white). Who knew?

Sister-in-Law and husband are coming on Thursday for a visit. She asked: what would you like from Ottawa and I said: Jewish pumpernickel and/or Montreal bagels and she said: where's a Jewish bakery? and I said: I don't know any more (it's been 40 years since we lived in Ottawa). And then I said: I'll ask on eGullet. Someone will know. OK. Who knows? Thanks.

This sounds like fun and delicious. Confectionery partner Barbara and I are still pondering what to do this Wednesday. This might be it. Orange marshmallow I think. Dark chocolate. I'll watch this thread for a shortbread solution. Or maybe Margarita flavored marshmallows... (current obsession, Margarita ingredients together)

Dear Chocolate Doctor, If your chocolates look like a dog's breakfast...and I make two of the real thing every morning and sometimes they look pretty gut-wrenching...I can't imagine what my chocolates look like. (Note that I never post photos of finished chocolates. ) Yours truly,

Really enjoyed watching your video. And ditto for the mixer.

Homemade marshmallows, orange, raspberry.

In our house we already celebrate national ice cream day and national lollipop day...we'll add national pi/pie day this year. I have to think about it. Wonder if empanadas would qualify. They are little pies, after all.

Chocoera and Minas both, beautiful work.