Darienne

I have this gorgeous Calamansi (Kalamansi, Calamondon, Kalamondon plus a dozen different names) and the wretched thing has yet to bloom. I have raised it from a seed and it even has thorns on it. It came from the trees of a friend and her trees are much producing. It's not fair!!!!

I would have snapped them up.

The replies given above are great. Answers to my ongoing confusion. Glad Shel_B asked. Thanks, eGers.

If I can run this past you please...sometimes the inner fruit doesn't fill the outer skin by a long shot. Are these one good too...as long as the outer skin is opaque? What about the outer skin becoming tan? I thought that this is when you harvested them? And not before... The ones in the store in Utah all have tan skins. I grow them at home in Ontario and am never sure when I can use them... Thanks, Andie

I tried the putting the uncooked (but not no-boil) noodles in straight from the package with the extra liquid. My only problem is that it took FOREVER for the noodles to cook through...about an hour before I dared to leave the aluminum foil off to finish the dish. When it was done, it was perfect. Don't know what I did wrong. It's not my oven...and perhaps my ingredients were too cold and I should have allowed for that right off the bat. Fortunately we were not expecting to eat the lasagna right away, so all was well. Thanks. I'll do it again. Hate fussing with coiled lasagna noodles. ...or maybe I'll do the soak in cold water trick...

Another title to record. Thanks, Nancy.

I'd love to read this book. This is my favorite kind of cookbook...the one full of stories and suchlike...plus I love North African food as much of it as I have had. I think I'll order it through ILL when I get home. Thanks, Smithy.

I'm no expert, but I always thought that a club sandwich contained chicken...never turkey. Is this a change? And is the turkey white or dark meat? I can stand turkey twice a year only, Thanksgiving (in October in Canada) and Christmas. And only as plain sliced turkey, none of this sandwich or even worse, soup thing.

Glad to have read all the replies to my question. I'm not going to order the book. Thanks.

Anna, I guess I could find it if I could easily pay extra for butter in my budget. However, your idea about cutting the block is a good one. I'll check Wabi Sabi for an "American" style butter dish next.

we would cut off a fat slice of butter from the original pound block so we basically need some sort of square butter dish. Never knew of butter bells before. Googled them and looked at the images. Nope. Not suitable for us, anyway.

Very nice butter dish Smithy, but we also need a butter dish and have been looking for ages for one. And remember that Canadian butter is sold in one-pound blocks, that is the size of your entire cardboard butter box.

I'm still following this thread religiously and drooling over some of the prizes that folks have nabbed. We are back in the land of what USED to be second hand heaven at a store named Wabi Sabi and I see from rereading my past posts what wonderful things I have found over the years. No more. The store had a new board of directors and the prices are jacked way up and the selection has fallen tremendously. From what I can gather, some of the locals are non too pleased. All we have bought this year are a few drinking glasses which were missing from the rented house. Haven't even been tempted. Quel dommage.

Excellent point, Edward J. I was willing to forgo all illustrations, a lovely accompaniment to recipes...but you have named one thing which I really didn't even notice. Thank you.

...But this publication date is 2011 and it's huge... 890pages...and contains 2,000 recipes. Surely it then stands as the best buy with the best content??? The New Best Recipes is 2004. I'm just asking...

It may be that I have missed it in the topics, but I can't find any reference to the 2011 publication of Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine. It appears to retail in the USA for $40 but is available on Amazon for far less than that. Obviously lots of recipes with interesting notes also. I always love the notes and explanations. Back home in Canada my library doesn't carry Cook's Illustrated and the larger city library has only a few issues. I've borrowed it from the local library in Utah and am thinking about buying it. Any thoughts, please ?

Tri2Cook, I think I like this better. Good for you.

Hmmm....I have a container of all-purpose tomato sauce in the freezer as we speak and I shall look for no-cook Barilla lasagna noodles in my favorite Moab grocery store. Time for lasagna! (DH makes the tomato sauce in this household and holds off on the ingredients which would make it suitable for only one dish. Into the freezer it goes in containers. The only problem there is to keep him from filling the entire freezer at one go. Thus it gets defrosted and turned into spaghetti sauce, lasagna sauce, Mexican meatball sauce, Moussaka sauce, etc....yes, I know it make be 'tacky' but it keeps us going.)

I am curious about this one also. I've seen them but never tried them.

To have orange tape, which is not only visible, but actually sticks to cold plastic seems to me a great boon. Please post the source of this tape and I will send for some today! Pronto! I take very good care of our freezer contents but it is a major pain to keep it up. Anything which helps is to be invited in. Thanks, Andie.

Had to save your photo in order to look at it, but it was worth the trouble.

Ed, he-who-does-all-that-kind-of-buying, goes with Consumer Reports which gave the best rating to the Bosch. We bought one a few years ago and have had absolutely no problems with it.

In this case, guilt is highly overrated. Making puff pastry from scratch? Not in this lifetime...