maggiethecat

I'll tote a tub of the stuff on the plane when I meet up with all y'all folks at Varmint's. Pick your flavor.

I was nodding my head thoughtfully as I ran through your list, not always agreeing, but thinking it well-reasoned. Until I got here. My lawyer will be calling your lawyer! (Coffee goes well with brownies!) fifi and Archie: Side by side refridgerators suck. I could never get a decent sized turkey in the freezer, for God's sake! Dave: If you make buttercream with Crisco, it's gonna taste like Crisco!

Because of my unerring palate, Dean! Now, I do get pigs.

I don't get cottage cheese.

Dave: This would make a great After School Special. The whys and hows of sensitivity to asparagus pee.

Grrrr. I just knew someone would bring up mortadella! It's better than baloney.

I rest my case.

I tried a bite of one when I was five. Baloney has never touched my lips since. Ever.

I love you, Ruth. That is exactly what cilantro smells like! But, I like it anyway.

Hate to raise your hopes! Well, now, if I can't come up with the spare change for a bottle of Blue Nun... A muscadet maybe. Or hard dry cider. Or champagne. BTW, Bux, we gotta talk. Coca Cola? Never, mon connaisseur! Anways, always Pepsi.

The Basques serve black cherry preserve with cheese, for what it's worth (if you're seeking validation). That sounds absolutely delicious, Bux. Sure, I'll take some validation!

The same applies to cats, or, come to think of it, any right-thinking carnivore. Mustelids have been pets for a long, long time:

OK, if I post one more thing I Don't Get no one will deign to speak to me. But, sadly, except for toddies and some Middle Eastern pastries, I don't like honey much either. But I have some, and the next time I have dark rye in the house, I promise to try this with an open mind.

Actually, I've been told it's good on rye toast. Anyone out there tried it? (Now, raspberry jam on grilled cheese sandwiches...that's good!)

And while we're at it...what's the deal with PBJ? I've always found it nauseating, in fact inedible. Peanut butter tastes too sweet on white bread, and grape jelly is a non-starter however you look at it. Not grapey, not flavourful, sweet, thin....yucky jelly consistency. I don't get it.

Good God, Katherine, you actually admit to keeping a bottle of pickle relish in your household! Try some diced cornichons in your Russion Dressing .

Hey, thanks Bux! Actually, when making tuna salad I do prefer the one can white one can light mixture. Bit water packed, nanny nanny boo boo. One more incomprehensible: Putting anything more assertive than a squirt of lemon on oysters on the half shell.

It's gonna be a long, long dry spell!

Exactly, my brother. I lift the no hotdog rule on my once-a-decade trip to Wrigley Field. They serve food I like better, but it seems Just Wrong not to have a hotdog.

What's a Montengro? I think I want one. Negronis. Yum.

that's what the butter is for. Butter's good for everthing, I grant you. But I want that juicy milky spurt when the incisors hit the kernals. Grilling corn is goofy.

I don't grilling corn on the cob until caramelized and brown. It's supposed to be juicy, dammit!

You're right, pecorino would be better; I just happen to have parm on hand on a more regular basis.

Good God, Dean, what a fabulous idea! Is it Southern, or a product of your ever-nimble brain?

Pasta Putannesca, heavy on the anchovies and capers. And shoot me, but I like grated parm atop.