Marmish

Maybe a large muffin tin?

I love this idea. The combo I would want is a Bobby Flay cookbook, along with a basket of all the different dried chilies that he calls for. r. Oh, I like that idea. Can we add more suggestions for combos?

I'm no expert, but when you look at your recipe, the amount of flour i s 100% ( using weights). Everything else is calculated based on that.

I have given Bittman's How to Cook Everything and Dorie's Baking from My Home to Yours. One of my favorite gifts that I have received was a cookbook in a basket with some of the ingredents for the recipes that one would be less likely to have on hand.

Ummm. You definitely aren't an iPhone user. I use my phone and/or iPad in the kitchen all the time. there's a thread around here somewhere about it. Some people use a ziploc for their iPad but I don't usually bother. I just set it on a counter I am not working at. When the side of the fridge was exposed, I hung it there - the cover is magnetic - but now the fridge is enclosed. I agree with Kerry. I want to be able to convert to weights.

If you have Pimms, you might try a porch swing. http://smittenkitchen.com/2010/07/porch-swing/

I'll be watching this topic. I don't know if The Boss will let me go away by then. Maybe we'll all come.

Dorie's Lemon Cream Tart http://www.globalgourmet.com/food/ild/2006/1106/lemon-cream-tart.html#axzz1MGLCeKKk

The school in question is 100% low income, so I doubt any increase in kickbacks is forthcoming to the vendor. All the students qualify for free lunch already. The other school mentioned in the article, Nettelhorst, is worlds away from Little Village. I tried to find the lunch menu for Little Village and couldn't. Also, here are the income requiremnents to qualify for free lunch: $28,665 for a family of 4

Yep. You haven't seen anything until you've seen a pug devour a chicken wing or quarter. Chomp chomp chomp.

Yum. I'd love one of those chocolate caramel cupcakes especially!

I always burn rice on the stove top, so I now always do it in the oven. It's easier for me to do large quantities in the oven as well, like when I make lunch for 40. Put rice in casserole, add boiling water. Cover tightly. Bake at 350 until it's not jiggly when the dish is shaken, about 30 minutes.

I think most of us, if not all, flew into Buffalo. There is an airport shuttle that Erika and I took back to the airport for something like $40 pp. excuse me marmish: i do not see your name on the roster you better be going! and a shout out to steve and betsy...what gives? i better see your names on there too, otherwise i will be extremely disappointed. perhaps steve can do a lil' demo on chocolate sculpture?! he did a WONDERFUL and very graceful piece this last week at a class. amazing. Marmish will have a new rug rat around that time so won't be able to attend this year. Steve has other stuff going on - so no Steve and Betsy. Can I hook you up with someone else who might want to share a room this year? Yep, it's true. I had every intention of attending, but am pregnant and due in June, so don't think I'll be up for traveling or being on my feet. Will miss you all and have been keeping an eye on the thread. Looking forward to the reports of all the fun I'm missing. New location? Do tell. Moving or second location?

Thanks everyone for the congratulations. Rona, we have family in the Cleveland area and if we get that close, they'll never let us hang out with all of you for the weekend! I'll be watching the planning and event threads a bit enviously to see what you all are up to.

I won't be able to join you all this year BUT, it is for a very good reason: I'm pregnant! Due June 30.

I really like the Take 5. It's surprisingly hard to find. I also used to like the PB Max, which I don't think is made any more.

The local paper is doing a story on local candy factory Ferrara Pan, manufacturer of Atomic Fireballs, Lemonheads, Boston Baked beans and other pan and gummy candies. They have some great pictures of the factory, which is never open to the public, and a full story is coming Here are the pics. http://forestparkreview.com/main.asp?SectionID=1&SubSectionID=38&ArticleID=5300

Groom's cake for a wedding yesterday as a gift to the bride and groom: lemon cake, mousseline butter cream, chocolate decoration and my first successful attempt at macarons a couple of weeks ago for a dinner party: chocolate with salted caramel ganache

Anytime, my friend! You guys and Chris Hennes are conspiring to make me buy Dorie's new book, I think,

Ah, I have water chesnuts, too. And raspberry syrup, but I use that in iced tea in the summer. Chipotle I lay out on parchment or wax paper and freeze then bag. I mostly use them in smittenkitchen's baked beans recipe.

Oh, I was just thinking of making a list and posting in the pantry thread. I was rearranging and found several things I have no idea why I have them, or have so many of them: cans of mandarin oranges for a bundt cake I lost the recipe for, pear nectar, I can't even remember what else now.

Oh man! I definitely could lunch on those potato pancakes.

I think the bigger issue is probably no one wants to clean it!

Could you elaborate a little? Does everything get icy, or just ice cream? Everything does. It's not horrible as things don't generally stay in my freezer for a really long time, but it's definitely noticeable and more than I would like.

I bought a self defrosting upright. I do think things get icy. If I were buying one again, I'd get the other one.