tejon

I baked six layers, ranging from 9 inches in diameter to custard cup sized for the very top. Then I stacked everything with the buttercream, let it firm up in the refrigerator and trimmed any edges that stuck out. Then I did the crumb coat, chilled, then a final coat that built up the shape that I wanted. Crushed chocolate cookie crumbs made up the "dirt", with powdered sugar on top for "snow". I cut a deep round hole in the center for the "lava", which was made with double strength red Jello (liquid) mixed half and half with lemon juice, then sprinkled with baking soda. This is the first time I've made a shaped cake or anything quite this large, and I was happy with how it all came out in the end.

It was my oldest's 7th birthday, so I made him a volcano cake. Not the prettiest thing in the world, but the butter cake was moist and quite tasty with the chocolate buttercream. Pretty cool, too

I can almost smell that turkey breast! Now that's the kind of smoking we all should be doing

I used Korean vermicelli, which appear to be pretty much identical to somen. These happened to be a little bit cheaper at the local asian market, but somen noodles would work just as well.

Tonight we had kuksu, curtosy of Marco_Polo's generous directions and images. The broth came out deep and rich, made even better with the contrast of fresh vegetables. I'll definitely be making this again!

On really, really bad days, I buy the following: one pint of Ben and Jerry's Chocolate Chip Cookie Dough ice cream one individually sized bag of Cool Ranch Doritos one small can of Caffeine Free Diet Coke one trashy magazine (think alien babies on the cover) Then I read the magazine while crunching on the Doritos and grabbing sips of Coke. The pint of ice cream sits out at room temperature all the while, thus getting just soft enough by the time I get to eating it. By the end of this whole ritual, things usually feel much better. Of course, my pants fit much more tightly as a result as well, but there's always a price to pay

Just wanted to cheer all three of you on. You can do it! I say this because I have lived to see the most dedicated, stubborn smoker ever quit. My dad started when he was fifteen and was going strong at three packs a day at sixty-three. He had tried every way that was out there to quit, including Shick (got his money back). Patches, gum, hypnotism, nothing worked at all, including the fact that his own mother had died at fifty-six of emphysema due to smoking. The thing that finally clicked? Eight years ago, he asked me what I wanted for my birthday. I looked him right in the eye and said, "I want to to stop smoking. I want you around to walk me down the aisle, and I want you to meet your grandchildren some day." He quit cold turkey after that. Not one cigarette since. Best birthday present I ever got in my life.

If she is allergic to eggs, it is most likely that the whites are the issue, not the yolks. The whites contain the most protein, which is usually the portion that causes a reaction. But I would certainly ask, in case this is not true for her.

I work quickly, mainly because that's my basic all around speed. I have a hard time slowing down in general, and cooking is no exception. That said, I do almost all prep by hand because I enjoy the feel of chopping an onion, the zen focus that zones everything else out and concentrates on that moment. But Shalmanese has it right for me - I love the adrenaline rush of having many things to juggle at once. Gets my heart pumping and makes me feel alive.

Mmmm...I can just about taste the coconut cake. I made that up for Mr. tejon's birthday last year and it was divine. Though I will agree that there isn't a ton of coconut flavor without messing with the recipe a bit.

Last night we had white cake with a cocoa swirl, dark chocolate glaze drizzled over the top, sour cream sweetened with brown sugar and blackberries. It was my mother in law's birthday, so her slice was adorned with a birthay candle . The leftover cake is proving to be delicious breakfast fodder.

I freeze mains for my husbands lunches constantly. I plan at least one or two dinners each week with some item that freezes well (and that list is pretty huge, if you're only talking for a few weeks or so). Then I make up lunch sized portions out of whatever is left after dinner, adding in starches and sides and toppings if needed. Leftovers that don't take well to freezing he'll have the next day. He tosses in some fruit and crackers and water, and is off to work. Each lunch tends to be a little less than 2 cups volume wise, and the lunches defrost partially in the refrigerator before carefully being reheated in the microwave. Right now, checking the freezer, we have carnitas and black bean burritos, dal with basmati rice and spiced cauliflower, gulaschesuppe, and hot and sour soup. I actually envy him his lunch supply!

Mmmm...firni....

If I knew what kheer is, I'd just say "Ditto". Especially the congee. ← Kheer is an amazing, rich Indian rice pudding scented with cardamom and topped with almonds and pistachios. It's creamy and subtle and just all around wonderful stuff.

kheer congee pho carnitas Bolognese sauce

It's so hard to sort out the memories of foods that I must have eaten since I was tiny with something that actually stands alone. I remember vivdly the taste and feel of an artichoke leaf dipped in butter, the feel of the warm sun as we ate them, and the odd spiky look of the plant it had been cut from. I remember biting into a warm, ripe peach that had been plucked off my Grandfather's tree, also surrounded by sun and warmth. And strawberries that my sister and I delighted in picking, trying to spy a glimpse of red amongst the deep green leaves. And my Grandmother's rolls that were so smooth and curved and buttery. But all of these happened many times as I grew up and all blur together. The earliest single food memory I can find happened when I was nine years old. My mom was in a management position and had to take a trip to Europe and somehow managed to take my younger sister and I along with her. We were in Italy, in a restaurant with one of the local managers. Before the meal, the waiter placed a plate with a slice of melon wrapped in prosciutto. I had never seen anything like this before and thought the colors were beautiful. Then I took a bite and marveled at how the salty, rich pork seemed perfect against the sweet, juicy melon. This was after the shock of having the waiter bring both me and my sister, who was six, glasses of wine. I'll never forget that dinner!

I'd also tend to add vegetation of some sort to the mix. Perhaps crudites and roasted red pepper dip?

stock pizza pancakes waffles salad dressings cooked beans (versus buying the canned version) marinades soups (frozen in single serve portions, versus canned or pre-packaged) char siu marinara sauce pesto cakes, muffins, cookies - most baked goods, though not usually bread Many of the above are more conventient now that I have a deep freeze and can store things until needed. I don't know what I'd do without it.

Glossy Cocoa Glaze Adapted from a recipe in "The Simple Art of Perfect Baking". This glaze stays very glossy, even after refrigeration. It can be re-warmed again and again and can be refrigerated for up to two weeks. I prefer to use Dutched cocoa in this, both for color and flavor. oz heavy cream T corn syrup g granulated sugar (1 cup) g unsifted cocoa powder, Dutch (1 cup) oz unsalted butter T vanilla Mix cream and corn syrup in small heavy-bottomed pan. Sift sugar and cocoa powder together. Add sugar and cocoa to the cream and corn syrup and stir. Add the butter, then warm over very low heat, stirring constantly, until the butter is melted and incorporated into the rest of the ingredients. Remove from heat and stir in vanilla. The glaze will thicken as it cools. To re-use, warm the mixture again until pourable. Keywords: Dessert, Easy, Chocolate, Topping/Frosting ( RG1556 )

Perhaps gauche, but I was wondering the exact same thing. It's fascinating to have a peek into how the other half lives, and how those who care for the other half live as well.

Bechamel was what I learned at seven, too, right after learning to scramble eggs properly.

At least you managed to miss "clam flan". That looked, erm, interesting .

Lovely cheesesteaks there, Jason. Though I'd melt the wiz and ladle generously over the top

Heavens, that looks good. Must wipe drool off the keyboard now.

I'd love to see a bento lunch, please.