bloviatrix

This leads me to think about cookies with the kid's name in hebrew piped on it. Or, if his hebrew name can translates into an animal (for example: Ari is lion, aryeh is wolf)) you can do animal cookies (I can help with translation).

<<observant jew piping in>> I don't have a problem with Star of David cookies either. Just don't go overboard with them. If you're doing sugar cookies and then piping an icing design, what about torah scrolls on some? One other thought. I recently went to an event where the guest were given warm chocolate chip cookies on their way out which acted as an "on the car-ride home snack." People went wild for it. It may be worth suggesting to the parents (and pricing accordingly, of course).

My neice had a cotton candy machine at her bat mitzvah last year. Once the kids had their fill, the adults all decided to get indulge as well. I only point this out because if you do a cool dessert for the kids, many of the adults will want some instead of the dessert designated for them.

What about a riff on the Viennese Table with kid friendly desserts? I went to a bat mitzvah last year, and when they rolled out the Viennese Table the guests went wild. It was as if a pack of locusts descended.

Roasted Chicken Shredded brussel sprouts Apples and pears tossed with cinnamon sugar and then baked

Jim, those sound fabulous. I'll have to remember them when Chanuka arrives.

Today I had some left-over vegetable tempura from last night and then angel hair pasta with a tomato-garlic sauce.

I just received my November issue. They made changes to lay-out including the type-face. Haven't they done this in once already since Ruth took over? What do you all think?

Potato Kugel -- let me know if I need to explain what it is. And you can add other vegetables into the mixture.

Just read Platt's review in New York. Man, that guy has a bug up his ass. It seems the use of snark has moved from book reviews to restaurant reviews.

I have both 8" and 9" rounds and use them with equal frequency. But diameter isn't the only thing to consider, there's also the height of the pan. If you're making layer cakes, you'll most likely want a shallower pan than for a single cake. For pie plates, I would suggest 9" and 10". The same would apply to tart rings.

Another thing that annoys me are people who figure out the check to the penny because they don't want to pay any more than what their portion of the bill came to. Some even take out calculators. Now, this isn't a fatal flaw. But, I find that level of cheapness to be irritating.

I knew this place sounded familiar, just couldn't put my finger on where it was. I pass it all too frequently. I loved that place. I bought my challahs there every week.

In light of this decision and the American Gothic picture from the Pig Pickin', maybe we can get the mods to start an "egullet as American Gothic" forum.

My recipe is similar to the one on the egullet recipe archive. Lebovitz does it with a sugar almond crust, but I think that's overkill. I love cardamom. It has a great flowery flavor and yet it's warm like cinnamon at the same time.

I know this was burger club, but those fries look really good.

Thanks for thinking of me. On Jan 17th, the sabbath ends at 5:45, so I can do a saturday evening as well.

Can you please identify who is in this photo for those of us who weren't in attendance? Merci beaucoup.

Would love to try these dried apricots poached in sauternes or late harvest reisling. The idea for poached apricots comes from a book by David Lebovitz. It calls for apricots, and a poaching syrup of water, sugar, sauternes and vanilla bean, He serves them with a pistachio and cardamom cake. The combination is sublime. But I frequently will make the apricots by themselves.

What about a lemon or mint sorbet? Just don't make it too sweet.

Frequently, when we dine out with others, after the menus have been distributed and reviewed, but prior to ordering, we talk about what we're thinking about ordering. I hate when one of my companions feels a need to critique my choices. Especially when it's something negative like "Yuck, foie gras. How can you eat THAT?" or "Duck makes me throw up." Why are those comments necessary? Obviously, if I'm ordering the dish, it means I like it. Please, keep your comments to yourself. My other peeve is when people comment on the fact that I haven't eaten everything on my plate. I am not a member of the clean plate club. Never have been, never will. But I like ordering an appetizer, entree, and dessert because I want to try a variety of offerings off the menu. My huband knows this and is fine with it - he just adjusts his ordering accordingly. After the first time I met my future brother-in-law, he mentioned to his dad that I didn't finish my main and then ordered dessert. He thought it was inappropriate of me. But, he didn't pay for the meal so it wasn't any of his business. Looking back, I see it was a warning of his weasle-like behavior.

Nice jewish girl? Nah, that's just an act. I would be glad to trade my usual New Year's Day movie marathon for a Pie Potluck.

When it comes to store bought cake, my favorite is the Lemon Pound Cake from Payard Patisserie. The tastes of lemon and butter intermingled are heavenly. I savor each morsel and try to leave as few crumbs as possible. On the homemade side, I can't narrow it down. Growing up my mom baked every week. We had poundcakes, coffee cakes, cakes with layers of baked apples, chocolate layer cakes with vanilla marshmellow icing and coconut, etc. Now, I lean towards tarts, but flourless chocolate cake is a perfect accompaniment for every occassion. Afterall, you can never go wrong with chocolate. At times, I think back to my grandmother's lemon sponge, which was so light, it was like eating lemon flavored air and I wish she was still around to make it.

If you bake, what about a pear and frangipane tart? I made one a few weeks back using NeroW's recipe that was delicious.

Oooh, Krispy Kreme! Did you heat it up first? They taste so much better when they're hot. Has anyone besides me notice the magnetic properties of the HOT NOW sign that seems to draw people in to KK. It's like getting trapped in a force field - resistance is futile and calories be damned when it's lit.