I rarely look at the check out (there's rarely a wait - I suppose my grocery stores are extraordinarily well-staffed), but I'll definitely look at carts in the aisles... but only the ones of others...
I use these for anything that works better when every thing is the same size. It'd be painful to go back to scooping cookie dough with two spoons, or pouring muffin batter, etc.
Love sweet in an otherwise savory dish, so long as it's balanced and not too sweet. Ate at a Mario Batali restaurant this weekend where the gnocchi with figs and walnut pesto got this exactly right.
Somebody made potato risotto last season (for Martha Stewart in the quickfire, I think) and she described it as gluey and grey and disappointing. I'm thinking it's up there with panna cotta on the ...
Um... 3 full sets of plates/bowls/etc. (china, white, and green because it was fun) and then 8 different kinds of small plates (12 of each shape/size)... and I shudder to think about the glassware....
Definitely! The farmer's market(s -- I'm spoiled/lucky to have easy access to a few), Trader Joe's, Whole Foods, and several large chains each have their own advantages and I'd rather go on 3 short...
I've wondered the same thing myself. I also grew up going to a small ice cream store that served Thomas Sweet ice cream and the cookie dough is the best.
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I rarely look at the check out (there's rarely a wait - I suppose my grocery stores are extraordinarily well-staffed), but I'll definitely look at carts in the aisles... but only the ones of others...
This feels like a broken record: why do the editors of this site continue to refer to meat-eaters as carnivores?
cassoulet!
I use these for anything that works better when every thing is the same size. It'd be painful to go back to scooping cookie dough with two spoons, or pouring muffin batter, etc.
"[Butter] gives baked goods a rich, buttery flavor." Really?
last winter I attempted the same meyer lemon tart from smitten kitchen, oh, 8 times? the first 6 it didn't work out and I wouldn't give up on it.
Your method is what I do, too. Lemons and limes all the time, too :)
Love sweet in an otherwise savory dish, so long as it's balanced and not too sweet. Ate at a Mario Batali restaurant this weekend where the gnocchi with figs and walnut pesto got this exactly right.
Somebody made potato risotto last season (for Martha Stewart in the quickfire, I think) and she described it as gluey and grey and disappointing. I'm thinking it's up there with panna cotta on the ...
Um... 3 full sets of plates/bowls/etc. (china, white, and green because it was fun) and then 8 different kinds of small plates (12 of each shape/size)... and I shudder to think about the glassware....
@MrsCatbird, I'm totally with you! Triple Sec (for margaritas, in my case), Baileys and Kahlua!
My standby vanilla recipe is from Magnolia Bakery. Reliable and delicious!
@laila: I couldn't agree more!
I'm pretty sure they sell them at Williams Sonoma, too.
I know it's already been said, but it is SO NICE to see so many fellow foodies who don't like tomatoes. Not a fan of olives or mushrooms, either.
Not the healthiest suggestion, but bacon is awfully delicious.
Definitely! The farmer's market(s -- I'm spoiled/lucky to have easy access to a few), Trader Joe's, Whole Foods, and several large chains each have their own advantages and I'd rather go on 3 short...
I've wondered the same thing myself. I also grew up going to a small ice cream store that served Thomas Sweet ice cream and the cookie dough is the best.
It's in my fridge specifically for egg sandwiches. It grosses me out, too, when I think about it, but it just melts so nicely...
I agree, it's much easier and more reliable.