JudiAU's Profile

Real food grown locally from interesting seed stock makes as much difference as organic. Imported ag-business organics aren't great usually.

Of course, I live in California where I get the best of all worlds. Our local, organic, seasonal produce is amazing.

Ha. ha. ha. I would have laughed so hard if you had used the bucket picture.

I've never seen a really good looking toddler swing so there is a market opportunity. By two, a lot of kids are more interested in the "big kid" version. I do prefer the park version compared to the ugly plastic home version. Requires more physical engagement for the child.

Looks terrible and would be a huge hassle. I have no fear of sausage casing but that would be a huge PITA.

I like this room a lot. I think the dresser though would be better in a different place, if only becase you can't get to really enjoy the awesome lines of the crib with it placed directly next to it.

I agree carbonara doesn't have cream in it but I add it any way because I like extra bit it adds to the sauce.

And guanciale is worth the search.

Two notes of caution: any pottery or silver serving dishes should be tested for lead before you use them for food service. Lead contamination is wide-spread and levels are high, even for dishes marked "lead free." They can obviously used for decorative purposes. http://www.fda.gov/food/foodsafety/foodcontaminantsadulteration/metals/lead/ucm233281.htm

A great deal of Mexcian candy it contaminated with lead or other heavy metals. They are routinely confiscated in the US. Stick to chocolate. http://www.cdc.gov/nceh/lead/tips/candy.htm

http://www.cdph.ca.gov/data/Documents/fdbLiCLiC07.pdf

Most toddlers love Japanese flavors for umami burst. Try soy sauce, miso-based sauces, and ponzu.

Do you like Mexican vanilla beans? Because if you haven't tried them before I wouldn't invest heavily in them. Yes, they are cheap as is Mexican vanilla extract but it is a different product and flavor than the beans grown in say, Madagascar.

If you like their specific flavor than great.

I prefer the flax sub too.

She wants to make liverwurst which is made with pig's liver which she doesn't have. Thus, she cannot make the product which would use up the supplies that she has.

Why is *that* so hard to understand.

Pig's liver and beef liver taste nothing alike and are not substitutes for each other and do not have the same cullinary properties.