snoopystar's Profile

I actually saw this on a blogger's site, http://thebloggess.com/2011/08/listen-to-the-bananas/

Except her messages were a bit twisted...

The idea is of putting this on bananas is adorable and, no waste since you're not using paper.

This looks great! How long do you chill it for? Would it be better to line the cookie sheet with parchment paper? Can't wait to try this. We have a giant box of Halloween candy and we don't get trick or treaters where we live. :)

Whoa, maple syrup from Wisconsin? How about Vermont maple syrup? Why does maple syrup come from states that are known for their dairy products? But seriously, these recipes look great and I'll have to try them sometime...with Vermont maple syrup.

I want to make these but my boyfriend hates the feeling of frosted glass, would it be possible to frost the inside of the glass instead? Or would that be some sort of crazy flammable fire hazard?

Speaking of soap bars, this article from the NYTimes the result of a study showing "These findings, along with other published reports, show that little hazard exists in routine handwashing with previously used soap bars and support the frequent use of soap and water for handwashing.”

http://www.nytimes.com/2007/07/10/science/10qna.html?ref=science

I would also recommend buying it from Pearl River Mart, www.pearlrivermart.com, they have the bento box shown above and a few other styles.

Random question here, but the where did you get the green bag in front of the pink curtains? I think it's adorable.

This looks delicious! I showed this to my co workers and we were all salivating. What makes sandwiches so great is that you can make it out of anything. Sandwiches and salads are great improv foods!

I love, nay, am in love with the Lake Champlain 5 Star bar. My favorite bars are the Peanut, and the Hazelnut. They're pricey, but so amazing. The peanut one is like a reeses peanut butter cup, but smoother, more sophisticated. And the hazelnut bar has this fudge, mousse like chocolate inside with hazelnut and feuilltine, all wrapped in milk chocolate. Steve Almond featured them in his book Candy Freak, which was how I was introduced to these lovely bars.

http://www.lakechamplainchocolates.com/Chocolate/Five-Star-Chocolate-Bar.aspx

Bun Bo Hue, which is a spicy Vietnamese noodle soup, thick round noodles in a broth orange with spices with crispy bean sprouts, both green and white onions, consumed with chopsticks to grab the noodles and a large spoon to handle the broth.