liverwurstontoast's Profile

celery and blue cheese salad!

the secret ingredient is chemicals. You're welcome.

Here in Canada, these things are called Donairs and can be found everywhere. Is this a rarity in the States?

I second Nigella Lawson's clementine cake.

They're pretty and a breeze to use but a warning: I have a Kitchen Aid refrigerator, gas oven, dishwasher, blender, food processor and mixer. The blender never blended (even soft fruit like bananas and strawberries), the paddle attachment will no longer hook onto the mixer (after 4 years), the oven stopped working six months after buying it (after three fixes it was replaced) and my fridge (though not the freezer) stopped working Monday. I purchased or received these all within the past six years with the large appliances within three. Their like beauty queens: pretty to look at but require constant maintenance.

Hahaha this is a first world problem.

In all seriousness though, I kept my last name when I married but my sons (or daughters if I had those) took my husband's. Why? I have my father's last name and rather than hyphenate the hell out of my kids' (both my husband have those long eastern european last names that are more than a mouthful), we decided to keep things simple. I am proud of the name I have but frankly, I grew into it. My family had hoped I would take on my husband's but I told them that my last name was mine, just as theirs was theirs, and I wasn't going to give it up or change it just because I was expected to do so. Conversely, just as I grew into my name, I hope my sons grow into theirs.

On another note my sister-in-law is seriously involved with a guy with a hyphenated last name which I am sure she will take on in the future. My question is, does she take on the full hyphen? Does she add her's into the mix?

One more thing. Just because we give kids our names today doesn't mean they'll choose to keep them later.

Again, first world problems.

good old French's mustard! Just slather a thick layer of mustard and let it dry. I think it has something to do with turmeric. Works like a charm!

ethnic! and anything that can be prepared quickly (like 20-30 minutes quick) from scratch.

Cookie swaps aren't for me. The thing I love most about this season is being to do all the baking I want without having to eat it all. I love the old tradition of giving tins of cookies away as gifts.

It's even better when the peppers are fire-roasted. Most Serbian versions will specify the "roasted" or "fire-roasted" peppers and the spread will have visible black flecks throughout making the spread less sweet and more smoky and authentic tasting. Traditionally it is served alongside grilled meats, on bread, part of a meze spread, and most recently as an ingredient to soups, casseroles, and rice.

Palachinka recently posted her family's traditional recipe at http://palachinka.blogspot.com/2010/09/ajvar.html but I much rather get mine at my local deli.