alejandraramos's Profile

Btw, saw the link above was broken. Here is the full one: http://www.alwaysorderdessert.com/2011/07/schmaltz-brioche.html

I love anise extract! It's fantastic in biscotti and syrups. Also the Fiori di Sicilia extract from King Arthur (a mix of citrus, vanilla, and almond): http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz

I guess I'm the only one who feels this way, but that seems a bit ridiculous to expect a jar back. (And incredibly petty to get upset if you don't get it back.) When giving a gift, you're not suppose to inconvenience the person you give the gift to!

This is such a great article! Thank you for sharing the behind the scenes work that we usually don't get to see. Can't wait for the finished product!

Water with lemon, although I personally just avoid bad bars. I'd much rather just spend my time at a restaurant or coffee shop.

I love these photos! I don't think you can really capture what the evening is really like with just a freeze-frame of one second, and certainly not enough to be as critical as so many of the commenters here today! My husband and I usually eat elaborate dinners that I prepare and then sit on the couch to enjoy while watching a show or movie. We laugh and talk throughout, sip wine, have dessert, and usually end up cuddling once the food is finished. I don't see how that's any less valid a connection than anything else. We don't have the room for a proper dining table, so the couch is most comfortable for us right now. We also have plenty of nights that we spend around a dinner table with our parents or with each other or other friends out at restaurants (which we love), but that's just not possible on a daily basis!

I've NEVER had unexpected guests call or text that they're on their way over. Does that really happen? I understand the concept of last-minute cleaning, but I've never had to do it because people just rudely invited themselves over.

Hmmm...interesting points, but I disagree with the premise that having preferences or tastes is akin to being persnickety or finicky or that it's about fear. There is a huge difference between simply not liking runny egg yolks (which I don't; they make me gag) and having to pull out a ruler to dice a carrot or being unable to cook because it causes a mess (which are a bit more indicative of OCD than anything else). I don't really think they can be lumped together like that.

Granted, I realized you also wouldn't store your flour in a card catalog, but still...

I threw a retro cocktail party a couple year ago that featured an extensive retro menu. I detailed it here in this post; you might get some ideas from it! Some of the most successful dishes where the molded salmon mousse, the baked ham, the deviled eggs, the rumaki, and the cheeseball. Oh and people LOVED the swedish meatballs. If you start with good ingredients and make things from scratch, you can turn some of those scary midcentury foods into fine dining. http://www.alwaysorderdessert.com/2009/12/1960s-cocktail-party.html

Feel free to email me if you have any questions about any of the recipes or want more ideas. My email is on my site.