Serious Eats - seriouseats.com

A steamer? More info please!

I like this one and use butter in place of margarine. From Recipezaar.

Cream Cheese Cut-Out Cookies Recipe #56407
I love this recipe because it is so easy to roll out, and the taste is
great. This is our favorite Christmas cookie recipe to make, but I
also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.
by Aunt Paula
1 day | 1 day prep | 24 cookies
1 cup margarine
1 (3 ounce) package cream cheese
1 cup sugar
1 large egg yolk
1 teaspoon vanilla
2 1/2 cups flour

1. Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
2. I like to chill dough over night or at least several hours.
3. Roll out chilled dough and cut in desired shapes with your
favorite cookie cutters.
4. Bake at 350° for 10 minutes.
5. Ice and decorate.

When I was younger (around age 12) and just starting to cook I used 1/2 cup of baking soda instead of 1/2 teaspoon in a cookie recipe. It was upon tasting these cookies that I learned what baking soda was and how much would normally be in a recipe. :)

My most recent disaster involved blending hot soup in the blender. The middle part of the blender lid somehow flew down into the soup below and was quickly consumed by the blade. Needless to say, my blender was out of commission for a while until I ordered replacement parts.

I read a 'similar' discussion recently on who owns blog comments once submitted for publication. There was no conclusive answer to this discussion, but perhaps a similar thread? It would be really interesting to discover the answer to both.

Hmm, the terms & conditions also say: "For clarity, the foregoing [Creative Commons] does not apply to the Content on any external sites to which the Services link." So, I'm guessing the title, description, and 250x250 teaser photo would become public domain, but the post/recipe/pics on your blog would stay yours. Is there an IP lawyer in the house?

I use Wholesome Sweeteners brand corn syrup after I noticed the addition of HFCS to the Karo brand.
You can find it in some Whole Foods and produce markets and online. I personally try to avoid both HFCS and regular corn syrup on a regular basis but sometimes you just have to make homemade caramels!

Browse the freezer section! Most things are surprisingly good. TJs bread with Lemon Curd is fantastic. I love snacking on almost all of their dried fruit.

Unfortunately, I'm stuck in GR, Michigan, and I am TJ-less. So sad. Have fun! Shopping there is always exciting! ^_^

@cybercita -- oh gawd, you tried that nasty rooibos stuff too?? i don't even know what to do with it. i'd be wasteful if i throw it out, delusional if i drink another one, mean if i give it to a friend, and just a plain ass if i donate it to charity.

but i'll probably try tj's tea again. maybe plainer varieties. just b/c i'm a sucker for them :(