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I wish Necco would make an all-clove roll - those are my favorite. The licorice ones are pretty awesome, too.

I'm having a hard time trying to figure out why the baked part needs to be refrigerated at all - are they that moist with pumpkinny goodness? I think I'd keep the parts separate until almost serving time - cookies at room temp and filling refrigerated. Make and eat. Or am I missing something?

One more trick: about halfway through the cooking time (5 minutes?) take the tray out of the oven, rap it on the bottom with your (protected) hand or slam it on the top of the oven (this is what I do), and then return it to the oven to finish. This will knock some of the air out of the cookies as they bake. It's also a good time to reverse the tray so they bake more evenly - I need to do this in my oven.

Wipe off ALL the marinade before you put it on the grill.

Your description of your brownies makes me wonder whether you're cooking them enough. Yes, I know they're supposed to be gooey, etc., but try adding as little as 5 minutes more cooking time. Also, make sure they are completely cool before you cut into them with a sharp knife. I'm firmly in the chewy brownie camp - mine get mixed very thoroughly and stay in the oven for a half-hour.

Not to be too snarky, but why didn't you just ask someone on the staff at the restaurant? If it's anything like the local Indian places I go, they LOVE to talk about the food.

Take the hateful raw onion out of your otherwise-wonderful tuna salad. And while we're talking prefab sandwiches, can't you figure out how not to use those brown paper boxes? Why are they always greasy and "manhandled" - at least they are at the Framingham, MA store.

Well, not a cracker, but I have made these:

http://www.cavolettodibruxelles.it/2007/11/cantuccini-da-aperitivo

I used walnuts instead of almonds, because I had them hanging around and there's good synergy between walnuts and Gorgonzola.

I realise this is in Italian and you will need a scale - here's a quick translation:

farina = flour (I used King Arthur)
gorgonzola = duh!
mandorle intere = whole almonds
latte = milk (6 cl = about 5 tablespoons/1/4 cup?)
uovo = egg
olio d'oliva = olive oil
lievito per dolci = baking powder (cucchiaino = teaspoon)
peperoncino in polvere = ground red pepper (but I used black pepper in mine) = you need a pinch, or to taste
sale, una presa = a pinch of salt (depends kind of how salty/pungent the gorgonzola is).

Another vote for brownies. Everyone loves a brownie, and when made from scratch are EXPONENTIALLY better than a boxed mix. Everyone I know requests that I make "my" brownies - the truth is that I use a pretty standard recipe I found in BBC Good Food magazine (but the same recipe is just about everywhere). I think that many people are so used to "mix" brownies that when they taste a "scratch" one they're blown away. I know that I won't eat a mix brownie anymore - I'd rather have nothing.

As a regular "single" diner, I often get a crappy table, even if I'm in a relatively empty restaurant. I've made reservations for one and still gotten a terrible table. I don't want to eat at the bar every single time, so I ask for a table instead. The best case is when I'm on the periphery of the room. I've actually been seated FACING A WALL on more than one occasion.
Now I just ask if the restaurant can accommodate a single diner, and ask to see the table first. If it annoys the maitre d', I thank him or her and leave.

I like PopTarts too, but only unfrosted blueberry.

It's a bad recipe - find another.