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Uh yes I agree he uh says "uh" so much that I uh forget what the hell he's uh saying. It's REALLY annoying. He critiques the next food network star...maybe he should uh critique himself. Ahhhhhh.....

What a wonderful combination. Strawberries and cream bring Spring time to mind. :)

the first cake I ever learned to make was a hot milk cake, so versitile and so yummy! I made it so often I could write out the recipe without even thinking. lol

I made chicken pot "pi":
http://cookiepiebklyn.blogspot.com/2009/03/happy-pi-day.html

http://www.qwantz.com/archive/000955.html

@bakingandbooks - that recipe looks very good.... the cream cheese is a nice touch.

i haven't gotten into my new kitchen yet to try out the various methods, but i'll keep you all posted. thank you all for your tips....

Why would eggs go bad in 6 days? Are you all seriously saying you don't use eggs more than 6 days old? If it's been refridgerated and smells normal, I'd say its fine. Might want to test them out on yourself before serving to others, just in case.

Without all the preservatives and polypseudosomethingorother, I'd dump it and write it off to experience. Sounds like it got buried in a too-full fridge??? (Spring cleaning!) :D

I've never tried spaghetti squash but I did make some delicata squash last night. Maybe someone could convince me to like that. They were awful. We cut it in rings and sauteed in olive oil then served with salt and pepper and some parmesan. We also took some and baked it with butter and brown sugar. I couldn't eat more than a bite of each. Yuck! Any suggestions? I've got two more. Right now, I'm leaning towards the garbage can!

Yeah, I would love to put them in the fridge, but it's FULL with bread and other, more fragile fruits and vegetables that ripen more quickly than bananas. I also have a pretty good stash of bananas and berries in the freezer.

Thanks for all the great recipes and suggestions!

Ok I have an amazing vegetarian recipe for morels (although you need an ounce of dried morels in addition to the fresh ones for the sauce). It's Pasta with Morels and Asparagus in a Carrot Butter Sauce (its not nearly as heavy as that sounds). The sauce is slightly sweet and so savory and the dried morels in the sauce brings the whole dish together. Like Chaoss said, you should do anything more to the fresh morels when cooking them than saute them in butter/olive oil, but serving them with this dish is totally worth it. Oh and serve it with a slightly chilled earthy Oregon/New Zealand pinot noir, when I did that it may have been the best food and wine pairing I have ever had outside of a restaurant.

Pasta with Morels and Asparagus with Carrot Butter:

Ingredients:
1 oz. Dried Morels
1 12 oz. can carrot juice
1 small shallot, finely chopped
1 tsp. fresh sage, finely chopped, or 1/4 tsp. dried
1/8 tsp. ground allspice
1/2 cup butter, cut into 8 pieces
1 tsp. white wine vinegar
8 oz. asparagus
1-2 Tbsp. extra virgin olive oil
8 oz. morels, sliced length wise
8 oz. penne or gemelli, cooked

Directions:

For Carrot Butter
1. In a food processor or blender process dried morels until they're a fine powder.

2. In a medium saucepan heat juice, shallots, sage, allspice, and ground morels to boiling. Reduce heat; simmer rapidly, uncovered, until mixture is reduced to 3/4 cup.

3. Whisk in butter, a tablespoon at a time; remove from heat.

4. Whisk in vinegar; season to taste with salt and pepper.

For Pasta
1. First cut asparagus into 3-inch lengths. In a medium skillet sauté asparagus in oil until just softened, 2 to 3 minutes.

2. Add morels; sauté until tender, 5 minutes

3. Toss pasta with carrot butter; spoon onto serving plates. Top each with morels and asparagus; toss slightly.

Makes 4 servings.

Yeah, it brings back great and very sensory-filled images. Funny thing? Of all the times we went, we only found them once. But every time I walk through or near anywhere even remotely woodsy, I look for them. Every time.