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Oddly, I like using it as part of a marinade for beef or pork.

My SO makes steak in a nonstick pan all the time. A tiny bit of oil in the pan, and he marinates the heck out of them, but it's not necessary.

As a layer of a strata: puff pastry, prosciutto, puff pastry, spinach, puff pastry, brie, puff pastry. bake until golden brown and delicious.

My favorite pork memory will always be the first time my son told me he loved me.

We were at a Denny's, and he'd finished his bacon. (He was still younger than two.) And he looked away and I put more bacon on his plate and he looked back, saw my grin, saw the bacon, and breathed, "I love you!" I'm actually not sure if he said it to me or the bacon.

I love them, and I always try to eat all the chocolate off! But one of the best snacks I ever had was the summer I worked at the movie theater: I'd take a convenience cup, layer popcorn and Junior Mints, and then let it heat up so that it was a melty, crumbly, lovely treat.

Vanity cakes from Little House, since I've had good Turkish Delight.

There used to be a mix-in ice cream place in the U-District of Seattle, that's since closed. That place had /great/ ice cream. I used to want to try all the types, but I never could get beyond sweet cream ice cream with either Junior Mints or pistachios. (The sole reason I want an ice cream machine is so that I can have sweet cream ice cream with one of those two things mixed in.) It was so much better than Coldstone. Sadly, to me, Coldstone just tastes like chemicals and sugar.

My mom sent me a care package, once. Several jars of jam from Wolfermann's, the knowledge that they'd be sending me a dozen packages of English Muffins, and about six boxes of Manischevitz matzoh meal. (I was in Oklahoma, and I couldn't find it, most days, and even when I did, it was ungodly expensive.)

Best. Present. Ever.

plum upside-down cake

Caramelize some and use in mashed potatoes. (My favorite casserole-type-dish is mashed potatoes, a layer of sauteed chicken bits, caramelized onions and a LOT of them, and more mashed potatoes on top, then bake.)

I agree. They came out to be four flat quart freezer bags of caramelized onions. And we're getting a new stove tomorrow, (I HOPE!) so Tuesday might be the perfect time to make onion bread! Also, I'll go look up the blog tonight anyway, thank you!

Wontons. Filled dumplings. Every culture seems to have a variant on them: wontons, creplach, tortellini, crab rangoon, empanadas, etc. I'm sure there are a ton of them that I'm missing. But there are SO MANY different kinds of filled dumplings!

I like them in stews, but the way I /really/ like them is raw, peeled and thinly sliced, then sprinkled with truffle salt. Soooooo good.