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Shiner ice cream.... can we get that in Texas? If not we might be willing to trade beer for ice cream

if you can handle it the spicy Spanish variety is great, i cant drink reds aside from a few sips but the husband loves this variety. i was in Spain several years ago and brought back a few bottles of Grenache and Tempranillo. i dont know we have ever come across a bottle of these we havent liked.

for a fiber kick you should try Fiber One (cant remember the name, but its the original stick variety) melted dark chocolate a weee bit of peanut butter and you get a tasty treat. maybe toss in a handful of rolled oats or other cereals.

oo an everything bagel and cream cheese sounds fantastic!

We totally did this over Labor day weekend, husband's idea. Also roasted some hatch peppers with the poblanos. They were great!

I took a cookbook, in which the binding failed a month after purchase, to Kinko's. A few bucks later it has a new plastic binding and plastic cover. It was a paper back, i dont know if they would do a hard back.

UNPOPPED! it takes way tooo long to get the smell of burnt popcorn out of my nose and the kitchen.

I made a gorgeous apple pie, the apples were even a nice texture, not too crisp not all mush, then someone said it looked like Martha Stewart made it... what a way to ruin a nice high. Recently made a Jelly cake with blackberries and black berry jam, looked lovely!

My dad's chicken spaghetti, I can't get it to come out the same

I have 2 dutch ovens, a Lodge Enamel and a Calphalon enamel. No Le Creuset due to the price tag. I LOVE the Lodge, found it at Kroger of all places for ~$40, should have picked up one or two more. No exposed iron edges to rust. It is coated in black flat enamel with a white inside and a colored exterior. We use it almost as soon as we get it clean. The Calphalon is a huge 8qt. had to take the first one back as we got it home and the inside had cracks, so did the next three i opened up at the store. finally found one with no cracks. it doesnt get much use. unless something large is going in the oven

venison roast with red wine sauce, potato gratin (both based on a Jamie Oliver recipe) and roasted veggies

The green husks will open up to reveal the pecan nut in a hard shell, the green part will dry out and turn brown and then generally. They will not continue to ripen off the tree. We pick up a few every time we wonder out into the front yard and crack them open to see what we can find. So far we've had a few good ones but most did not get enough water the end of this summer and are shriveled and not tasty. good luck on finding good ones. make sure you get all the shell picked out of the nut meat, its not good.

The biggest disaster was bran muffins that came out salt muffins. I still don't know how or why aside from clearly there was more salt than needed. They were scrapped and I tried again with success.