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lol at the eating a muppet thing.

I made a mix of spinach, mushrooms, and canned stewed tomatoes as a side, it was eh even though I seasoned it well. Ended up tasting like a chunky-mush with very little flavor. I ate it anyway, because I didn't want to waste it and it was healthy, but... meh.

I don't have much to add, but ... I don't know what pork tenderloin you were looking at, but it wasn't kosher. Pork isn't kosher no matter how the animal is slaughtered.

Here is a decent description of kosher slaughtering - you may have to scroll down to find it: http://www.jewfaq.org/kashrut.htm#Shechitah . I think this covers mostly everything, though it doesn't mention that the animal cannot be slaughtered in front of its children or parents.

I was going to ask the same question as Madelyn. I'm not a veg, but eat vegetarian more often than not.

Oh - do you eat cheese? Any cuisines you really like/hate?

I don't think anyone is saying that Entenmann's is gourmet, but I think it was just a look at what you can do with less than highest quality things, and how to make it better. I've made shortcake before using the all butter cake - when someone calls 20 minutes before they get there saying that they are coming for dinner, you barely have time to run to the grocery store, let alone whip up a cake.

my boyfriend likes the once at blue water grill and sushi samba. you can also look at city crab.

I LOVE Bar Stuzz. The small plates are really fun because you can try a few different things (and they have GREAT arancini and friend artichokes), but you can go there and just get a pasta and be very pleased with your dinner.

I've heard mixed things about Landmarc (though I have never been).

Here is one that looks closest to my grandma's, I think (in case I can't get hers) - http://www.recipezaar.com/Bee-Sting-CakeSponge-Cake-With-a-Homemade-Custard-Filling-187679

I will try to get the recipe... things are a bit in flux since my grandma is in the process of moving into my parents' house so I'm not sure if the recipe is easily accessible. The recipes I've seen online aren't what hers was (they all use yeast and I definitely don't think her cake does).

But I also really like the idea of apricot curd!!

I went to Falai a couple months ago - isn't it fantastic?

I need to sit down and make an actual list, since I can never think of anywhere to go when it is time to make a reservation! Keep your lists coming so I can mooch off of them :)

I think that if a restaurant is touting itself as being dog-friendly, that's one thing. Those who don't want to dine around dogs can simply avoid those places. But for a regular restaurant, it's not cool. Personally, I'm allergic to dogs to the point that if a dog is at the table next to me, it can trigger my allergies. But once I'm seated, I don't have any control over who is sitting next to me (human or animal).

I completely agree with both of those - especially the tots!

if you want something green, I would suggest some steamed green beans. Unless these kids wouldn't like green beans, that is...

I'm not going to be able to make it this weekend, but my new favorite pasta dish is basically a spin on a caprese salad. Take a whole bunch of grape tomatoes and put them in a glass baking dish along with a few glugs of olive oil and some balsamic vinegar. Roast the heck out of them. Toss with pasta, fresh mozzarella, and lots of fresh basil.

Trust me - make it once, you will crave it forever.

Why don't you just use coloring on the buttercream to represent the different layers you would see in a cake (such as, pale-yellow tinted on the sides of the cake, with a brown-tinted to represent filling, with whatever color frosting on the top and the back side. Does that make sense?