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I prefer glass to plastic and for years have been using it for storing and freezing. When freezing liquids, just remember to leave enough room for expansion (you don't want an explosion!). Also, I never buy glass containers, rather, I re-use them from the many products I do buy. Lots of proucts come in mason jars (i.e. Sara Beth preserves, salsa).

I said this before, but I'll say it again: LaSalle Vanilla or Cherry Vanilla is the best ice cream in New York that you buy by the pint. Unfortunately, not too many places carry it. In my neighborhood in Midwood (Ave J) there's just one store that carries it, and even there, I can't find the complete selection of flavors. In my opinion, LaSalle is better than Hagaan Daz.

For myself, I use paper towels. For guests, I use the best embossed PAPER napkins. Whenever I'm a guest and am given a cloth napkin, I feel odd wiping my mouth and my lipstick gets all over it.

My synagogue's sisterhood has a bake sale every year and I'm always asked for my honey cake. It;s moist and loaded with dates, nuts and raisins. It's the one I've been using since the 60s when I got it from the Syracuse Hadassah cookbook. Also, my grandchildren and daughter-in-law are crazy over my baked macaroni & cheese. It's crusty, cheezy, buttery. And my grandchildren love my pancakes (I usually make up a large batch of mix from scratch and keep it on hand). Also, they demand my M&M cookes, which are really nutricious because they're just buttery oatmeal cookies with just 3 different color M&Ms on top.

poached with slightly runny yolks on lightly buttered toast. Also, hard cooked with perfectly yellow yolks (if any green, they've been overcooked)

Another tip when freezing in glass jars - make sure they don't 'bump' into each other in the freezer - I had one crack that way. Other than that, yes, if you leave enough head room they are the best containers for freezing....you don't have to worry about the tops popping off like plastic containers sometimes do.

Madelyn: you are absolutely right. One has to leave plenty of "head room". When I freeze chicken stock the frozen broth rises up like a little volcano one would see in a Japanese print. It is quite amazing how high it can get! I usually leave an inch and a half of head room at least.

SvataShayna: yes, let's recycle all we can. I just seem to have run out of jars. Too many care packages sent home with my daugher and her family. And, I feel safer freezing in real canning jars because their blurbs say they are manufactured to be used for freezing.

I am a lover of chocolate or mint chip almost always when it comes to ice cream. However, yesterday in the extreme humidity of NYC we went out for some gelato, went over to the little stand outside Eli's on Third Avenue, ridiculously expensive, I know, and lo and behold I ordered the strawberry. It just looked so strawberry-y and good and refreshing. And it was. I am a convert. But I'll still order chocolate or mint chip 9 times out of 10.

I would argue that the best ice cream of whatever flavor is first cream, then whatever else is added in. This is why haagen dazs strawberry (ie cream, strawberries, sugar...) was able to sustain me for an entire pregnancy.... The pink stuff that tastes like strawberry jelly doesn't count in the debate. As for what's the best formulation, you can't beat homemade in june with freshly picked berries, unless it's homemade peach in august.

I submit that the finest ice cream experience to be had in the United States is the fresh-strawberry milkshake at the Highlands Bar and Grill in Birmingham, Alabama.

Alabama strawberries!