Serious Eats - seriouseats.com

I'm making this w/spinach, mushrooms, feta new onions similar to spanakopita. The dough looks like a biscuit variation. We'll see.

My husband and I were on a bus w/ many International clients driving from Atlanta to Orlando. We stopped off at an historical restaurant (don't remember the name) and for dessert had the most sublime chocolate cream pie w/ crust divine and just the right balance of whipped cream,filling and perfect crust.

Double ironing my tablecloth collection and polishing silver after a dinner party.

Eating @ home has been a psychological god send with NSSP out of work we have hunkered down to restaurant perfection and psychological satisfaction.

Arabian Nights in Lake Oswego OR. New restaurant with passion and good food.

An outrageous vichyssoise served al fresco on a hot day a long time ago.

Baked chicken thighs, baked or mashed potato, cooked broccoli w/ Spike a good movie and NSSP

SE and my own artoeat@blogspot.com

My daughter (who doesn't cook) was intimidated by roasting a turkey so she made turkey pot pie from scratch. Even the pie dough!

I think the free form menu is the result of customers confusion about how to eat. A menu is to entice and be a road map for your dining experience. It should lead but when there are too many options it becomes useless.

My Viking mixer is "Vickie" and my laptop that is a 17" wonder is "Toshi" (Toshiba) since it is so big and heavy I personify a sumo wrestler when I gaze at his screen.

It just goes to show that anything can be rapped!

When I was in the restaurant business in Boston it was standard practice to use sweet rolls and any other bread product (hold the rye) to make the pudding. You just had to adjust the sugar and add cinnamon.