Serious Eats - seriouseats.com

Can't help but share one more "import," and while not edible, certainly our most enduring. On a stay on Ambergris Key off Belilze, a hermit crab showed up on our porch, and despite efforts to relocate him, kept returning. So, at the end of our stay "Ernie," as he was affectionately dubbed, found a place in with my scuba gear where he became an international traveler. Once again, our employees were the recipient of a rather off-beat souvenir, as Ernie became our company mascot, and spent many years providing hours of "work relief" as, at least once a week, someone would leave his habitat open so he could roam freely as the rest of us could ditch work on the pretext of searching for him.

It's probably too late and no one will ever see this, but my all-time coup was from Honfleur, France where I stumbled on the best camembert I've ever tasted before or since at a local farmers market. I re-labeled the container and packed it among my cosmetics as face cream!

This is an age old debate. Most of us weren't introduced to brussels sprouts as kids, and only discovered them in our adult lives. Last year, there was a host of recipes posted, and I made one that was pan-roasted with garlic and balsamic vinegar that barely made it around the table once, they were so popular. I will probably do the same thing this year - though I'll double the recipe! Hmm, bacon, now that's a thought....

Anyone every tried something like chorizo sausage or andouille?

I would open a soup kitchen. Soups would change daily. Each season would inspire the types of soups offered. It would feature 3 or 4 different soups daily, along with an assortment of the crustiest, freshest breads to mop up the last traces in the bowl. Fresh fruit would be featured for dessert, with perhaps a cookie to add the sweet touch to a perfect lunch.

Thank you so much. I can work with these. The ones I used to make had a cake-y texture - but brownies will do. Where will I find Ina Gartens recipe?

Have a wonderful holiday.

Sorry to hear that - but we've all been there or similar at one time or another, and this year has been trying for most. Keep a light heart, and dear ones close, and you can get through anything.