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I couldn't consider a total pie Thanksgiving unless it included a pumpkin cheesecake. I didn't see one of these mentioned on your list. Any good sources or recipes for this?

Da Andrea is great, but I also love 50 Carmine in the West Village. The asparagus ravioli and the artichokes are out of this world.

1) Haagen Dazs coffee, slightly melted. Nothing better in the world.

2) Skippy- though I don't eat enough mass PB to remember the diff

3) Bagel - since avoiding slicing my fingers always gives me a sense of power

4) regular cream cheese - especially for the richest cheese cake

5) Sauerkraut - relish always seems to sit around too long

6) recently transitioned from milk to dark with age

7) salted - especially with artichoke hearts

8) pastrami

9) thin fries and a good ketchup

10) latte- the more like coffee ice cream the better

11) crispy - chopped up in eggs or on a BLT

12) white - because it slices better for leftover sandwiches

13) hamburgers - with cheese

14) the works - that's why pizzas are flat isn't it?

DD

Of course Steve's is a pale shadow--it was sold many years ago, and Steve Herrell moved his operation to Northampton, MA, where he's been beloved for many years. Moving back in on Boston is only right.

Come to the burbs, children. We have Kimballs, and Bedford Farms, Sullivans and Dairy Joy! You can work your way from one to the next on a tour that will make your eyes and your belly bulge out. But I have to say, Christina's rice pudding ice cream is one of my all time favorites. Once I can find a place to park my car.

Regarding the cakes at the Collin St. Bakery, they make one that only has apricots and pecans. I guess it still qualifies as a fruitcake. Check it out.
http://www.collinstreet.com/pages/apricot_pecan_cake

There are all sorts of things called fruitcakes, and it's a little like saying you don't like cheese because you tasted one kind of cheese and didn't like it. As a former deeply picky eater, I can sympathize. I don't like the red and green candied cherries, I don't like the soggy nuts, and I don't like the fake rum flavorings. However, I make a dark, spicy cake that utilizes raisins, currants, dried apricots, mangoes (if I can find them) and pineapple, that goes by the name of fruitcake but tastes very different than the stuff one thinks of under that name.

There are also some Irish fruitcakes that are blonde, so to speak, and they're also marvelous. Don't condemn all fruitcakes.

I was a fruitcake hater until the day I was given one of these-

http://www.cooks.com/rec/view/0,1919,154167-236194,00.html

This is the quintessential fruitcake of the south, and is similar to the one popularized by The Colin Street Bakery in Texas. It ain't cheap to make, but if one does not skimp on quality ingredients, it is an fruitcake epiphany!