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The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).

The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.

I got this burger in Ypsilanti, Mi and it was to die for. It was a freshly ground all beef patty that they seasoned heavily with cracked black pepper. They topped it with a thick slice of Smoked Gouda and Apple-Wood Smoked bacon with the juiciest slice of tomato ever. I usually need to smother my burgers in Ketchup but I ate this burger 'straight-up'.

Sadly I have never been able to recreate this burger at home. :(

In the Kerry Town Farmers Market in Ann Arbor there is a Amish produce stand that has the best produce in that area. The best are their HUGE orange tomatoes..... juicy and not very acidic! They make the best tomato salads...

This is probably an irrelevant post since you posted this recipe nearly a year ago but... I have arepas nearly every morning for breakfast with honey-roasted bananas and a little cheese. This is how I make mine. I make a large batch of the dough and keep it wrapped in the fridge and just break off a piece every morning.

I pour my Masarepa flour (PRE-COOKED cornmeal) in a bowl and add a pinch of salt...
I then stir in, with my hand, warm water until a wet dough forms (to wet to form into anything) and let it sit for 5 minutes to stiffen up. Meanwhile I preheat my oven to 350 f and I put my cast iron skillet on a medium-high heat. After the dough has set I break off about a 1/4 c. worth of the dough and form it into a ball and then pat it down to make a 1/2 inch thick patty. You then put the patty in the skillet and cook it for about 15 minutes flipping it periodically giving it a nice crust. Then transfer the patty to the oven along with one banana still in the skin and bake for 15 minutes more.
Take the banana and arepa out of the oven and being careful remove the peel from the banana and slice. Cut open the areapa, smear a little butter inside, put in the sliced bananas with a dash of cinnamon, a drizzle of honey, and a LIGHT sprinkling of white cheese (mozzarella would work fine.)

It is absolutely delicious