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People, they ah called the NEW ENGLAND Patr'ots, not the Boston or Massachusetts Patr'ots. Ya cannot hamstring 'em because Baltimore isn't as geographically lahge as New England, bub! Obviously, theyah ah some serious miscalculations heyah, as was pointed out by the disturbing lack of lobstah in the calculations fer shellfish. I mean, only as part of a shore dinnah? That's not how most people eat 'em up heyah!

Well, we were forecasted 1-3 inches of snow and freezing rain here in southern Maine, but its still snowing and we are close to 6 inches! I planned ahead and got a roaster, potatoes, and carrots at the grocery store last night, knowing I wouldn't be headed out today, and I think I am going to make some banana nut muffins and maybe some brown sugar cookies too. Eating leftover broccoli-bacon quiche for lunch, too!

Hubby's making fancy food for rich people tonight at the restaurant, so its me and the pipsqueak at home for NYE. I'm making pizza (cheese for her, pepperoni and mushroom for me) and I have some champagne chilling for later. If the hubby is lucky, there will be some left for him when he gets home around 1:00 am. :)

A handheld cuisinart blender - our old one just bit the dust; a Y-peeler (not a name brand one, but super sharp!); a new citrus reamer; and a rainbow colored wooden sugar scoop. And of course, lots and lots of candy.

Thank you! Exactly what I was looking for! :)

I second the KitchenAid - and if you think you can get someone to spring for it, ask for the Professional model.

A victornox we got at a kitchen store in town for about $19, after my brother-in-law (in a drunken stupor, I'm sure) decided to make my husband's 8-inch Kramer chef's knife a 6-inch Kramer chef's knife. Tragic, really. This knife would be a good replacement for the Kramer.

Thank you for hosting a kick-ass community where we can meet and talk and share our love of food!

As an amuse-bouche, my hsuband's restaurant sometimes bakes baby mushrooms (the really little ones) with a dollop of boursin cheese in them. TO DIE FOR.

Its sad - I teach in a district that has 40% free and reduced lunches, and for a significant portion of that group, school breakfast and lunch are their only meals. Its also one of the states who's Senators fought against the stricter regulations, because we have a very large potato crop and it would have limited starchy vegetables in school lunches, such as potatoes.

At the high school level, which is what I teach, for breakfast, students are offered bagels with cream cheese, sometimes breakfast "pizza" (with no veggies, of course - just cheese, eggs, and bacon on pizza crust), maybe blueberry muffins once in a while, sugary cereal, OR a piece of fruit. They have to take a milk or a juice cup, too. Most of the kids choose the bagel, buy extra cream cheese (for a quarter), and toss the milk or juice.

For lunch, its slightly better, but they still have the options of pizza, burgers, fried chicken, potatoes with gravy, etc, etc. There is a salad bar, but they can only take a certain amount - it must fit in a small paper dish, about one cup or so. So in order for kids to fill up, they choose things that are filling - which a cup of salad certainly isn't. The kids who can afford to buy lunch without the subsidy get potato chips, cheetos, cookies, brownies, flavored water, giant pickles, and snack mix. Those who need the free and reduced lunches pick the tastiest or most filling items. So none of them are eating healthy, and our district is considered one of the better ones in the state in terms of healthiness of our cafeteria - we even won an award for it!

Its a bit better at the elementary school level, as they only have a choice of two things and no chips, cookies, etc. But there are still junky choices, like nachos and chicken nuggets, at least twice a week. I only let my daughter have school lunch once a week, and I narrow down her choices to two days with the healthiest lunches.

But we are feeding these kids crap, and then wondering why they have health problems, obesity problems, short attention spans, hyperactivity... Schools have to feed students on a ridiculous budget, something like less than a dollar per kid per meal for ingredients. Its not doable if we are going to feed them healthy foods. Honestly, junk food is cheaper to buy and therefore, cheaper for schools to feed their students.

Thanks for answering my question (even though there was no real answer)! I bet anything that there was a crack or something - I didn't even think of the pecan pie filling being the culprit behind the sticking, but that makes perfect sense. I will persevere and try again this year! :)

Last year, I made a beautiful pie crust in a glass pie dish using a combo of lard and butter, blind baked it, then filled it with a pecan pie recipe I've used before (with store bought crust, only because I didn't know how easy it was to make awesome pie crust myself). However, when we tried to cut into it, the crust was seriously stuck to the pan. Like, scraped out after soaking for hours in the sink stuck. I've never had this issue while making apple pie using the same crust. Should I not have blind baked it? What did I do wrong? I want to make it again this year, because it was delicious, but I can't hack at it like I did last year - it was so sad to leave half of it in the pan. :(

broken link on the book!