Serious Eats - seriouseats.com

I'm with you; I have hundreds of cookbooks- some have been used, some are just "coffee table" to look at and some are so well loved that they are falling apart at the spines. I was thinking that I should edit and get rid of some of them but could not think of parting with these old friends.

Oh, Sonic. Jalapeno cheeseburger, tater tots and a strawberry limeade!

I've been to some B&Bs and all they do, is buy stuff at Cost Co or BJs, then set out a continental breakfast with yogurts, cereals and fresh fruit. If I were to do a B&B, ( I'm a dreamer, too) I would be up at 5am and making scones, sour cherry/chocolate, lemon/blueberry and brown sugar/ toffee or a blueberry sour cream coffee cake...I would make a breakfast strata , creme brulee french toast or apple bread pudding the night before, and pop it in the oven in the morning. I would make sure there would be fresh fruit of the season, and lots of coffee (my favorite is from La Columbe) and tea from Serendipitea.

then I would spend some time over coffee, talking with the guests before cleaning up and getting on with the day.

Scones or biscuits...cold butter cut into the flour and heavy cream or full fat butter milk!

When you're eating Greek yogurt everyday, Fage 0%, Oikos 0% and Brown Cow plain are really good, especially IF you have to watch the fat content. Mind you, I'm adding homemade lemon curd (about 1TB) for a delicious substitute for lemon mousse or adding fresh fruit...that goo on the bottom- just doesn't do it for me...
I really like everyone's idea of mixing 0% with 2% for a creamier texture and taste; I'll have to try it.

Biscuits, scones...there is a great cream scone recipe from cooks illustrated:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon table salt
5 tablespoons unsalted butter , chilled and cut into 1/4-inch pieces
1/2 cup currants
1 cup heavy cream

Agreed, stick to your plan. Chimichurri or a seasoned butter- sounds delish!

Lemon squares, lemon mousse, lemon souffle, lemon tart...I love lemons!

I can't wait to make these! Thanks...

You can get a pork shoulder for $.99/lb. Marinate with a dry rub overnight. The next morning, let it sit out for about an hour before you put it on the grill, just remember to salt it before you do. Prepare the grill like CJ McD said. I found that you only really need to do the coals on one side of the Weber, so you can leave a drip pan under neath the meat. Add hardwood charcoal as you need it...about every 1-2 hours ( and mop it at the same time, so you don't keep opening up the kettle and letting all the heat go) and don't forget to put an oven thermometer in there so you can maintain a constant heat of 325-350 degrees. Plan on an hour per pound. You'll know when the meat just pulls apart and has that wonderful smoke ring!

When pressed for time, I will buy the prepackaged mirepoix. The large globe artichokes are a pain to prep but wonderful when stuffed and cooked...there is no way getting around doing those...I think my limit for prepping those would be 6...

beef chuck, pork shoulder, veal loin- you need the flavorful cuts with a little fat so your meatloaf tastes great!

Fresh raspberries for your garnish, so use frozen raspberries for the juice you need. Run them thru a food mill or strainer to get rid of the seeds + a little bit of simple syrup, yummy RLRs for you!