Serious Eats - seriouseats.com

Pumpkin pie brulee

I'm a fool for a new twist on cranberry anything, therefore Cranberry Sauce With Champagne and Currants is my vote!

Serious Eats, Cake Wrecks, This is why You're Fat, Epicurious

Oh! Excitement! We have a donabe - it lives on the stove all the time. I have been experimenting with shabu shabu and sukiyaki. We really would LOVE and NEED this cookbook, weather I win it or not, yahoo!

Lived in a lot of states, VT being one of them. So, best VT food? Cabot cheese (private stock of course), maple syrup, artisan breads. Can I say Simon Pearce glassware for serving all the yummy food?

eggs and toast
ice cream from the container

I need some inspiration!

Hello - check this out
http://www.kingarthurflour.com/shop/items/italian-herb-and-cheese-monkey-bread-mix
Savory plus 2 sweet styles, in a bag. Less expensive than going through Williams Sonoma. Plus you can call King Arthur anytime and a professional will help you through whatever issue you are having. They are a wonderful company in Vermont, it's worth the trip for the serious baker.

We have a savory bread here called "Pork Bread" made with bacon, ham and onions from the local Polish bakery.
Bacon makes anything better...

Avocado, cherry tomato and corn salad with lots of freshly squeezed lime juice, grated lime peel, olive oil and a dash of salt and pepper. Fresh, sweet, zingy, summer.

Toad in a hole.
Introduced to me by my friend Jessica, never understood the name but LOVE the food! Never had it growing up, only as an adult.
I know what I'm making tomorrow!

Orecchiette with broccoli rabe and sausage, some olive oil and garlic, and a dusting of grated parmesan

I haven't read all of the comments so I apologize if I repeat what someone else has posted. Re: tipping. I used to live in the SF Bay Area and there was a restaurant chain called Max's Opera Cafe where the wait staff would literally sing for their tips. Talent aside, they also had a strict tipping policy that was posted at every table. It gave the percentages and exactly what qualified as acceptable service for each percentage tip left. That way, the wait staff would know where you ranked their service, eliminating the awkward "how much is a good tip? what do I give for just so-so?" kind of wavering many of us experience at the end of a meal.

I found it to be brilliant and freeing and I always left knowing that the staff knew just what kind of service I believed I had received (which was usually wonderful) and if they were having an off night, then it was reflected.

I don't know if every patron adhered to the guidelines but I always appreciated them.