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For those without a molcajete, I use my microplane to grate the onion, garlic and jalapeno that I add to my guacamole and find that it works great. It also makes the pieces of onion and garlic disappear so no one chomps on a big piece! If the onion is really watery, I'll squeeze it out in a paper towel before adding.

NYC - Mario Batali and Michael White. Can you tell that I'm obsessed with pasta?

Since I'm away from my family I decided to cook for some other family-less friends. I had 2 quarts of bolognese in the freezer, so we're having assorted cheeses, salumi, and olives, rigatoni bolognese, a green salad, focaccia and carrot cake.

I guess it's actually fairly traditional for my family since in addition to a ham we always have spaghetti and meatballs and stromboli on Easter!

These are all excellent ideas and blog links everyone, thank you! I am already feeling more inspired and excited to go grocery shopping tomorrow.

I am starting to think that the winter blues are partly responsible for my lack of inspiration. But luckily, our first farmers market of the season is on Saturday and I am keeping my fingers crossed for some spring veggies - please, please, please asparagus!

I have been using the Peter Reinhart recipe posted on The Fresh Loaf website, and have had great success. BUT, I can't wait to try this recipe and do a proper taste test!

I have to say, the PR bagels only take me 12-14 hours total, so don't let the time frame turn you off. I start the dough around 8 or 9pm and bake them when I get up the next morning. The hardest part is hand-kneading the dough for 9 minutes - I'm forced to do that because I practically brought my Kitchen Aid mixer (professional) to its knees when making the dough in it. Beware of that scary grinding noise!

I've now hosted two bridal showers in Georgia and would suggest considering: pimento cheese finger sandwiches, cold/room temp fried chicken, deviled eggs, chicken salad finger sandwiches, fried chicken biscuits/sandwiches, sweet tea, and one of those jello fruit salads with cool whip that might horrify you but apparently delight southern women (and men) of all ages. Cute idea, you're a nice sister!

You could also check out the menus of some cafes down South for more ideas!

@Lorenzo, thanks for your comments about my suggestions.

I didn't mean the Crab Shack, I agree that is a tourist trap. I was actually referring to a small seafood restaurant off the causeway (Route 80), not in downtown Tybee. It's right in the midst of the marshes, it would be on your right going towards Tybee. You drive down a long dirt road and park in a dirt parking lot. You can watch the shrimp and crabs being pulled in while sitting at your table drinking beers and shelling shrimp. It's no fine dining establishment but I thought that the shellfish was very good.

And yes, The Breakfast Club is a bit of a drive, but I would venture a guess that many visitors to Savannah also take a trip out to Tybee so wanted to mention it as an option for the person who posted.

Skip J. Christophers, it's a regional chain and there's better food to be had. I really enjoyed The Breakfast Club on Tybee Island (25 min drive from downtown) which I had to follow by a walk on the beach to work off the enormous plate of food I'd just consumed. If you are able to work up an appetite again, definitely hit up the shrimp shack that is off the causeway between Tybee and the mainland out in the marshes.

I had a great brunch at B. Mathews in Savannah (their lunch is great too - especially the black bean burger). Killer bloody marys.

I know that you wanted downhome food, but if you are up for a delicious croissant/baguette breakfast sandwich I'd encourage you to check out Harris Baking Company. They have outside cafe tables and served up the best platter of bread, butter and jam I've been able to try in the Southeast. You could also take it to go and eat in one of the squares or in Forsyth Park.

I never got around to trying Clary's because it was always packed, but many friends have recommended it for breakfast as well.

Have a great time - Savannah is one of my favorite places in the U.S.

I have helped host a variety of showers and the last one I did I made potato-buttermilk rolls (I can provide the recipe if you'd like it) and pre-made sandwiches with homemade egg salad, chicken salad and pimento cheese (this was held in the south). They were a huge hit and we served them with a great cheese tray with fruit and a big green salad.

At showers held up north we've passed toasts with smoked salmon, cream cheese, red onion and capers; stuffed mushrooms; and filet mignon (room temp) sandwiches.

You could also do a variety of pizzas served at room temperature including Jim Lahey's pizza patata, mushroom pizza, zucchini pizza, etc. I've had them all and they taste/look great at room temp. Another pizza that is my favorite is one that I make with caramelized onions with anchovies melted in, chopped kalamata olives and fresh grated pecorino. Even people who "hate" anchovies love this pizza and it's also good served at room temp.

Even though pizza dough isn't hard to make, it still impresses people and may even shush your MIL! Good luck.

This is the one I always use to rave reviews. It also stays moist for days, probably due to the use of oil instead of another fat. I will top it with a basic cream cheese frosting to which I add a Tbl. or two of maple syrup. I've made it in 2 9-inch pans and 3 8-inch pans with no discernible difference in taste or texture.

Enjoy and happy baking!

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger

Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

I'm with @Sarah-Jane, this recipe worked like a charm. I was able to find the Swanson's chicken stock and used two containers of that simmered with carrots, fresh thyme and black peppercorns over low heat for about an hour until reduced by a third. After all is said and done I have a little less than a quart of gravy. It tastes great. My only heads up would be to caution you that the final product is a pale tan - next time I would probably cook the roux longer to darken its color and hopefully darken the final product. Also, it's not super thick - probably the consistency of cough syrup. On the day of, I may get inspired to thicken it further with a little Wondra.

As a relatively recent transplant to Athens from NYC, the topic of pizza in Georgia is near and dear to my heart. I think that the best slice in town can be had at Little Italy but due to the local health code you won't be finding any pre-topped slices here. For that reason, I either go with friends and order an entire pizza with toppings or stick to a plain slice of cheese and ask for it well done.

People swear by Transmetropolitan, Amicis, DePalmas, Mellow, Your Pie, etc but I've tried them all and would rather make pizza at home than eat there. I think part of the problem is that college kids like pizza - any pizza (especially cheap pizza) - so there isn't a huge demand for a quality product in this town.

Let's just say that my pizza-making skills have vastly improved since I moved here...much to my friends' delight.

I am living in Chicago for the summer having never even visited the city. After living in Wrigleyville/Lakeview/Southport for 3 months, I can safely say that if I were to move back here full time, I wouldn't get a place in this area. To me it feels a little generic (lots of Irish pubs and nondescript psuedo-chain restaurants) and is seriously lacking in charm and unique dining options (although the housing stock is well-kept and reasonably priced). In my food/neighborhood exploration this summer I decided that I really like Lincoln Square (up and coming, great ethnic options), West Town/Ukrainian Village, Logan Square, Bucktown and Wicker Park, and maybe Roscoe Village. I used to live in the W.Village and Carroll Gardens in BK and these are the areas that reminded me the most of "home" in the sense of low-slung buildings with residential/commercial uses mixed in, varied storefronts, fewer chain establishments and a relaxed, vibe. I have heard great things about the scene in Andersonville but haven't made it up there - have 2 weeks left so need to get crackin. The West Loop has some great eating, but I think living there would feel isolating sometimes since it's all newish/converted condo buildings.

Another note - in NYC I never had a car and would never think of owning own. Here, I've had one all summer on the street and it's been a life-saver. Public transportation here is great for getting downtown for work but it's east-west options struggle a bit. I use my car for grocery shopping and to explore the various ethnic neighborhoods on weekends. If you find a neighborhood with ample street parking it's a breeze to leave on the street since street-cleaning is basically one day a month!