Serious Eats - seriouseats.com

I hate self-checkout too, and was happy to see here http://www.ivillage.com/grocery-store-self-service-checkouts/3-a-407873 that maybe they're going away.
For express lanes - I'm not going to count what's in someone else's cart (although I may judge if I stand there long enough), but seriously - just use a little common sense.

It's going to be souffle night here - cheese souffle for dinner with various salads, chocolate souffle for dessert. Oh, and some of those Trader Joe's pigs in a blanket with drinks before, if I don't forget them!
Happy New Year!

Stromboli cheese leak:
I love to make stromboli and calzone from pizza dough and assorted fillings, always including cheese. I bake them for 20 - 30 minutes at 400 degrees for a nice brown exterior. But usually some cheese erupts through the steam vents or the (not-so-well) sealed ends and bakes into a greasy slab. Should I try a lower oven temp (less browned dough) or a higher, quicker bake? Or something else?
Many thanks for your ideas.

Line your brownie pan with a buttered foil "sling" so that you can neatly remove the brownies and cut them on a board. Saves my pans from knife marks!

Same question as @Les ah - I've softened cellophane noodles sometimes and they come out like smooshed jellyfish. Are there cooking/firmness differences among the various types of cellophane noodles? Recommended uses for noodles from different materials? More info, please!

Ciao bella,
I appreciate what you're saying, but I'm not sure this is the right forum for you.

@HeelsGirl +1.
Vogue has been fawning over Gwyneth for years, and now Bon Appetit too?
I tore the cover off, though in fact it didn't take me too much longer to go through the whole magazine and toss it in recycling.

Thank you all. I had some in a salad last night, and will try the sandwich/ stirfry/omelet ideas this week (I have a lot of pea shoots!)
I looked online before asking here, and the UK pea shoot farmers have a really cute website:
http://www.peashoots.com/
But while I have no particular reason to mistrust British pea shoot farmers, still it helps to hear from people who've actually prepared the things at home. Great ideas all!

@ Sov, did anyone say that a snit of beer was a big deal? It struck me as funny, but maybe I'm just an idiot.
Your comment, on the other hand, is the kind of gratuitous snitty dig that puts people off these forums altogether.

How about Thanksgiving turkey? Actually the whole Thanksgiving meal has endless local/cultural variations, but roasted turkey often reflects the cook's traditions, even if its just a small tweak of the seasoning.

@engmcmuffin is right. Make it pretty, especially the big ticket items like whole cakes or pies! And if you're out in the sun, have an umbrella or cooler to protect the chocolate items. Otherwise they melt and steam, and start looking a bit sad.

This toffee recipe with saltines is super-easy, and looks nice at a bake sale. And don't forget fudge, the easy kind with sweetened condensed milk. Cupcakes are a quick sell too, especially pretty ones sold individually.

Also, from previous bake sale experience - don't go overboard on the zucchini bread. There's a limit to the demand for that one.

http://allrecipes.com/Recipe/Saltine-Toffee-Cookies/Detail.aspx

@kalajo - Wow. I guess I need to find a local butcher. Thanks, that's an eye-opening account.