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@sailordave--from what I understand some people like to use them for calibrating specialized ovens or tweaking the grill temp. Over on Slice, Adam wrote an awesome article about a pizzeria in Portland, Oregon, Apizza Scholls that shows the owner with his infrared thermometer (nice photo Ed!) which he uses to make sure his oven is at optimum temperature. I thought it kind of looked like a speed gun.

The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....

Even though Stumptown is from Portland, it is amazing and you should definitely seek them out. They have two locations on Capital Hill, both near some excellent restaurants and bars.

sailordave, you took the words right out of my mouth! I'd rather we had Dunkin' Donuts instead of Starbucks on every corner here.

I also have Dianas Spicy Southwest in my refrigerator! I brought it back from a trip to Nova Scotia.

When it comes to strange, hmmmm...strawberry vodka? Habanero Peach Preserves, szechuan salad dressing from the chinese market (I still have no idea what to do with it), yellow curry sauce, tandoor marinade, garlic scape pesto.

I also have a jar of Baconaise, not the stuff you have on the website, the packaged stuff not made with bacon.

Wasabi dressing from my trip to Vermont. I could go on and on...

Mexican beers are great... no not Corona, Sol, or Modelo... but Carta Blanca, Noche Buena, Tecate and Negra Modelo.

www.tobp.com for some great reviews

My favorite sprout recipe is from Joy of Cooking. Halve the sprouts. Over medium high heat, melt 2 tablespoons of butter in a skillet, place sprouts cut side down in the butter, place lid on skillet, turn heat to medium low and leave covered for 15-20 minutes. Check with fork for tenderness. Toss with sea salt and black pepper. Fresh parmesan is optional, but delicious!

Here's what to do with that sorghum: drizzle it over cornmeal pancakes
CORNMEAL PANCAKES FOR 2 ( recipe can be doubled )
3/4 cups cornmeal
3/4 cups boiling water
1/2 teaspoon salt
generous 1/3 cup unbleached flour
1/2 tablespoon baking powder
1 egg
1 tablespoon light brown sugar or honey
1 1/2 tablespoons canola oil
1/2 cup milk
Mix cornmeal with salt. Pour boiling water over and set aside.
Sift together flour and baking powder. Set aside.
Beat egg with oil and brown sugar. Stir in milk till well combined, then add to cornmeal. Mix well.
Stir in flour till just combined.
Cook on hot griddle. Serve with lashings of butter and sorghum. Sausage on the side goes well, as do fried apples. I don't eat meat so use Morningstar Farms links instead.
Now that frosty mornings are here, these should go down pretty good.
The best way to eat sorghum is fried grits but I can't find good white grits anymore....

Two of my favorites:

Sliced Brussels Saute'
Onions, Shiitake Mushrooms, and Brussels Sprouts Julienned and sauteed in Butter

And

Crispy Roast Brussels Sprouts:
Trim and Halve sprouts. Coat in Olive Oil, Salt, and Pepper. Arrange face down on baking sheet. Bake at 350 till Sprouts begin to brown. Eat as a side dish... or pop 'em like popcorn!

All the usual things plus a jar of Garlic Jelly that I got at the Farmer's Market where my son sells the beef & pork from his ranch.

just about everything i thought was odd has been listed! i have evian spray
for my hot flashes, but peppermint is a great idea. i live in arizona, so
i keep my lipsticks there, and, i'm embarrassed to say, cigarettes, too...

Butter section:
-Butter
-baking yeast
-2 soup spoons (for when I have puffy eyes)

1st shelf:
-Brita pitcher
-sm bottle water
-toasted sesame oil
-maple syrup
-aging bottle of blueberry preserves
-Thai red curry paste that I don't know what to do with but it sounded good when I bought it
-aging bottle of horseradish (I keep forgetting to get some more)
-tabasco
-porcini powder (I LOVE this stuff!)
-Joy perfume
-Origins eye depuffer (which I keep forgetting about)

2nd shelf
-club soda
-big bottle of pelegino
-vermouth
-a beer (which will be gone shortly after I get home)
-almond oil
-low-sodium soy sauce (which I hate but I can't quite bring myself to throw it out)
-Pearl River Mushroom soy sauce (THIS is the stuff that I do use)
-HP sauce (fell for an englishman a couple years ago and I thought he'd like it... he's ancient history but the sauce lives on forever)
-A1 sauce
-the everpresent ketchup
-4 kinds of mustard
-taco sauce
-chili sauce

So all in all nothing too terribly odd.

@wasliche-- I didn't know abut storing your birth control in the fridge (was never a problem... still isn't... Viva la Menopause!!!!)

@jerzee-- I have got to try those cherries, they sound wonderful!