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I think that dry spicy red peppers do it for me. One time I went into a pepper shop in Italy and was sampling the different products. Immediately after I was all over my boyfriend (at the time). Certainly increases circulation.

Get the waffle maker! They are so worth it. I like the acidic fruit idea! I am baking black sesame tahini as well!

Following the peanut idea, a lot of vegan restaurants use cashew cream. I would consider cashew cream also, maybe mixed in with a bit of coconut or tofu to loosen it up?

I thoroughly enjoyed this post. Rarely do I read a recipe from top to bottom, and I could not pull my eyes off of this one. I can see my family loving this recipe. I will make it for a family dinner one night and impress everyone. If I were to make this ahead of time, I fancy that I would just prep everything and refrigerate, cooling down the sauce completely before adding to the scallops?

Don't they know it is lent? ? ?

I love canned Wild Pacific Salmon as a protein on my salads. It is inexpensive, delicious, and super healthy. I love to combine grapefruit slices, avocado, and arugula. Check this out:
http://www.kitchencaravan.com/recipe/signature-salad-arugula-salmon-grapefruit-and-avocado

My friend Leda Meredith did a 250 mile diet last year, and only ate foods from within that radius. She has a blog called Leda's Urban Homestead where she blogged about her experiences. You should definitely look at her old entries.
http://ledameredith.net/wordpress/
She also helped put together a resource for locavores in New York:
http://www.localfork.com/locavoreguidenyc.aspx

Hope that helps!

I love using pomegranate molasses in our recipes. For our Squash and Pomegranate Salad we use a dressing with pomegranate molasses, cumin, coriander, lemon, and olive oil. Its so delicious and goes great with sweet squash!
http://www.kitchencaravan.com/recipe/squash-and-pomegranate-salad-recipe

This recipe looks great- I love green goddess dressing, but hate how often they include lots of dairy products. I host an online cooking show and we did a bunch of different colored "Goddess Dressings". My favorite is White Goddess Dressing, for Kuan Yin, the Buddhist Goddess of Compassion.

My opinion is that Strawberry Ice Cream is a summer thing. I would not be tempted by it in January, but now, after having seen all of the fresh berries in the market, I am definitely more disposed to choosing it. The best Strawberry ice cream (actually I think it is frozen yogurt) is from La Loos, which is made with goats milk. They leave chunks of strawberry and weave traces of balsamic through it too. It is superior to any other strawberry ice cream I have ever tried.

Berthillon in Paris has a Coupe de Frais de Bois, which is a sundae dotted with fresh wild strawberries. It is everything an ice cream sundae should be!

I am from the North and have never heard of White Lily, however, reading the article made me sad, because it is an example of how food traditions are so easily destroyed by the actions of corporate interests. I really think that you are onto something, Aharste, with your idea of declaring foods of National historic value. Slow Food is a great organization, but we do need government protection as well.

This recipe looks simple and delicious-just like how the dessert should be. I want to try and make it for my boyfriend this week. Thanks for the recipe!