The widest variety of cheeses imaginable!
Growing up, they were the exact same menu: cornbread dressing, mac and cheese, collard greens, green beans, turkey...
Last year, I started a new tradition, Italian Christmas: baked ziti, linguine with pesto sauce, focaccia! It was so well received. I will continue it this year.
Strawberry with Strawberry Buttercream
Bananas: I cannot stand their texture, their taste, their smell, how they rot so quickly.
Watermelon: I cannot stand their taste, their smell, how much space they take up in a refrigerator if you do not break it down and how much effort it takes to break it down. I do not understand why they even exist.
I've heard that Domino's sugar is bone char-free...
Wow! I just finished watching the infomercial for this. I had never heard of it before then.
My mother swore by Comet Stainless Steel cleaner, always in the powder format.
I love me some Moe's and I do not care for Chipotle!
Blaise Pascal, I do believe that Moe's cooks their pinto beans in meat.
The Taco Bell Black Bean Burrito looks kinda tasty! Are those beans cooked in meat?
I would suggest a George Foreman Grill over a hot plate. They are less likely to cause a fire and are very versatile. You can make grilled cheese, warm up frozen burgers, cook hot dogs, grill fresh meat and veggies. I was the turkey burger queen back in college!
I am with hungrychristel: Mezzo Mix! I only know of a two places in the States to get it: EPCOT and World of Coca-Cola in Atlanta. Luckily, I live in Atlanta.
But Athens Pizza on Clairmont is my favorite!
I used to work within a 3 minute walk from the Savage Pizza in the AE. Oh my gosh, my pants are so glad my office moved.... I used to go there for lunch at least twice a week. So so so so so so so so so good!
I would love this! I could see you doing nutrition bar taste tests, giving recipes for pre-event meals, etc!
Today, my favorite is a French loaf!
I have made butter before and it rocked my socks! It is more expensive to make butter than to buy it, so it is wonderful for special meals and/or flavored butter.
scalfin, just omit the salt...
I have a recipe for shortbread that calls for them to bake at 450 for 5 minutes and then I am to turn the oven down to 250 and bake for an additional 10 minutes. My dilemma is I have a gas oven. Should I remove the shortbread while the oven drops in temperature or leave it in?
I have also seen other recipes for other baking items that call for a change in temperature mid-baking, but have not made them because of the gas oven.
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The widest variety of cheeses imaginable!