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I know I'm one of the few who just doesn't really dig lobster. It's not that I think it tastes bad, it just isn't something I would go out of my way for.

Mussels...ah...there's a story. After a horrendous mussel incident when I was 13, I wouldn't even think of eating one. Let's just say it involved the necessity of throwing away a suitcase. Now, I love them. To me, they are about the easiest seafood to prepare. For the sweetest, look for P.E.I. (Prince Edward Island) mussels in season. Bring them home, scrub the shells and pull off the beards, and steam them for a few minutes. Discard any that don't open. The meat comes out very easily. There are so many options for steaming broths - butter, wine and garlic, tomato...google "recipes for mussels" and take you pick or mix and match to make something that appeals to your buds.

I have no aversion to buying shrimp in the shell and cleaning them myself - takes a little time, but is well worth it in the end. One of our favorites is to make a sauce of 1/2 butter, 1/2 olive oil, garlic, basil, pepper and a pinch of salt. Add the shrimp last - toss it all with angel hair. Sometimes I might get a little froggy and add some fresh lemon juice!

I would suggest that as a gift from either you or the BF's parents, that someone buy these two a Costco or Sam's Club membership. Not sure what part of the country you are in, but GFS Marketplace also has great prices with NO membership fee.

Only once did I ever confront a customer about a lousy tip. The bill was $28 and change, and when I picked up the wallet I said my customary "I'll be right back with your change." The woman said "Keep it." When I opened the wallet, there was $29 in it. I counted out the change, anger building and went back by the table they had just left to see if something else was there. Nothing.
I saw them in the foyer and walked over, holding out my hand and said "Ma'am, you forgot your change." She said "It's for you." Again, I said "You forgot your change." Yeup...she complained to the manager.
I filled their glasses - on request - no less than 4 times (it was lunch). After two requests for "another napkin", I brought several. I pre-bussed. I ran for extra sauce TWICE.
She had the nerve to tell the manager "It's not required that I leave anything...she should appreciate what she got." The manager - bless her heart - said "Our servers are accustomed to receiving much more than 1%."
My lunch average was always over 15%. Dinner left me wondering if I finished the evening with less than 25%. I understand the feeling of that "one" tip that makes a server second guess themselves. I've learned - it isn't me. Some people should be going through a drive-thru window and not step foot inside a service establishment.
I'll take Hannah's comment "If you can't afford to tip, go somewhere less pricey" a little further. If you can't afford to tip properly, you should probably be eating in your own kitchen.

I had a very hard time adjusting to cooking for just myself (then 2 again) from the years of a house full of teens. I would go absolutely nuts when I had to throw something away.

I've adapted pretty well. My man is very good about eating most leftovers. He tends to get up and roam in the middle of the night. I think the worst thing I still do is buy too many fresh veggies. I love them...him, not so much, and I usually end up with way too much going soft and soggy.

I make tons of peach and apple butter every year to sell. I've always used a BWB with no problems.

I usually use my large electric roaster to cook down the pulp/sugar mixture. Long, slow cooking that I don't have to watch and stir every minute. I usually do it overnight, getting up to stir every couple of hours.

Just a little update on our planning...

I've settled on planning 4 main dishes (with plenty for leftovers). As of right now, I have the spaghetti sauce (including meat) in the freezer. I've got the stroganoff mix cooling before I put it into the freezer - I'll just add the sour cream and (cheating) a can of cream of mushroom soup when I heat it up. We are going to chop and brown the meat, onions and add the spices for the chili mix, then freeze it. Then, when we're ready to make it, we'll just add water and beer and the jalapeno and let it sit in the crock pot all day. And, I'm planning a pot roast - again, I'll just throw everything in the crock pot in the morning.

Doing this eliminates some of the spices I would feel I have to take. We buy rice in 25-lb bags (jasmine and basmati), then I separate into quart bags for storage. I'm going to take a bag of each, and that should work for the base for the chili, stroganoff and sausage gravy over rice. We actually prefer plain rice as sides, rather than anything too doctored up unless it's the occasional pan of dirty rice.

And, I'm committing one of my food sins, but I've settled on taking a box of baking mix - for biscuits and pancakes. That is definitely "roughing it" for me - and eliminates the need for buttermilk, baking powder, baking soda...and in the past, I've doctored these pretty well for cheddar-onion biscuits. I sell cornbread mix, so that's a breeze to throw a couple in the box - just add milk & egg. I know I'll still have to take along a bag of flour and some cornmeal for breading the fish or making a beer batter.

We are planning a couple of wine/cheese lunch picnics...I've found a Sobie's in Parry Sound, and it looks like they will have a decent selection of cheese and deli meats (proscuitti, salami...) Is anyone familiar with some great Ontario wineries I should look for on the labels?

Oh...and while I'm bringing sausage from home for patties, gravy...we're going to buy our bacon up there. I'm told I must have peameal bacon at least once. Funny thing is...in all my visits to my relatives, I don't ever remember peameal bacon. It was always just plain ol' strips.

I also had a great revelation...I'll get home the day before Mom goes to visit her mother in New Brunswick. With the new baggage weight limits on her flight, I will be able to smuggle home the Crosby's molasses and Bick's pickles. Now...if I could only find a good source for dults in Ontario, I would be a very happy girl. Sadly...I don't think that will happen.

Lamb, duck and lobster...I have no fondness for any of them, but if it is what the host is serving, so be it.

Fungus...seriously - once in a blue moon I will buy some white buttons, trying again to understand the adoration some seem to have for these things. I'll slice them into a salad, and it's "OK". I'm not as fanatical as I once was - not ordering any dish that contained mushrooms. But, if the pieces are too large and rubbery, off to the side they go. I kind of like the flavor - I have had some great cream of mushroom soups that were pureed to the point of no chunks. I just really hate the texture. Or rather - I've probably been exposed to too many nasty, rubbery versions that I can't get past those memories.

@finsbigfan...

You reserve bloody marys for vacations?

That's NCAA football Saturday for us!!!!!!!

I learned the basics of guac while working at a restaurant whose kitchen was staffed by some central-Mexican natives. It has always worked for me, and when I visit the southwest and make it for parties, it disappears in a flash...

Fork-mashed avocados, diced tomatoes, jalepeno, garlic, onion...fresh lime juice, salt & pepper and cilantro (when I can find it!)

Yeah....one of those burgers that makes everything right with the world. If I'm ever in Colorado.....

Go across the river to the Turfway exit off of 75/71. On the west side of the interstate you can find a Famous Dave's BBQ. Yeah, it's a chain, and I've eaten in some pretty crappy FD's (Augusta, GA being the worst). But...for chain 'cue, you could do a lot worse.

The remoulade they serve with their fried catfish rawks, too! Good luck with the move!

Oh...and on the north end, The Porch for all Sorts at the Montgomery/Ertel Fields exit has awesome spicy garlic wings. Sports bar atmosphere. This is the first exit north of 275 on 71.

I've thought and thought about this...

The only answer I can come up with is nothing "convenient". I can't imagine using a mix, or a short-cut for entertaining - whether it's my family or strangers.

But, yeah - I'll ditto the no organ meat or tofu. Never will find their way into my kitchen.