Serious Eats - seriouseats.com

I made the dough for these yesterday and baked them off this morning. I had to add an additional 10 tbsp of AP flour (on top of the 16 oz by weight) to get the dough to the correct consistency before the first rise. Also, the croissants were completely done (and a little over browned) after 15 minutes at 450 degrees. How could the 35-40 minutes total cooking time in the recipe be correct? They tasted great, but I'm really happy that I was keeping a close eye on them.

Southland BBQ, Moyock, NC

I make 3-color (rainbow cookies), chocolate chip, double chocolate hazelnut biscotti, peanut butter blossoms, pecan crescents, cherry almond shortbread, and gingerbread (all together, its about 50 dozen cookies.) These go to the landlord, the neighbors, the mailman, the dry cleaner, the guy that cuts my hair, and I bring a big tray to work.

milk and splenda (horrid, I know, but I can't have sugar, and I need it a little sweetened.)

Friends and Family.

Blue Smoke!

In NY, they sell it at Fairway (at least, they have it at the one in Pelham Manor.)

Butterbeer, and I'm going to the Wizarding World at Universal Studios next month, so I get to try it!

My husband and I were headed up to Mystic on Friday, and decided to stop at Shake Shack Westport for lunch. First of all, it's not "right off I-95" as the website claims, it's at least a 1/2 mile off Exit 19, which includes first finding Post Road (FYI, make a left off 95 North), then knowing that you have to turn left on it (our zipcar did not have GPS!) Signage would be very helpful (or, you know, better directions on the Shake Shack website.)

When we got there, the custard machines were down (!) because of the heat. We decided that we didn't really want to wait in line in 100+ degree heat to eat food that we can eat at home, so we continued on our way (we just wanted to try the 1 Westport-only concrete.)

Thanks @BananaMonkey, I'll look into that. I have a bottle of El Dorado rum at home, and that's pretty good.

@MissBrownEyes: Hot dog onions (in NYC, at least), are onions in a tomato-based vinegar sauce. I found the following article that will give you an idea:

http://cityroom.blogs.nytimes.com/2009/01/12/a-legacy-of-hot-dog-onion-sauce/

Most Italian groceries (or markets in traditionally Italian areas) carry orange blossom water around Easter. It's an ingredient in the traditional Easter wheat pie.