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I just bought some eggo's yesterday, and was standing in front of the case for a while looking for the classic one, I was stunned by how many choices there were. I haven't had one yet, but might go pop one in the toaster now.

Thanks for the blog tip, just checked it out, will definitely be keeping up :)

I think it was my 2nd or 3rd time making homemade croissants. They just turned out perfectly and looked like something you would get out of a bakery and were even light and airy. Haven't been able to replicate it since then, but that's okay.

That's awesome, love the sign :)

This sounds great, and perfect timing was just wondering what to have for dinner, thanks :)

too funny, great commercial ;)

I made one of these for my nephew one time, used a paring knife, he loved, and well so did I :)

I am all for briquettes, but mainly because the last time we had lump charcoal it firecraked, and little bits came out and landed right inbetween my toes, not fun.

I have the 7 cup Cuisinart that was $100 on sale at Macys, it works great, I also have the small one which I love. But I must admit that if I can ifnd a really good price on the 11 or 14 cup one I would buy it.

Back to your question Cuisinart works really well and will last a long time, the 7 cup is a really good buy at $100 and is able to do most things with no problems.

I think I have to go find this tonight, my husband LOVES Indiana Jones and is anxious to watch this.

And your right unarata who doesn't want to start their day with that image :)

Too funny, I just watched this last night!! It was a silly movie, although off food topic, I loved that he named his sons Walker and Texas Ranger (T.R. for short).

I would think that the easiest way, if you are going to vineyards would be to have them ship it back for you. But I am not sure of state/fed laws to do so. I tried to ship wine to Europe to a colleague and I couldn't find anyway to do so. Try a google search on wine importers, you should be able to find out something, good luck :)

No I do the same thing and have wondered about that as well. I always end up putting if not equal to salt then pretty close when I cook, but I also like pepper.