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I use butter strictly in my crusts, but that's what I'm comfortable with. I also learned how to make vegan crusts using oil, but that's a totally different technique. I wouldn't eat lard because I don't eat red meat, and I recommend to anyone that is making pies for other people to be cautious of using it! The secret to my mom's crust (which is mostly in the savory application of making pasties) is Parkay margarine. I'm not kidding! It tastes really good, though I'm not sure of the flake factor when it comes to pies and other sweet things.

Sushi. After hours and hours of trying to get home from class in Manhattan (I lived in Queens at the time), I was starving and stressed out. My roommate and I walked to a local sushi joint, ordered some Diet Cokes and pigged out. I just remember being happy to just be eating. I can't even remember what I had exactly, but it was good...

I've never had one from her actual store but in school when we learned baguettes, we used the recipe from Amy's Bread. I don't know if it was the smell of them baking or the sweet butter melting over the hot exterior as we snarfed them down as soon as they came out of the oven, but oh man! Thought I died and went to heaven.

Don't be afraid! This is the recipe I use:
http://www.foodnetwork.com/recipes/gale-gand/vanilla-panna-cotta-recipe/index.html

Powered gelatin for the most part should be bloomed (putting it in liquid to absorb first before adding it to a recipe) and should be mentioned in a properly written recipe. It's rare when I see it not done this way, and the link above walks you through it. Best thing to do is not dump it in all at once, but rather sprinkle it over the water as evenly as possible to encourage even absorbtion. I was always concerned about knowing when the gelatin is dissolved, but I learned an important tip from a chef during pastry school. Gelatin melts at body temperature (which is why Jell-o dissolves in your mouth so quickly). So, as long the mixture is evenly stirred and warm enough, you'll be good to go. There is also leaf gelatin, but if you are a beginner, just follow the instructions for the powered stuff and you'll be fine.

I was scared to, but after your first success, you'll never look back!

I'm not the mashed potato maker in my house, so I consume them however the boys in my life decide to make them. Either:
Husband: peel, boil, mash with handheld mixer, adds butter and milk. Pretty traditional.
Dad: peel, boil, mash with potato masher and adds a mixture of garlic steeped in milk and butter. Yum.

I just started eating Greek yogurt for the first time this weekend, so thank you for the perfectly timed test. Fage 0% is all the rage in my office (skinny fashion girls/gals that haven't switched to Skinny Bitch yet) and I always wondered why. I had to buy yogurt for a recipe and tried the leftovers plain. Yum!

This heatwave can kiss my dessert making butt. I'm experimenting with mini cheesecakes (for my first paid gig as a pastry chef next week!) The weather has been so bad that they had dew on the top of the little suckers when I went to serve them to my coworkers. I think it was from hot commute to cold fridge to warm cubicle that did it. Anyway, they looked like they needed a good blot from a tissue or something. They tasted lovely, though. I'm hoping next weekend is cooler and they make it through the ceremony. Thankfully, they will have decorative wrappers and be covered in blueberries just in case they decide to sweat again.

I heart popcorn. This is just another excuse to eat it

I actually agree with both comments above. It probably could have used a hair more water and a little time to warm up slightly when you took it out. You will be fine! Try again.

I find the very best way to make it is using real egg whites. However, I wonder if you try Italian instead of Swiss? The only reason I'm saying that is because Italian is more stable to begin with so maybe that might help? I'm just guessing at this point...

@ betteirene, I was looking for both if that was possible. I know the basics like gumpaste roses, etc but I wanted the next step
@ andshewas, she knows her stuff! It's very ornate and detailed. Thanks for the suggestion
@ lauracarmen, funny, I've seen a ton of Wilton books but never that one. I'll check it out. I usually cruise that website for ideas but if I don't have something particular in mind, I could spend hours mindlessly browsing. Thanks for the coaching offer. :) I might take you up on that as I dive in.

Also, I just googled "freezing zest" and it looks like that might be an option to save some for future use? Not sure, since I've never done it myself