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both...i do try to make my own as much as i can. i like to experiment with flavors and it is so easy to make. however, i do like trader joe's balsamic dressing so i use that too.

Brocolli and spinach pie with puff pastry..a variation of spanakopita

anywhere from two to four times a week..sometimes at a major grocery store or a neighborhood grocer or trader joes. some stores have items that some others don't have...i've been known to go to three different grocery stores in one day to look for some ingredients such as lamb neck bones...

old fashioned, glazed and krispy kreme's iced filled with raspberry

Very funny Prof. Plum, I thought the same thing when I read the post.
"eSSSSpresso" drives me nuts.

Eggs, half and half and ketchup

Double baked potatoes or potato skins (yes the kind from places like TGIF). I do not like mashed potatoes alone but love them in a pie like a mexican pie.

to MML, I absolutely prefer rice to potatoes. Maybe it is because i am asian. Lol

Oh goodness, I just got goosebumps. That event is my most memorable food moment. Love those crawfish beignets and sacks from Pattons. I also had some great catfish there and the ginger iced tea is the best I've had. Makes me want to go back again...mwah...

I love it all, even cilantro..although I haven't yet had Ethiopian. Although for some reason, my husband and I do not ever choose Italian restaurants when we go out.

Baha...filipino ensaymada is a brioche like sweetbread that is oddly topped with butter, queso de bolla (a filipino cheese similar to cheedar) and sugar. Sometimes it is filled with ube (purple yam) or macapuno ( sweetened shredded coconut). It is made with a lot of egg yolks, flour, sugar and a whole lot of butter and usually takes three risings to give it a fluffy and moist texture. Supposedly, it evolved from a Spanish bread similarly named Ensaimada. Similar to other members, I also grew up in a bakery think of it as a comfort food.

You can usually get them in filipino grocery stores-there are a good amount in queens.

Pizza dough, bread and a filipino sweetbread called ensaymada which can take an entire day

I am with those who make their own dressing. It is very easy and I love how I can customize vinaigrette by adding honey, mustard, cheese etc.

But I also love TJ's balsamic vinaigrette, Marie's blue cheese and Ken's parmesan peppercorn

filipino style garlic chicken...you take chicken parts and place crushed garlic, salt and pepper under the skin. Place it in a dutch oven with lid and cook over very low heat.