Yes, dinner’s at 6!

Rainandsnow, they are best day of, but if made 24 hours in advance, do store them in a paper bag. After 24 hours, they start to lose their crunch, fyi. Have fun!

Catsluvr, chat starts at Noon PT/3ET. Different time this week to accommodate guest who’s in Australia. Hope you can join us!

And the 10 randomly selected winners of a canning coupon booklet are:
Karen V (#20 on the comments)
Jennifer M-S (22)
Sarah Sanchez (#17)
Holly (#16)
Ashley in Seattle (8)
Ruth_117 (#23)
Joyce@friendsdriftinn
Mary (#26)
Terresa M Dipuma (#13)
Tonya Ricks
Centre of Nowhere

To claim your canning booty, please send me an e-mail to: tabletalk AT culinate.com with your first & last name and complete mailing address by Monday Aug. 23. Congratulations!

And a big show of cans to Jarden, maker of Ball & Kerr jars & other great canning equipment. Many thanks for their generous gift so we can keep spreading the love of preserving food.

All best,
Kim O’Donnel

Okay, the winners have been randomly selected! First (2) prizes are: A Ball “Canning Discovery Kit,” copy of the Ball Blue book & a coupon booklet for jars.
And the winners are... Amy (#7 on the comments) and Hannah (#14). To claim your canning booty, please send me an e-mail to: tabletalk AT culinate.com with your first & last name and complete mailing address by Monday Aug. 23. Congratulations!

Please make sure you add your name to your comment. I’ll post winners at 5pm PT in this space!

Jodies, you are the VegNews giveaway winner! Please get in touch (tabletalkATculinate.com) with your mailing info. Congratulations!

Ruth_117,
Spiced Nuts, coming right up:
http://voices.washingtonpost.com/mighty-appetite/2007/12/going_nuts_this_season.html

Pecan Bars
from Margaret in Wisconsin

First - make shortbread base

1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees.

Cut butter into 1/2-inch pieces. In a food processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream

In a food processor coarsely chop pecans (or, here’s a helpful hint, buy already chopped). In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Cook’s Note: Important! Don’t over-simmer pecan mixture. You are, in essence, making candy. If it gets too hot it will reach the hard crack stage and you will have pecan brittle on top of shortbread.

I love all these very thoughtful comments. Happy to check in regularly inbetween chats and continue the conversation here. Let me know what y’all think!

Bravo! You have so eloquently captured the gist of the RR syndrome -- thank goodness someone finally had the chops to do it -- and with grace.

LizCrain: Throw those buds in! I don’t like the way they puree, which is why I leave’em out.
Thanks for the leek tips, sj. breeze, and the phytonutrient tidbits, Ric!
Cheers.