Interesting essay, though it seems to me that the author owes it to his kids to start that conversation. They’re old enough.

Gravensteins are my favorite apple, and I SO miss having access to them. I’m not sure they’d grow up here anyway, and even if they did we might never be able to keep the bears from eating them first.

My favorite is the Star Trek cookbook that my husband gave me. We were actually able to find a recipe for octopus in there when none of my other cookbooks had one!

I am also a rhubarb with NO strawberries kind of person (as is the whole family!). Dad’s birthday dessert is always rhubarb pie, assuming someone has remembered to freeze some the previous summer or we can find it. If I ever put a strawberry in in, I’d prob. be disowned!

ILVTHAI or ILVCHAI

The other fun way to do it (though not regularly) is to use an old fashioned butter churn. We have a family one that we used to use every once in a great while when I was just to prove that we could do it.

I cooked TONS of extra potatos and carrots on St. Patrick’s Day just so I would have enough for a few meals of corned beef hash. We have had three meals of it so far (two dinners and one lunch, at least two of those with fried eggs, maybe all three, I just can’t remember) and have enough left for one more!

This sounds lovely, but does anyone know where I might find cardoons? I’m pretty sure they’re not available in any of the stores here in Alaska.

Kim--I missed out by not getting back to this when I first saw it but didn’t have a minute to look over the offerings, but I’d love to help in the future if you need more reviewers. Love to cook, have quite a collection of cookbooks, but am always looking to add good new ones!

kitchenbeard--I think you prob. could use a crock pot to keep the fondue warm without any problems.

Also, for Carrie--our family recipe for regular Swiss cheese fondue (very similar to this one) also has handwritten notes that you can substitute cheddar and beer, though you may want to find an alternative for the beer if you’re serving to kids. However, the alcohol does evaporate off, and we’ve been eating fondues made with wine or beer in my family since before I was born, so I know I ate them as a kid. Hope this helps.

Now that we have two fondue pots, we can have an all fondue meal without difficult in between courses clean-up! This would be the perfect dessert after a cheese fondue, and it sounds wonderful. Now, just where can I find good fruit...?

I have discovered that a better way to preserve citrus zest in the freezer is to actually freeze the peels, most often as halves after I’ve juiced them and then zest them with my Microplane as I need them. That way they don’t lose any precious oils in the freezing process. They’re also easier to zest when they’re frozen, as they don’t squish around as much.

Shid, shad, should?

YUM, though we have a varient that uses oatmeal instead of nuts that I like even more!

Ooo yum, another use for all my cocoa nibs (other than in brownies, where they are divine!). I’m adding these to the list, prob. for next year, as it’s getting a bit late this year to get much more done!

We have a family recipe that is very similar, if not the same, as this. I LOVE them!

That is an interesting combination of spices for a dessert. I will certainly print up this recipe to make at some point, if not this year (running out of time!).

these sound very interesting. kind of like making cookies on the Polish Chrismas wafers we get from the in-laws every year...

My family’s rum ball recipe uses gingersnaps instead of Nilla Wafers. I think I like them better that way (with the gingersnaps). One year Mom made them with 151 proof rum! Wow was it intoxicating when the tin was opened!! I think we had to air them out before we could even eat them (apparently it was the only rum in the house, and she didn’t want to go out for more...)

These sound divine. I shall print the recipe and make them for the holidays!