Your Words

A recent visitor went to our search function and typed “shrimprecipes” - and probably clicked away, disappointed with the lack of results. Had they just typed “shrimp”, they would have found many ideas… Our internal search function is not as flexible or understanding as many of the engines we all use on a daily basis. So for better results, please keep it simple. OH! And if you stumble on a link that does not work, PLEASE drop me a line (info on the Contact Us page). Occasionally some of the dozens of sites that we link you to relocate an article or recipe – it’s still on-line, but not where we sent you. I try to monitor, but I’m pleased to say that there are an awful lot of links on this site! Regretfully, sometimes one gets missed, so extra eyes are always appreciated. Besides, I love to hear from you!

A couple readers emailed me this question… Well, apparently, just like Spiedies, they are an Upstate New York specialty!

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A member of our Cookingskewl community and I have been exchanging emails. She was in a dinner rut, and somewhere along the way she mentioned that she didn’t have many tools – she wasn’t even sure if she owned a grater?!?

It got me thinking about the tools and equipment that I have, and what I really use. I’m blessed to have a lot of stuff, but in reality there are very few items that are what I consider “Mandatory”.

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[Submitted by PurpleRoses]

From the time my children were small (they are now young adults), I used to make a 3D Lamb Cake for Easter. Since it is 3D, a heavy cake is necessary for it not to collapse, which I found out the hard way. When my children were tweens, they decided to play monster in the house on the night before Easter.

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A friend of mine has developed a rash, pronounced on her hands and feet. Her doctor says that it is due to NICKEL! No, not the five cent piece that has George Washington's face on it... the metal it was/is(?) made from. Frankly, I never knew that we ingested nickel, but apparently, it is in all the foods we eat to be heart healthy…

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In total disclosure, there are trace amounts of carbs in most vegetables, and there is one-quarter cup of flour used to bind the crust for four servings… but you really can’t get much lower than that!

“Lorrii” asked, and we aim to please.

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Shirley_S asked, and I agree with BinghamtonM’s advice – but we still haven’t addressed RECIPES, which is tough.

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"jerri writes" (slightly edited):

Ok: so if you were going to host a sparkling wine party: with different sweetnesses of sparkling wines, what would you serve for appetizers? Preferably easy to fix, and fix ahead of time things…. easy but still a little classy as this is actually our 30th anniversary party…. his birthday… family and friends…

Presuming that you are looking for “finger foods”, here are some tried and true favorites:

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"ann marie" writes: How long can a bottle of ketchup stay in your fridge before it goes bad? I'm thinking 5 or 10 years, but if you want an expert opinion, go to the web site below. This site lists all kind of foods and how to keep them fresh longer as well as when to get rid of them. If you have a question click on the particular picture or type the item in search bar, and a whole list of stuff appears........ WHAT A GREAT SITE!!!!!!!!!!!!! CLICK ON www.stilltasty.com and explore. Thanks for the tip!

Because a member thought that BBQ should be a new category, and said that he would contribute to it. I believe him, because "whyzayker" has already posted three recipes, two under barbecue (oops, BBQ).

You're welcome to do the same! Under any category that you like, but until I get to know you, let's try the ones we've already got?

Welcome to all of your recipes and those who would like to contribute.