It was fun reading all of this, especially since it goes back to '06. That first post of Lars with the cherry cream soda...yummmy. I only consume coffee if it's ice cream, Kahlua or some other dessert. I like tea, black, green, but not any spiced teas. Really dislike mint too. Mostly I drink flavored unsweetened seltzer, iced tea or lemonade. Occasionally I'll have a fruit soda, but I find them too sweet these days so I mix them with my seltzer. Alcohol? Not really. Don't like wine as a rule. I can deal with a little champagne or Asti. Will drink vodka, that Kahlua making it a Black Russian. Smiles. I can go several years or more without having any alcohol. Last year I turned my current [at the time] vodka into vanilla. This fall an old friend from high school came to visit and brought a bottle of vodka. I had 2 light Cape Cods and when he left I turned the Svedka into vanilla. LOL. In winter in the evening we either have hot tea or hot cocoa often. I do love hot chocolate made with cocoa or even a nice chocolate bar.

Okay... So I mentioned my problems with appetizers... Same deal with first courses. You're going to have to forgive me -- what I'm posting bears a little resemblance to a salad, but I wanted to post something T&T, and I also think given that the meal is heavy overall, this is a nice light starter. Zucchini Carpaccio 2-4 small to medium sized zukes (depending on how many people you want to serve) Small container of whole milk ricotta 1/2 cup pine nuts, toasted One bunch fresh mint 1-2 lemons fresh ground pepper, coarse salt extra virgin olive oil With a vegetable peeler, peel zukes into many ribbons, peeling the long way. Arrange artfully onto small plates. Add small dollops of fresh ricotta on top. Chiffonade the mint, and sprinkle liberally over top. Add lots of fresh ground black pepper and coarse salt, then squeeze fresh lemon juice on top and drizzle with good extra virgin olive oil. Finish with a healthy sprinkling of the toasted pine nuts. Emily

I've been collecting them lately, here are some you can try. I had more but accidentally deleted them :^( Zucchini with Lemony Crumbs Serves 4 Active time: 20 minutes Start to finish: 40 minutes 2 lb zucchini, coarsely grated 3/4 stick unsalted butter, divided 1 1/2 cups coarse breadcrumbs (from day old baguette) 1 1/2 tsp grated lemon zest 1 tsp chopped thyme 2 garlic cloves, minced Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture. Melt 3 Tbsp butter in a 12-inch heavy skillet over medium heat, then cook breadcrumbs, zest, thyme and 1/8 tsp salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with breadcrumbs. Grilled Zucchini Pepper Salad Serves 4 Active time: 20 minutes Start to finish: 1 hour 1 1/2 lb zucchini, cut lengthwise into 1/4" thick slices 2 red bell peppers, quartered 1/4 cup extra virgin olive oil, divided 2 Tbsp balsamic vinegar 2 tsp packed light brown sugar 2 Tbsp chopped basil Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) or heat a 2-burner grill pan over medium heat until hot. Toss vegetables with 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces. Whisk together vinegar, brown sugar, 1/4 tsp salt, 1/8 tsp pepper and remaining 2 Tbsp oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend. Zucchini Lime Slushee Makes 4 drinks Active time: 10 minutes Start to finish: 10 minutes 2 medium zucchini, chopped 1/2 cup superfine granulated sugar 1/4 cup fresh lime juice 3 cups ice cubes zucchini slices for garnish Purée zucchini with sugar, lime juice, and 1/8 tsp salt in a blender. Add ice and blend until ice is finely crushed. Serve in 10-oz glasses. Zucchini Whoopie Pies Makes 12 (dessert) Active time: 30 minutes Start to finish: 1 hour FOR CAKES: 2 cups coarsely grated zucchini (10 ounces) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup well-shaken buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts (4 ounces), chopped FOR FILLING: 1 (8 ounce) package cream cheese, softened 1/2 stick unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Scant 1/2 teaspoon salt MAKE CAKES: 1. Preheat oven to 350 degrees F with racks in upper and lower thirds. Butter 2 large baking sheets. 2. Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture. 3. Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl 4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. 5. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated. 6. Spoon 1/4 mounds of batter 2 inches apart on baking sheet. Bake, switching positions of sheets halfway through, until tops are puffed and golden and spring back when touched,18 to 22 minutes. Transfer with a spatula to a rack to cool completely. MAKE FILLING: 1. Beat together cream cheese, butter, confectioners' sugar, vanilla, and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes. ASSEMBLE PIES: 1. Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes. Note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving. ZUCCHINI BROWNIES TIME: Prep: 20 min. Bake: 35 min. + cooling: 1 cup butter, softened 1\-1/2 cups sugar 2 eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 2\-1/2 cups all\-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups shredded zucchini FROSTING: 2/3 cup semisweet chocolate chips 1/2 cup creamy peanut butter In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. Pour into a greased 13\-in. x 9\-in. baking pan. Bake at 350° for 35\-40 minutes or until a toothpick inserted near the center comes out clean. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1\-1/2 dozen. http://www.tasteofhome.com/recipes/Zucchini-Brownies?pmcode=SL981VH05M&_mid=236200&_rid=236200.220100.28120 ~~~~~~~~~~~~~~~~~~~~~ Zucchini Bread 3 eggs 3/4 C vegetable oil 2 C sugar 2 tsp vanilla 2 C shredded zucchini (1 \- 2 good size ones) 1 \- 8\-oz can crushed pineapple, drained 3 C all\-purpose flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp baking powder 3/4 tsp nutmeg 1 C chopped nuts 1 C raisins Mix first 6 ingredients together. Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if youre using nutmeg). Add remaining ingredients. Mix all together. Baking options: Pour into two 4? X 8? well\-greased loaf pans and bake at 350 for an hour. Or Pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft.

Forgot about this one. HOT BUTTERED RUM (Rachael Ray) 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch salt 3/4 cup spiced rum 2 cups boiling water 4 sticks cinnamon, for garnish Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.