No, but I have a super easy recipe to make Kahlua. I used to make it during Christmas to give away as presents, and everyone loved it. KAHLUA 3 cups sugar 3 cups water 10 teaspoons instant coffee Bring to a gentle boil; stir constantly for about 20-30 minutes. Remove from stove, then add: 4 teaspoons vanilla 1 quart vodka (4 cups) Stir and let cool completely before pouring into a bottle (I used the vodka bottle).

Our favourite vodka sauce comes from Centro. A wonderful restaurant in Toronto.. Or at least it use to be. Haven't been in a while. Home Cookin Chapter: Recipes From Thibeault's Table Fettuccine Natasha ================== 3/4 pound (375 g) fettuccine Source: Centro - Toronto 1 tablespoon (15 mL) extra virgin olive oil 1 tablespoon (15 mL) butter I garlic clove, minced 1 tablespoon (15 mL) minced onion 4 medium tomatoes, seeded and diced 1/2 pound (250 g) smoked salmon, sliced 1 cup (250 mL) 35% cream 1/4 cup (50 mL) vodka 1/4 teaspoon (1 mL) pepper 1 ounce (28 g) caviar (optional) . In a large pot of boiling salted watei~ cook fettuccine until a! dente. Drain, and set aside. In a large skillet, heat the olive oil and butter. Stir in garlic and onion, and saute, stirring often, for 2 minutes, until fragrant. Add the tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and beginning to thicken. Stir in the smoked salmon, cream, and vodka; simmer for 5 minutes, or until thick enough to coat the back of a spoon. Gently fold in cooked pasta and pepper. Garnish with a rosette of smoked salmon or caviar. CHEF'S SLGGESTION: If a saltier taste is desired, add the smoked salmon at the same time as the tomatoes

The strawberry vodka we made (with the fine Popov brand of vodka) is a beautiful, clear red and has a strong strawberry flavor. We mixed it with tonic water (we're V&T fans anyway) and a generous splash of lime, very tasty. We also put a splash into glasses of both pinot grigio and cheap champagne and it was also mighty tasty. We're not martini drinkers, but a friend who is had me make her half strawberry vodka and half regular vodka (some Stoli we had kicking around), iced it down well and added fresh lime and that was also good. We kept the mashed strawberry mixture in there a good month, and shook it up every couple of days, then strained it out and let the vodka cure. Also used the leftover mashed berries with vodka in a frozen vodka daiquiri, and that was STRONG, but good. We have a little left and it's just in the plastic Popov Vodka bottle but next year we have plans to make more and use it as gifts, so we will also be on the hunt for good looking bottles. I was also thinking about making pineapple rum, maybe kinda sorta Captain Morgan-esque? Good luck, all- sandyponder

Not growing up, but I do now. We moved for my dad's work when I was in second grade. The 'new' house had a big patch of rhubarb which I suspect my mother had never seen. I don't remember her making much use of it, and there was a big commercial sized freezer in the basement of that house. (It held an occasional salmon and lonely large container of ice cream from time to time) My sister and I would 'sneak' the sugar bowl, go out back and cut rhubarb, dip, eat. Great fun. I can't remember why we felt the need to be sneaky, no one cared if we consumed sugar or not in those days and the rhubarb wasn't otherwise in demand. And by the way, I'm another don't spoil the rhubarb recipes with strawberries. I love rhubarb-only pie.