We sure did not know triple_b ! You would be welcome Florence. You can just pick a little amount of rose petals during the summer (Zephy is a good choice!) and keep them in small bags in the freezer until you have enough to make the jam). Btw Here is another great link for all the rose products one´s heart can desire. (Including the Rose Petal Jam). Best Rose Oil, Water (Get the little atomizer!). I use the Rose Oil in aromatherapy lamps and it scents the house those winter days when I long for roses and summer and read rose books. Do check this link there is lots of information and pictures about the production of Bulgarian rose products. Here is a link that might be useful: Bulgarian Rose Oil and products

It is unfortunate you are having this problem. Saying this has a design problem isn't really giving it its due. French door refrigerators are designed with the freezer on the bottom. Too dispense ice through the door is impossible with this design due to physics. The freezer is lower than the dispenser. To overcome this obstacle Kitchen Aid has placed an ice-maker separate from the freezer towards the top of the refrigerator and gravity does the rest. Two separate freezing units inside one refrigerator. More parts means more can go wrong. IMHO quality and technology have a ways to go with dispensing french door refrigerators.

What a great gift Rachellen. I'm pretty boring when it comes to ice cream. I almost always order "plain" chocolate. But I have made Both the Espresso-Brownie Chunk and the Brown Sugar Pecan and both were a big hit. Here is what you do to get swirls of caramel or chocolate in your ice cream. When the ice cream is ready, place some of it in a container, drizzle in the chocolate sauce, and swirl it just a bit. Use the tip of a knife. Don't mix. Add more ice cream and swirl again. Home Cookin Chapter: Recipes From Thibeault's Table Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours). Home Cookin Chapter: Thibeaults Table - Icecream Brown Sugar Pecan Ice Cream ============================ http://www.essetti.com/applncs/frznrecipes.htm#brsugar 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 3 cups heavy cream 1 cup pecan pieces . Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.

ROTFL!! Nancy, I have courses! But my "good" china is just showy cheap crap. :) Love the thought of the square chickens. :) FOAS--I love my OXO food mill, which I got because it was so much easier to use (and cheaper) than the fancy one. Just to be sure...the disks go hump side up, with the tabs in the channels, and the crank is locked in to the slots on both sides (there's a slide lever on one side of the bar)? It shouldn't be able to fall apart if both sides of the bar on the crank are slotted. If you're sure it's on tight, and it's still a problem, e-mail OXO and let them know. They'll replace it. I welcome all merriment, even if it's at the expense of gadgets I use. :) I don't have a problem with well designed kitchen gadgets that work and earn their space in the drawer. The problem with things like the jam pot and garlic roasting machine is that they're big and so exceedingly specific. OTOH, I love my wire avocado slicer and my coring pineapple slicer. Sure, I don't need the avocado slicer for one avocado, but for laying out a tray for company, it's an invaluable time saver. It's not like I can slice an avocado on my mandoline! For the pineapple slicer, I try to choose a pineapple that's the correct size to fit the gadget, which is amazingly fast and easy, and takes very little strength to use. There's really very little waste if the pineapple isn't too big and it gets all the pips if the pineapple isn't too small (we always have lots to choose from). There's nothing I hate more in kitchen prep than standing there for an hour cutting out all the pips and making my hands raw. Now we have pineapple any time and there's none of that dread. I also love the sectioner that makes it into chunks while it's still on the cutter. :) I love my garlic press too, because it's really easy to use, and all the oils and goodness that get squished out fall in the pot rather than being lost on my cutting board. :) I only have a little drawer with gadgets. It includes the above, a couple of reamers (which I find really useful), and some occasional things like tinsnips for cutting artichoke leaves and holders for corn ears. The useless ones I would get rid of if they weren't such winners in a game of What Does This Do? are these weird resin rings that are supposed to take the rind off a melon. Unlike the wire avocado cutter that removes the skin and slices a complete half an avocado at once, these rings only work on a wedge of melon at a time, and don't seem to do anything that a knife couldn't do as well or better with the same amount of time and effort.