Okay, John, it's taken me a while, but I tried one of the recipes in my new Spanish cookbook, and have finally typed it out. I will include Camorra's into, because it's just plain interesting. "In true Spanish Fashion, nothing in the kitchen is wasted - not even the heat from the bread kiln! In days gone by, after bread was baked, a cazuela (ceramic pot) of potatoes, sitting in a pool of seasoned stock, was pushed into the kiln to slowly cook from the residual heat trapped in the bricks. Most panders (bakers) now use electric ovens, but the name of this dish is still the same. â¦" I made this with vegetable broth. It seemed thin -I imagine the Chicken broth would be much better. I liked it though. I may try it with less expensive mushrooms the next time. I don't think it would make a difference. Here's the recipe. It comes from the cookbook, "Rustica, A Return to Spanish Home Cooking" by Frank Camorra and Richard Cornish. Soft Potatoes and Onions with Mushrooms Thickened with Eggs Ingredients 2/3 cup extra virgin olive oil 3 white onions cut into fine wedges 4 bay leaves 3 green bell peppers, seeded and ribs removed, cut into slices 1/2 inch thick 6 garlic cloves, thinly sliced fine sea salt 2 lbs. roasting potatoes, cut into slices 1/2 inch thick 2 cups chicken stock 3 1/2 oz. shitake mushrooms, cut into slices 1/4 inch thick 5 1/4 oz. oyster or other wild mushrooms, cut into slices 1/4 inch thick 4 eggs, lightly beaten 4 tablespoons finely chopped parsley Directions Heat 1/3 cup of the olive oil in a large heavy-bottomed saucepan over high heat. Add the onions, bay leaves, bell peppers, half of the sliced garlic and begin to soften. Reduce the heat to medium-low, then cover and cook for 25 minutes, or until the peppers are tender, stirring regularly. Remove from the heat and stir the potato slices through. Preheat the oven to 350 degrees. Spread the potato mixture in a large roasting pan, season well and pour the stock over. Cover tightly with foil and bake for 60 to 70 minutes, or until the potatoes are tender. Meanwhile, heat the remaining olive oil in a frying pan over high heat. Add the mushrooms, the remaining garlic and a pinch of sea salt. Toss to combine well, then reduce the heat to medium and cook for 10 minutes, or until slightly brown and soft. Remove from the heat, place in a bowl and let cool for a few minutes, then stir in the beaten eggs and parsley. When the potatoes are cooked, remove the roasting pan from the oven and remove the foil. Pour the mushroom and egg mixture over, then stir it through gently, without breaking up the potatoes. Bake, uncovered, for another 6 to 8 minutes, or until the egg is nearly set, but still a little runny. Remove from the oven and serve warm. Sally This post was edited by sally2 on Sun, Feb 9, 14 at 8:48

Well, it might be difficult to find this one, as it has been in and out of print. George Leonard Herter, an 'oddball know-it-all' in the words of the New York Times, ran a sporting goods company and he wrote most of the copy for the catalog. Check out this NYT appreciation of Herter's culinary and literary gifts: http://www.nytimes.com/2008/12/07/books/review/Collins-t.html?_r=0 Or, just read my review at Amazon; mine is the one that calls him 'The Cliff Claven of Cuisine'. It's a hilariously off-base polemic by a self appointed food know-it-all. Priceless. Here is a link that might be useful: Herter's Bull Cook This post was edited by arley on Mon, Feb 10, 14 at 16:17

All mentioned already but here's mine: Julie and Julia - the Julia bits not the Julie bits - when Julia first arrives in France and is served Trout a la Meuniere and has an epiphany - starting her life-long love affair with French food and cooking. Eat, Drink, Man, Woman Tampopo Chocolat - "It's not my favorite." "It's not my favorite." "It's not my favorite." Finally - "THIS is my favorite." The top two without a doubt for me: Big Night - I can't tell you how much I love Stanley Tucci and Tony Shalhoub. Love, love, love them both. And number one ---- Babette's Feast - a movie that explains without words how food and sensuality are intertwined and the marriage between them is a human necessity. How Babette brought joy to the utterly sense-starved, ascetic townsfolk and their bitter, frigid and abstinent lives, lifting them at least for one evening to a truer meaning of life than they had ever let themselves experience. That Babette gave up everything to "feed" them in this manner, to share her gifts, to thank them, to deliver a dream... still an astonishing film.

.okay so big troubles with uploading, I'm going to stop here espcially as I'm not sure you're even interested. But we were impressed so I wanted to share. Now, the dolls, most of them, were available for sale..and it was last day of the exhibition..and as I didn't have present for DH on time I told im he'd pick whatever he likes on our trip..and we started conversation with one artist, who had a flight back to her home country in 40 min, and got really involved..in short now we're proud owners of two dolls(for the price of one. lol)) and it's my own personal victory over myself because one is espesially scary and comes with a fairy-tale to match, and the artist said I'm the only person who was willingly looking to hear the fairy tale to its very end lol..and you know, I feel quite comfortable with them in the house..to my own big surprize. Even though a little stupid..)) When kids came for a short vacation, and saw the dolls, my son remarked sceptically that our house starts reminding more and more the one in "Coraline"...