Kathleen - Open the bottle. Make an Italian nite during the week. I am interested in what you think of it? Also, orangecello is very good as well. Limoncello - we go to a little italian place in the city for special occasions. The woman who owns the place makes her own limoncello, orangecello and alot of other Italian liquor specialities. My DH has even gotten her to "give" (can't sell it) him a bottle at times. It is the best I've ever had. I haven't had to buy any at a liquor store, but back when I first discovered this little gem, the liquor store type didn't have cream and it was a little funny - I don't know the word maybe tart, maybe reminided me of a medicine taste? I am sure the have improved the limoncello with so many people loving it. Whenever you go to someone's home for dinner and the menu is Italian, you have limoncello. It's just the way it is in our group of friends. Maria's has cream with a capital C. Better than having a dessert after dinner and probably more calories! Yes, pour it over ice cream, that would be over the top. Sandi - how do you make those jello shots. I've had them, but have no idea how to make them:))).

Kat, I think Glenda made it clear - she uses a "clear" plate... not a "clean" one! But with enough bacon, who cares? I don't think broccoli would be too hard. The fuzzy florets especially should be quite tender. I think I'd try it raw. You could always blanch it next time if you didn't like it. Broccoli was not in my diet growing up. I only (relatively speaking) "recently" learned to appreciate it. And I've grown to like it more and more. And inspired by Glenda's recipe, I think I'll try some bacon wrapped broccoli! On a clear plate. Likely it'll be clean after I finish with it! :)

This corn salad is wonderful. I came up with it after making grilled corn the way they make it in India, and having some corn left over. So the first recipe isn't the salad, but if any of y'all are looking for something different this coming corn season, it's wonderful cooked this way... Spicy Fire-Roasted Corn with Citrus 1T cayenne pepper mixed with 1 1/2 T salt. 4 ears of fresh corn (or more, if you want leftovers for roasted corn salad) One lemon and one lime cut into wedges. Fill a salt shaker with the salt and cayenne pepper.* Shuck the corn and trim ends for corn skewers if you will use them at the table. If it's your first time roasting corn this way, it's a good idea to practice on one ear before committing all to the grill. Brush your hot grill (not the corn) with a bit of oil, and using tongs, place the corn on the grill. Keep an eye on the ears, and turn them occasionally to prevent too much charring in one spot. You do want some browning and a bit of char as the carmelized bits give the corn a wonderful flavor. The corn should be done in approximately 5 minutes, depending upon the freshness and size of the ears. Serve the corn with wedges of lemon and lime and the shaker of cayenne-salt. The diners rub the wedges all over the corn and then sprinkle with the cayenne-salt to taste. * If you have children eating who might be put off by the cayenne, make a second shaker with equal parts of salt and sugar for them to use instead. Leftover Roasted Corn Salad 2 ears leftover fire-roasted corn 4 T lemon/lime juice 2 T honey 1 t salt 1/4 t black pepper 2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!) 1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts* 1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional- Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving. *Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant.

Nancy, I don't think I have tried that salad dressing before. I'll have to make it some day. :) What kind of vinegar should I use? Apple cider, white, or it doesn't matter? Kim, that recipe is so simple! Haha, will have to try it when my garden starts producing tomatoes. DH loves raw tomatoes. (He hates it when I cook sliced tomatoes in my stir-fries.) Also, has anyone watched Ugly Delicious on Netflix? I thought it is pretty fun to see how the different food cultures create the same dish in each episode. Disclaimer: think it's a either-you-love-it-or-hate-it kind of show, and there's some cussing in it.