This recipe from the Atlanta Journal/Constitution calls for two cups of buttermilk. The only change I would make is that the gelatin in two tablespoons water sets up really fast, so wait until you are ready to add it to the cream mixture. Virginia Willis' Buttermilk Panna Cotta With Blackberry Coulis 6 servings Hands on: 20 minutes Total time: 6 hours, 20 minutes Although the Italian dessert panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and the gelatin. When testing the Rock Cream, it occurred to chef Virginia Willis that the dessert seemed very much like a panna cotta in taste and consistency and inspired her chef's version using buttermilk for a Southern flair and a garnish of blackberry coulis. 2 tablespoons water 1 (1/4-ounce) envelope unflavored gelatin 1 cup heavy cream 8 tablespoons granulated sugar, divided 2 cups whole-fat buttermilk 1 tablespoon pure vanilla extract 1 pint blackberries, divided 1 tablespoon Chambord, optional (or water) Pinch of salt Put 2 tablespoons water into small bowl; sprinkle in unflavored gelatin. Let stand until gelatin softens, about 10 minutes. Combine heavy cream and 7 tablespoons of the sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Transfer to a medium bowl and place over a bowl of ice water. Stir constantly to cool, 5 to 7 minutes. (Do not allow the gelatin to congeal.) Stir the buttermik and vanilla extract into the cooled cream mixture. Pour mixture into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day. Meanwhile, in the bowl of a food processor fitted with the blade attachment, puree half the blackberries, remaining 1 tablespoon sugar and Chambord (or water) with a pinch of salt until smooth. Strain through a fine mesh sieve to remove the seeds; set aside until ready to serve. Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon reserved coulis around the panna cotta; garnish with remaining blackberries and mint. Serve immediately. Per serving: 288 calories (percent of calories from fat, 48), 4 grams protein, 34 grams carbohydrates, 3 grams fiber, 16 grams fat (10 grams saturated), 57 milligrams cholesterol, 138 milligrams sodium.

Oil that has been heated, needs to be stored in the refrig, the heat makes it breakdown faster and so taste rancid sooner. And I throw that 2 Tabl;espoons of oil grease down thed rain....lots of soap and hot water and it's gone. It is biodegradeable....unlike mineral oil...I mean what do you think happens to the oil in the corn that get left in the fields? Or the olives that fall from the tree? Linda C

I wrote this recipe for a contest I'm in; once you get past the paleness of the pork meatloaf compared to a beef, you'll be surprised at how tasty it is. I always bake a ham with 2 cups of leftovers in mind for this! ps: you can use all potatoes in the topping if you prefer Butternut Gold-Crowned Pork Meatloaf Meatloaf: 1/3 cup finely minced shallots or onions 2 eggs, slightly beaten 1 ( 8 oz.) can crushed pineapple (do not drain) 2 cups fine soft bread crumbs (about 4 to 5 slices white bread in food processor) 2 cups leftover baked ham, minced in food processor 1 pound ground pork Butternut Gold topping: 1 pound Butternut squash, peeled and cut into 1" chunks (about 3 cups) 1 pound Yukon Gold potatoes, peeled and cut into 1" chunks (about 3 cups) 4 Tablespoons softened butter 1/4 to 1/2 cup warmed Half & Half (approximately) Preheat oven to 375º. Spray an 8" or 9" baking dish with nonstick cooking spray. In a large bowl, combine meatloaf ingredients, along with pepper to taste and mix to blend thoroughly. Press into prepared pan and bake for 40 minutes, or until thermometer inserted in center of loaf reaches 165º. While meatloaf is baking, prepare topping. Place squash and potato chunks in a large pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain into a colander, then use a ricer to rice chunks back into cooking pot. Add butter, enough warm Half & Half for desired consistency, and salt and pepper to taste; mash until smooth. Cover and keep warm. When meatloaf is done, remove from oven and set broiler to heat. Blot meatloaf top lightly with paper towel to absorb any liquid, and cover with squash/potato topping. Place crowned meatloaf close to broiler and broil until very lightly browned. Makes 6 servings.

I don't bring home leftovers I don't intend to eat or use for a pet. I would have told the neighbor she could have it the half I hadn't touched. Let her deal with it. I've seen people take home the oddest leftovers, the last bite of fried egg, a quarter of a grilled cheese and I know they don't have pets and also that they are not anywhere near poor. Just habit or fear of "waste" I guess.