FOAS, I've never halved the recipe, but I bet it would still be great, obviously baked in a smaller dish & deducting a little baking time so it doesn't dry out. When it's bubbly and just slightly brown on top, it's done. My DS & his fiancee are arriving from Denmark on Friday to spend a week w/ us. Lobster is at the top of his list of "must have" foods while he's here. Don't think the $3.99 price will hold, but hope it stays low for just a while longer. For all the folks in other regions who don't get reasonable prices/access to fresh lobster, I can relate. Whenever I read a post that asks, "What can I do with all these mangoes, cherries...or lemons from my tree... ?" I am equally envious. We've all got something special!

I've wondered that about Martha as well. I thought it must be for the camera, or she used the convection feature and would eventually be placing more than one cookie sheet in the oven. -Grainlady

Lol....graywings, as I said in my original post, I was looking for something to make for dinner tonight, with guests coming. The good people here shared their opinions, I had a second or two of doubt, but after finding many tried and true similiar recipes for this rustic pie and lots of raves, I decided to make it and will do so in a little while. I will report back with our group assessment but maybe not until tomorrow.

I do not want to pay for TV, so only get over-air. In the cooler months, I watch a lot of PBS. I alepways have a lot of opinions and have thought of starting a thread "cooking shows cross contamination and other bad habits". TheJazzy veg cook bugs me for some reason. Not sure why. Maybe too cheesecake smarmy? That's too harsh. But I surely do welcome anyone extolling healthful cooking. Forgot-her-name-female vegan cook, red hair, often wears black. She survived cancer, is likely a fine person. Something about her bugs me. Maybe too casually know it all? Cooks Illustrated, Cook Country and TestKitchen. I see a lot of them and reruns. I think Chris K is fine. I like watching most of the shows. Some of the gadget reviews, not so much, although I like Lisa McM. I used o get the magazine. If they still have the offer for free year subscription if they publish your tip, I'll jump on it. They use a LOT of fat NS salt. They need a crawler to remind people to wash hands, swap utensils, cutting boards and so on. I know they want to condense video and save time, but they need to use a crawler. I see a lot of cross contamination opportunities. I am familiar with radiation lab work (you cannot see the radioactivity (like bacteria), but must always be aware that you will contaminate if not meticulous). Handle raw chicken, reach for the salt bowl or shaker? You've just cross contaminated! Simply Ming -- I like when he cooks with his family. And, yes, those moo shoo wrappers are easy and fun to make. Jacques Pepin! He is fantastic. I'll follow him anywhere and drink his Koolaid. Hubert Keller -- a good teacher and fun, creative chef. I want to ride with him on his motorcycle, touring Europe, dining, sipping wines. Those Nordic cooking folks. Fun to watch, but I am not eating uncooked critter and can only cope with just so much dill and cabbage. Woman who cooks quick food in small places. A newer chef. Petite, articulate, genuine, petite fun. Advertises the Hess avocado. She's fun. Pati's Mexican Table-- took me a while to get used to her "feeeesh" = fish. She's fun. Her children are fun, especially ? Jojo? I want to travel /dine the Yucatan with her. Nice house too, Ms. Pati. Mexico, one plate at a time. Ah, Rick. So delicious. Meat BBQ SMOKE UNIVERSITY CHEFS --- you're gonna bring on a cardiac arrest or asthma attack. Darn! I wish I could eat the stuff you BBQ and smoke. Vivian Howard -- I have mixed feelings. So much work to try to cook natural and in-season LOCAL fare. I am tired. Someone walk me over to the Boiler Room (their oyster bar close by). I don't think I can consume too many of those, however healthful, collard greens, turnips and pig gizzards. I like a lot about her, but is that hard laugh forced? Genuine? I'm a northerner and so a lot of the accent and speech from some of the southern states seems so strained. So unneccesarily difficult. Alabamans and Georgian (for example) seem to use up extra rocket fuel to say the simplest words. Mainers may have three syllables for "there" (they a yah), but use much less energy and facial effort. The New Zealand woman with blond hair. Spunky! A good cook. But what the heck is she saying? Take Aussie accent and put it through a food mill on loud. Huh? Remind me of the USA south. Kevin Dunlin (sp) Irish chef -- I want his house! I want to live there. Too hot inland New England. Get me to the UK immediately! Kev, baby, I'll bring the lobster, you put the kettle on