Ann T, I keep saying that you and I could eat together. Rare beef, fresh bread, you could have all my olives, and just an occasional bit of cheese. I DO love Michigan, I think it's just a couple of miles south of Heaven, as Renee used to tell me. I like our produce because it's fresh, I think it all suffers from long shipment. No way can a peach that was picked from the tree two hours ago at the peak of ripeness be compared to one picked 5 states away, last week, and slightly green so they can ship it successfully. I've also found that, no matter where I am, I like the local stuff best. I am hugely enamoured of peameal bacon, which I ate at a family reunion in Buckhorn, Canada, but I haven't seen it anywhere else, ever. I thoroughly enjoyed the almond champagne with chocolate port I got at the vineyard in California and no matter how I tried to replicate it, I couldn't do as well here. The tangerines lacksboys3 sent and the honeybells gardengrl sent me were far better than anything I've had here. The fresh seafood I got in Maine was far better than any I've had elsewhere, but I still like our Lake Perch and Walleye better here than anywhere else. I'm definitely one of those "eat locally" people. I'm looking forward to our trip to Texas, someplace in Brownsville sells cabrito, which I think is barbequed goat. Yup, definitely gotta try it and expand my food horizons, like I did in California with the sushi. Oh, and Sangria. Gotta try some sangria. Annie

Check out Bee Hive cheese made in Ogden, Utah....just down the road from where I live. This is an artisan cheddar cheese, with different flavors. The milk comes to the cheese "factory" from a local dairy that is just 15 minutes away...so fresh, fresh, fresh. Bee Hive Cheese tries to use Utah products whenever possible. Founded in 2005 or 2006 (by a couple of business men who were sick of the suit, tie & brief case routine), this artisan cheese shop has won accolades and awards in the artisan cheese contests they've entered. Their Barely Buzzed cheddar (cheddar rubbed and aged in a mixture of espresso grounds and lavendar) won top prize at their first artisan cheese competition in Vermont. The next year, in Chicago, their cheeses again scored in the top 3, and similar results have occurred with each competition they've entered. In 2009, they competed for the first time in the international artisan cheese competition, and their smoked walnut shells & apple cheddar came in #3, internationally. I do not work there, nor am I affiliated...I'm just a loyal customer who loves spreading the word about this very good, and very different cheese. I order the cheese and have it sent to friends and family located throughout the U.S., so if you're interested in trying this cheese, you can certainly do that. I recommend the cooler months though, to keep the cheese in peak condition during transport. From my many discussions with the owners, I know that California has many cheese shops which carry Bee Hive Cheese. Here's a link to the cheese shop. Please let me know if any of you try this cheese. I also highly recommend the Rusk crackers they make there (again, a laborious hand-made process) because they're filled with dried fruit, nuts & seeds and go beautifully with the cheese. Here is a link that might be useful: Bee Hive Cheese

Finally, I'm back! After I had dinner with Nancy and Kim we went to Ohio to visit Elery's Dad. Elery just left this morning and I came back to work. First, I have to say that Nancy and Kim are perfect, wonderful, gracious hostesses. Oh, and Roxie makes the perfect "greeter". (grin) Elery really enjoyed meeting both Nancy and Kim, and had a very nice chat with Kim about making wine and fishing in Lake Erie while Nancy and I were discussing cooking, the forum, the upcoming November get together in Tennessee and, well, everything! And no, Kathy, Elery doesn't think these get-togethers are weird, although he still smiles when we start taking pictures of the food, LOL. The croissants were to die for, they were so good. The wine jelly was really good but the croissants didn't need one darned thing. Elery ate two, and he never does that, although he loves bread of any type. The lake perch, well, it's my absolute favorite food, bar none, and this was fresh and perfectly cooked by Nancy. I don't need tartar sauce or lemon or anything else, just the perch! The risotto was very good, done in the oven and so were the snap peas. The pumpkin strudel, though, that was exceptional and thank you, Nancy, for posting that recipe. Elery doesn't eat dessert, but he sure liked that one and said it was a lot easier than the pumpkin cheesecake he usually makes for Thanksgiving. I think that strudel is going to make an appearance at his family holidays this year. We sat around, ate, gossiped, talked, drank, ate some more. When Elery finally interrupted Nancy and I, talking over coffee, it was nearly 10:30 and we'd spent 5 hours with Nancy and Kim. The time just flew by. The food was great, of course, but the company was the best part. And yes, Sherry, that jacket does fit perfectly, doesn't it? LOL It was a gift from Sherry at the Michigan Run! As usual, the photos are blocked because I'm at work and their firewall doesn't allow anything from photobucket, but I'll check them at home. I'm trusting Nancy not to post any pictures that looked bad. (grin) Thank you Jessica and Diana, for the compliments. I gotta stay in shape, you know, if I'm gonna come to California in February and wear all those summer clothes! I'm really looking forward to seeing Jessica again and to meeting Diana. Elery thinks this is great fun, and since he loves to cook, he feels pretty much at home in the conversations and likes the idea that I have friends all over the world. Annie

well, we do the traditional seven fish dinner on Christmas Eve for 27 people! Start with shrimp cocktail then the pasta: stuffed calamari in red sauce/gravy and anchovies sauteed in garlic, S&P, and evoo, both served over linguine... a red and white pasta then the fish course: crab imperial, scallops, smelts and salmon, this is served with garlic bread, an olive tray with mozzarella balls and roasted peppers, cooked greens, broccoli rabe & baked artichokes. then dessert: cannolis, red velvet cake, cheesecake, cookie trays and chocolate cream pie. coffee and espresso good wine served throughout!! For our Christmas dinner, just us 5 traditional thanksgiving dinner, but DH & DS want some beef, so they have filet steaks. dessert: leftover from the night before the feast of the seven fishes originated in southern italy and you can have 7, 9 12 or 13 fishes. from what i read and heard, there really is no set number. it can range from 7 for the days of the week or the seven sacraments. 9 im not sure, 12 - for the 12 apostles, 13 - for the 12 apostles and Jesus. you can have any type of fish, depending on availability. if anyone has any other info that would be great or if i am wrong, just let me know. i hope everyone has a peaceful and joyous holiday season. enjoy your family and make special memories to share with your future generations!!!