Hi Yana, Welcome to our Bromeliad Forum. It's always great to see new members joining our group of brom lovers and it's even better when the new member is from a country which we don't have many members from. The only other member from Belgium I can bring to mind is gardenlover25, so chalk up another one for Belgium. I can't name your vriesea but it is similar to many of the unnamed mass produced hybrids going around the department stores here in Australia and could very likely have come into our country in flasks from one of the big nurseries in Belgium or Holland. If you get onto the FCBS web site and look through the Photo Index of vriesea hybrids, you may just track down the name. All the best, Nev.

Profiteroles Here's one that uses a food processor Copyright, 2004, Barefoot in Paris, Barefoot Contessa 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

How do you like your Dacor Epicure oven? Do you have any issues with temperature, or getting "locked" out once you have set it and need to change the temperature?

@pollyanna - yup that's the place. Good luck with your project! @NewSouthernBelle - the island is huge. 8' long and 6'9" wide. The short straight side is just a little under 4', and the other side is the curved one. The shape is pretty cool, and the whole island isn't quite squared up with the rest of the kitchen - rotated about 20 degrees or so, which also helps make it look interesting. The countertop is supported on three legs and a pretty thick plywood top. The extra thickness is great - because of that, the granite is stacked up triple thick on the island which makes the countertop look really beefy. The three legs are just a little too close to the edge of the counter, though - it's possible to bang your knees depending on where you're sitting. Unfortunately, all that stone is heavy, so fixing that doesn't seem really practical. Here's a link to a layout diagram that will hopefully help you visualize it: