Thank you, everyone. I love having Alice home. It doesn't happen very often these days. Our darling little girls have grown up into lovely young women. What a wonderful journey we've had. Ebay has quite a number of aebleskiver pans, some at very good prices. Mine looks like the Griswold ones but it is a generic. The batter doesn't seem to notice the difference. Smiles. I watched a few videos for technique. The Danish ones were the best though I couldn't understand a word! I did see that some of them used cardamom and lemon zest in the batter. That sounds delicious to me. I think I'll do that next. Gina, between the three of us we ate two pans worth. Burb! Eileen

By the way, the last few km and the final velodrome sprint are here, complete with a surchauffe commentary by the Belgian announcers. Many bike races are not broadcast in the US, so cycling fans huddle over keyboards, watching grainy videofeeds like this one from a European broadcaster. Since you may not speak French, or at least not surexcited, half-screamed Belgian French, I will narrate. Starting at 2:40 - Cancellara and Vanmarche enter the velodrome together for the final 1 1/2 laps. They pedal slowly, calculating. Vanmarche, the young rider with no contract for next year, has delivered the ride of his life and is seconds from an incredible, career-making victory. A win at P-R will assure his employment for years. And he knows he is the better sprinter. Cancellara, the veteran and nine years' senior, has overcome almost the entire peleton today but desperately wanted to shake the young rider and arrive in the velodrome alone. He's lost P-R in sprint finishes before. They slow to a walk, climb high on the banking, each trying to maneuver the other into the lead. Vanmarche takes it. Confidence, or inexperience? They proceed around the velodrome, Vanmarche checking over his shoulder, listening for Cancellara to jump, Cancellara waiting for Vanmarche to jump and poised to follow. They move high on the banking, then Vanmarche dives down the steep slope, sprinting as hard as 250 km of racing in his legs will allow. Just 100 meters, oh Dieu, just 80 meters more! I don't know what language Cancellara prays in - being Swiss, he is polyglot - but something gives him wings. Cancellara matches the younger man's acceleration, gets tight in Vanmarche's slipstream, builds momentum, and swings out. Vanmarche is the faster sprinter, but he went too early, gave Cancellara too much time, now his legs are cramping, muscles unable to obey his screams, through his tears he sees Cancellara rise up in victory. Cancellara steers his bike to the infield and falls off, chest heaving, immobile but weightless. All the pressure is gone. With every team attacking him for six hours, bruised from two crashes in the prior week, his own teammates long gone, he hurt himself like never before and won his third P-R. (Don't feel too badly for Sep Vanmarche. I'm quite sure he will have a tidy contract with a solid team for 2014.) Here is a link that might be useful: Finish of Paris Roubaix 2013 This post was edited by johnliu on Mon, Apr 15, 13 at 20:41

Tishtosh, thanks for the report! Next time, since you're warming the coconut milk anyway, you can easily condense/evaporate it yourself (unless that's what coconut cream is? (I'm allergic so clueless on that point)). If you want the oats to absorb more/better, you can stir them in first and let them soak up some of the coconut milk before you add the rest of the ingredients. Writersblock, many thanks for the complete info. I've only been to Florida the once, but Key lime pie was also made here, brought by people who'd come from Florida one assumes. Probably made with Mexican limes, which are pretty similar if not the same. As you said, it had white flour crust (can't comment on the shortening--I assume also lard, though maybe vegetable) and meringue. The Key lime pie I had in the keys was even better. Nothing like getting it from the experts at the source. :) I was shocked once, just as you say, post-grasshopper pie era, to be served something called "Key" that was this hideous dark green (one assumes Persian limes) and had graham cracker crust and whipped cream. I said, "that's not Key lime pie" and sent it back. It might have been good, but I was too let down to try. Interesting about the cow economy in Florida. I'm beginning to think maybe someone said something about that when I was there, the more I think on it, but I really didn't know at all. I was about to ask questions, but don't want to go on a tangent of a tangent so I'll just look it all up.

Well, now, I'm just such a darned good cook that I never have failed recipes. Ahem. Yeah, that's my story, and I'm sticking to it. I did have a dcarch-type fail a couple of years ago. My brilliant mind said that I could wash a bunch of collard greens in the washer, much faster and simpler and then I could just can them. I even saw it on the internet, "works great". Yeah..... They never got clean, they were still gritty after a good "rinse" cycle. Plus little bits of green leaves stuck in the holes of the agitator/basket and it took forever to get the blasted washer clean again. And I still had to wash the greens in the sink before I could can them..... Annie