Shaun, it's in a bottle in the dry goods. The brand I have right now is Sila Bay Brand. But I've used this brand too. Sweet Chili Sauce Michelle, I cooked up the rolls like I cook up Pot stickers, brown in a bit of oil..with these I browned on two sides, then pour in a bit of water and lid the pan..let steam until cooked.....First batch over steamed so the wrappersalmost disappeared and became very fragile. The dessert rolls though, I baked on 350F until they started to brown..I wished I could have left them to brown a bit more, but I had to leave quick..so needed to pull them out sooner..they were more chewy then crisp.

Oh. Well, in that case Bumblebeez, you'll have to sell them all and hope that DC meant white truffles and Beluga. :) Of course, the Birkin was styled after a bag that a lady was carrying on a plane. It's an expensive knock off. :) My mother had one of the original kind, or a cheaper knock off of that.... :) Special requirement foods, like kosher or organic or both, which are for philosophy rather than need, are expensive, but they're another story. It's an overall choice to spend a larger portion of one's wherewithal to get a specific kind of groceries that fit one's way of life. While my university made me learn to hate broccoli (I've gotten over it and can eat it, but won't buy it for myself) because there was a bumper crop and we had horse broccoli 3-4 times per week because it was cheap, a lot of universities now are following student insistence on sustainable agriculture and grown within 100 miles. It's expensive, though they save some costs by going right to the farmer, but they do manage to stick to budgets while feeding the young people according to their philosophy. Some have few clothes and many second hand in order to pay for their food philosophies. That's all about way of life, rather than indulgence of the buy oneself a treat variety.

Thank you everyone for your very flattering comments. Sleevendog, you gave a very reasonable and fair criticism for my BLT. Thank you. Let me give you a little background on how I ended up with a somewhat challenging looking BLT. First, it is always my preference that a sandwich should not be too thin. Thin is for making cookies and pancakes. Also, a sandwich should not be too thick. You should not risk dislocating your jaw trying to bite into one. In trying to make a typical normal BLT with lots of flavor, there is a need to pack lots of tomatoes and bacon. So you end up with a drippy soggy mess that falls all over the place Here I tried to re-engineer a BLT that is very flavorful but just thick enough to be a reasonable not too thick BLT, with lots of flavor and not soggy drippy, one that does not require you to wear a bib to enjoy. Tomatoes – very thickly sliced juice fresh tomatoes, only sweet juicy center-cut slices, still warm from the hot summer garden, were put into the dehydrator for about 4 hours under low heat. The thickness of the slices were reduced to about ½. The slices were cut into halves so they would fit better on a square sandwich. They also happened to fit on my square platter. Bacon – Normal fried or baked bacon rashes tend to be fatty or too overcooked. They also come in all kinds of shapes which can take up a lot of room if you want a lot of bacon on your BLT. I came up with a way to bake bacon so that the end result is a slab of high density bacon that is very uniformly done, very flat, very crispy without overcooking or fatty. I am not a fat eater. Again, because the bread was square, so the slab of bacon was square in shape, which also fitted nicely on the square platter. Lettuce – from my garden, freshly picked, washed by rain. The bread – bread needs to be very fresh, I used 100% whole wheat bread, slightly toasted. Folks, I ended up with a very unusually tasty BLT with intense tomato and bacon flavor. I am spoiled. I highly recommend the above method. dcarch

I agree the couple is so lucky to have your daughter. I'm glad she found something that combines so many of her talents in these difficult times. And congratulations on the graduation and the DELF certification. One idea to pass onto her is to combine the cooking with information of the region of France that is associated with that dish, along with little lessons on the regions. Crepes from Bretagne, ratatouille from the Cote d'Azur, etc.