http://feeds.reference.com/click.phdo?i=8ccd8d54c6e3f8266a57bb450a843a5d

http://www.dictionary.com/wordoftheday/archive/2009/11/11.html

forfend: to avert; also, to protect or preserve.

 Where in Montreal can I find a regular issue of Playboy magazine?
The November issue features Marge Simpson on the cover and my fiance is a pretty big Simpsons fan, so this would be a pretty hilarious novelty item for him to have.
I've checked numerous Couche-Tards and deps in metro stations. All I can find are Hustlers and special issues of Playboy that aren't the regular, monthly issue. 
I'm not exactly a porn magazine expert so, I'm at a bit of a loss here, haha.

Thanks to anyone who can help!

I drove my boyfriend to another city this past weekend so he could take his math subject GRE. I wanted to make it a special trip, so I hunted around for a simple, elegant, no-fuss cake to pack up and bring along. My friend sent me this recipe from Orangette's blog: Gâteau aux Noix, or French Walnut Cake.

This cake has a subtle flavor of white wine, and the toasted walnuts are absolutely delicious. If you're looking for a simple, quick cake to grab a hunk of after dinner, this is the perfect choice.



( recipe and photos )


To read more of my thoughts about this cake, view more yummy photos, or just to listen to me brood about my holiday schedule, please head over to my baking blog, Willow Bird Baking!

x posted to food_porn, cooking, and bakebakebake

Hi Everyone

So my sorority is having a potluck supper this Sunday. I need to bring a dish and really don't just want to bring a bagged salad or something really boring, it would be nice to bring real food. I have about 2 hours during the day to prepare whatever I making. If it can be prepared the day before and just cooked that day in those 2 hours that would work too. I'm looking low cost. There will be about 35 people there, but not everyone will eat every dish. Also I do have to transport the dish and we do have a ceremony beforehand something that would taste good and not have to be really hot would be ideal. I'd like to make some sort of warm dish, but cold recipes are definately good as well. I'll be getting there at around 5:30, we won't be eating until about 6:30, but the food can stay covered until then to keep somewhat warm.

Thanks in advance for any recipes you think would work for this occasion!!

I am looking for a super yummy can't stop eating buttery roll recipe. I love making rolls but for some reason... I can't find a good dinner roll recipe.

Anyone have one they love?

So today I got on the M23 bus and went to transfer to the 6 train, everything went swimmingly until I swiped my metrocard and it kept telling me to "please swipe again", now I've had this issue before but I mean, this card REALLY was not letting me go. I went to the booth lady and she gave me the little envelope to mail it in and told me that there was still money on it, but it was probably damaged and told me to buy a new metrocard. This was frustrating, but I'm fairly amicable so I went along with it.

Now I had a shiny brand new metrocard with $20.75 on it(after swiping myself into the train). Fast forward about 8 hours later, it's time to go home from school, and lo and behold, my awesome new metrocard is telling me to please swipe again! A lot! So now I went up to the new ticket booth lady, explained what had happened and she checked the balance on the card which said $00.00. Needless to say, I was losing my mind. She was very nice about it and let me go in for free. My question to you, New Yorkers is: has this happened to you before? Do you know why? I didn't really mind dealing with it with the first card because there was only about 9 bucks on it, but to have it happen twice in one day when I had only used my new card once is more than a little nerve wracking.

I honestly have no idea what went wrong here, maybe some of you have had a similar issue and can help me out? Thanks a bunch.
Lovingly,
Allegra

I have four pounds of conventional American hot dogs that I need to use before they go off. I don't like hot dogs very much just as hot dogs, though I can take them once in a while. I hate throwing away food, especially when I paid for it. Baking them in biscuit dough will get rid of six or eight of them, but I badly need a few ideas for making the rest of them interestingly edible.

I've already Googled around for a while and mostly came up with recipes involving cutting up the dogs and heating them with canned beans. Or baking them into "corn dog muffins". I want to go a little more exotic and less middle of the road than that, to put it mildly. I have a big pantry full of Asian, Mexican and Italian ingredients and seasonings along with all the American staples, and spicy-hot is no obstacle. Has anyone tried treating hot dogs the way they might treat, say, Chinese sausages or chorizo? Were the results acceptable/horrifying/surprisingly good? Kickstart my imagination, please. :)

Edit: Thanks very much for the nice assortment of ideas! I figured this group could easily kill off those dogs with its combined brain power. :)

I am currently making potato soup with fennel, leeks and shallots.  I am using the darker part of the leeks for a veggie stock and was wondering if I could use the stems of the fennel in the stock as well?  it smells the same as the bulb, but i'm not sure if it tastes different.  help????

My apologies for what's probably another stupid question...

I found a recipe for clam sauce I'd like to make here. At present I have minced, not chopped clams...

My question is, since I assume the canned clams are uncooked (alliteration ftw!), how do I know when they are cooked?

I've made clam chowder with them before, but since my recipe for that has the chowder simmering for an hour I never really thought about it.

Is it like shrimp, where they will change color? Or will I just have to guess?


Thanks =).

Hi all!

My good friend Caleb's birthday is on Sunday and all I can get out of him as to what he wants is cheesecake. So Cooking Community, hit me with your BEST cheesecake recipes, links, whatever.

Thank you in advance.

I just have a few questions that I can't seem to find on the Normes de travail Quebec website.

I've been working for this employer now for 3 months, and I have not received one payslip along with my pay since I've been working there, I've brought it up to her multiple times and she seems to ignore her and instead she threatens to fire me if I make a complaint to Normes de travail because I want my payslips, I've been looking around and haven't really found anything on her firing me because I want my payslips. I was just wondering if it is legal for her to 1) threaten to fire me for making a complaint about her and 2) actually firing me only because I want my pay slips

Another thing is that I couldn't find is the amount that she pays myself and another girl a week, we work almost 30-35 hours a week as junior hair stylists for her hair salon, also she gives us manager work to do during the week when she isn't there, and she refuses to pay us more than 100$ a week because she can't afford it right now, and she would keep on saying that she has the right to not pay us at all because we're junior stylists in training to become senior stylists, I was wondering is it true that she can legally do that? or does she have to pay us atleast minumn wage for the amount of hours that we work in a week? We're suppose to be working on a salary base job, so she says since the beginning we started to work. Also can she legally fire us for wanting an actual real paycheck? (yes she seems to threaten us alot with that whole "I'll fire you" thing.)

If anyone can give me as much advice and proof as possible it will all help :) Thank you.

Edit-- Another question I forgot to mention, about a month ago when she made us (just the girls) fill out an application form at the same time she pretty much pressured us to sign a contract looking thing explaining that we're working on commision 40/60 and that when we make over 30,000$ a year we have to sign ourselves as self-employed, but yet she knows we don't have clientele and she knows we are just starting out in the business, the contract seemed more or so for employees with clientele, not us junior stylists in training will this effect the reporting at all? 

One for the "Bad Graffiti Hall of Fame"...

Does anyone know where I can buy a goose in the Manhattan, or Brooklyn area? I'd prefer Manhattan. I called Whole Foods, but they said they weren't carrying it this year.

Thanks for any help given!

Does anyone have any experience with this clinic? I checked the tags and couldn't find anything about it. I remember reading some bad feedback about a vet on craigslist a while back...& for some reason this name rings that bell...but those posts have expired so I can't confirm.

Located on Greene & Saint-Antoine.

Thanks!

Hey! I need a 'ball gown' for an office Christmas party, and all my party dresses are short. Does anyone know a place on a metro line where they sell specifically long dresses? I'm 5'11'', and it's really hard to find floor-length gowns that don't cost $200+. I'm on a really tight budget, so, the cheaper the better! Thanks!

http://feeds.reference.com/click.phdo?i=071566fb3483381ca11a0c3a7c88649c

http://www.dictionary.com/wordoftheday/archive/2009/11/10.html

soporific: causing sleep; also, something that causes sleep.

My friend and I do a monthly booze dinner, which is basically like an Iron Chef night where the secret ingredient is a type of alcohol. Every part of the menu either includes the ingredient or complements it. Previous nights have included basil vodka, chai liqueur, red wine, pumpkin beer, and tequila.

Well, this month is cinnamon. I'm making some more cinnamon vodka, and we'll probably supplement that with cinnamon schnapps or liqueur. What's more, this is going to be a brinner (breakfast + dinner) sleepover for some friends. We're going to cook and watch cartoons all night.

Part of our menu is obvious, as cinnamon french toast and cinnamon rolls are tops. We'll probably also make some cinnamon bacon, though I am not sure that I can stomach bacon for a while after this weekend's bacon party (and bacon explosion). But what I am looking for are savory cinnamon recipes.

Can anyone suggest savory cinnamon dishes. Hopefully they will be breakfast appropriate, but if not I will find a way to adapt. If they are vegetarian, so much the better, but if not some people just won't eat it.