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Old 12-06-2007, 07:12 AM   #11
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Welcome to DC, Annette!

Practice safe lunch. Use a condiment.
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Old 12-06-2007, 07:29 AM   #12
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Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,439
Welcome to DC Miss Annette.....

Have Fun & Enjoy!

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
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Old 12-06-2007, 01:26 PM   #13
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Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Welcome, Nette!

Do post a photo of your dear Tobias when you have a chance - we love seeing the "little chefs in training" around here :)
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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Old 12-06-2007, 02:54 PM   #14
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Greetings Annette and welcome to DC... it's great to have you!
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Old 12-06-2007, 02:54 PM   #15
Assistant Cook
Join Date: Dec 2007
Location: Cairns, Australia
Posts: 5

'helping in the kitchen' by eating BBQ sauce

I was going to add a couple of more photos but couldn't do - not sure why
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Old 12-06-2007, 02:59 PM   #16
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Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,457
What a cutie! Looks like the barbecue sauce received his stamp of approval.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 12-08-2007, 10:17 PM   #17
Senior Cook
Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
Posts: 147
Hurray for you. Scratch cooking is so rewarding, and as far as I'm concerned the best way to go. I've learned through my 55 years of cooking, I can turn out a gourmet meal in as quick a time as a package cook and sure faster than someone who runs out to the deli or the Colonel's for their dinner. And it sure is fun to create with what you've got at hand. I call it "cooking from the larder" .
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Old 12-08-2007, 10:32 PM   #18
Senior Cook
Join Date: Nov 2007
Location: Northern Ontario
Posts: 112
Scratch is the way to go, and it is addicting, as well. Monday, I will be baking my first loaf of sourdough bread, made with my first batch of sourdough starter. I didn't use any yeast at all.
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Old 12-09-2007, 04:51 PM   #19
Senior Cook
Join Date: Dec 2006
Location: Southern Michigan
Posts: 196
Hello and welcome from Michigan, USA
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Old 12-10-2007, 04:08 PM   #20
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Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
Hi Nette, Is the place in Australia that I saw on the news the other day - something about Santa Clause being fired for saying Ho, Ho, Ho because the store manager thought it to be insensative or something like that? I hope Australia is going as crazy as the US. :)

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