was there about a year ago on a groupon, and the food was dreadful.

my fave as a kid, as well. can't remember the last time i had one, nor would i be inclined if i had the chance. but this thread has me jonsing for my adult replacement: vanilla and dark chocolate dove bar.

there's a place close to where i used to work that would use what was leftover from their prepared foods to make sandwiches the next day.

the best: sliced rare tenderloin with horseradish mayo on a baquette.

not far behind: turkey meatloaf with cranberry mayo on whole grain and seafood cakes with critus mayo.

me too... dark chocolate over vanilla -- the best!

this is an issue that goes back decades.

can't remember when the farm stand where we got our eggs was sold (probably sometime in the mid-to-late-60s), but even back then, my mother complained about how thin the supermarket egg shells were by comparison.

thanks for the info. i've been by it hundreds of times, but the name never registered.

interesting that it was in use up until a few years ago.

a quick google search turned up a few more pieces:

http://harrumpher.com/?p=106

http://creepychusetts.blogspot.com/2011/01/cabot-farms-somerville.html

http://www.thesomervillenews.com/arch...

would love to know more about a long-abandoned (more than 25 years) place on the west side of broadway in powderhouse square. looks like a dance place, not sure if there was food.

just found out about this from the ny times. has anyone tried it?

http://dinersjournal.blogs.nytimes.co...

a day!? surely you jest...

that reminds me of a late friend who laughed when someone told her they couldn't finish a single dove bar. my friend said, "are you kidding. i can (and have) eaten a whole box!"

for me it's the belgian butter waffle cookies. once i open a box, i'm a goner.

look for kate's in a yellow jug. it's the real thing, which is to say, the by-product of butter making.

here in somerville, i find it at market basket. here's a link to their mass locations:

http://www.mydemoulas.net/locations/m...

make mine their strawberry.

never tried the gruyere in the wedge, but can highly recommend the gruyere wrapped in parchment. not cheap, but wirth it.

can't speak to full-fat (which i rarely use), but i have used trader joe's light (still 99-cents after all these years:) in tea, and never had an issue with separation.

i'll have to take your word for it, since it appears there's not a single hardee's in the greater boston area, possibly in the entire commonwealth of massachusetts.

touche!

no hardee's in my neck of the woods, so i have no basis for comparison. but, when i need an infusion of carbs, salt and saturated port fat, the micky d's biscuits are pretty damn good!

here's my recipe for chocolate pudding with coconut milk. my default is tj's light, but i recently tried full fat and it was positively decadent.

1 14-ounce can coconut milk
3 tablespoons cocoa powder
3 tablespoons sugar
pinch salt
4 ounces chopped bittersweet chocolate
1 teaspoon vanilla

stir enough of the coconut milk into the cocoa powder to make a slurry. put the remaining coconut milk in a saucepan, add the sugar and salt, then heat until bubbles form. lower the heat, then whisk in the cocoa mixture. add the chopped chocolate and stir until melted. take off heat and add vanilla. refrigerate for at least 2 hours before serving.

the pudding will appear thin, but thickens in the fridge.

the only 2-for-1 deals i see are for the egg mcmuffns, not the biscuits. probably a good thing:)

my guilty (and rare) pleasure is a micky d's sausage biscuit with egg.

an ex and i had the same situation with his college roommate. although rather than a 30 minute cushion, roomie require 90 minutes.

guy didn't clean up his act until he being late picking up his daughter at daycare had financial consequences.

yup... growing up, chocolate bars were a full ounce and cost a nickel, a can of coffee was measured in pounds...

the more things change, the more they stay the same...

she worshiped at the altar of chocolate...

i assume this was yesterday, so yes, it was a sunday, but it was easter sunday and there were more people on the roads. walking as well as driving. i thought i had allowed enough time, but didn't take to account that every red light i hit included the walking cycle. i was almost 15 minutes late.

under any circumstances, this seems like an extremely tight schedule, but particularly for a souffle. no way i would have put that in the oven until i saw the whites of their eyes:)

finally had a chance to test my theory when my sister sent me a bottle of chocolate balsamic for my birthday. and, no false modesty here:). it was even better than i had imagined.

a penzey's recently opened up a block away from my hairdresser (with a trader joe's a block in the opposite direction:) since i get my hair cut every 6-8 weeks, i have to pace myself. but so far, my favorite is their high fat natural cocoa powder. not valrohna, but @ $10/lb, a good default cocoa for everyday.

next time, double the streusel topping and filling, then half for the time after that.

the law of averages being what it is, i'd say 95% incredible is pretty damn good!

from boston.com

will miss mc slim jb's reviews

http://www.boston.com/culturedesk/201...

here are two (both freeze well):

sweet potato soup:

2.5 pounds (give or take) assorted sweet potatoes
1 pound yellow onions
8-10 garlic cloves
1 bulb fennel
2 granny smith apples
olive oil, salt and pepper
chicken or vegetable stock (or water)

preheat oven to 500-degrees. peel, core, chop; toss with oil, salt and pepper; roast for 30 minutes. transfer to 3-quart saucepan. add vegetable or chicken stock to cover. simmer for 20 minutes. let cool, them puree ( i use an immersion blender).

roasted tomato soup...

2 cartons cherry or grape tomatoes (any kind of tomato will do)
1 bulb fennel, rough chopped
6-8 shallots (or 1 large onion)
6-8 cloves garlic
2 tablespoons olive oil
salt, pepper
1 quart chicken stock (vegetable stock or water)
1-2 sprigs rosemary
1-2 parmesan rinds

Pre-heat oven to 450-degrees. Toss tomatoes, fennel, shallots (or onion), garlic with olive oil, salt and pepper. Roast at 450-degrees for 30 minutes. Transfer to pot, cover with liquid, add rosemary and parmesan rinds. Simmer until veggies are completely soft. let sit until cool. Remove rosemary and rinds before pureeing.

Can be served hot, cold or at room temperature. .