I always try different ones... just yesterday I made the ceci-roasted red pepper soup from Appetite for Reduction. It came out good but I thickened it with some corn starch because that's what I was in the mood for. Flavor wise it was nice - I do find I always need a little more salt than her recipes usually call for, but that's about it.

I've made some delicious soup from red bell peppers that had gone wrinkly and sort of soft.

Used to be that PJs didn't deliver liquor, only wine. Sometimes if you ordered a bunch of wine and wanted a bottle or two of liquor they'd throw it in. I'd call them to check.

I have had pie like you describe - my brother made it and called it Indiana Buttermilk Pie. His recipe is at home, but this one looks similar.

http://whatscookingamerica.net/Butter...

Hi all,

I saw in a local wine store a few bottles of the 2002 Alto Moncayo Garnacha (the one with the brown & tan tile pattern on the label). I can't seem to find any tasting notes online... how was this vintage? Is this still drinking well? It was around $30, which is a good price.

Thanks in advance!

I make this very stuffing each year - I think would be a small riot if I did not. People LOVE it.

It's delicious and seriously a meal in and of itself.