Holiday Gift List Update

Well, yesterday was a BIG DAY, and some of the items on my wish list have been removed, how exciting! So an update is in order:

• More Diners Dive-Ins and Dives - Guy Fieri’s new book, the first one was delicious, I’m sure this one will be equally as mouth watering

• The Food of a Younger Land by Mark Kurlansky, it’s a synopsis of the “America Eats” project the Federal government sponsored in the early 1940’s but was never published
I’m very excited to get this book, so now I can peruse it at my leisure and not have to digest the whole thing in three weeks before it’s due back at the library

• A Santoku knife - like what Rachael Ray uses and all the other chefs on cooking shows
Oh My Gosh! HH has been pulling my leg for a week, saying he hasn’t had time to visit the Diner! He did great!! This knife is billed as an “heirloom,” wow! I’m going out to by onions and carrots and celery today, just to cut! (HH, you did really good.)

• Some “spaghettoni” – I was given this a few years ago I think it was from Williams Sonoma, it was a spaghetti I liked and HH liked it too

• A microplane rasp grater or microplane paddle grater – for zesting, nutmeg and hard cheeses (HH is asking himself right now “what hard cheeses?” Just wait and see!)
Not one, but two! A mini, perfect for nutmeg and ginger and other spices. And a larger one for zesting, hard cheeses and chocolates. Oh, the fancy things that will be coming out of Holly’s Diner!!

• An oval enameled Dutch oven – just think of the meals “in-a-bowl” I could make!

• A grill pan or griddle with the “marks” on the bottom so I can get grill marks in the kitchen when grilling outside is not an option (be quiet, SS, I don’t want to hear it! There IS winter in San Diego and it does get cold – I have to put a sweat shirt on!)

• A long weekend with nothing to do but cook and create and experiment with friends and family stopping by the Diner to sample the delicious morsels of the kitchen

And, finally, in case you haven’t been paying attention --
• Mastering the Art of French Cooking – preferably “seasoned” but new would be fine, I will keep searching for a seasoned version at second-hand sources

For some of you skeptics out there, this list came in very handy for those who ask!

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