Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Love the spider eggs; I saw a picture of those elsewhere, and bought olives today.
also love the ghost-tatoes. I wonder if there's a way to stabilize them, so I could keep them warm in the oven...
the coldcuts in the skelly look great!
Those are my faves, but thank you all for your suggestions. the spiderweb soup was really pretty, too...
Love the spider eggs; I saw a picture of those elsewhere, and bought olives today.
also love the ghost-tatoes. I wonder if there's a way to stabilize them, so I could keep them warm in the oven...
the coldcuts in the skelly look great!
Those are my faves, but thank you all for your suggestions. the spiderweb soup was really pretty, too...
The 'tatoes - I wondered how you could serve them rather than plating each meal separately. Why not find a recipe for Duchess Potatoes and use that? The egg in them makes them nice and rich, browns them a bit and will help them keep their shape.
The meat dishes are clever as heck (also saw a rotting face meatloaf) but I think it would be hard for me to serve unless my diners were a group of seventh grade boys.
Are you a baker? Here are some cheesy "tortured soul" dinner rolls.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
