pltrgyst

Sure -- come on over. We've got six different types of homemade cookies
(including those gingerbread fingers I mentioned earlier); my favorite
chocolate-orange torte; a huge Welsh trifle; a four-pound homemade pate campagne
en croute; six fine cheeses; a 15 lb. honey-baked ham with fresh buttermilk
biscuits; two gallons of crepe batter calming in the refrigerator along with
sweet and savory fillings; three cases of Gruet Blanc de Noirs; four gallons of
orange juice; and the Jura the crepe maker are at the ready.

Tomorrow is our 39th annual new year's day open house, from noon to ~10pm, and
we're cooked to a frazzle. Too much like work.

FWIW, both induction hobs did yeoman work. I didn't use the stove top for
anything at all.

My latest is the Circulon induction hob, which came two days ago. Got it for
$139 from potsandpans.com, and the deal included a really nice 4 qt. Infinite
Circulon non-stick pot, little brother to the 7-qt. I picked up a few weeks ago.

The Circulon is nice because it's round, with a pop-out control panel. My only
complaint is that the temperature steps are a bit odd: 150, 200, 275, etc. up to
430. No 225 setting like the Wolfgang Puck, which is one that I find very
useful. The Circulon also feels less solid than the Puck, but we'll see how they
hold up under sustained use.

Up early to bake the pate in its crust, warm the ham, make mulled cider and
gluhwein, load the whipped cream gun, and get ready to make crepes all day.

There better be at least one great football game tomorrow, or I'm gonna quit...
8 Happy new year, all.

-- Larry