It's probably just as well that you don't have pictures of these, because we are all drooling just from the descriptions! LOL If there were pictures that showed these beauties, we would be jumping through the screen to get at them! You really do need to start posting pictures as we are crazy for them on here. If I could learn, anybody can! Do you have a digital camera? TFS, Candy

I was recently invited to a friend's home for dinner and she served fondue for dessert. It was so easy! She just melted plain old dark chocolate (I think it was Hershey's special dark) by breaking it into pieces, putting it in the ceramic fondue pot, then nuking it at intervals of 12 seconds, I think on high. We'd give it a stir and nuke it until it was smooth. She added water, a tablespoon or so at a time, stirred, nuked. We did start eating it only to find it needed more melting and thinning as it was pretty thick on the fruit. We just put some more water in, nuked and stirred a few more times. We ate it with whole fresh strawberries, green and red grapes, cantaloupe and watermelon, chopped fresh pineapple and, oddly enough, dates. The best part besides the strawberries were the dates. They were deglet noor dates which I like less than medjool dates but I think they worked best because they were smaller and not as sweet, allowing the chocolate to be the sweetest part. When I was a kid, we dipped pound cake squares in. Sounds like it will be a fun dinner event! J.

Who's Hsandy?

I drink mostly wine and DH drinks mostly beer, but we both drink mixed drinks once in a while, so we have an assortment of "beverages" available. DH brews beer and probably has over 20 gallons on hand at the moment. That's kept in the "kegs" in the basement fridge and/or the kegerator. He's recently started making wine, and he just bottled 30 bottles of Riesling. We also still have at least 20 bottles of viognier from his first batch of wine. Those bottles of wine are being stored in the darkroom, which hasn't been used for years and has available cabinet space. He just started a batch of pinot noir; that is still fermenting in the carboy. A few miscellaneous bottles of champagne and dessert wine are in the basement fridge, too. As far as liquor, we keep that in a cabinet in the kitchen island.