FFS is proud to announce a new special section to this blog at the request of the community: Edible Flowers. Four discrete pages to discuss cooking techniques, ingredients, recipes and libations. You can find it in the navigation banner as of today. What is more sociable than breaking bread together? Sharing a glass? A great many people in this community are drawn together – like many communities – by a shared appreciation of good food and drink. We have informally shared recipes and cooking tips for years. Providing dedicated threads to these discussions seemed like a natural step in furthering those conversations and building the community. We hope you will all come to the party!
Enjoy.
Nicole Plyler Fisk
Gene Howington
FFS Guest Blogger
Joy of Fishes
Chuck Stanley
shortfinals
Terry Welshans
ann li-summers
wordcloud9
Flowers For Socrates 
Oh yes! I’ve got a few German Hungarian Yugoslavian recipes to share. Can’t wait to see what’s cooking.
How about Colorado State Brownies….
That would probably go on the recipes thread, AY, but you could argue it goes on the ingredients thread as well. 😀
Ok… Then it needs to be renamed social lubricants …
GREAT!!!!! I’m going to starting writing down the recipes for the special libations I’ve been concocting the past couple of years.
New comments are not showing in the stream. How will anyone know when new stuff is posted? Separate frame for food & drink recent comments? Is that workable?
Chuck,
I noticed that and am looking into how to address it. Each page can still be followed via e-mail though.
Gene, you may have to create a separate blog and link to it, but even then, you will have multiple pages that might be mutually exclusive for comments.
Chuck,
I think I’ve found a fix for it, but I may not have time to implement it for a couple of days.
Elaine,
Don’t forget the Almond Torte
Just got a nice note from Jim Foreman, who suggested I post his technique for eggs over easy. I told him he should do it himself. Maybe tell one of his stories while he is at it. 😉
Charlton….. I’m sure Nicky Incognito could tell everyone how to do it better…….. Roflmao…..
Ehhhh, after poking at it for about an hour, fixing that issue may be more work/time than I can spend right now, but I’ll keep looking at the problem.
Okay. This fix for this may not be doable on the web version of WP. I have an idea for a workaround but the bottom line is that the .com version severely limits how much custom code I can add to the script. In the meantime, you can still keep up with the Edible Flowers threads by checking the “Notify me of follow-up comments via email” box below a comment there.
Sorry for the inconvenience (although technically not my doing) and I’ll keep looking for solutions until such time switching to the .org version makes sense.
Thank you all for the robust welcome to the new feature and I’ll modify the text on those pages to let newcomers know about the notification situation.
“Nicky Incognito” wins the Internet.
I’ll have to say that was pretty funny, AY. He’s one of the worst puppeteers ever.
I like the idea and may have some recipes to share.
Gene,
It’s a little bit like a treasure hunt which carries its own attraction and should keep the site busy
Bob and I are doing Crack in one of the kitchens … 😉
Blouise,
“Bob and I are doing Crack in one of the kitchens …”
Kitchens? As in plural?
Where is Tex and his big cats?
Lastly, why wasn’t I invited?
Blouise
just remember you don’t want to cook it, use just enough heat to dry it. nobody likes burnt crack.
That was classic, pete. 😀
gbk,
You are welcome at any time, day or night, just bring your own induction cooktop and treats for Bob and my favorite breed … German Shepherds. Tex leaves his cats in Gene’s pantry.
BTW … have you ever been to the area around Cook Forest State Park in PA? Gotta tell you, there is some beautiful and peaceful countryside up there even at this time of year … and some wonderful B&B’s. I coped a recipe for Scottish Meat Pie which I’ll post when we get home and settled … one 4″ will get you through the whole day!
pete,
Bob’s the Crack expert but I’ll pass it on. Though I do know that substitutions for cashews ruins the whole thing.