June 16th, 2008

advice on melting teese

I feel like I'm the only one in the world with this problem, but I can't get my Teese to melt!  So far I've used it twice.  The first was on top of pizza, where I put thin slices on top of the other ingredients, and baked using a pizza stone at 450 for about 10-12 minutes.  When it didn't melt, I then broiled it for a few more minutes on high, but to no avail.  It got browned, but definitely did not melt.  The second time, I topped my vegan mac and cheese with finely shredded Teese.  I baked it on 375 for 15 minutes, then upped it to 450 for another 8 minutes or so hoping that the higher temperature would help it melt.  It only melted in one teeny little corner of the dish.  What am I doing wrong?  Did I get a bad batch?   Has anyone else run into this problem?  Every review I've read about it online people have commented on the ease at which they got it to melt!

PS My cheese-loving bf (not vegan) really likes the Teese, despite the fact it hasn't melted.  He thinks it smells and tastes just like mozzarella! 

fresh fruit bowl

we had potlucks every week for something like 2 and a half years here in michigan, and there was usually a fruit bowl, but with canned fruits with syrrup involved. i never ate any and then a couple years later i felt determined to make an amazing fruit bowl. 
obviously simple, but i have to share what has been a source of joy for me lately!

(this is after it had been demolished a bit!)

chop all, serve in cataloupe shells and drink the juice that collects. my favorite breakfast!!!
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how to use Fruit and Veggie salsa?

I was given a bag of frozen "Fruit and Veggie Salsa." The 1 pound bag contains chopped pineapple, kiwi, mango, and red bell peppers.

I do not want to use it for traditional salsa. I think it has great potential for an interesting dish and I would love suggestions/ideas for how to cook it and what to cook it with.

What would you do with it?

Thanks. :)