I eat purple potatoes often enough to not have any cognitive dissonance over lavender-colored savory things.

It was my first time! And I am queen of all things purple.

After all this talk I am dying to make a fruit soup. The last one I made was not creamy. I used watermelon, champagne (OK, cava) & jalapenos. It was fantastic.

During my recuperation, my office sent a basket of edibles, including lots of fruit, much of which is still lingering in my refrigerator. The other evening - wanting something sweet and wanting to use some of the fruit before it went completely bad - I took some of the apples, peeled them, cut them into chunks (removing the bad spots), tossed them with a little sugar and cinnamon, and baked the whole thing. yum!

I took some of the apples, peeled them, cut them into chunks (removing the bad spots), tossed them with a little sugar and cinnamon, and baked the whole thing. yum!

That is totally my go-to thing whenver I have fruit that is about to go bad. It works with so many!

I like mixing oatmeal, butter and brown sugar to top baked apples.

It was my first time! And I am queen of all things purple.

Well, keep it up, it gets easier, I guess.

Lavender soup is reminding me of the blue soup from Bridget Jones's Diary.

Erika, you really are great. Don't know what to do about you thinking otherwise. Have my own self-esteem issues so not really qualified to give other's advice on theirs. OK, well one bit of advice. Since you have started posting on KOS, maybe you want to put links on press when new posts are up.

Anyone know how long fresh pumpkin puree keeps in the fridge? I have some to use up. I don't know whether to make pumpkin soup or cheesecake.

Since you have started posting on KOS, maybe you want to put links on press when new posts are up.

Seconded!

If a bread recipe calls for "vegetable shortening or lard" is Crisco a good choice?