• alligator pears
• Lillian Russell's recipe for mushrooms, from an interview with Djuna Barnes:
  • “Put a lump of butter in a chafing dish (or a saucepan) and a slice of Spanish onion and the mushrooms minus the stem; let them simmer until all are deliciously tender and the juice has run from them—about twenty minutes should be enough—then add a cupful of cream; let this boil. After it has come to a boil, squeeze in the juice of a lemon. There you are; that's the only way in the world to cook them, and it's the only way that you will want them after you have had them that way once.”
• potato samosas with mint chutney
• Russian salad: salade russe or Olivier salad
• she was alarmed at the amount of sugar & honey I used, so I reduced it to a spoonful whenever I wanted oatmeal with blueberries
  • getting the oatmeal to a cakey mixture is time-consuming but worth the effort if you want a more elegant oatmeal
• strawberry & pomegranate seed salad sprinkled with the balsamic vinegar you bought from Italy

sweets

• gourmet lollipops from Melville Candy Co.
• hazelnut Turkish delight
• iced oranges
• Mint Imperials
• mug cake
• pavlova
• red-currant jelly

drinks

• crème de menthe
• hot chocolate with peppermint vodka
• iced absinthe
• iced coffee cubes
• oven-roasted lemons for a slightly richer, slightly smoky lemonade
• rum-laced tea