Strawberry glaze is sold in the produce department in either a pouch like the one pictured above or a plastic bowl. It's available in regular and sugar-free versions.
I think pecans taste better when you chop them as you need them. Around the holidays, many organizations sell one pound bags of pecan halves -- like the one pictured above -- as a fundraiser. I buy several bags, store them in the refrigerator so they'll stay fresh and use them whenever a recipe calls for pecans.
You can substitute fresh herbs for dried and vice versa, but use a 3:1 ratio and not equal amounts. Dried herbs have a stronger flavor than fresh herbs so you'd need less dried herbs than fresh. For example, if a recipe calls for three tablespoons fresh herbs, you'd substitute one teaspoon dried herbs. When cooking with dried herbs, add them at the beginning of the recipe so they have time to release their flavors. If you're using fresh herbs, add them toward the end of cooking so they won't lose their flavor.
I absolutely love the pineapple slicer I bought a couple of years ago!!!! After eating fresh pineapple, it's hard to eat the stuff in the can. If this slicer ever broke, I'd definitely buy a new one ASAP! Click here if you want to see how this device works.
The most accurate way to measure ingredients, though, is the way we did it when I worked in a bakery. We'd measure the ingredients on a kitchen scale, adding or subtracting ingredients until we had the right amount. Not only was it accurate, it was much quicker than measuring cup after cup of flour or sugar.
The marinating dos and don'ts were from a blog I posted in 2010 with the recipe for Marinated Pork Tenderloin pictured above. The tips can be viewed here.
I'm glad you liked it! It's actually a lazy Susan and not a cake plate! I ordered it from Amazon.com. Here's what it looks like without anything on top.
Yes, I do have a lot of recipes. Sometimes I think I have too many recipes! I'm old fashioned and write my recipes on recipe cards and insert them into clear plastic recipe sleeves to keep them clean. When I first started cooking, I could store all my recipes -- even the ones I hadn't tried yet -- in the strawberry recipe box pictured above. As my recipe collection grew, I kept my tried and true recipes in one box and moved all the untried recipes to another recipe box. Nowadays, I keep all my untried recipes in the four boxes pictured below and my tried and true recipes in the picture albums shown above. The picture albums take up less space than recipe boxes!
Thanks for emailing all the great questions! If you've got a question and didn't see it here, email it to me at firstname.lastname@example.org and I'll do my best to answer it in the next Q & A installment. Check back soon for the recipe for one of my favorite Italian dishes!