Get out your big stockpot, fill it with water and have your lobster-claw crackers ready.
Want to be a better home cook? Learn how to use a knife.
For my mother, who was raised on a Nebraska farm, making ice cream was a much loved ritual. My sister and I and assorted friends would pile into the car and set off with my mom to buy all the ingredients - eggs, cream, rock salt, a big bag of ice - and hurry straight back before the ice melted.
If you want a sauvignon blanc that tastes like the Loire's Sancerre - citrusy, scented of minerals and finishing with zippy acidity - you can buy it from Chile. If you want a sauvignon blanc that's like those from the warmed vineyards of California - a sort of "melon water," soft and pliable on the tongue - you can buy it from Chile. If you want a sauvignon blanc such as that from Bordeaux, with the unctuous texture brought to it from a healthy dollop of semillon in the blend, you can buy it from Chile (without the semillon).
It's the quintessential potluck food: seven-layer salad. With its layers of iceberg lettuce, peas, tomatoes, onions, cheddar cheese, bacon and mayonnaise, it's colorful, crunchy and creamy all in one bite.