In just a few days I'll be headed to the 43rd Pillsbury Bake-Off in Dallas where I will watch as the 100 contest finalists prepare the dishes that won them the right to be there. To help me prepare, the Bake-Off folks have sent me a map of individual kitchens where each cook will work. We're most interested in Linda Bibbo of Bainbridge Township who will be at Range 19,near the end of one of three rows of identically configured kitchens. The Tennessee woman at Range 20 next to her will be making Mexican Stuffed Pepper Biscuit Tostadas. To my thinking, there's hardly a dish more different than Bibbo's Caramel Latte Crunch Cups. I am imagining the different scents that will fill that large room at the Fairmont Dallas Hotel headquarters for this year's contest.
Until 1980, the Bake-Off took place every year, but since then it's been held every two years. I was there 10 years ago in 1998 when a Salsa Couscous Chicken dish took the top award in Orlando.
Ill be taking a direct flight to the big D on Continental, a boy am I glad it's not American which is based there. They've cancelled flights right and left this week as they get their aircraft checked and up to speed mechanically.