We will be at Laguna and staying at the Montage, and it'll be my husband, 4 year old, and 2 year old's birthdays (yes, all 3). My husband also has work events on 2 nights we're there, so I'm curious what people suggest for the following:

1. Nice birthday dinner for the whole family. My husband and I love great food. I currently have an early Sunday evening reservation at Studio in the Montage.. they've assured me it's fine with the kids, but I haven't seen any recent reviews of the food. I assume the view is spectacular.

2. Two dinner suggestions for the kids and me. Either in the Montage or somewhere close by (<10 min walk or drive). Don't need kids' menus. I'll aim for 5/5:30pm dinner, but since I'll be the only adult, a place where we won't ruin everyone's dinners if my kids are not on best behavior. Considering Nick's but wonder if it's worth the effort to load kids in car if The Loft is just as good or if Starfish across the street is good and really only a 4 minute walk

Thanks for your suggestions!

The traditional fourth anniversary gift is fruit/flowers, and my idea this year is to give my husband some great wines (it counts as fruit!)

We got married in 2012, so I'm looking to buy bottles from 2012 vintage that we can open this year and at our 5th, 10th, 15th, and even 20th anniversaries if I can find any that will do well aging that long. Any suggestions?

He doesn't drink sweet wine but could make an exception. Otherwise anything goes! We are not wine experts but do appreciate nice wine. No particular budget, but since I want to buy at least 3-4 bottles, I really want to limit the number of $200 bottles I get! I hear 2012 was a great year in general and particularly for California cabs but not Bordeaux. That's all I really know!

Please let me know if you have any particular wines to recommend, and for which anniversary I should assign them!

I boiled eggs yesterday morning. My daughter dyed them, and then I didn't put them in the refrigerator until yesterday evening. Today I made delicious egg salad and ate it for lunch.

Of course it wasn't until afterwards that I decided to look online to confirm it's OK to consume these eggs left at room temp... ANNNDD the internet disagrees. I grew up with my parents doing this all the time to no ill effects so thought nothing of it, especially since the eggs were in their shells. But my mom also always just cut around the mold of food and fed whatever it was to us.

To complicate things, I'm pregnant (although at the very, very end of pregnancy). Question is: how does salmonella work? Is it binary for me at this point? Meaning I ate the egg salad. If I'm OK, can I eat the rest of it now that it's properly refrigerated?

I bake a lot but just made my first angel food cake (made an ice cream cake for New Year's and had tons of egg whites).

It's been cooling for over an hour upside down now, and I just reached under to feel if it was still warm, and I touched what looks like some slime! I think the areas between the cracks are still wet!

I cooked this in my convection toaster oven, which cooks fast, so I put the timer for 5 min less than the recommended time. With 10 min left, I saw that the top had risen quite high and close to the top of the oven and was burning, so I stuck a piece of foil over it. When the timer rang, I pressed the top in a few spots, and the cake sprang back, so I figured it was done (didn't check for wet spots then) and inverted to cool.

Is my cake underdone? If so, what can I do? Or can I just chop off the wet spots? I'm assuming the wet spots include egg whites, and I don't want to get sick! Thoughts? Thanks! Happy New Year to everyone.

So I've decided I'm making an ice cream cake for NYE, and I'm deciding between s'mores or tiramisu and inspired by this: http://www.grubstreet.com/2015/07/par...

Dinner will be leaning Italian, hence the tiramisu idea, but I may be more excited about the s'mores. Want your opinion on which below sounds better, and then any ideas/suggestions/tips on any components of either. Here we go...

S'mores:
Toasted marshmallow ice cream layer
Chocolate cookie separator (like ground Oreo crusts, thin layer)
Chocolate frozen cheesecake layer (cream cheese, cocoa, cool whip?)
Chocolate cookie separator
Graham cracker ice cream layer
Sides garnished all over with Graham cracker/sugar/salt mix

Tiramisu:
Mascarpone ice cream layer
Chocolate cookie and instant coffee separator
Zabaglione ice cream layer (or do I also flavor with coffee/espresso?)
Chocolate cookie and instant coffee separator
Chocolate ice cream layer
Sides garnished with crumbled ladyfingers (don't like the look of whole ones)
Top garnished with cocoa powder

Thoughts? I have a normal 9" springform but am thinking to find something taller and not as wide... Springform or not. Never made an ice cream cake but figure I'll make each layer, freeze, and do next layer.

Not sure of my separators/cheesecake layer ideas, but I like ice cream cakes to have more texture than just ice cream.

Help me build a masterpiece!