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Dear Eric: Regarding your West Coast Trail Cookies, I鈥檓 wondering how those could be made gluten-free.

Years ago, a professional landscaper friend of mine dug up and gave my wife and me some of the oregano he was growing. He didn鈥檛 mind sharing because his oregano was flourishing, filling up a large spot in his garden.

Dear Eric: Silly question, but is popcorn still a vegetable? Marilyn When Marilyn's question first came in my first thought was yes, this is a silly a question.

When I was a child, my Latvian-born father would sometimes for lunch spread butter on rye bread and top it with sardine-like smoked sprats or pickled herring.

Dear Eric: Many decades ago, I heard my mother telling my father that a dish cannot be called 鈥渁u gratin鈥� unless it is topped with breadcrumbs.

Last week, I attended the Weber Mobile Grill Academy with two sa国际传媒 readers, Carole Richer and Norman Thomson, who won our draw for tickets to the event.

Dear Eric: My adult son鈥檚 birthday is coming up and he requested roasted beef bone marrow be served. Would you have a recipe? What kind of bones do you buy? Cindy Cindy, your son is in good culinary company by requesting roasted beef-bone marrow.

If you鈥檙e in the mood for a fairly easy-to-make, naughty treat that uses plump, in-season sa国际传媒 cherries, this column is for you. That treat is brandied cherries, and I call them naughty because you do, of course, have to lace them with that spirit.

Dear Eric: I enjoyed reading your column on making vinaigrette. Olive the Senses, a business in the Hudson Building, 1701 Douglas St., has become one of my favourite places to shop and browse.

Dear Eric: In your article on vinaigrette you used Dijon mustard in the dressing.