Alex

From the Chicago Tribune: The announcement came Here's a follow-up NYT article.

This is what I use. Germs don't stand a chance, plus I get that great wok hei aroma and taste. But seriously, folks, I just use lots of plain water.

And its base, dashi (kombu + bonito flakes/katsuobushi).

Am I the only one here who doesn't mind farfalle? Granted there's only one dish* I make that uses farfalle, and even then, it's not required, but I think it's a fun shape. I just spear it one butterfly at a time. * browned butter + butternut squash cubes, shallot, sage, parsley

I guess my family had better cooks than yours.

I grew up eating kasha varnishkes, usually at a relative's house, so I have a bit of sentimental attachment to farfalle.

I despise no pasta. Orzo is weird, but not despicable. And certainly not weird enough to keep it from making its way to my mouth.

Welcome, Dakender. You can start your quest here.

My GI system and capsacin don't play well together, so I used cubano peppers and sun-dried tomatoes for the vegetables. I also used Bob's Red Mill g-f white flour, and the biscuits still were wonderful. Ms. Alex is now a huge fan.

Sure, why not? (See below for more info.) This is Sam Gross's famous 1970 cartoon from National Lampoon. Here's a great interview with him, in The Comics Journal.

Yesterday's WaPo had an article about one of the recipes in the book: Za'atar Cacio e Pepe

My library system has already ordered two copies. A reservation has been made.

I'll leave recipe recommendations to the more experienced pizza folks. However, you might have a good time looking through this topic about pizza toppings. There are 388 posts at the moment, so it'll keep you occupied for a while.

Welcome to eGullet, Hannah. How did you learn about us? A good number of eG'ers have done food writing, so I suspect you'll hear from some of us before long. In addition to the Food Blogs Kim mentioned, you might want to check out The Daily Gullet. There's also the amusing Daily Gullet Competitions. Neither has been active for quite some time, but they're a fun time suck read. The eGullet Culinary Institute can be an excellent resource for you. Many of us are, ahem, older, so our education about food and food writing began well before the Internet age. I would encourage you to start reading as much food writing as time allows. There's food writing without, or mostly without, recipes (Jeffrey Steingarten, Bill Buford, M.F.K. Fisher, etc.). Then there are "food books" with related recipes (e.g., Hot Sour Salty Sweet). And don't forget cookbooks with good writing, such as Yotam Ottolenghi's Jerusalem.

Amelia's Farm Fresh Cookies

Same thing today.

Sounds like it gives Malort a run for its money.

We have an excessive number of mugs, even after a significant Goodwill donation. Here are our most-used. In order, we have: Wistful kitty. Colorful fish (benefiting Save the Children). Weird kitty. Waechtersbach -- two made in West Germany (!), two in Spain. They're a bit less orang-y in real life. Denby, bought before I knew whay Denby was. Bennington Pottery -- a gift from a friend in the 80s. A promo mug from our favorite local NPR station. We used to have more. Two hand-painted mugs from Poland. One Mikasa, Arabella pattern. Promo mug for a local free-form radio station. Silent kitty.

Right.

Nigiri sushi (nigirizushi) is your first sentence. Sashimi is your second sentence, but rice is not necessarily involved, although sometimes there'll be a bowl on the side. Sashimi also can be beef or other meat.

I had a Taylor and Ng mug, too! I had forgotten all about it. It was the one with the fornicating rabbits. Wish I still had it. There might have been a cat mug, too. (Picture courtesy Poshmark)

What is this leftover garlic bread of which you speak?

Then there's the $17.99 2019 Ch. Puech-Haut Argali Rosé, from the Languedoc, 60% Grenache, 40% Cinsault. Very pale pink, it led off with mixed red fruit and, per Ms. Alex, a bit of apricot, with a nice mineral finish. Its acidity made it a much better accompaniment for food (in this case, penne with tuna, anchovies, tomatoes, pine nuts, and raisins).

Please forgive the out-of-focus picture; I usually snap better than that. First up is an inexpensive ($7.19 after half-case discount) 2019 Famille Perrin Rosé, a CDR blend. (The Perrin family owns Château Beaucastel.) Orange-y pink in the glass, it's not just fruit-forward, but fruit-in-your-face. A quick hit of berry (mostly strawberry) gives way to a sort of generic tropical fruit (Ms. Alex thought mostly mango), followed by a weird and unexpected but not entirely unpleasant finish of coconut. This would be a more than acceptable porch rosé.

Hello, Carol. @Franci, who knows a whole lot about baking, also lives in South Florida. Here's a mention in the NY Times, from when she lived there.