Angela Alaimo

Here is the NCL message board from cruisecritic.com. You can see what the line is like from the other side of the bridge. Don't know if there's any snuggle insider information though.... NCL Board[ A

Blood orange juice and champagne. Good for what ails ya. Use your basic Mimosa ratio--the taste is the opposite of basic (besides acidic).

A few years ago we dry-aged a rib roast using the Alton Brown method. Not only was it delicious, but every time you opened the refrigerator, you got a whiff of beef filling the kitchen. Sort of like roast foreplay, with all that built-up anticipation. I'm just saying.

You so funny! (That's not a First Edition you're char-broiling there, is it?)

I lol'ed. And you win the Obviously Gone Mad and Displayed For All to See on the Internets prize for this week. Don't spend it all in one place.

Breaking News! In case anyone is planning a trip to New York City some time in the future, I'm sure you won't be wanting to miss out on this.... Burger-O! About the only thing I can see left for this Wondergirl to do is run for President.

Two things I felt while I was reading this story: 1) Hungry 2) Stupefied--These people must have drunk the Kool-Aid if they have convinced themselves this is a Great! Idea! I believe the author was right when he got that cult-y feeling during their alleged dinner together. Even the asparagus spears on the plate in the picture looked like they were starving. A

I tossed out the oven mittens a long time ago. And the kitchen/side towels are usually wet because we are using them as well, towels. I'm in the pot holder prefer category. We've got all sorts, from the regular quilted cotton-ish ones to a cool Viking leather one (yes Fabby, it works), and several that one of my boys and I made with those little looms and loops. They might be my favorites for everything save a really big heavy roasting pan. Oh, and we got a pair of those little potholder-like sleeves you can put on a pan handle at Cracker Barrel a few years ago. We could use a fresh pair--these are a bit burned (see, they work!).

Hi Karen, I can help you with your first question, via Backpacker Magazine online. Be A Hiking Gourmet And here are some recipes and ideas of dehydrating all kinds of tasty bits to cook up whilst on the trail. Be A Dried Food Hiking Gourmet

I lol'ed! I sometimes find myself in a similar situation and can't help but wonder how the things end up where they do--but I am mighty grateful that I found them! PS: Police officer: Do you know how fast you were going? Physicist: No, but I know exactly where I am!

Mine are arranged on the bookshelf the way they arrange the items at the grocery store. The most often-used ones are at eye-level/in the middle, then the next popular are the two shelves down/one shelf up and the least-used are way up high where I can hardly reach. The very bottom shelf holds some wine bottles and they will likely have to go to make room for more cookbooks.

Good news, Oregon fans:http://www.oregonlive.com/AandE/pluggedin/...8260.xml&coll=7 ← Cool, Fergus Henderson! He makes me want to eat guts and stuff (if he does the cooking).

Anyone else remember 1-2-3 Jello?

Absolutely gorgeous. I get so excited when I get to see a house that not only doesn't look like ten million others, it's interesting, no, fascinating and beautiful instead of boring, and just the right size. Your outside is pretty much awfully wonderful, too. Thank you. And so far you've got the tidiest refrigerator.

Loloz. Wait until I tell my DH that I need to borrow some of his onion soup mix (the sour cream dip) to roast some potatoes with, and I learned about it on the eGullet! xo