Special K

Oh, I envy you that! As a height-challenged person myself, upper cabinets are frustrating - mine go all the way to the ceiling, but I need a step-ladder to get to them, and I don't like using a step-ladder because my knees are both bad. I would much rather have a separate pantry and lots of windows in the kitchen!

The can is "Net Wt. 14 Oz.(396 Grams)". Swansons' boxed broth is "Net Wt. 32 Oz.(2 Lb.)(907g)". Then yep, that's weird! I have always assumed (without looking too closely, obviously) that it was fluid ounces and used it that way. Anna N. is right about the "pint's a pound" rule. Works for water and thin liquids, but you can't trust it for denser liquids.

Maybe this might help?

That means it was a success!

Isn't it 14 fluid ounces?

I must admit that I bought John Besh's "My New Orleans" soley on the basis of the cover (with his photo on it). Yum! And it turns out the cookbook is absolutely fantastic. It won best cookbook of the year by the International Association of Culinary Professionals.

And isn't it a "red eye" when you add a raw egg?

Here's a link to a recipe: http://www.nibbledish.com/people/Jaylene/recipes/sushi-pizza.

I have to say, I never really thought about how annoying this could be to restauranteurs and fellow diners. I don't go out very often, so I don't do this myself, but I have really enjoyed seeing the photos of restaurant food people have posted here. I guess the thing to do is ask first if it's OK.

http://www.philly.com/philly/entertainment/20100506_Great_meal__Aw__shoot__Chefs_forced_to_stomach_the_new__food_paparazzi_.html Or is it OK?

I, too, love my pull-out sprayer. I grew up with one, and living in apartments without them was a pain. One thing I really like about ours is that it's mounted on the corner rather than in the center of the sink (right hand corner in our case, which works because we're both right-handed). Very easy to use (unless one of you is right-handed and the other left-handed!). I don't see the point of double sinks, either (but then I do have a dishwasher). Definitely do get a garbage disposal if you can. My sink is white and I would really love a black one (all the appliances are black), but after trying to find a black bathroom sink I learned that black sinks seem to be pretty hard to come by. I'm just not a fan of stainless steel. I love, love our (dark) granite. I'll never go back. It's beautiful, and it's nearly indestructable. And really care-free. I don't know how long it was in this house before we bought it (maybe ten years?) but we've had it for about 15 and it looks as good as new. I would love to have wood floors. Alas, I have (white!) marble tiles, and I hate 'em. (White carpet throughout the house, too, but that's another story). Congratulations on your first house! It's very smart of you to make these upgrades now so you, and not some future buyer, can enjoy them. We only made the improvements on our first house when we were getting ready to sell it, and we enjoyed the place so much during the last few months there that we were just kicking ourselves for not having done it earlier. Edited for clarity.

What Willspear (or was that Bacon?) and the others have said: Stay in school. You'll be glad you did in the long run. As I recall, it's in the last few quarters that you really learn the business end of the profession. It's hard, and it's boring, and you might hate it, but boy, will you be glad you learned it when you need it later on. I'd also stay in touch with that friend who's staging at The French Laundry! Who knows, they might ask him to recommend his successor! And just a side note, don't let your tattoos keep you from trying for a coporate gig down the line if you want it. One of the best teachers here at my high school is a former chef, and her tattoos (awesome as they are) didn't keep her from being hired to teach impressionable young teenagers!!

I use them in a jazzed-up version of The Frugal Gourmet's spinach artichoke casserole: A layer of the artichoke hearts, a layer of thawed frozen spinach, squeezed as dry as possible, a layer of cooked ground sausage (my addition to placate hubby), and a layer of cream cheese/garlic & herb boursin, all topped with grated Parm. This is comfort food around here. It substitutes for green bean casserole on holidays.

http://www.kingarthurflour.com/tips/sourdough-primer.html ". . . unlike children or pets . . ."

Thanks, Shel_B. I'm stocking up this weekend, so I'll look for them.

Wasabi peas and Trader Joe's honey sesame sticks. Don't start unless you're OK with finishing the entire bag of either!

Oh, God, I just had to pick myself up off the floor! Go look up "smegma" in the dictionary.

Thought of another, real unitasker: my corkscrew! But I do use it every day. In fact, I'm thinking of using it right now . . .

My knife. I only use it to cut things. (No, I don't even smash garlic cloves with it.)

No pictures, sorry, but I made some little creme brulees on Sunday. I'd bought some St. Marcellin cheese and it came in tiny little crocks (about 1/3 cup). The salesperson mentioned that the crocks would be great for little creme brulees and so of course I had to make some. Whenever I make snickerdoodles I always have leftover sugar/cinnamon mix, and some time back I made something else (I forget what) that I rolled in a sugar/ginger mix. Well, I sifted and combined the two sugar mixes, then put them away and forgot all about them - until these creme brulees! Mmm, mmm! Had to use regular brown sugar for the carmelized sugar topping, though (the spices in the sugar mix burned).

Lora, for me it's cheese and neglected hors d'oeuvre. This is why we love the clearing up after the party! Not only do we get to compare notes about everybody who was there, we get to scarf up their leftovers. And yep, I'm not above finishing somebody's cabernet!

I have a bunch of Griswold cast iron pans, all sizes. I got them from Goodwill and Value Village, so I don't know how old they are. I know I could sell them for way more than I paid for them, but I bought them to use, and I do. Of the things I've bought myself, or received as wedding gifts 40-some years ago, I think the oldest things are my original Magnalite pots and pans, which are still going strong. (The Chinese are making something called Magnalite now, but it's not the same.) I saw an old Magnalite stock pot (with lid) the other day at Value Village and almost bought it, but I thought, I really don't have room for it. Too bad; I'd like an extra one. Maybe I'll check again today to see if it's still there - I'm sure I can fit it in somewhere!

Thank you so much, Kim! Makes me want to book a flight right now. That eggs benedict with the soft shell crab . . . !!! I want it NOW!

Mom sent me this one, courtesy of her bowling buddies (Mom is 82). I have seen several versions, but this is my favorite: A group of 40 year old girlfriends discuss and discuss where they should meet for dinner. Finally it is agreed upon that they should meet at Luigi’s Restaurant because the waiters there are hot looking and muscular. 10 years later, at 50 years of age, the group meets again and once again they discuss and discuss where they should meet. Finally it is agreed upon that they should meet at Luigi’s Restaurant because the food and the wine selection there is very good. 10 years later at 60 years of age, the group meets again and once again they discuss and discuss where they should meet. Finally it is agreed upon that they should meet at Luigi’s Restaurant because they can eat there in peace and quiet and the restaurant is smoke free. 10 years later, at 70 years of age, the group meets again and once again they discuss and discuss where they should meet. Finally it is agreed upon that they should meet at Luigi’s Restaurant because the establishment is wheel chair accessible and they even have an elevator. 10 years later, at 80 years of age, the group meets again and once again they discuss and discuss where they should meet. Finally it is agreed upon that they should meet at Luigi’s Restaurant since they have never been there before.

Judiu, I may live in Seattle now, but I'm a Southerner through and through! You are exactly right, of course.