Isryelle

I've got two Granny Smith apples on my fruit plate that are a little past their prime. They're still good, but they're too mushy to eat raw. Got any ideas about how I could use them? I've thought of baking them (whole, cored, with spices), but I was looking for something a little more imaginative. What do you think?

On the back of my 10 lb. bag of potatoes, it recommends boiling with the peels on to retain more nutrients. I've also heard that it makes the potatoes absorb less liquid. Sounds kinda iffy to me. I'm with ya'll. Why complicate something so simple?

Every person that I have encountered (as a waitress, in cooking school, as a baker and as a food writer) that insisted on being addressed as "chef" has turned out to be a jerk. He or she has been either poorly educated, clinging to a tiny mount of authority, arrogant, a bully, or desperately trying to prove him/herself.