Serious Eats - seriouseats.com

I've always tipped on the total bill, and everyone I've ever dined out with has tipped on the total bill. Granted, I've never ordered a several hundred dollar bottle of wine, but I have been party to some pretty shocking bar tabs, on which we tipped excessively (possibly because the drinkers were too drunk to count and the non-drinkers were too embarrassed by the drinkers' behavior to not tip well.) I guess I can understand in theory not wanting to tip on an insanely pricey wine, but not in practice. If I've got the money for the wine, I can afford to tip on the serving of it.

I have used andouille in split pea - it's okay, certainly edible, but not my favorite. Instead of the ham hock, I put some smoked pork chops in while the peas are cooking, then shred them before serving. (but they pretty much fall apart just looking at them)

I also like some potatoes in the mix (like split pea soup needs anything to make it thicker, but still I add them), in addition to the standard onion, carrot, and celery. And thyme and bay leaves.

@Kerosena - I have had insulin for my cat in the fridge door too! (I hope your kitty is doing well with it) I was so amused by how nonchalant the Safeway pharmacy tech was when I brought in a prescription for a non-human. Their computer system even has a category for 'feline'.

Other than that, I have tahini and sweet pickle relish, neither particularly odd on their own, but perhaps somewhat incongruous to have next to each other.

We always go out the night before Thanksgiving, but it's just four of us...

I third @zucchini's idea of having several soups. I've done that for an open house party and it worked very well - easy to keep hot and serve whenever, easy to prep ahead of time so you don't have a ton of work the day before you have a ton more work.

You could also try a 'make your own pita pizza' bar if you're not using the oven for pies the night before (or use a toaster oven)

Or, boring though it may be, you could get/make a cold cut platter. All the meat gets expensive, but it is easy, suits staggered arrival times, and with a few fancy condiments (basalmic onion marmalade or chipotle mayo for starters) it's more fun.

rosemary, as much for taste as for texture

When I was growing up, my mother always treated a cold with a mug of chicken broth with as much cayenne pepper in it as she could bear. (and frequently a shot of whisky in the mix as well...)

I've always had good burgers at 5 Guys. I go to one regularly, and have tried 3 others in the Baltimore area. Occasionally the fries are slightly less done than I would like. Bone in the burger is not acceptable anywhere, so I can see why you're unimpressed. I wouldn't give up on all 5 Guys, just that branch.

I actually just peeled my knuckle while peeling carrots with a standard veggie peeler. Sigh. (at least it gets me off dish washing duty tonight...) I love my microplane too, and haven't ever zested myself - I stick to the usual uses: nutmeg, garlic, citrus, occasionally ginger. Cheese goes through the box grater.

Although I grew up with Joy of Cooking in the house, and started using it shortly after learning to read, the first cookbook I purchased for myself was Mollie Katzen's Enchanted Broccoli Forest.

My granola doesn't usually come out chunky - I too am working on how to get clusters but it's still wonderfully tasty stuff without them. Don't toss it unless you've baked it too far to be yummy, just have lots of fruit & yogurt parfaits this week.

Evidently the book's author offers a recipe for said pie: http://www.randomhouse.com/rhpg/guernsey/potato-peel-pie-recipe/

It seems that the peel is to serve as crust - how about making Twice Baked Potatoes? Same idea, much tastier. (I do a stuffed sweet potato with sliced smoked sausage and white cheddar, not terribly British but quite yummy.)

Cheese Muffins - with hunks of Gouda cheese, crumbled bacon, and lots of black pepper - and Quiche are my standbys for brunch