Blog name: A Chicken In Every Granny Cart
My URL: http://achickenineverygrannycart.wordpress.com
What it's about/tagline: Sometimes it really isn't about roasting your own chicken. The adventures of an amateur cook with big ideas.

Chili Verde aka Green Chili, especially since tomatillos are in season.
I prefer it with chunks of pork, but many people across Colorado make it with ground pork. Good, tasty, delicious, hearty stuff, especially with a bowl of rice. YUM.

Nigel Slater's Appetite. He doesn't really give recipes, just guidelines and branches out from there. He has a lovely, easy style of writing that makes him feel immediately like he's your best friend in the whole world. And he's a guy. I'm sure your son would appreciate a manly voice in a world that tends to be a little womanly.

Here's a recipe for Mint "Pesto" I whipped up lately. It tasted awesome on the peas and scallops but would probably taste good on anything else, including cardboard. It's that good.
I also love mixing mint into tuna pasta salads and using it to flavor anything made with beets. Beets and mint have an incredible affinity for each other.

wow, if my grandmother knew what the internet was, she'd be gobsmacked to see her recipe put to such awesome use! Thanks Kid Kreplach for a new use for my favorite eggs!

There's a dish from Central New York called salt potatoes. They're traditional at clam bakes (yes I know that's a little strange). You boil new, red, baby potatoes (the small ones) in the saltiest water you can manage, when they're tender you drain them in a collander, the salt will form a light, sparkly crust on the skins, then you eat them with drawn butter.
Not the healthiest preparation ever, but dang skippy, that's good stuff. They also keep well in the fridge for a quick snack. They're delicious cold!

Cookbooks are tiny snapshots into our past.

I collect vintage cookbooks because of what they say about the times in which they were published. There's cookbooks for rich people from WWI where they teach the uppercrust how to throw 50 person banquets, even though they must ration. There's cookbooks from the sexual revolution, written by Helen Gurley Brown that teach women how to step away from the stove, buy pre-prepared food and mix a stiff cocktail, and then there's cookbooks from the 1980s that are all about truffles and arugula.

Cookbooks will never become obsolete because they speak to us about us.

I grow my own herbs; dill, basil, sage and lavender in pots on my windosills. This summer I'm going to try my hand at window box radishes on the fire escape. I read something by Nigel Slater that says it's doable, so I'm going to give it a go. I'm also going to try those wee bitty currant tomatoes (or whatever they're called). Very excited!!

I cannot get enough of the Dan Dan Noodle soup at Kar Won on the UES.
http://tinyurl.com/2abns6

Please head over to the Rancho Gordo Bean Blog and look around http://ranchogordo.typepad.com/
As noted above, your beans may be old, but then again, they might be young and don't need the 24 hours of soaking.
Rancho Gordo are the best beans in the world, and Steve REALLY loves his beans, so if he can't help you no one can!
Good luck!

No-Knead Bread! Just be sure to take the handle off so it doesn't melt! And go on and braise something... maybe pork loin or short ribs. YUM! Enjoy it!

We're cooking a super luxe dinner with friends: venison loin with perigueux sauce, savory mushroom bread pudding and fig tart for dessert and lots of wine, champers and good conversation.

And dangitall Adam! You live in Brooklyn now... get thee to the Park and watch the fireworks, they're absolutely AMAZING!!! You can basically get right underneath them. It's truly awe inspiring.