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I read weekly newspaper food sections (San Francisco, NY and Los Angeles) and highly recommend that all you foodies out there check out the LA Times weekly food section. I think they are one of the best.

Half-way -- every morning I have my fat free homemade latte. It's mostly steamed milk and less than 1 cup a day. A bit of calcium for the day! Other than that, I only use milk for cooking/baking.

I can't turn down a girl scout cookie even though I know I can make a better cookie at home. I was a girl scout for many years and in my heart I feel the need to support them. The thought of doing away with cookie sales altogether breaks my heart.

I'[m with Jerzee - the microplane grater is a must. It is a must have. Buy cookbooks. Shop farmers markets. Don't be afraid to experiment. Cook for people who love food.

Bought the most delicious figs from Farmer's Market. Cut figs in half and served with a dab of Rivers Edge Chevre goat cheese, a sprinkle of fresh chopped rosemary and a drizzle of honey. These were yummy and irresistable!

Favorite omelets include Gruyere with chives and asparagus; spinach, mushroom and cheddar cheese; Tomato, basil and mozzarella. For entertaining larger crowds when blueberries are in season, I love Gourmet's (June 1999) Baked Blueberry-Pecan French Toast with Blueberry Syrup that can be prepared the night before. Oh my, oh my.......the possibilities are endless.

My all time favorite summertime meal - heirloom tomatoes with basil, buffulo mozzarella, and olive oil, prosciutto wrapped with orange flesh melon, baguette and vino.

My husband makes me a latte every am with Illy medium ground espresso coffee. It's our favorite coffee. When I'm in the mood for regular coffee, I grind my own coffee beans as needed and usually buy the coffee from a local coffee store.

My Sunday morning outing is a trip to the local farmer's market in Southern California. Fruits and vegetables are amazing this time of year and I'm enjoying wonderful summer stone fruit, cherries, sweet onions, tomatoes and zucchini, cucumbers, etc. The fish vendor has wonderful wild salmon. Also love the Greek food vendor - olives, Manouri cheese, and olive oil. The last stop is the cheese vendor for some Burrata cheese to enjoy with the heirloom tomatoes and fresh basil.

First choice would be Bob's Red Mill Muesli and 2nd choise would be Kashi Go Lean

I hope I never live to see the day. As a resident of Lake Tahoe, I have seen many brutal winters and have been to the Donner museum several times. The Donner party is a haunting tale of how the pioneers attempted to get to California in 1846 and a tale of death, endurance and survival. Many of them survived and reverted to eating the flesh of other humans. The Donner Party documentary HIGHLY RECOMMENDED.

I go back and forth between Italian tuna in olive oil and tuna in water. I love them both and always have a can in the pantry. For a delicious tuna salad, I add lots of chopped green onions, chopped celery, 1 tablespoon of dijon mustard, mayonaise, lemon juice, chopped capers and dill. Add all ingredients and amounts to your liking. I'm not a big fan of lots of mayonaise so I go light on the mayonaise. On the other hand, if I have a tuna steak, I grill it and use it in a composed salad nicoise.

Orange flesh with imported prosciutto and honeydew with home grown chocolate mint.