Serious Eats - seriouseats.com

Best ice I have ever found...Lang Ice Classic Cubes (perhaps only available in the Chicago area)

Gorgeous square cubes cut from one large block of ice using old-timey equipment.

Perfection.

http://www.langice.com/p-cube.htm

Ohhh - guys...this post makes me sad. It's like another post I read on another site where people were asked to report on the worst service they've received at a restaurant. I just think this type of discussion is...I don't know...kinda whiny...I don't get the point...
(I think I just made a bunch of enemies - that is not my intention)

I find the educational/helpful and inspiring posts to be wonderful (and there are so many people who write really insightful, witty, great things on this site, I visit often).
But when I read, "We have been traveling/being entertained and although it is very good I am sick of seeing brie" - oh....that makes me so sad. How about let's just be thankful to be entertained and traveling, or that we have the money to buy too much at the farmers market or that our garden is going gangbusters?

Again, I know that my opinion might be met with eye-rolling. I don't mean to offend - I just really enjoy this site for what I mentioned previously and I don't see the point of this. If you're sick of something - don't buy it or if you're growing it, trade with another gardener or give the food to someone else.

Esp when there are so many people who don't have food - period. Ya know?... (those poor people dealing with the flooding in Pakistan)
Anyway, thanks for reading.

JERRY: That was our babka. We had that babka!

ELAINE: What's this one?

CLERK: That, Cinnamon Babka.

ELAINE: (gasp)

JERRY: Another babka?

CLERK: There's chocolate and there's cinnamon.

JERRY: Well-well we got to get the cinnamon.

ELAINE: No, but they got the chocolate. We'll be going in with lesser babka.

JERRY: I beg your pardon? Cinnamon takes a back seat to no babka. People love cinnamon. It should be on tables in restaurants along with salt and pepper. Anytime anyone says, "Oh This is so good. What's in it?" The answer invariably comes back, Cinnamon. Cinnamon. Again and again. Lesser babka - I think not.

CLERK: 49?

ELAINE: I'll have a cinnamon babka.

JERRY: … and a black and white cookie, for me. Peace!

(Episode 77 - The Dinner Party...Long Live Seinfeld)

I've made a recipe for something like this from the California Pizza Kitchen Cookbook (I know, I was kind of skeptical but it was F*cking Awesome).
http://www.amazon.com/California-Pizza-Kitchen-Cookbook/dp/0028609883
Worth the effort if you ask me.

Yea, shoneyjoe. I'll have the same...
Large Drip Coffee - Black
(with some ice cubes, please) (I don't like to wait)

As far as flavor goes (and aroma while cooking), Dr. Praeger gets high marks in my book. I stick them in the toaster oven and cook them for several toast cycles until they're GOOD & BROWN (helps them hold together). ...I guess you could bake them, too.
I swear, they smell like something deep fried whilst they be cooking. YUM.
A little melted cheese on top and a Natural Ovens bun...
http://www.naturalovens.com/

I just want to say that you are all great. What a fantastic string of comments. Everyone is so smart and informative and funny and helpful and sticking to the point. Ohhh, you guys...
-sigh-

I have heard that soap can leave a residue. I always use this veggie wash spray - it does the trick (you should see the color of the water after I wash strawberries with this stuff!). http://www.veggie-wash.com/ I put my produce in a bowl, spray on a bit of the wash, run some water in the bowl and agitate for a minute or so, then rinse several times until the water is clear.

Great, grainy salad I found in the Everyday Food magazine.
(WARNING: It's dangerously addictive...pace yourself...you'll eat more than you realize, and then it feels like it keeps expanding in your tummy! haha...)

Bulgur Salad with Grapes and Feta Cheese
Serves 2
½ cup fine-grained bulgur wheat
½ teaspoon coarse salt
¾ cup boiling water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
coarse salt and ground pepper
2 tablespoons minced scallion
¾ cup halved seedless grapes
½ cup chopped walnuts
½ cup crumbled feta cheese
1. In a medium bowl, combine ½ cup fine-grain bulgur wheat, ½ teaspoon coarse salt, and ¾ cup boiling water. Cover; let stand until bulgur is tender, 30 minutes (Make sure all water is absorbed, otherwise, your salad is too "wet" instead of nice and fluffy.)
2. In a large bowl, whisk together 2 tablespoons fresh lemon juice and 1 tablespoon olive oil; season with coarse salt and ground pepper. Add 2 tablespoons minced scallion, ¾ cup halved seedless grapes, ½ cup each toasted chopped walnuts and crumbled feta. Add bulgur; toss.

Yes, yes, yes! That Barry Sorkin...a brilliant guy. (And a nice guy, too!)
Best BBQ in the city by far.