Serious Eats - seriouseats.com

Most of my women friends with full-time jobs and kids would happily give up cooking if they could. Yes, it is a chore when you don't have much time, and you have to do it every day, day in and day out. My mother has cooked more than 30,000 meals for her family in her lifetime, she would gratefully pass on the job to someone else it that were an option. Personally I would rather see more role models out there of fathers pitching in with the cooking for the family. It kills me to see young boys growing up thinking that cooking is just something girls do.

Indeed. Sam's funky looking tomato is a much better example.

Slow news day?

To counter Banana's point, many of the events are priced very reasonably, like at about $10 a ticket. A few big dinners are quite expensive, but then they are fundraisers, and they are dinners, so you expect them to be expensive. I'm actually quite impressed with the breadth and accessibility of the events this weekend. Unfortunately for me, almost all of them are sold out, so I will not be driving in from Sacramento to attend.

Bill Moyers. Because I think he would be terribly interesting to have a conversation with, the subject matter could go in any direction, and I could see just having a relaxed, real chat with him. I could see the meal taking place somewhere wherever he is on location, in between shoots of whatever he is filming, and the meal being a simple turkey sandwich on 12 grain bread, with lettuce, mayo, and mustard.

I must say that I completely disapprove of any law that mandates calorie counts on menus. I don't believe in "eating by numbers" and don't think that it is a good way to eat, live, or diet.

I love bacon, but that is a little insane. More bacon than I eat in a week.

Hi Ed,

Thanks for shout out! We have three lemon trees here, 1 regular and 2 Meyer, so we have fresh lemons almost all year round, which is why we end up making so much lemonade from scratch. It's really so easy. To make a quart of lemonade only requires one cup of fresh squeezed lemon juice (2-4 lemons, depending on how big an juicy your lemons are) and 1/2 cup to 1 cup of sugar. If you live in the part of the country where they don't grow lemons, buy them in season (winter), juice them and freeze the juice. We end up freezing a whole bunch of juice in 8 ounce jars, perfect for pulling out when we want to make lemonade during those few months (coming up now) when there are no more ripe lemons on the tree.

That said, I grew up with frozen lemonade from a can. Especially loved the frozen pink lemonade and limeade. Don't know what's in them now (probably a lot of HFCS) but in the 60s, it was pretty much just lemon juice, pulp, sugar, and water.

Of the brands you mentioned above, the one I'm probably most familiar with is Paul Newman's, which I think is pretty good.

Basically anything that uses real lemon juice and not Splenda is a huge leap forward. I seriously think that most of the country believes that Crystal Light is what lemonade is supposed to taste like.

D'accord. The film's theme of "anyone can cook" extends to anyone can appreciate fine, simple, well prepared food. I'm hoping Ratatouille inspires children to learn to cook (even if their parents don't), but I certainly don't hope that it inspires a generation of picky snobs.

That's a crazy good looking apple fritter. I'm glad I don't live any where near that place or I wouldn't be able to resist.

Brilliant again Adam! I love the plot twist at the end. :-)

That was really funny Adam. I kept on expecting Lisa to be the gal who would be delivered the eggs. I shoulda known betta!

My mother let us have as much peanut butter and jelly as we wanted, it was hard enough getting sufficient calories in us. 2 Tbsp? too wimpy for me. We used Orowheat bread, with big slices, and at least 3 Tbsp if not more of peanut butter. It helped if the sandwich was being packed, to spread some peanut butter on the other slice of bread first, before adding the jelly. The PB set up a protective barrier so that the jelly didn't completely ooze into the bread. Regarding the "jelly" - please give me Strawberry jam if we are doing jelly. Otherwise, honey is my favorite companion to peanut butter in a sammich.