Serious Eats - seriouseats.com

I'd want the flavors to be both bright and rich....I guess that's why fruit + chocolate works so well. I actually rather like blueberries and dark chocolate together.

French pressed or cold brewed, with milk and raw sugar.

Bluefish with rosemary, olive oil and garlic (I adore crispy fish skin)! Tandoori chicken. Corn. Zucchini. Gosh, I love grilled food.

Just whatever seeds scattered from the pots I abandoned last year. They are all surprises at this point!

Girl and the Goat. I like to see people with talent and humility lauded.

Whole wheat pancakes with strawberries....and chocolate chips, lest you think I'm some sort of health nut.

Hanger or Skirt.

Pancakes with real maple syrup, over easy eggs, and applewood chicken sausage.

Eggs florentine, applewood chicken sausage, grapefruit juice.

Nope, but I hope to someday!

Breast separated from frame AND with skin removed....then cooked till medium rare. Fat rendered completely on side for gribenes and sauteed potatoes.

Dark meat- just slow roasted so the fat is totally rendered and the meat fall apart.

Almost always like flavoring with sweetness from fruit (e.g. glaze of orange juice or berry jam) + some sort of herb (usual favorite is thyme)

Eggs florentine, applewood chicken sausage and a side of grapefruit juice. (that's just what I'm in the mood for now- answer subject to change).

Hanger or skirt. But I would not complain if a porterhouse or two showed up on my plate/doorstep. :)