@Leah thanks for raising some painfully obvious questions: i.e., what is meant by "promoting" healthy foods? I really hope some concrete answers will emerge in the coming months.

Growing up in my house, we'd call this "spit in the eye." Can't wait to try out the hybrid.

Hot or cold it's nice
Well worth the seeds in your teeth
'strami's calling me

I'm a born and bred Baltimore girl -- raised on the blue crab. Even after steaming the crabs, the guts (as we fondly call them) are absolutely off-limits. After all, they are bottom feeders.

@CandiRisk, your post made me laugh out loud! And although this is slightly off topic, let me say that Ina Garten's rhetorical questions (read: "how is easy is that?") make by eyelids curl.

@cg_ups I must give this a try!

Ouch! I'm new to SE and this is a bit intimidating. Why is being called a "foodie" so offensive? I remember when news junkies were called "newsies." Whatever.

Happy Birthday, Ed. Can I come work for you?

@Sudenveri Thanks to Nigella L., I do make a great "antioxidant" fruit salad: pomegranates, blueberries and mango, with a little squirt of lime. Very nice.

To me, the key is "keep it simple" and "keep it slow." The staples -- onions, carrots, bay, garlic, s&p, tomatoes in some form -- are all good. But more important, cook it a loooooong time at no higher or lower than 350. And it goes without saying, the beef itself is important - I prefer Roseda Farms.

@pavlov you made my day! Do you feel better? Because somehow I do!

@janav I'm with you. I cannot stand the way she sounds like she's having sex with her food. Just cook!