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I often make individual versions. I use three tortillas (softened first), two layers of different fillings, top the whole thing with a salsa or enchilada sauce and cheese and bake it.

My favorite taqueria is in the Mission District of San Francisco. I now live in Seattle. I must go there at least once, if not twice, during every visit back home. One time I bought six burritos and froze them in my mother's freezer. I wrapped each one in plastic wrap then two layers of foil. I packed them in my carry-on bag and held my breath while they went through the X-ray machine, in case they thought I was some terrorist.

I ate a burrito every day for the next six days. It was magnificent.

Everyone who I would normally hang out with on the 4th is going out of town. My mother's visit was postponed. I had no plans at all until the day before yesterday. A friend who I rarely see anymore (but who I totally adore) invited me to someone's house on Bainbridge Island for a Saturday night to Sunday party. Supposedly, they're big foodies and good boozers. Fun shall be had (I hope).

Yank SIng has fantastic dim sum.

My favorite taqueria is La Taqueria in the Mission. I believe 26th? maybe 28th? and Mission. I always forget, I just know where is it. My family has been going there since the early 70's. They're not cheap and they're not ginormous burritos but they are incredibly delicious. The beans are on point and the squeeze bottles of green salsa on the table are a must.

Next door is Dianda's bakery. We hit up the taqueria and then head next door for dessert. A neighborhood classic. An Italian bakery in the Mission that makes old school treats. Napoleons. Panforte. Cookies. Rum Cake.

I've been in Seattle for 10 years now but grew up in the Bay Area (East Bay & Marin). I'm luck to have been around two great food areas!

Salted orange slices. I still like them salted. When I was a kid I loved sour cream and garlic salt in a rolled up flour tortilla. The shock of the fake tasting garlic salt did it for me. Another thing I ate as a kid was slices of American cheese, cut up and smooshed between vanilla wafers.

Chilaquiles can be prepared so many different ways. I've grown up with them and the preperation is so varied from family to family. We cut up fresh corn tortillas and toast them up in a pan and then add the eggs and other ingredients. I've seen people use tortilla chips but I've never cared for that. I like tons of onions in mine and like to add leftover veg or meat to the mix for variety.

The basic idea is crunchy tortillas, eggs, sauce and cheese. I think it's one of those recipes (like lasagna or mac n cheese) that you make your own special way.

The white bean hummus is deeeelicious. I love the frozen blocks of steel-cut oats. So easy to take to work. Caramelized onion tart, hand-made tortillas, pot stickers, lemon curd, vanilla cake mix (seriously y'all, so easy with lots of real vanilla bean). The red salsa and green salsas in a jar (by the chips) are addicting. Great with chips but really great to cook with.

There's more but I gotta go!

Veggie enchiladas with green chile sauce, deviled eggs, a bag of Doritos and a bag of Double Stuff Oreos.

Pabst Blue Ribbon and Pop-Tarts.

I had just taken out a pan from the oven. I was cooking a steak so the oven was set at 450. I used my left hand (thick glove on) to take the pan out, placed it on the stove top, turned to the opposite counter to grab an ingredient and proceed to grap the handle of the pan with my right hand (gloveless). The sizzle was instant, as was the pain.

I immediately turned on the faucet and ran cold water on my hand for about ten minutes straight. This kept me from developing blisters. I still managed to finish preparing my meal but cutting the streak was a bit painful.

Now, when I take a hot pan out of the oven I place opening of the glove over the handle as a reminder.

My heart just stopped.