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Swiss Cake Rolls are my food weakness. I will go through an entire box in a half hour if I know they're in the house. I can't stop myself.

Cheese and booze.

I'd bet neutral spirits instead of whiskey, with vanilla and other flavoring added.

Tullamore Dew!

@bleu-- Tell your husband to get the pan hot before adding his egg-substitute. And that oil/butter goes into a hot pan, not a cold pan. I use about a teaspoon of olive oil into a hot cast iron pan (on the fire for about five minutes or so before anything goes in) for eggs and egg-related items. Nothing sticks, ever.

The only time anything sticks to my pans is when my wife cooks.

Mix a tablespoon or so of maple syrup with the juice from half a lemon in a cocktail shaker until it is smooth. Fill the shaker halfway with ice and add 1 1/2 shots bourbon. Shake and strain into a martini glass.

In the discussion of herbs and spices, I have never understood the need for their separation. After all, for the most part, they're treated the same in cooking. That is, one would never say, "oh, you can't add an herb to this dish; it's spices only," or vice versa.

What about these basics--
Basil? Oregano? Thyme? Sage? Rosemary? Fennel Seed? Cinnamon? Black Pepper? Cayenne? Marjoram?

I had given up making fresh pasta several years ago as it was becoming far too hard on my shoulders. Then I finally bought a pasta roller for my mixer. Holy carp is this thing quick and easy. I'll never go back to boxed pasta again. Or even the refridgerated 'fresh' pasta.

A cup of flour, two eggs and a good pinch of salt and we've got pasta.

For ravioli or tortellini, he hardest thing for me when I'd previously roll out pasta dough with a rolling pin, was getting a consistent thickness (or thinness, actually). No matter how many times I did it, they always looked a bit rustic (ok, they looked like crap). I don't have that problem anymore.

A Martini made with North Shore Distillery's Gin No. 6

@new cook, 16 oz spray bottle. Back in my clinical days, there'd also be a 30 day expiration date written on the bottle when each new bleach solution was made; I had to write up technicians who wouldn't label bottles. I don't do that at home; my wife'd kill me.

Pineapple. I love pineapple, but don't put it on my pizza.