Serious Eats - seriouseats.com

I love to put the husked ear of corn in tin foil and twist tight the ends. Before twisting the final end pour a mix of milk and a bit of sugar [now I use agave, which works just as well] into the foil and twist the second end tight. Throw on the grill and they come out sweet and wonderful.

For quick? I throw the unhusked ear in the microwave for five minutes and it's done just right.

Take a block of extra firm tofu and drain & blot, then dice it into, well, dice sized cubes. I bury them in a bowl under a ton of my brown sauce of choice - oyster, A-1, worchester, etc. Put them out of that stuff after a day or two in the fridge, and fry them sorta crispy in a pan with a little butter [or better yet, bacon grease]. I then set them aside and use them as croutons in a salad or stir fry or such. Tofu for carnivores.

I guess I'm a tabloid lover - I hit foodnetworkaddict a couple of times a day.

You can't end up disillusioned if you don't start off with illusions.

Ask anyone of my age who hears the anthems of our rage from the 60's played in elevators now.

Get rid of the yuppie surcharge on everything.

We can do a lot better at the local co-op and at farmer's markets.

That homemade cream of asparagus soup last night was mouthgasmic.

The asparagus from the farmer's stand was $1.98/pound. She used homemade chicken stock with the tough ends of asparagus in it for a while just to get it started in flavor - brought to a boil. Reserved the tips for late texture adding, crisped some bacon. Sauted sweet onions into the bacon drippings and then deglazed the pan with white wine. Added the asparagus with just barely enough of the chicken stock to cover and then simmered until all was soft. Added a little flour, stirred well, then added a bit more stock - a couple of cups. She blended that mix well and put back onto heat with stems, cream, and added back in the chopped bacon and asparagus tips. A little oregano and fresh thyme.

Soooooooooooooooooooooooo good. [Served beside fresh halibut oven baked with butter and Old Bay.]

Victoria - get to Old Vic Fish & Chips. Lightest batter since my last high grade tempura appetizer, and a saucy waitress who knew how to flirt back.

We stumbled onto Huckabees while driving back from the Evergreen Air & Space Museum in McMinnville, Oregon, towards home in Seattle. The lunch sandwiches were good enough that we ordered a humongous beef rib family dinner to take back to eat once we got home. And for lunch the next day. Great stuff.

Dice into onions, left-over carry-out rice, and garlic, and fry in bacon grease.

Yum - breakfast stuff. Not really healthy and can't do it often [the bacon grease part at least] but yum regardless.

Once you get old enough to have enough left over parts [or simply visit Value Village] you simply get an extra grill out of an old hibachi or such, smaller than the one you're using, and lay it on top of your grill turned perpendicular.

Nothing falls through. Too damn easy.

I love her and FWIW, any comments that bother to mention her hair are really missing what this is all about. She is a good cook, personable, and well worth watching.

Love for Anne aside, can we hope for a day where we've moved beyond trademarked catchphrases and quirky branded noises or statements? I swear it is like Boobs, Teeth, Money, Bam, or such have become the equivalent of a software program's icon button - a split second blip that links you to the rest of the story. [Don't even get me started with grown men wearing sunglasses backwards - makes me wanna **** those shades off his head and give him back the third IQ digit he has forsaken.].

Yeah - I have a separate [and brightly differently colored] grinder picked up cheap at an estate sale that I use for spices, and I avoid all flavored coffees. I like the coarse salt idea posted up above though.