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Just a bit of milk or cream

everything. Especially tacos or eggs, and definitely with mayonnaise.

just a little whole milk. cream on holidays :)

All ways! But I love it with pear and stinky cheese...

drip with milk or (preferably) cream

yes, chicken. HORRIBLE

@CJ McD is right on the money. I use Idaho potatoes, shred them, then place in a bowl with a tbsp. of cornstarch, salt and pepper. Get a skillet hot over medium heat, heat the oil and place them in a thin layer. Don't touch them until the bottom is browned and crisp, then flip them like a pancake (or slide them onto a plate cooked-side down and flip the plate over the pan). Let the bottom brown, then you're done.

Super crisp on and brown on the outside, tender on the inside. Perfect!

yes, yes, yes. Everything is better with a runny egg on it. Mmmm!

CSA = Community Supported Agriculture

Basically, you sign up to receive a box of vegetables from a farm or co-op of farms for a certain amount of time. Usually, you get whatever's in season and cannot choose what's in your box.

This is my second year doing it (I'm in Miami and our growing season is Nov - Apr), and I have mixed feelings. Last year, it was great! Got a wide variety of veggies and loved it. Everything was always super-fresh, especially the lettuce.

This year, I feel like all we've gotten is different kinds of greens (kale, chart, collards, mizuna, dandelion leaves, etc.). I like greens just as much as the next girl, but I'd also like a little variety in my vegetable box. I'm also pregnant this year and have been a little weird about food and definitely lazy about things like washing the vegetables and prepping them properly. This, unfortunately, has meant a lot of wasted produce.

I'd say, if you don't mind spending some time cleaning your vegetables thoroughly (sometimes including small bugs), then it's a great idea. You can support local farms and eat super-fresh produce.

I'm still undecided if I'm going to do it next year.

fresh baguette with salted butter
linguine with olive oil, pepper and parmesan
pizza
cheese and crackers
eggs - all kinds, but mostly sunny side up. over anything

I always use coarse-ground cornmeal. Just a 1/2 tsp. or so is enough to keep it from sticking, and I've never had it burn. I make pizza almost every friday night, too.

In Tuscany I had an amazing Tagliatelle with olive oil, parmesan and a literal mountain of shaved truffles on top. Heaven.