Serious Eats - seriouseats.com

The ultimate irony--I am a newspaper food writer (actually a political writer who does food on the side) and I just wrote a newspaper column about my favorite food blogs. I started writing for the food section mainly because I was disappointed that there was barely any local content. I have to fight the editor constantly to get across the point that the section should lead with images of FOOD, not cutesy stupid illustrations that come from either iStock or our idiot graphic designer (one recent one included a lot of puke green...on the FOOD front). I rarely use recipes from our food section, and although I have a huge cookbook collection, I find myself cooking most often from ideas and recipes found on blogs and sites like this. So yeah, the question of what is to become of the food sections (just like the rest of the paper) is one we really need to get off our butts and figure out.

The only thing I have settled on so far is dessert for our NYE dinner. That will be a rich chocolate bread pudding, adapted from a recipe out of Joy of Cooking. We'll be drinking a nice bottle of Champagne we've had for years, and probably eating a wonderful steak we were given for Christmas. The rest is still coming into focus. I can't wait for that chocolate goodness, though! If anyone has tips on baking bread putting for the first time (I do plan to put it in a water bath), fire away.

I also grow mint, and have not been very good about incorporating it into my culinary repertoire. What's your favorite mint recipe, sweet or non? Anyone made a good mint pesto? What are some unexpected ways I might use my mint?

I really wish they would get rid of the "Secret Life of" and that show with Mark Summers that comes on after Alton. They are just total commercials for overprocessed foods, and come on at a time when I am in the mood to see someone actually doing stuff in the kitchen. Can we also move Sandra Lee out of the way in the afternoon lineup? On the rare occasion that I get home from work early, I enjoy Giada and Ina, then I have to put up with, "tablescapes" and other semi-crap before rachel ray takes over. Ray might not be my favorite, but she is at least bearable.

Chili and everything that I make in my slow cooker. I know some people think this is wrong, but I love leftover fried chicken straight out of the fridge!

Depends on what kind of foodie you are. Some foodies are into going out all the time to fancy restaurants, and i would imagine that would pack on the pounds faster. However, due to both funding concerns and location, I am more of a stay-at-home foodie. I take the most pleasure out of knowing as much as I can about every morsel that went into what I'm eating. Even when it's heavier than usual on butter, bacon or other fat, I still feel like it's a hell of a lot healthier than something cooked commercially. Plus, when you cook for flavor, you just don't end up eating as much, so you don't gorge yourself on salt, fat and flavorless starches and in general don't pack on as much. Ok, too much thinking, I need a cookie.

My contribution will be homemade pimiento cheese.

Cheese in a can. As I was leaving the grocery store last week there were whole boxes of it staring at me as I walked out the door, on special. Surely someone who couldn't resist a bargain is now eating it, and that makes me sad.