Serious Eats - seriouseats.com

My ex-husband's family were extremely poor housekeepers. They had dirty dishes stacked in every available space on the countertop. Often, if you needed a plate, utensil, or glass you would have to wash it. They routinely would leave dinner sitting on top of the stove (something like gnocchi in a tomato based sauce with meat) all night and eat it the next day as well. How I managed to not get food poisoning there I will never know. I often had to fight against gagging when I ate there as I could taste mold/rot in the food. Most of what was on my plate covertly went to the dogs under the table.

Creme de menthe flavored frozen custard. My absolute favorite, although sadly that flavor is very hard to find anywhere, at least a authentic tasting one. There is a place by my mum in upstate NY that has it, I always look forward to going there when we visit!

As an additon to my comment above:

Here is a link to a page that has the history of Descoware for anyone who is interested: http://www.youpickedawinner.com/desco_hist.html

Julia Child apparently was a big fan and featured it on her show. I didn't know that until I went looking for this link!

If I am going to make sausages for breakfast, I simmer them the night before until they are about 3/4 of the way done, and put them in the fridge. In the morning, they are done right along with the eggs, and I can have breakfast on the table quickly!

milk

Stilton

both, please! I love dark chocolate with mint, and milk chocolate with nuts or caramel

It only happens once a year, but I love the outdoor BBQ wild game feast that the American Legion in Havre de Grace MD holds every winter. It is very cold as it is held in an open air picnic pavillion right on the Chesapeake, but you tend not to notice after gorging yourself on deer tenderloin slow cooked in a pit beef smoker, or whole ducks done the same way...

Now that is my kind of BBQ!

Extra thick cut applewood smoked bacon that is just barely crisp. Nothing better as a way to serve bacon than a BLT when the summer tomatoes are at their best and you can get nice baby field greens.... I like to add a slice of sharp cheddar as well sometimes.

Truthfully, I like them all. However, if I have to choose, I would pick bacon wrapped filet mignon.

Thinly sliced on soft fresh pumpernickel bread spread with cream cheese on one side, and spicy brown mustard on the other. Heavenly!!!

Stilton - I recently ran across a recipe for a Stilton, bacon and chive cheesecake... sounds wonderful to me!