Serious Eats - seriouseats.com

My mom used to by a "brick" of neapolitan ice cream (a quarton gallon? I don't know the official size but it was the size of a brick, hence the name). She'd then make 2 waffles and put a slice of the neapolitan ice cream between the waffles.

And "strawberry shortcake" ice cream bars. These ones are still around.

I 100% agree with macarons from Pierre Herme. Fleur de sel is great but you can find it, imported, at home. Not so the macarons.

I used the recipe from Julia Child and it was delicious. We sat outside on a chilly Hallowe'en, shelling out goodies to the little ones, and eating oeufs en cocotte a la sauce de cari, with toasted baguette. A neighbour blasting Vincent Price reading Edgar Allen Poe into the trees. Another neighbour sharing her becherovka across the hedge. It was a Hallowe'en to remember.

Smooth pb on whole grain toast. With the butter on top of the peanut butter.

I usually eat lunch out 2 times per week. On the other 3 days, it's a salad -- usually a tossed green salad with whatever veggies are in the fridge and a can of Italian tuna, or a caesar salad with bacon and reggiano shavings. I make it in the morning before I head off to work.

Thank you both. I will order both books. We are planning a trip to Tokyo, for food, so I will definitely look up Mrs. Andoh's market tour!

Cheese.

You can stash chocoloate everywhere -- desk at work, night-table, carry-on luggage, purse at funerals, pocket at the theatre. You know, a little bit of 70% Madagascar chocolate, or 75% Tanzanian chocolate, or a Green & Black's Mayan Gold. But some fresh buffala mozzarella? What are you going to do with that when the going gets tough?

Chocolate will take you through Armageddon!