Serious Eats - seriouseats.com

I have taken these to a picnic in a park where no glass is allowed. Also for camping - Merlot goes surprisingly well with beef jerky. ;-)

I always use a baguette specifically because I like my bread to stay in cubes and not become pudding-like. My recipe uses a stick and a half of butter, so they are very buttery croutons indeed. Yum.

I've only had this in a Tibetan restaurant in Toronto, so it may not have been Nak milk, but I liked it a lot. The salty, buttery hot milk reminded me of oyster stew. I think that's why it worked for me - I didn't have the paradigm of "tea" in my head.

I have the Zojirushi 1lb model, and I love it. It makes these adorable little cubical loaves. It's not great for expanding your bread horizons - for instance, the french bread setting pretty much just makes a crunchier crust. But it allows me to fill it and forget it, then come back to a finished loaf of bread. I do occasionally do yeast-risen stuff by hand, so I can appreciate the difference, but without the machine, we'd have bread way less frequently. I work all day, and the machine makes it possible to have a loaf of bread ready for dinnertime while I'm dealing with all the other "just got home" issues. I don't have to add shape the dough, heat the oven, check in on the baking to my list. It's also nice during the summer because then I don't have to use the oven.

Since I had to look it up, I thought I'd comment too. Bakers shredded coconut is sweetened so don't use a non-sweetened one. I think Goya Cream of Coconut is also sweetened, but I'm not sure.

I can't wait to try this, as my partner is always complaining that there's not a dark chocolate and almond option in the Almond Joy/Mounds line. I'm going to try using some extra dark chocolate.

As someone who occasionally gets burns on my arm from the top rack when I'm reaching for something on the bottom rack without my oven mitt, I can see where this might help with that problem. It might insulate just enough to protect you from a brief encounter with the edge. But putting pull tabs on it is definitely asking for trouble.

Please do report back if/when you find one that works well. I've pretty much given up on oil misters because they just don't work reliably.

razkolnikov: The fridge is fine for a week of storage. I take a bag full and keep it in the fridge in my office for the week. I keep the rest in the freezer because my breakfast plans are occasionally unpredictable. ;-)

I've been regularly cooking and freezing steel cut oats for 2 years now - it's my standard breakfast for the cold half of the year. I toast it in the saucepan first because I like the flavor. Then add water and cook it, adding whatever dried fruits, sugar, or spicing I'm in the mood for. I use an ice-cream scoop to portion it out onto wax paper on a cookie sheet. Let it cool in the pan for 15-30 minutes to firm up a bit - it makes it easier to scoop. Freeze until firm on the sheet, then store in the freezer in plastic bags. The scoop I use holds about 1/4 cup, I think - makes it easy to grab 2-3 portions depending on how hungry I am.

I take it to work and nuke it in my coffee cup. (about 90 seconds is good). Yummy, and convenient. Sometimes I add wheat berries/bulgur or barley too, if I'm feeling particularly adventurous. They cook in approximately the same amount of time.

Pepper Jack if I'm not having it with coffee (the spiciness wrecks my ability to appreciate the coffee). Otherwise, sharp cheddar.

I have chickens too, and thus am occasionally overwhelmed with eggs. We give some to coworkers, and eat lots. Freezing just postpones the problem. ;-)

Lots of baked goods use 3-4 eggs per recipe - brownies, cakes, bread pudding, cheesecake. Pancakes and waffles, muffins, quick breads usually use 2-3.

On the savory side, frittatas and omelets. Scrambled Egg Pasta is a quick and dirty take on carbonara. Eggs Benedict Bread Pudding uses 7 eggs in total, though I haven't tried that one yet. And you have lots of supplies to experiment with cheese souffles. I made that for the first time last week - it turned out pretty good.

I fished for ideas by searching recipe sites with "4 eggs". (If you use the quotes, you should get recipes that use 4 eggs. Repeat with other numbers as desired. You can also try "x large eggs", as some recipes specify the size.)

Hey, I was going to recommend hitting up Backyardchickens.com as a knowledge source. The forums are very informative on all the problems and rewards of keeping chickens, and there are lots of adorable baby chick photos to help convince you. ;-) Feel free to ask questions - people are very helpful and supportive of newbies.

As long as you're prepared for the daily care, chickens are very rewarding. I have 8 chickens that are now about 3 months old, that I raised from day-old. They are very friendly, and will hop up in my lap to say hi. We'll get some eggs from them at some point, but for us that's not really the driving reason. They have become our babies.

Other random thoughts/warnings: Don't expect to save money on eggs or meat - it's not as cost effective for a small farmer. They will help keep the bugs under control, but if you have a garden, it will need to be fenced to keep them out. They will eagerly take care of all your slightly wilty vegetables. It's a lot of fun to raise them from day-old, and it helps them to bond and become people-oriented, but it does mean you'll need extra equipment.

I went through a phase when I carried smoked salt around in my purse, right after I discovered it and wanted it on everything.

My partner carries a miniature pepper grinder in his bag. Because the waiter with the pepper grinder is never around exactly when you want it.

My office is a condiment haven - salt, pepper grinder, chili-lime blend, soy sauce, and fish-shaped bento sauce bottles of chili oil and seasoned rice vinegar. Plus some raw sugar for tea.

If I'm going to be staying at a hotel and will likely be stuck eating breakfast there, I take a little bottle of hot sauce with me.