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My recipe for getting rid of this peanut butter:

Grab spoon. Scoop peanut butter. Drizzle with honey. Eat.

Repeat once or twice a day until gone. Or if you're like me, repeat until half of the peanut butter is gone in one sitting and you feel sick.

I'm confused, the sauce itself isn't thick or the cheese isn't incorporating nicely? For the sauce are you using equal portions of butter and flour to thicken (1 Tbs of each for each cup of cream or milk used)? If not, that should solve the thickening problem. Don't forget to bring the sauce slowly to a bowl to start the thickening process.

If it's a cheese issue you just have to add it at a low heat and whisk until completely incorporated. I use pecorino and it takes a little work to get it in, but I've never had an issue with parmesan either.

The good thing about cooking alfredo sauce is that after all of that whisking you don't feel as guilty about eating the glorious amounts of butter, cream, and cheese.

Save and hit up Union Square Cafe at some point, it's worth it.

For cheaper eats I highly recommend Paquitos on 3rd Ave. The Maria Burrito will be your new favorite item.

The Thanksgiving on a Roll at Chat n Chew is fantastic. Good homestyle southern cooking there. The mac n cheese used to be among the best in town, but the recipe changed years ago. Still worth a bite though.

The Gramercy Cafe on 3rd and 14th is also worth a lunch stop. It's a diner, so you get what you expect. But i've had more good experiences there than not.

Joe Jr's is great for breakfast.

And then there are always the places like Chipotle and Heartland Brewery. I go to Heartland when I just want to sit with a beer and some chicken tenders.

I don't even know what I'd like to say to this question. I find when at work the majority of recooks sent back are for people who wanted well done, but got medium or medium well. Overcooked meat is, I would imagine, a lot less common.

there's really no excuse for it, so when food is sent back I'll recook it with no problem. I may whine and moan, but it's my job to provide the perfect steak, chicken, fish, etc.

Recently my parents took the family out to a decent place for a holiday dinner. I ordered a mid-rare strip and received a mid-well steak. To add insult it had a little flag stating it was "mid-rare." I ended up not sending it back, but when asked how it was cooked I told the waitress I'd be able to eat it. I wasn't a complete liar, I made it about halfway through before the leather flap on the plate destroyed my blood craving soul.

I'm currently blinded by the incredible fish tacos I had from Alto Cinco here in Syracuse the other night. Normally I'd scoff at cabbage in my taco, but it fit perfectly and gave a very satisfying crunch.

I was also able to finally procure a Magnolia cupcake this year, and it was indeed a fine treat. not mind blowing, and it only sticks out as a memory because my wife and I waited in line for 45 minutes just because we could.

The topper was the finest filet mignon I prepared all year long. Seasoned with just salt and pepper, cooked to a perfect medium rare...and cuttable with only a fork. My wallet wasn't happy when I left the store, but my mouth and stomach were satisfied enough.

2 slices Wegmans whole wheat bread
2 slices bacon, fried
2 eggs beaten, seasoned with salt, pepper and smoked paprika
bit of cheese (cheddar usually, but whatever good melty cheese i have on hand works)

actually...now I'm hungry and would like to be eating in 5 minutes. So sandwich time it is.

Congrats!

I worked for no pay for 6 months before getting paid for writing, and there's nothing more satisfying than getting that brief moment when you're doing what you love...and uh, they want to pay you. And every column in every newspaper had to start somewhere.

And the fun stuff can indeed pay enough...but the tradeoff is - as dbcurrie stated - you have to work really hard at it. it gets disheartening when you produce thousands of words in a month only to realize you're making like $8 an hour.

Doing what you love is also addictive. I've now launched my own thing and while i have the guidance of people who've become a success at it, I find myself overwhelmed on nearly a daily basis. And yet I just cant stop myself.

The wine and beer is gone, but I'll raise my smoothie to toast to your good fortune now and ever increasing in the future.

I second a vote for beef stroganoff.

I get magazines for two reasons: to get story ideas and keep up with random stuff that slips through the cracks when writing for the TV section of an entertainment site, and to have something to do in the bathroom. I'd say it's focused 95% on the latter.

My food reading is almost always contained within books. Although I do like photography, so Bon Appetit and Saveur are my favs if I have to make a choice.

I have the major issue of a small apartment kitchen with little to no counter space. Add on to that little cupboard space and I have my stand mixer, spice rack, cooking utensil holder and cutting boards on the small counters. Plus our kitchen is the entrance and it seems to be a dumping ground for keys and pocket paraphernalia.

At work I can't stand having a messy work area. Everything is clean and organized at all times. If I have to go away and return to a mess I'll clean before getting cooking again.

The one thing I have to do before cooking at home is the dishes. We have one small sink and no dishwasher. If the sink isn't clean I have nowhere to deposit dirty pots and pans as I go.

And by the way, the dishes are NOT DONE until the sink itself is clean.

It's been awhile since college for me, but I do remember a stir fry concoction a group of us used to make. Rice, Steak-umms (do they even exist anymore?), frozen corn, woozy sauce, A-1, whole grain mustard. It was offensively salty, and downright delicious. I probably wouldn't eat it now, but it beat eating mac n cheese or ramen noodles every day.

I always make my pecan pie with homemade caramel sauce, I'd suggest that. Although the brown rice syrup sounds like something I'm going to have to try.

Easy

1. Global Chef's Knife
2. Olive wood spoon I bought the wife in Epcot last December
3. 12" saute pan