Serious Eats - seriouseats.com

lettuce, tomato, onion, mustard, mayo on good italian bread. delish.

We had an awesome anniversary at Grocery. And Applewood is always great for celebrating. But if you need to keep the cost down, put together an indulgent picnic, get some good wine (or make a thermos of cocktails) and have dinner in Prospect Park.

t-bone.
gotta have a bone.

wonder if it's meant to be 3/4 cup... i would start with that and add more as necessary

sounds awesome, but doesn't that much stock make it very soupy?

everything bagel, CC, lox, red onion, tomato.

Ed,

You MUST step up with some serious damage control. A hedgey apology won't cut it (nor will closing the comments on your apology post). Make it clear that folks will get their money back and lay out exactly how they can go about it. Yep, you'll have to eat the cost of the event. But it will stave off the (more expensive) law suits.

olive oil instead of mayo + lots of fresh chives. maybe a little cayenne for kick.

you're doing fabulous! about a year ago, i also had an "appetite transplant" -- mostly gave up bread & started eating way more veg. i lost 30 pounds, easily, and now i don't even crave the stuff i used to. now i love me the veg.!!!
awesome, fast broccoli recipe -- cut a bunch into bite-size pieces. heat a little oil in a big nonstick skillet & cook the broccoli (stirring) on high until tender (it will get some nice charred-looking spots). turn off the heat & sprinkle liberally with thai fish sauce & lime juice. very flavorful, very easy.
p.s. my husband's a food inhaler, too. sometimes I look up from my 1st bite to see -- what the f*ck?! -- he's done eating.

Not long after I started dating my (now) husband, his mother invited us for Rosh Hashanah dinner. In addition to celebrating the holiday, it would be a chance for all her friends to meet the shiksa her son had fallen for. Future mother-in-law asked me to bring an appetizer and I decided to show my stuff with a rather fancy chicken liver pate. At the dinner, everything was going swimmingly and all the guests were cooing over my meat spread. "How did you make it?" one asked. "Oh," I said to all the listening guests, "the secret to making it SO good... I soak the livers overnight in MILK!" Stunned silence. Pitying looks in the direction of my future MIL. What an idiot -- many Jews don't even let milk and meat in the same kitchen, forget about an all-night love romp in a tupperware. I knew that.
Luckily, no one there was strictly kosher. And eventually they all grew to like and embrace me. But that night there were doubts. Big-ass doubts.