Serious Eats - seriouseats.com

I've never considered the thought of having any level of OC... but I do entertain myself with making sure that all the sugars on the table are color-sorted and neat and all the condiments are placed in a way that maximizes the room on the table... I also need to have my plate and glass mirror the person with me... humm...

It was at a little 24 hour Korean restaurant in Chicago where the service was getting worse and worse each time we went -- typically in Korean places, you're offered side dishes right away, and especially if you order alcohol -- so, after 30 minutes and after the waitress rolled her eyes at us for asking for our beer for the second time... we walked...

plasticspoontraveller.com

I've been flirting with some savory in my oatmeal lately. Caley might appreciate this, as there's only so much sweet I can take - especially in the morning.

What about mixing some crumbled bacon in the rolled oats and topping with a sunny side up egg?

Or, how's warmed ham, cheese and jalapeños sound?

Treat 'em like grits... why not?

Tripe was my gateway to the world of offal - I prefer that the membrane is washed out, or otherwise it's not so tasty, but my favorite is the innards of crab and fish. Crab innards are so sweet! They taste like soft, sweetened livers.
For the land beings, I love it all, if it's properly cooked and seasoned, it's worth it!

I'm a lazy dishwasher, so the less left to wash, the better, and a fork isn't asking too much of me, so that's what I use... usually. I typically leave the skin on, so a lumpy country-style mashed (or forked!) potatoes is my preferred end result.
However, when it's a special occasion, I bust out the hand mixer and whip them up smooth with lots of butter.
I think the real question is: Can you go wrong with mashed potatoes?

Color and textures makes the salad for me. As long as it's colorful, I feel I've made a great salad.
The salad that got me into eating salads, was a spinach salad with blue cheese crumbles, red onion slices, tart cherry tomatoes, fresh-off-the-grill chicken breast - sliced, topped with walnuts and warmed balsamic vinaigrette. I was turned off when this restaurant (doesn't exist anymore...humm...) used candied walnuts and cold chicken and dressing. There was something about the textures and the temperatures that made it worth it.

a bank Gift Card to use at all (or some) of my favorite restaurants!

I have a Pampered Chef Mandolin and what a mess. There's just so many parts to clean, and that blade is brutal! It could be me, but julienning isn't so great, instead, a julienne peeler is what I grab - it makes tiny little slivers of food and is only a little thing, so it doesn't take much for my house keeper (that's me) to clean!