Serious Eats - seriouseats.com

Usually a pasta dish of some sort with a salad, bread and a glass of wine to accompany the meal. Always eaten at the table with a place setting, a good magazine and the Sirius classic jazz channel in the background to help me linger over my meal.

Ribs, baked beans and corn on the cob.

Copious amounts of Cracklin Oat Bran (seriously) and Quaker 100% natural granola. I love this stuff-I just wish it wasnt' so bad for you.

Two: Raleys and Trader Joes-both once/week. And of course, the farmer's market every Sunday.

Since my lovable 67 pound labrador likes to eat my tomatoes, I have no other choice than to buy them, and all other produce, at the farmer's market. However, I do grow basil, sage, rosemary and mint; herbs that in my opinion, go with just about anything regardless of the season.

I have been tasked to bring the tortilla roll-ups: cream cheese mixed with Hidden Valley Ranch salad dressing mixed, combined with minced black olives, pimentos and diced green onions. Spread on a tortilla, roll it up and then slice it into small bite size pieces. Not fancy, just good eats.

It would have to be the Joy of Cooking. My husband got it for me as a gift years ago before we were married and it's been a go-to reference book ever since.

Canned beans and dried pasta are staples in my pantry and show up in my cooking on a weekly basis-oftentimes together! The beans and/or pasta are used as a side dish mixed w/herbs and olive oil or as a base for meat based dishes.

Homemade pesto w/any type of pasta: orecchiete, penne, linguini, et al. but with some sun dried tomatoes thrown in for color.

I am horrible at chopsticks and at times it can be quite embarassing. I did manage to make it through an entire meal at Nobu 57 though w/out needing to use a fork that the server graciously brought over. But I know my technique is not the proper way.

good job! looking forward to the sites evolution!