Serious Eats - seriouseats.com

Seeing as I live in a tiny town, the only thing open past 8pm (I am not even joking) is McDonalds. However, seeing as I also pick up a few casual shifts at the said McDonalds, I wouldn't really be eating much of what they have to offer. Maybe a late night apple pie? Or a syrup-y Coke?

... realised how different the ingredients are in the US, compared to Australia. It seems like we are always pondering substitutes for US 'centric' ingredients eg. Crisco, red velvet cake, miracle whip etc...

... am paying seriously outrageous postage costs to get cookbooks and gadgets sent from the US to over here (the local shops just don't compare!)

During high school food was my salvation from the utter bore that was school and school work. There was a lot of it consumed and, to my mothers disgust, not a huge amount of weight put on. In year twelve (final year) though I got rather sick, and most foods became a 'trigger food' for me, so I started being a lot more careful about how much I ate, and what. Fortunately I am now over the illness, but unfortunately a lot of the foods I couldn't eat then still remain risky for me now. As such, my portions have become a lot smaller. I miss the days of knowing that pizza on my counter stood not a chance against me. Now it's more I don't stand a chance against it. Oh well..

Yep, I think the bechamel is the best part, LOL

Oh, and anything with a caramelly base eg. banoffi pie, pecan pie etc.

I love having people over for dinner! While I'll occasionally whip up someting new, most of my dinner 'parties' tend to be things like spaghetti, stews and meatloaf. I think that my friends are there to talk to each other and me, not wait while I slave in the kitchen (-;

They are the things I am most comfortable cooking, and the people I invite into my home are my friends and therefore an extension to my family.

I must admit though, I do like to jazz things up a bit from the ordinary eg. roasted garlic mashed potatoes or 'rainbow' spaghetti (spinach, egg, and tomato coloured pasta). And I love playing around with dessert!

I understand where you are both coming from, it took me a long time to feel comfortable enough to serve my 'everyday' food to guests.