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the richest, darkest brownie possible.

Yeah, the sell Allie's Doughnuts at East Side Creamery on the corner of Ives and Williams, which is nice and close to Brown. I was so excited when I found that out.
Even better: they sell grab bags of three day-old doughnuts for a dollar whenever they have leftovers.

Thanks all! puffins are one of my current faves, and I do also like some of the Nature's Path cereals, although I find some of the too...cardboard-y. And I'm scarred by the fact that I one bought their blueberry Optimum cereal and found a total of about 3 blueberries in the entire box (which is exactly what I'm talking about with this cereal problem: looks great, huge disappointment).

I'll definitely take the TJ's recommendations...now I just have to steel myself for the experience that is the Union Square Trader Joe's. Or make the trek to Brooklyn.

Also, Brickway is a serious contender for best breakfast.

And what about Hope Street? There are all kinds of amazing places there--Seven Stars is one of the best bakeries I've been to anywhere (and they're where blue state gets all their pastries anyways), Not Just Snacks would be my pick for best Indian food in Providence, plus there are some really nice restaurants like Chez Pascal and Cook & Brown Public house (which is brand new) serving really good local, seasonal food.

I once made a blackberry basil and creme fraiche tart with an orange cornmeal crust that was sooo good.

banana pudding. I found a recipe that is a perfect replica of the one from Sugar Sweet Sunshine and it is sooo good.

I always put ice cubes in my bowl of cereal. Otherwise the milk just gets too warm too fast and nothing is grosser than soggy cereal in lukewarm milk. Soggy cereal in ice cold milk, however=delicious.

Same goes for chocolate milk. I always put ice cubes in it because at any temperature above frigid it's just not good. I think it's because the cold helps cut the sweetness.

chocolate caramel nut tart

An entire lavender themed meal at the height of lavender season in Provence--everything from chilled tomato soup with fried lavender to lamb with lavender and herbs to champagne with lavender sorbet.

@Deeberry: I do the ice cube thing too! I started putting frozen fruit on my cereal and after that, cereal without always seems horribly warm. So if there's no frozen fruit around, I have to toss in a couple ice cubes.

when my dad was a kid he saw the picture on the cornflakes box of a bowl of cornflakes with peaches in it and thought the peaches were chunks of margarine. After this he went through a phase of insisting on eating his cereal with spoonfuls of margarine in it, no milk (you couldn't see any milk in the picture)

I spent hours pouring over cook's illustrated Best Recipes cookbook...learning the science helped me learn how to cook even without a book.

almond butter! you can toast them first or not, depending on what kind of flavor you want. Then just put the nuts in a food processor, turn the machine on, and let it run for a few minutes. You can add a pinch of salt and a tablespoon or so of sugar or honey if you want. At first the nuts will turn crumbly, and it will seem like they'll never become butter, but be patient. You might have to pause a couple times and scrape the sides. Keep the machine running until the nuts liquefy into a smooth paste, about the consistency of natural peanut butter.

It's delicious! just use it the same way you would peanut butter. Which, besides spreading it on toast with jam, could also mean using it to make almond butter cookies. yum.