Serious Eats - seriouseats.com

Oh god..."What ARE birds? We just don't know." That gets me every time. It's a crime that everyone hasn't seen this.

@Kenji: The perfect eggs are cooked with beakers and bunsen burners, and cut with scalpels!

@mgnnn: YESSS! He's mah favorite.

Bare burger down the street from Sweet Afton has ammmmmmazing burgers. Love love love Sweet Afton. Blackbirds on 30th and 41st st is one of my favorite bars, they have great beer and fantastic food. Even though it has a stupid name Winegasm is a great wine bar, thats on 37th street and Broadway. I always enjoy Brick cafe, 33rd st and 31st ave, for a chill dinner and a glass of wine.

But seriously, for burgers, try Bare Burger, it is out of this world great.

i made this once. it was a bit sweet for me, but i made it with the jam instead of the fresh currants, which would probably be much better.

http://events.nytimes.com/recipes/8929/2001/10/28/Goat-Cheese-With-Shallot-Cassis-Marmalade/recipe.html

jello with a middle layer of sour cream, bananas and strawberries (from the freezer) - for school lunch, a scrambled egg sandwich made that morning on white bread with, yes, ketchup - pork roll and swiss cheese with relish and ketchup on english muffins for dinner - still love them all!

@simplysw1130 It depends on the size of the pot, I think. It shouldn't be necessary with a snug pot, but it won't hurt to add water, since you can always cook it off later when you reduce the sauce.

are balsamic vinegar and soy sauce the only liquid ingredients to add to the pot w/ the chicken and garlic? do you need to add a little water to make sure there's enough liquid to 1/2 way cover the chicken?

I have this recipe saved for when my currants come in (soon!) as it looked so good!
http://www.latartinegourmande.com/2006/07/17/petits-gateaux-aux-groseilles-red-currant-mini-cakes/

What I usually do with them that is tried and true for me is to mix them with another fruit in a pie, or sprinkle them over the top of a lemon-yogurt cake and serve it with more thick yogurt that has been sweetened with honey and lemon.
Red currant and granny smith apple pie is wonderful, as is currant with cherry and peach.

Have fun!

Rice chex as a topping for vanilla ice cream. Yum!

We also had the bologna/pickle/mayo sandwich filling growing up in Kansas. Though it was usually saved for traval occasions - we'd pack a cooler with the hash and a loaf of bread and stop at picnic tables to eat. I also loved the potato chip/mayo sandwiches.

We too had SOS (but ours was Budding sliced lunch meat with a can of cream of something on toast), dad too implied it was some sort of Army way of doing things. Also, when we were sick, we could request "milk toast" which was basically cinnamon-sugar toast, cut up into bite sized squares drenched in milk until soggy. And mac-n-cheese with ketchup. Chicken noodle soup with ketchup. Eggs with ketchup. You may be sensing a theme.