Serious Eats - seriouseats.com

Bacon is delicious as the focus of a dish, on it's own, or as a component in a dish. So versatile and so fantastic!

I float a chunk of lemon in a glass of water. I know that's more "lemon-water" than "lemon-ade". Sometimes I'll squeeze a little extra lemon juice into the glass.....

blackberry pie! Made with the wild blackcaps that grow around my parents' house.

My mom would make us a good old fashioned New England dinner of fish cakes, baked beans, and brown bread. The brown bread was always steamed in a coffee can and was always moist and sweet. It was a simple meal, but a wonderful meal. The baked beans were homemade, and as we got older, my sister took over the job of making the beans. She developed her own specific recipe with lots of molasses and mustard. I really miss those dinners.

I had an unbelievable grilled sausage when I was in Catalonia. No fancy sauces, just a well made sausage cooked on over a wood fire on a grill. mmm

A couple more that my sister and I loved as kids are "The Man Who Cooked for Himself" by Phyllis Krasilovsky and Mamoru Funai - about a man (and his cat) who learns how to, well, cook for himself (and garden and fish, etc), and "The Funny Little Woman" by Arlene Mosel and Blair Lent - about a little Japanese woman who gets kidnapped by ogres so that she can make rice dumplings for them. "The Funny Little Woman" is still in print, but I don't know about "The Man Who Cooked for Himself".

I tend to put peanut butter on both side and the jelly inbetween. The peanut butter acts as a seal for the bread and keeps the jelly from making it soggy.

Apple cider maybe. Warmed, cold, in donuts, as a glaze for chicken.... can't go wrong. I've also mixed cider with red zinger tea with interesting results. If you pour the ingredients in correctly, you can get a neat layering effect, like a cider-tea sunrise.