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The little Whitman sampler boxes (4 different chocolates) made a regular appearance in my Christmas stockings when I was young, but I haven't had Whitman's in years. I'm sad to hear that Russell Stover bought them out - I always preferred Whitman to Stover.

My sister likes their "farmer's" omelette (or whatever it's called). After my last experience there (cold, bad hash browns-and-eggs), I haven't eaten at IHOP in many years. You're not missing much.

chicken stir-fry, with the chicken marinated in soy sauce, ginger and lots of garlic, and then tossed with snow peas, red bell pepper, and mushrooms.

If it cuts down on waiters who spend 25 minutes explaining the specials of the day, then great (I exaggerate, a bit - I timed one waiter who spent 9 minutes explaining the different options to us. None of us were bold enough to cut him off). But yes, removing the human element (not to mention, the human jobs) from the dining experience is not always a sign of progress. As to the tipping, I'd imagine that they'll still have servers to bring out the food (and possibly be the recipient of any complaints), and they'd still expect/deserve a tip (as the case may be).

I opened up a bag of store-brand long-grain white rice and measured it out into my pot to cook. After adding water, I looked into the pot and saw a lot of small black grains. Upon further inspection, they were swimming around. Looked at the bag, and on the bottom, there was an entire colony of small black bugs. I tossed the rice, and decided to have a bowl of cereal instead.

I currently own only two knives. Although both are serviceable (one is a chef's knife, the other a paring knife), I can't claim to love either one with any particular fervor.

My former boss's wife is a seafood buyer for a Japanese company, and often takes her clients to Kisaku, near Woodland Park/Greenlake (www.kisaku.com). My coworkers and I would often have lunch at I Love Sushi on South Lake Union (www.ilovesushi.com) - I'm not fond of sushi, but their udon noodles and tempura are really good. She should also visit the International District south of downtown - lots of very good restaurants (some unexpectedly so, given their nondescript decor and low prices). One that I haven't eaten at, but has gotten great reviews, is Maneki (www.manekirestaurant.com).

I did a cookbook as a gift for my sister. I entered all of our family recipes into a FileMaker database (which also allows photos to be added to recipes). I printed it out, and took it to Kinkos to be copied onto high-quality paper and spiral-bound (which makes it easier to keep the book open during cooking). I paid $12 for copying and binding.

I have a chef's knife (can't remember the brand off-hand) that I really liked when I bought it, since it is a great multi-tasker and fits well in my hands. However, due to its bevel, I've had trouble sharpening the knife on my own, and can't afford to have it professionally sharpened. I'd love a good knife that is easy to sharpen!

My favorite has long been Safeway's Lucerne brand. Sadly not available where I currently live.

It is an acquired taste, to be sure. I was raised on it by my Norwegian grandmother, and when eaten with her homemade bread (toasted), it was wonderful. There are differences in taste between what she got at the Scandinavian deli in Seattle, and what I tasted when I visited Norway (I preferred the imported version - probably just a difference in brands). I never buy it for myself, though - I learned that it doesn't taste the same when not eaten in my grandmother's kitchen, on her homemade bread

I regularly bake for my coworkers, who are a great group of people. I am single, and have no one to cook for other than myself (and due to lack of self-control, can't keep sweets around!). I started baking for work on a lark, and the feedback encouraged me to keep doing it. My coworkers always appreciate what I bring in, and I enjoy baking for them. Before a former coworker (also a baker) left, we used to alternate pretty regularly, so there was always something good to nibble on. My boss also provides treats for our weekly meetings.

My family - what's left of us (parents, sister and her two boys). In recent years, the challenge has been to deal with my family's ever-changing health situations, so planning for special meals has taken longer, to identify suitable recipes. However, the most important thing is that we're simply together, enjoying each other's company - something that unfortunately happens only a few times a year now.