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Butternut squash soup.

On its own, room temperature.

What type of rum should be used? Light, gold, dark, spiced or other? I am unfamiliar with aguardiente and saw online that its flavor vary wildly. For this "eggnog" do you recommedn any particular variety? Thank you.

The most memorable would be the first I ever made myself. I put so much Quik powder into the blender that my mom freaked. It was sooo gritty and mealy feeling in the mouth, that it did absolutely nothing even for my chocolate loving self.

Ribs as prepared by the Dinosaur BBQ in Syracuse, NY. That and the Carolina style amazingness of Allen & Sons.

My grandmothers Italian Almond cookies. I miss my grandma.

strawberry shortcake, made by my mom. Mine actually tastes better than hers, but I miss my mom making it for me.

I had been telling people about OJs cereal for years. No one ever remembered it, either by trying it or by having seen the commercial. I loved the tv ad: a cartoon cowboy on a filmed miniature set interacting with a herd of oranges breaking loose from the corral, rolling down the gully and then somehow making their way into your bowl. "OJs Cereal! ROUND 'EM UP!!!" I remember being transfixed with this commercial.

I bought the cereal and absolutely loved it. Loved it, loved it, loved it. It had a taste that reminded you of a Creamsicle or an Orange Julius. Delicious. It may have been out for two years, tops. I had always hoped that some other company would introduce a version of this, but I have never spotted it if it ever did.

Damn you, Kellogg's! DAMN YOU!!!

My favorite food memory is making a "real" breakfast for myself for the first time. I found out that we had a Charlie Brown cookbook and it told you how to make french toast. I read that recipe dozens and dozens of times and I finally decided to make it for myself one morning. I asked my mom if I could make breakfast and she said that I could, probably thinking that I was just going to make a PB&J or a bowl of cereal. She was taken aback when she realized she was hearing sounds of me moving pots and pans around, but let me finish what I started. That was a lot of fun.

Warm roast beef, with creamy cole slaw (not vinegar style) on top, draped with swiss cheese in between toasted/grilled dark rye with russian dressing. A less tangy and more savory version of the classic reuben.

"Moo moo moo, moo moo moo moo",
Noah, angered with Cow Number Two,
said, "Your incessant lowing
has my juices flowing
for a nice and thick patty of you."

ribeye! the tastiest armpit around!

ham, cayenne pepper jelly and swiss cheese