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I was inspired by the chicken pot pie thread here, so that's what we had -- puff pastry on top and bottom, carrots, potatoes, broccoli, and rosemary. Lots of leftovers, too! :)

PA = cheesesteak.

Tea, honey, and lemon. Add a bit of freshly ground ginger to it if your stomach feels shaky.

Unagi-stuffed onigiri! It was very tasty before class tonight :D

I appreciate the creativity that some restaurants put into their menus, but often I find it misleading. What really gets me are the menus that are sprinkled in non-linear order. The first time we went to our local upscale diner in suburban Philadelphia, we found the menu incredibly difficult to read -- soups next to breakfast oatmeals and bagels, and other similar oddities. Another place nearby, a Belgian-style pub, has its cheese plate selections on the back of the menu... after the desserts!

Maybe it's just me, but I've found enjoyment in simply stated menus -- there are none of the descriptions to disappoint your expectations, and all is left to the imagination. And when the food does come, it's always delicious.

Haha, Pavlov! Now that's out of the box thinking...

Thyme-honey pork chops and garlic asparagus, both lightly panfried.

Poor 'nanamonkey! I've definitely had my fair share of grating the tips of my fingers and/or knuckles when I've been using my Microplane zester.

Mostly I use my zester for grating fresh parmesan and citrus zest, though I've also deviated occasionally and found it handy with horseradish root.

My husband purchased the Cuisinart Prep-9 9-cup food processor as a spur-of-the-moment purchase. I was originally really upset at the price tag, but I've grown to love it. It is so handy for salsa and humus.

The only thing I dislike about it is the size -- however, that's only because we have about a yard's length of free countertop space, and too many awesome appliances!

Shortening and butter. I'd be keen on trying alternatives, though!

When I was a young teen, I was eating at a Japanese teppanyaki place with my father. The chef was preparing beef negimaki, one of my favourite dishes at the time. I felt something land sharply on my neck, like it was flung. I lurched back in my seat in surprise, and the cockroach that was on my neck started skittering around on the table.

To this day, I can still recall -- oh god, I'm trying not to gag just thinking about it -- the feeling of that roach on my neck.

I usually have this at work, nuked in the microwave with milk. Unfortunately, my start time at work is ridiculously early, so this is a reasonable compromise between homemade oatmeal and the icky Quaker stuff (what my "omgdiet" coworkers eat on a regular basis).

A sandwich at lunchtime wouldn't bother me, so don't worry about it. The only reason why I'd be looking at you is because I'd be curious about what was in your sandwich and whether you were enjoying it :)

@HeartofGlass -- I completely agree with the eating during lectures. One of my classmates was bringing in fast food from the local Wendy's and just going to town on his meal. Not only was the smell atrocious, you could hear his paper wrappers crinkling every ten seconds.