Serious Eats - seriouseats.com

Wow, yesterday it was harissa and today ricotta salata...this site is exposing all of my secret ingredients.

The salty and smokey breath of my lovely wife after going to town on some Neuske's Applewood.

salted oatmeal cookies

I have been making my own since reading Fat: An Appreciation of a Misunderstood Ingredient, by Jennifer McLagan. It's actually a lot healthier than the so-called "healthy" options. Leaf lard is slightly different than the lard I render from Polyface Farms pork , as it's used mainly for pastry applications. Lard must be tasted to be understood.

I always pick up several pounds of Kate's on the drive back home from Owl's Head every year. That and the native strawberries extend summer vacation for a few extra weeks.

Is Dirty Franks (the bar) still open in Philly? Pine St. around 13th or Juniper.

Heirloom tomato salad with slivered onion & grilled haloumi.

Simple syrup, fresh squeezed juice, ice, mint, cold water and vodka.

I like your stories. I like that things just happen without a neat little resolution. Kinda like life.

You got her number, right?

Do not relent. The next time a potential employer suggests that you would be a good hostess ask them why. Then politely decline and tell them you want money and action. Otherwise you'd apply for a bank teller position. (no offense to tellers)...Good luck!
@spartana07 - lighten up.

Cast iron. Pots, pans, wall hangings...you name it. The older the better. Every summer I come back from Maine with a box of it. My wife has limited me to one tomato box per summer.

Thanks for letting me share.