Serious Eats - seriouseats.com

The issue with garlic in an olive oil or any oil based dressing on the counter can cause potential problems with botulism. Botulism thrives in an anaerobic (no air) environment and botulism can be present in soil, so there is the potential that you drop in a piece of garlic that still has some soil present on it and it is then in its perfect breeding ground.
I always chill my leftover home made dressings and I just pull them out a few minutes before I need to use them to allow the oils to come back to their room temp viscosity.
Also, I store all volatile oils like hazelnut or walnut oils, sesame oil, truffle and avocado oils in the fridge as they quickly go rancid, especially in summer.
Butter lives in the fridge if unsalted, or in the butter bell if salted. salt is a preservative remember and the unsalted goes rancid fast if left out.
Eggs age rapidly when left out at room temp, they really need to be chilled.
Basically the entire bottom shelf of my fridge is condiments. Once open, you live in the fridge. Bacteria breed in warm, retard in cold.

My Mom was trying to cook a dinner for my dad in the early days.
My parents had me when they were 16 and 17 and they lived with their parents for a few years. my mother's mother was a big fan of French cooking as was the style in the post 50's early 60's and was trying to show Mom how to make some dish from a cookbook called Chicken Under Glass. As Mom was putting the pyrex pan in the oven, she dropped it and it shattered everywhere. They were both shocked by the crash and since they lived at the time quite a way form a store, they tried to make the best of it and clean off the chicken and get it in the oven anyway.
I guess they weren't so good at finding all the glass shards as this story became a family legend and chicken with Glass is often mentioned in our family as a dinner option - with a laugh.

BLT in Summer
Corn chowder with bacon
A Bacon buttie (as husband the Brit calls it)

There is a drawer in our fridge devoted exclusively to cheese.
The beagle knows the found of the drawer and will come racing in from any room in the house when she hears it.
Things often found in that drawer include:
For Me:
Rocchetta
Robiola
cacciocavollo
La Tur
St Maure de Touraine
St. Marcelin
Pecorino with truffles

for the Brit:
Lancashire
Cheddar
Double Gloucester
Mahon

Parmigiano Reggiano, Carnaroli, lardo, guanciali, buffalo, Pecorino Sardo, Amarone, Prosciutto di Parma or San Danielle, orzo, tonno, basilico, Tuber magnatum, chi chi's, ricotta (fresh made of course-if only i could get ewe's , milk), San Marzano, carciofi, broccoli romanesco, fava beans, EVOO, bacala, calamari, arosta, shall I go on?

Boob. Bone In. It's only two of us.
Roast with a rub on a bed of aromatics.

Seasoning.

I am a cooking teacher all over the Boston area and three days a week I teach kids to cook.
Have you ever tried cooking with 10 teenagers? Seriously?

Daily Comments include (but are not limited to):
Ew!
That's GROSS!
I can't touch that?
I'm Kosher, Muslim, Vegetarian, allergic to _________ (which often REALLY means, I hate olives so I tell you I am allergic to them)
Can we make Cookies, cupcakes?
Do I have to cut the onions?
Can I eat all that chocolate?
Do I have to put the _______in it?
Can I have a band-aid, no two, mmm maybe three?
Can we light it on fire?

We don't mess around either, this week we are making Jean George Vongerichten's Chicken with Figs and his Pear and Star Anise Clafouti. Last week we made Lamb and Olive Ragu from Rick Tramonto. For many of these kids it was the first time they ever had lamb.
But my oh my, they are a challenge!