I have a Coffee Mea Culpa and it is this: I like bad coffee. Not awful coffee - I care not at all for the taste of two-day-old-and-tasting-of-burnt-gym-socks coffee, of low-grade beans apparently canned sometime during the early days of the Cold War, of Dunkin' Donuts or McDonald's drive-through "Cafes" - but coffee that is, in some objective sense, not ideal.
First looks at the Skyhawk restaurant/marketplace
YWCA raffle fundraiser spearheaded by food businesses help tots who've faced serious problems.
Seafood-centric restaurant from the Lark Creek Restaurant group opens in Napa. Sustainable and delicious
In our earlier skirmish with this thread, we waxed philosophical on the gustatory wonder and sundry therapeutic benefits of a classic macaroni and cheese, but made precious little headway toward the dish itself. While the end result was good, maybe even satisfying, it nevertheless fell short of transporting. And a truly classic mac-n-cheese must, above all else, transport us somewhere: Perhaps to a time when we were younger, or in circumstances more care-free, or maybe precisely where we are now, but with softer edges, the carbohydrate equivalent of a Snuggly.
Like the 49ers staring at a 4th-and-20, last Friday's post ended with a whimper, a don't think/just-punt sort of moment, as my employer's requirement for some actual work and the post's rapidly escalating word count dictated a hasty retreat from a recipe that I had the poor form to advertise and picture, but not to supply. So, think of today as a reprieve from the instant-replay booth - not exactly lucky, but fortuitous nevertheless.
Study takes on 70 "organic" egg producers
Bicyclist or not, everybody loves to eat. Where to grub during the Fondo
Fork and Dim Sum Charlie's roll up to Wine Country
