Artichoke tapenade = double heaven.

Yep, I’ve tried that. Doesn’t work for me. Somehow, for me, tilapia is actively unpleasant unless I put it in a very spicy curry. Or I’ve sometimes had luck steaming it and then serving it with a black bean sauce.

Not if you make it yourself. Which I’m positive is how they serve it on Olympus.

As you should. Being 31 rocks. Wanna know a secret? Being 41 is actually even better. Welcome to the Kickass Years.

The dog biscuits?

We should all hang out! You and I can have date cake and ladyology can enjoy her red wine and couscous. I’ll be like the big sister, which will be super fun for me as I LOVE giving advice.

You know it. Ladyology wants it too. She doesn’t like sweets but her SO’s diabetic family does. I just can’t think where I put it!

So very sorry, I can’t seem to find it!

Leave it to the Muse of Epic . . .

Oh, yes, of course. I wasn’t clear. I didn’t mean that the cake was free of sugar, just that it had no refined or processed sugar in it, as some people seem interested in making that distinction. (Me, I bake cakes with everything: sugar, molasses, dates, pumpkin, persimmon, beets . . . There’s very little I won’t at…

I think MC was assuming you ate out or bought a lot of pre-prepared foods. A not-unreasonable assumption, since that appears to be what most people are doing these days. (Hey, do you think that might have anything to do with our national obesity problem?)

I’m so sorry, I just can’t seem to find the recipe. I’m terrible about keeping my recipes organized.

Now I do wish I shared your taste for tilapia, as it is one of the few sustainable options at most fish markets. But my husband and I only seem to like it when it’s disguised by a strong sauce such as black bean or curry. Once I did a sort of fish finger approach where I cut the filets into strips, coated them in…

Delicious! My sister-in-law, who is a pastry chef, would adore them.

Ah, it’s an academic question for you, and it soon will be for me as well, once I have my new egg poacher, but in my experience the two keys to a perfect pan-poached egg are a) freshness and b) white vinegar where absolute freshness cannot be ensured. And, of course, the vortex you mentioned.

So true. I was raised similarly and have similar tastes as an adult. (Well, I do have a taste for sweets, but it’s fairly modest and definitely self-regulating, except when the ridiculous amounts of medication I take sometimes skew things.)

What an excellent suggestion!

And I’m reliably informed that when Zeus comes in from a spot of cloud-gathering he enjoys a great mound of roasted Brussels sprouts.

Poached eggs with salsa = what they serve for brunch on Olympus.

They sound marvelous! I go through phases during which I’m unable to tolerate sweets of any kind (other than plain, fresh fruit), so I believe I know just what you mean, but in my case then I have other phases during which I experience unfortunate yearnings for sugar, honey, molasses, jaggery, maple syrup — you get…