There’s clearly not any one correct answer, but if you absolutely had to pick one, I think some kind of chicken soup would be it. I bet there’s a variation of it in the cuisine of virtually every culture where chickens are available.

the stuff has an indefinite shelf life

The Reliant is already a manual, and relatively straight-forward to drop a 2.5L turbo in it.

My kids were just the right age when Discovery Zone was peaking in the 90's, and I gotta say...it was a fun place! For kids and for parents. They had knee pads for us adults, so we could more easily crawl around in the tubes with our kids, and it was a blast. They at least made a good effort to keep the place clean.

Compared to many of you, I’m really old. My first smartphone was a Windows Mobile device. Being a developer, I wrote some apps for it, but I think some of the first 3rd-party apps I installed were Adobe Reader and Opera.

I love smoked paprika. On Sunday I had potatoes and tomatoes I needed to use, so I made papatas bravos (“angry potatoes”), where smoked paprika is the main flavor.

The latest Great Food Truck Race winner was vegetarian, too.

Too much bun is a problem with a lot of sandwiches. That’s one reason I like the Whopper Jr. over the Whopper. The proportions are just better in the Jr. Actually, a Double Whopper Jr. with it’s two meat patties is just about perfect as far as proportions of ingredients goes.

I have a couple of go-to protein lunches I can make with stuff available from Walmart, which is very close to my office. Both of these make for a delicious and healthy meal.

Shadow/Sundance, too

A couple of years ago I made beef Wellington for Christmas dinner. I couldn’t get any foie gras, so I made a compound butter with potted meat, and used that instead. I figured that as essentially meat-flavored fat, it could at least serve the same purpose in the Wellington. As far as I could tell, it worked out fine.

So what I ended up doing yesterday was taking some sour cream (needed for a different recipe), and adding lemon juice, salt, pepper, rosemary, and honey to it. Turns out sour cream and honey taste great together, and I feel like it was a decent sub for the lemon curd. I marinated the chicken in it for around 3 hours,…

I bought an ‘85 Escort, my first new car purchase. My engine also blew at 68K! In later years I looked it up, and apparently there was a design flaw with that engine that caused condensation in the valve cover to drip into the oil. It ended up looking like a chocolate shake. The one good thing about that car was that…

Now that I’ve read this, I’m reminded that just a few weeks ago I bought a gift for my daughter and SIL that was listed here as a deal on The Inventory, and it came in a Sams Club box!

Well, you have to allow for me being in the middle of nowhere in the Midwest. I’m lucky to have anything other than Taco Bell.

The day in 2006 that I drove on that track the temperature was 110 degrees F. It was so hot that they waived the long pants rule and let us wear shorts. I had my most, uh, puckering, track experience that day, with my brakes really fading coming up to turn 8 after that long straight. I just barely managed to slow down…

My go-to test order at a new Mexican place is cheese enchiladas.

The company I work for has a small aluminum casting division, and we’re 3D printing something to make a mold right this minute. It’s a great quick, low-cost way to get a model to make a mold, and to experiment with various shapes for some things.

My road course experience is limited to a half dozen or so tracks, but out of the ones I’ve driven on, Heartland Motorsports Park in Topeka was the most fun. It had some long straights, some challenging (to a beginner) corners, and even slight elevation changes (which is always a surprise in the Great Plains :) ).…

Hmm. I might try something like this for the weekend. I was planning to grill some chicken anyway and make some kind of Spanish-inspired roasted potatoes to use up some spare potatoes. I don’t particularly want to make lemon curd, but maybe lemon Greek yogurt instead? It probably wouldn’t have the same sweetness, but…