Lady, you are on fire this week. You need to patent, trademark and then open a factory. Please submit name for new product in the comments.

Do my ears deceive me, or is that Kathleen Turner doing the voice-over?

I did this once, nearly forgotten. I was in the throws of an obsession with Ground Force, the British gardening show (stick with me here) on BBC America.

Just so he can say he done it. That’s my Pop. His determination is something to behold.

Humble food raised to glory. A fitting tribute during Black History Month, don’t you agree? I also didn’t realize the artistry involved in the creation of country ham, or that I can find a U.S. equivalent of the precious Parma.

I thought you might enjoy this story:

The southern biscuit is one of America’s great culinary contributions. Of all the options for encasing a breakfast sandwich, the biscuit is my favorite. There is nothing to match the crisp top, fluffy middle and buttery flavor. These recipes are a welcome addition to my brunch collection.

This one is a bit hit or miss, but I’ve had fun playing with it-and there’s an app.

Why I love The Takeout. THIS, right here. Practical ideas.

I set one up in my Dad’s house (built in 1999). He’s 92 and can’t troubleshoot wireless issues. I live 250 miles away. He has 100Mb/s internet from Spectrum.

I really appreciate the fact that the recipes are for one or two (I’m only one) But before I set my expectations too high, can you tell me:

Re: “...there is nothing wrong with using a good quality vegetable stock in place of reserved bean cooking liquid.”

I bought a HikPro 20L ultralight folding backpack for traveling. It folds up into its own pocket and doesn’t take up much room in a suitcase or carry-on. It’s been really useful for day use, going to the bodega for supplies and carrying home souvenirs.

Can I just thank you for what might be the funniest sentence I’ve read in a long, long time?

My greatest culinary successes relied solely on the use of Simply Potatoes Shredded Hash Browns. Par-cooked, perfectly shredded and ready for use. They make the best potato latkes, crust for quiche, cheesy potato bake, hash brown casserole... Most supermarkets keep them near the eggs.

I’ve been using Duck for a few months, just to see if I like it. I like Duck’s layout, but the search results are often very different than Google and less precise to my query.

This may not be the best way to do it, I drop my yearly Roth contribution on my birthday (or the closest weekday). I did not have the maximum amount when I started, but I put in what I could. Now, I contribute the maximum and it feels really special: a birthday present to myself.

They hold up great in a milk dunk, but hot drinks are their mortal enemy.

You had very good year. Your columns made a lot of people (especially myself) rethink food entirely. I have tried new combinations, new ingredients and the results have been outstanding. I’ve also made things I thought too intimidating (the half pound of homemade gravlax in my fridge is proof positive). I look forward…

I was terribly intimidated by choux, but like souffle, trying it on a small scale was the best idea ever. I made a batch of cheese choux puffs. It wasn’t hard at all. The dozen or so puffs came out great, and disappeared moments later. I only had myself to blame...