I’m happy to do my part, if the manufacturers would meet me halfway and stop making jars like Trader Joe’s. (I can’t get the image to upload or a link to work).

On the Waterfront (HBO Max)
Silkwood (Shamefully unavailable)
The Grapes of Wrath (rentable through various platforms)
American Dream (Barbara Kopple again, AMC+, Sundance Now)

Here’s the eggless version-

I think I have become my Dad’s digital executor by default. I’ve helped him with all his digital needs: setting up his wifi network, internet radio, Roku, troubleshooting his computer (thank you, Teamviewer), phones. Most importantly, I set up a password manager and have his master password for it. And he’s 95, and…

Wow, my mom made garlic bread like that too. Wonderful stuff. Magic mom touch, getting it “just so.” Thank you for posting this.

There is a bakery near me that just started making bacon biscuits. Hmmm.

A truly stellar BLT once came to me toasted on the inside only. I truly appreciated the tender outside, the delightful crisp inside that stood up to the succulent tomatoes, deeply smoky bacon and leaves of “WTF is it with you people and your god-damn romaine” ICEBERG lettuce.

Has anyone else noticed that ad-supported services place ads in TV shows wherever they want, not where is is actually structured in the original episode? I tried, I really did, but that is just wrong. I also wish they would respect the aspect ratio, if it’s 4:3, so be it.

Another one I just remembered: Argan oil. Not for skin and hair alone. A friend gave me a bottle of culinary Argan. It has a nutty flavor, brought out be toasting the nuts before pressing. Drizzled on hummus, roasted veggies, vanilla ice cream. On the expensive side, but really unique.

When I pull up my Lifehacker RSS feed every morning, I can tell by the headline it’s a Claire story. And I’m sure as hell gonna read it. Amid the miasma of news, Claire always, always makes me smile and lets me live vicariously through her gustatory explorations.

I splurged during the early months of the lockdown on an olive oil tasting kit from Olive Oil Lovers. Can’t recommend it enough. I still buy pick 6 sampler packs from them. Also, Castelines Noir olive oil, made from black olives, is amazing.

I just finished reading the book again, I think there are some interesting things that could be updated from a modern point of view. The four countries are coded by color and have beings of different types (Munchkins and Winkies in the first book, Quadlings and Gillikins in later books), the Wizard requires everyone…

I wanted to experience it “as is” and the hot lettuce kinda ruined it. I can’t see how anyone at the Taco Bell R&D lab thought that was a good idea. Future purchases sans lettuce por favor.

I was given a bottle of lemon grass white balsamic that was my gateway. I also have a bottle of Anjou pear white balsamic from WeOlive. I drizzle it into carrot ginger or butternut squash soup. Bonus, the stuff has an indefinite shelf life.

This was, by far, one of the best articles I have read in a long, long time. Just a pleasure to read.

I started doing this for carrot-ginger soup, which melted down in 20 minutes. It goes in all my pureed soups.
Another way to make a “creamy” soup is to add 1/2 a can of cannellini beans, a tip I got from an Ellie Kreiger recipe. The baking soda breaks down the skins, the beans add fiber and protein.

I investigated this idea a while ago, I learned it needs a power source with a GFCI outlet. That’s tricky, not all kitchens have an outlet that close to the sink. Also, you can’t connect one to a faucet with a built in sprayer, which I have. I’m a renter, my DIY options are limited. I wish I could have one, I can’t…

I’m going to try this with my favorite Hebrew National hot dog, the garlic-y goodness would be perfect with the pickled veg. Inspired idea!

Carl’s Jr does a charbroiled chicken club that surprised me. Very juicy, tender and tastes like chicken. Make sure they go easy on the mayo (or go without).

If one lined the loaf pan with plastic wrap, the whole thing could be sliced like a semifreddo, perhaps served with a drizzle of chocolate sauce.