@tankearae: It's such a shame, because their meeting was SO funny and bitchy and perfect:

As part of a couple who loves to cook and eat and entertain, registering was one of the highlights of the wedding planning process. We registered at Crate & Barrel and Macys, and had no problem finding things at every price point—seriously, we had stuff ranging from $0.95 to $309.00, and one of our favorite things to…

I have a good one! A digital meat thermometer/timer and a copy of Alton Brown's first cookbook I'm Just Here for the Food, as it covers all of the basics and has detailed instructions on what internal temperature various meats should be cooked to, and then how long to let them rest to factor in carryover heat. It…

@conscious burning: Well, there's honing and sharpening—honing is what you do with the steel (I think this is what you're speaking of), and it does not sharpen the blade; it merely realigns it. It's an excellent thing to do between sharpenings, which Alton Brown says that you should get those done by a pro once a…

@PhillyLass: See, I would also include a nice chef's knife and honer along with the cookbook, or some other similar good cooking tool that may be a bit of an investment but is worth the money.

Happy birthday Jez! And congratulations on growing every year!

Also—does anyone have any suggestions for photo books that celebrate the construction of something cool, like the building of the Transcontinental RR the Golden Gate Bridge?

This was a good weekend—a friend visited us and prompted us to visit the Brooklyn Bridge for the first time, and then we made delicious Spanish food for him and watched Broken Embraces. Today, we kept it simple and watched Weeds and made braised beef shank tacos with guacamole.

@Scoldy Lox: I am a fellow cheese addict, but I try to limit myself to little bites of awesome cheeses, and not making quesadillas all of the time.

@fridaphile: Internet hugs and platters of tapas and glasses of wine for you (that's how I try to help make people feel better: food and booze)!

@they call me ginger: This is why we're watching an episode on DVD (various seasons) on Sundays now. It helps with the longing for new eppies.

@madeofawesome is a bamf: @myBearHands: I feel they are also both, but in a good way; for example, I saw the most recent Family Guy and it was an exercise in awfulness. South Park, on the other hand, decides to do something so delightfully silly and lambaste all of the celebs they villified once—again! It was…

I love that the second the weather gets better, New Yorkers get outside and awesome and social. Last night we wandered from 131st St to 79th St and tonight we had a delicious dinner with one of my husband's labmates, who happens to be Italian and makes a mean meat sauce.

@Federov: Diet Coke all the way. Zero is just...not right by me, and I can't explain why. I like the bite of DC.

I finally was able to taste the glory that is the ramp this weekend, and I totally, shamelessly get the hype. I first made a ramp salsa, then a ramp pesto, and both were outstanding. They will only be available for another two weeks at the Union Square greenmarket, so I may have to buy some more...

@PintoBeans: I like cilantro but I avoid marjoram because it tastes like soap to me. This is due to a genetic tendency in some to pick up the soapy notes in cliantro and/or marjoram...

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@quitelikely: Despana on Broome St. It's a few blocks off Broadway, near Lafayette St.

I think I'm in love—there is this AMAZING store here in NYC that specializes in Spanish imports, and Jeezy Creezy, their food is amazing. They carry a whole bunch of chorizo sausages, and they even have a blood sausage that's delicious (at least to me), plus they have lots of canned seafood goodness (this is a Major…

I'm curious to see how much candy will appear at my in-laws this year—my FIL has a tendency to buy three to four shopping bags' worth of candy, plus my MIL makes peanut butter/cream cheese eggs, chocolate lollipops and chocolate-covered pretzels.