It would be especially fun doing that in one of the drive-thru lanes that has a curb/island so you can’t leave once you’ve gotten past a certain spot in line.

Honestly, the way it should be handled is that at the pay window they should just tell you that your order has been paid for already, and that’s the end of it—no asking if you want to do the same. At least then the only pressure to do it is internal, rather than having a cashier staring at you, possibly judging you as…

I was gonna mention this article, thanks for saving me the work of looking it up!

It’s a pretty classic combination, which is why I expected this one to be lemon-poppy seed when I clicked it. I’m sure it’s still delicious, though!

It only works if there’s actually people in line. If there’s someone behind you, you just tell the cashier you want to pay for it and pay like you would any other order, it’s just two of them.

Maybe it’s because almost every baked good that I know of that has poppy seed also uses lemon (and it’s delicious), but I’m wondering do you think this would work with lemon instead of orange? Or might the lemon be a bit too tart without being tempered by something else.

Take your changes, but also change “family events” to “sister’s wedding” and you’ve got The Wedding Date.

You could have at least linked to the video, or the far superior Weird Al version “Taco Grande” (which has no music video, but here it is anyways).

Another option out there would be signing up for a membership with the Jacques Pepin foundation for $40/year. With it comes a video recipe book that contains videos from chefs and celebrity cooks like Jose Andres, Stephanie Izard, Thomas Keller, Daniel Boulud, Padma Lakshmi, Alice Waters, and of course, Pepin himself.

I say, as a nation, we band together and use the Schrute plan to capture Bin Laden on them. Every day leading up to the inauguration, send every member of the administration (and all the other toadies like Graham and McConnell) a piece that they assemble themselves, and once they add the final piece, boom, they find…

I don’t make fudge, much less make any to send to other people, but I feel like my guiding principle would be “let them decide how big they want their pieces to be”. Also, it’d be easier for me not to cut it.

My 32 oz. Klean Kanteen. I don’t think the inside has been dry since the day I bought it several years ago (yes it gets washed). A tray of ice gets dumped in in the morning, and again when I get home from work 11 hours later, and it just gets regularly filled up in between.

It’s much better.

Plus the whole “large number of people walking around, touching everything and doing whatever they want” thing. Last time I was in the grocery store, they had instituted one-way aisles. Even after having to and down multiple aisles I had no reason to go down so I could get something that was at the opposite end of a…

I’ve got some colby jack and tostitos at home, so depending on how lazy I am I’m either making a cheese sauce or melting the cheese over top in the oven-but-maybe-the-microwave.

When I make a breakfast sandwich at home, I’m typically using an amount of butter that can be classified as obscene. I’m not opposed to the idea of putting mayo, but that’s one more ingredient I have to corral before and after, while the butter is always right there by the stove.

In fairness to number 2, it was a poorly phrased idea, but a good one nonetheless. To help people employees of the food service industry who may not be working and live in food deserts, donating there will be a boon to the ones taking advantage of programs mentioned, like The Love Fridge.

Man, that’s a pain in the ass for you, but as a former delivery guy I appreciate his dedication to making sure you get your pizza!

I love a runny yolk, but only in a situation where I can season it after it breaks free of the membrane keeping it together. Also, most of the time I’m eating a breakfast sandwich, it’s when I’m on the go, so a runny yolk is not preferable in that situation. I’m with you, when it comes to the yolk on a sandwich— I…

Had there been any leftovers from the gnocchi I made last night, I would consider this when reheating. Then I would probably just go with tossing it in a pan with brown butter.