I do not understand sweet bagels. But I love lox, tomato, caper, and onions on my bagels, so that’s probably why.  The sweet ones don’t work with that.

Yep, this. I’m a New Yorker by birth, raised by New Yorkers between there and DC. My parents were/are picky about their bagels, and a non-toasting stance was never part of the routine. Because we were usually picking up bagels somewhere, and bringing them home to eat over the next day or two. At that point they need a…

That was pretty much my reaction, yes. Apparently this kind of thing is frequently diagnosed through weird/stupid things like this.

I don’t know about retro, but man, I would love to have a butler’s pantry. I think that’s more antique than retro, though.

I meant more from the manufacturing side. So, for example, better table-top range options - standalone induction cooktops are a thing, so why shouldn’t someone put their mind to controls that have good ergonomics that aren’t assuming you’re standing over it, but is in use for someone who is seated? Just because it’s…

*shrug* Don’t hate it, but someone with hand and upper body injuries really can’t use it. That’s the point. It’s terribly cute and it does fit nicely into smaller vessels, but someone like me can’t use it.

Yeah, really accessible design is not generally affordable, and rarely one size fits all. Which is so incredibly frustrating.  I am hoping that as the Boomers age into needing more accessibility, we can see a rise in innovation that makes it more cost affordable and easily adjustable.

I don’t do coffee shops often - I’m a tea drinker - but I have to admit I like Caribou if I’m either meeting a friend or just killing time. The tea isn’t bad, the evil non-coffee cold drinks you can get in reduced sugars and with dark chocolate, and they’re just comfy.

I don’t do coffee shops often - I’m a tea drinker - but I have to admit I like Caribou if I’m either meeting a friend or just killing time. The tea isn’t bad, the evil non-coffee cold drinks you can get in reduced sugars and with dark chocolate, and they’re just comfy.

Oh god, don’t get me started on my retired-internal-medicine-specialist physician father. I could write buckets. He is brilliant in his field, he sucks at most other aspects of medicine.  My RD would roll her eyes at him SO hard - as she likes to note, “most physicians took one class in nutrition science back in…

As long as it’s not a French Bulldog. Now that I think about it, Consommé  would be a great name for a fawn colored Frenchie! 

That I honestly wouldn’t know. My husband is the big Caribou drinker - as a tea drinker, I’m only there occasionally to meet friends or kill time before a doctor’s appointment.

In the Twin Cities, though, you’re better off looking for a Caribou than a Starbucks.  We are a ‘Bou-filled town.

I am still pissed at how expensive beef shin has gotten OMG.

Bone-broth sounds more approachable than consommé. Consommé is all fancy with that accented-e, but bone-broth is just a bunch of bones in water!

(To be fair, I don’t think you clarify “bone-broth” as deeply as you do a consommé, but I’d rather have a gorgeous consommé if I’m forking over $12 for a cup of enhanced…

Before I even get started in on this article, I’m an accessibility consultant with crap joints and hand-injuries confirming that kitchen design is the worst for acessibility. (I just got a hairline fracture in the ring finger of my dominant hand - my husband has to do most of the cooking right now because it’s really…

The ‘Bou is even starting down this direction.

Last year, I had my entree comped - completely unasked for - at a restaurant where my husband and I are regulars. Because when the waitress came around and asked how I’d liked the entree which was brand new to the menu, I told her that I thought it had been really over-salted. I wasn’t angry or anything - they asked,…

I admit the first time I had a cracker-crust, square cut pizza when we hit Minnesota - we’ve been in the Upper Midwest for about 15 years now but spent about half of that in Western Wisconsin first, and for some reason, I never saw this there - I was a little confused. As a New Yorker raised between there and DC, I’d…

I don’t mind the texture of tomatoes, but I hate when gazpacho is basically eating watery salsa. So you need to try this recipe. You can reduce the oil by as much as half if you’re not comfortable with that much - it just makes it less silky - but it tastes amazing.