You can have your pink veggie burger. If I am splurging on a burger, I want this burger...

So my French Bulldog has some gastritis issues - the good-quality grain-free brand (Fromm’s Four Star) seemed to help keep that under control. When this study came out last fall, my vets were like “OMG OMG OMG STOP FEEDING HIM GRAIN FREE!”

Yep, totally. (The park passes are totally getting out of hand now - it’s not like food is included or anything.) And quite honestly, I’d personally much rather go back to Edinburgh for a week. (mmmm....venison...smoked salmon...gin & tonics I could swim in....)

Two words: Customer service. No one does that like Disney.

Yep. The Test Track has that line, too. I went with a teenaged nibling, and we had such fun the first time around and saw how empty the single-rider line was, that we went to that line to ride it again. I picked up the first single-seat and was waiting for the nibling when they got off theirs. We did it one more time,…

I had to get a new phone about 6 months ago, and I am back on the paper boarding pass train. My One+ is SO SENSITIVE that I will have my little QR code up, but if my thumb so much as grazes the screen as I flip it over, the Delta app minimizes. It’s so annoying. My old Nexus was a lot less temperamental.

We have a completely separate “travel” account with our bank that comes with separate debit cards for when we travel. So that way, we can pull cash out as needed - or in the case of international travel, in larger chunks if the conversion rate isn’t in our favor so we do it less often and we don’t have to deal with…

Yep. Shrove Tuesday thing. It was people using up their eggs and milk because you were supposed to not-eat any animal products during Lent, and then they were used to sop up all the fab sauces and gravies on your last meal before Lent.

Yeah that was good, as was Iris giggling at it. It’s his longer pieces that are just annoying to me at this point. I usually like Zach Woods, too, so I don’t know why it’s bothering me so much - I suspect it has to do with his partnering more with Josh Gad, who I’ve never really been a huge fan of. Judd could easily…

Our newish food-hall deliberately keeps a few stalls open for pop-ups - we had Faribault Woolens there this winter - and one stall is hand-made pottery for kitchen usage. Then they also have a Farmer’s Market on their plaza in warm weather months, with all the hand-craft vendors there as well.

We have a food hall here in St. Paul - Keg & Case - that I like, but have a hard time 100% loving. Because even what should be a less expensive vendor - *cough*yuppiegrilledcheese*cough* - is still kinda pricy.  (Also, for those of us who watch what we eat, the options can be slim and you have to read all the menus to…

I am not enjoying this show as much as I would hoped, but there are usually a few moments in each show - most typically from Hugh Laurie - that make me laugh a lot harder than I thought I would.

I’ve always been a fan of Sprinkle Bakes. Some of her recipes are kind of sweet when you try them - I prefer more complex stuff - but man, her things are pretty.

Eh, Dorset’s close enough. It’s all about that Southern coast, from what I can tell. We’re going back next year to tour the Jurassic Coast a bit.

Ah, maybe that’s what the owner was referring to.  And I am trying to figure out how to replicate these perfect crumbly scones - they were SO much better than anything I’ve ever had in the US.  I would even try baking my own clotted cream if I could get the scones down.  

Exeter was only 1 of 6 cities.  We really loved…

I was very sad the place closed not long thereafter.  I really wanted to try the Tosilog after seeing how good his breakfast was, and they did Dinuguan on Saturday for dinner service, and I wanted to try it at least once.

My husband and I are friends with a couple where the wife is American and the husband is from Mauritius. We met them for brunch at a now-closed Mexican-Pinoy restaurant (it wasn’t fusion so much as the husband was Filipino and the wife was Mexican so the menu items were split between the two cuisines), and the…

I would like to note that as an entry level to anchovies, anchovy paste is a thing.  Smear a little on pizza, put in a pebble to give some umami to aglio e olio.  Anchovy is one of those things that you don’t realize are in a lot of Italian foods, because it’s a way to add salt and savory with a very small amount.  I…

Sardines + butter (well, okay, Brummel & Brown, because cholesterol) + crusty French roll = Best Breakfast EVAR.

Oh, I would like to note that lemon curd is a totally solid choice for your scone instead of a more traditional berry preserve/jam.