Hey please. Take me out of the greys. I believe I am a thoughtful contributor. 

Not cooking, eating. Trying to eat fondue Bourguignonne off the skewer in Nice. Fat lip for days. 

Julia Child, The Way to Cook, taught me how to cook. That being said, The Essentials of Classic Italian Cooking is the greatest cookbook ever. No photos, no frills, no airs. It’s the dirtiest cookbook I own. PS— you picked some great examples. Chicken with Two Lemons will have you banging your head over how so simple…

Often used in sauna when modesty is required. Usually has a velcro closure and elastic around the top. That way you're covered but not stifled.

I used to live next to a Leaf Blower Guy. From late August until the first complete snow cover, and then in the spring, he was at it from morn until dusk. I swear he had some detector system with klaxons that sounded if a leaf was down in Sector 22. We had a get together one fall afternoon, and our guests couldn’t…

It always kills me that they went through the effort to get the tire lettering at TDC. 

Rreceivables=money due, inventory=product to sell, yes. Looking like he’s got writeoffs coming under both. I wonder how long it would take me to get tired of caviar. 

Agree that Meathead is probably the best all-around ‘cue authority and, like Alton, he sometimes complicates things overmuch*. I am still shaking my head over how expensive a pizza must be to deserve this treatment and how in the hell you explain to the hungry kids, etc., that a further wait is necessary.

May you have 70+ more years of its use!

If you want to date the pan, take a look at the (pending) reply I sent to Zaphod below.

I am going to send you down a rathole so be warned. The website you want is castironcollector.com. Under the tab “Cast Iron Collecting” the category “Trademarks” has photos of the classic American makers through the years. You should be able to identify the era of your pan in minutes but you will want to explore the…

As a variant on Danny's loaf ideas, I use the Pepperidge Farm split loaf as you can load up the center with bonus butter, garlic and garlic powder. Start the bake as one, then split and broil to finish with or without cheese as preferred. My kid can eat the whole loaf, and he’s not otherwise a garlic fan.

Having worked in corporate health care for most of my career, there was nothing more precious than docs desiring to schedule meetings prior to 8 AM. Their lives (e.g., child care) were set up around early mornings, and the delight many of them took in inconveniencing most everyone else bordered on the sadistic.

As a frequent customer of the Slop, I long ago gave up on shopping there early as very little restocking occurred overnight so you ended up needing to shop again in a few days. I hold little hope that will improve under current circumstances. 

Back when I was on Atkins, frozen or canned green beans, a can of tuna and curry mayonnaise. For super laziness, no need to heat if the beans are canned. (I retain a Midwestern fondness for canned green beans.) For a non-Atkins version, beets work too. 

I use my Instant Pot with a steamer basket insert. A one-minute cook of florets, immediate release and they are perfect for ricing. I have tried roasting them for 15 min. in a 400-degree oven after a light toss in oil, and that works but they do come out with a stronger cauliflower taste.

That we address the implications of a global economy and climate change so my son lives in a more comprehending world than I have. Learning about choices, implications and compromises. As a baby boomer, I used to believe in endless progress but even the best scientists won't save us from ourselves. 

Parked there as well. In Essentials of Classic Italian Cooking, she titles the recipe “Cream and Butter Sauce” but the text states:

Love the Calvin and Hobbes reference. 

Clearly you're not a Finnish Lutheran from the UP.