And like I made this morning. I do use ground Yuban, so I'm not part of the pretentious crowd.

http://oceana.org/en/category/blog-fr...
"There is a well-known saying: if you stand for nothing, you'll fall for anything." Couldn't agree more. Get me my "fishin stick" and I'll go do it my self.

http://www.roadfood.com/
This site may help. They also have a weekly segment on "The Splendid Table" podcast that may help you with those boring hours between restaurants. LOL

My Pyrex 4 cup measuring cup handle melted in the microwave when it became wedged against the inside wall to the microwave oven. It's ugly, but it still works and until it breaks I won't replace it.

Don't ANY of you taste as you go along, to "make sure the seasoning is correct"? I have all of you beat, ANYTHING in MY kitchen is fair game for the cook. LOL

I love mine. I can make (mostly) home made chicken noodle soup in about an hour. I use a grocery store roast chicken and remove the meat and make homemade stock in the PC. During the hour it takes to make the stock in the PC, I make homemade noodles and cook them in the stock after straining out the exhausted veg used to flavor the stock. Add a bag of mixed veg and then the chicken in to warm in the soup when the noodles are cooked, and a "from scratch" soup is on the table even after a day at work.