Tonight I go to the Ideas in food dinner armed with my camera and my appetite [...] 
Can't update today-- loaded with homework and meeting with an SAT tutor and all.
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One of the few aspects of colonial life I desire is an oven like this one. My boy B Frank probably made some sick pizza.
The school day is so much better when I have an awesome lunch to look forward to. The extent of my suffering in math class is significantly reduced when I can drift off into dreams of the delicious delicacies awaiting me in my backpack.
The upper echelon of candy includes Reese's, Snickers, Baby Ruth, and the lesser known
Julie and Julia is all over the place. I think the PR crew did quite the job because everywhere I look, every talk show, every magazine has an interview or a review, or some other type of promotion for the movie.
It seems like everyone is making pesto bout this time, and why not? It's such a great summery food. So versatile, so simple, so universally admired. But I think it can be daunting for a home cook. So often I hear the "experts" saying that [...] 
don't think I ever really knew what dulce de leche was, nor how to make it, until I heard it being talked about at Lacroix a a few years ago. They were looking for new condiments to put on cheese plates, and had decided on' [...] 
This right here's a salad of Lancaster radicchio, pecans, dried cherries, brisket and goat cheese with a homemade roasted red pepper vinaigrette which I sweetened with a fair amount of honey to cut the radicchio's bitterness. [...] 
The burger at Jose Garces' new spot, Village Whiskey, which is set to open in August, looks AMAZING! Check it out on Grub Street Philadelphia (which by the way just started).' [...] 
When the berries are local and in-season, they're so inspiring.
Pork Loin brined in salt, brown sugar, liquid smoke, peppercorns, and garlic for three days, then cooked sous vide at 150 for about 2 hours.
- Jason Cichonski (chef de cuisine at Lacroix) addressing his cooks as they began to prepare for what would be, perhaps, Lacroix's busiest weekend of the year.' [...] 
My mother's day present to my mom, was, well, the best present I can give, food. Not just any food however. I wasn't just gonna grill off a steak and call that my present. I made her chicken confit, oooooo, ahhhhhh. (Mmmm Bacon Fat)
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Goodness gracious I just keep getting lucky with this awesome press. Check me out on 
After 
Follow me if you'd like. My name is foodieatfifteen.' 
Late-Night Boredom has sparked many great ideas.
Pizza!!! 
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I will post about the yogurt after I perform one more test. 
