It’s called “Fit to Fat to Fit,” and I happened across it by chance when channel-surfing the other evening. The show is scary, but I was riveted. It features a fitness trainer—a new one each week—who contracts to gain an … Continue reading →
…that my love for jazz apples has advanced to the point where I have trouble eating any other type of apple. So far, they all seem inferior to me compared to the fabulous jazz, for which I am willing to … Continue reading →
…is being made. On the other hand, I had chips and guacamole for breakfast. What about you?
Continue reading →Only two days left, but still worth celebrating. I’ve always had a certain devotion to caramel. But ever since the dread hand of chocolate-induced migraine descended on me several decades ago, and chocolate became a distant, poignant, and beautiful but … Continue reading →
[NOTE: This is a slightly-edited repeat of a post from 2008.] No doubt all of my readers, being unusually well-informed people, were already aware that today is National Candy Corn Day. But did you know it is estimated that in … Continue reading →
To get your mind off the death of the republic (for a moment, anyway) and into some Fourth of July Americana fun, visit the Goldenrod in York Beach, Maine. Do you like to watch taffy being made? It sure beats … Continue reading →
In my continual quest to solve the Problem of How to Peel the Hard-Boiled Egg (see this and this), today I discovered this video (embedding disabled; you’ll have to use the link), which purports to show you how to peel … Continue reading →
[NOTE: The following post is a repeat of a post from 2008. I was reminded of it when I was writing the post right below this one.] I don’t drink. Oh, I can take a sip or two of almost … Continue reading →
…now’s your chance. Don’t delay; it’s going fast at $209 a pound. Sound expensive? Hey, that’s only a mite more than some at Whole Foods, isn’t it? At least, it seems that way. The lengthy article manages to discuss this … Continue reading →
Ann Althouse highlights what is apparently a highly-debated question on the Web: “Is a doughnut a dessert?” The person Althouse quotes has answered this pressing (dare I say weighty?) question this way: Zach’s position: a doughnut is always and inherently … Continue reading →
They may not be your idea of a culinary thrill, but mochi cakes are tres popular in Japan, especially at New Years. Made of the aptly named glutinous rice (it’s gluey), they are gluggy globs of gelatinous glup. I happen … Continue reading →
This just may be the most depressing non-political news I’ve had so far in 2015: just how easy it is to reach a grand total of 2000 calories at most restaurants. An example: Considering that I gain weight if I … Continue reading →