People often ask me where I find things.  Could be recipes, products, jewelry… you name it.  Simple truth is I read a lot and just seem to stumble on cool links sometimes.  So I’ve decided to start sharing batches of links I find interesting on a somewhat regular basis.  Here’s the latest: enjoy where the click-throughs take you!  Note that most of the links below are captured in the photo montage below… c’mon, you know you want to click on them… go on, click ’em.  You won’t be disappointed. From the top (left to right) and more: The Mrs. on Hangovers Sneak Peak at NYC’s Red Farm Summer Peach recipe McDonalds vs. McDowells New Calendars from the incredible Rifle Paper Co. House (Manor) Lust from Architectural Digest Gorgeous Cantaloupe Carpaccio YSL cuff Flag needlepoint pillow from Liberty of London Tiny Burger Kit from Mochi Mochi (not pictured) FOOD PORN: PORK MOLE BRUSCHETTA WITH APPLE SLAW MORE GENIUS FROM FOOD 52 RAINBOW OF PENGUIN CLASSICS

One of my favorite, most mouth-watering, questions to ask someone is: If it’s your last day on earth, what would be your last meal?  There are no limitations.  You can have 10 things from 10 different restaurants in the world… you can have 20 different tastes of things… you don’t have to concern yourself with fat and calories and cost… you don’t have to worry about having enough room in your stomach… you can have whatever, wherever you want. The highly awesome Serious Eats just asked their readers that same question, this time they phrased it “What’s your ‘Death Row’ meal?”  The comments were hysterical–many of the commenters appear to be my long-lost best friends, as I would love to share my ‘Death Row’ meal at their table. So here you have it, MY last meal on earth, in no particular order.  What’s yours?? Pearl Oyster Bar lobster roll with shoestring fries One dozen raw oysters and jumbo shrimp cocktail with cocktail sauce, loaded with extra horseradish Vietnamese fried spring rolls Doritos, any flavor Pepper …

    Whenever my father talks about cooking during the Vietnam War, he always mentions S.O.S. (sh*t-on-a-shingle)  S.O.S. was made by cooking crumbled ground beef and adding it to a cream sauce.  This ground beef cream sauce mixture was then poured over fried potatoes, and then the whole dish was topped with a fried egg.  S.O.S. has dozens of variations (sometimes with chipped beef or tomatoes), but one thing was consistent–S.O.S. stuck to the ribs–it filled you up and kept you going for a long time.  Wartime fare has come a long way–and even has a global foodiness-factor to it.  New York Times writer Ashley Gilbertson put together an awesome piece on soldier grub today–chronicling the rations soldiers are provided with, sorted by country of origin.  Here are a few other samples.  Check out the full article here.