I’m embarrassed to admit that I always thought cardoons were another name for artichoke. The plants are/look similar, no? I think I may have planted one in my yard!

I happily ate well yesterday -- mashed potatoes/kohlrabi/turnips with a saute of kale, red peppers, leeks and garlic and a chicken apple sausage on the side. Normally I’d be embarrassed to admit what I ate, but yesterday was a pretty good day.

I’ve learned that eating in kind of helps everyone economize better. I think we all realize that we spend way too much money at times going out, and if we can share resources in (even if it’s just I cook and you bring wine or dessert), we all benefit and can really enjoy the evening without waiting for the check. I feel more at ease sometimes with the “in” versus the “out.”

My favorite cookbook was a handmade set of recipes my mom made me and put in those photo flip books. It was a great way to get all of the wonderful and not so wonderful recipes of my childhood all in one place. I love looking at it even if I’m not thinking to make all of its treasures.

Of real cookbooks, I love “Simply in Season.” It’s the gift cookbook I use the most!

Rely on the expertise of others. My mom makes a better pie, especially the crust, than I can. Rather than fret, I ask her to bring the pies. She’s happy to do it and my family is happier eating them and I can focus on the main foods for which I am more capable and interested. Thanks Mom!

My grandmother used to be a big canner of all things but especially fruit. As her health failed, she canned less and less. I think she stopped canning in the mid 80-s. Most of her prized jewels were stored in a root cellar on her farm, and as she got older, she stopped going down the steps to retrieve these precious gems. Sadly, when she passed away a few years ago and we were cleaning things out, we found jar after jar of her efforts safe in the cellar (though not safe to eat!) as a monument of sorts to her efforts and self-sustaining approach. I inherited her canning things. While nowhere near her level of proficiency or quantity of product produced, it feels like a bit of a nod to my grandma to make an effort to can and preserve.

Also, I like the idea of my cooking being a way that I can be self sufficient -- fed well and eating a great variety of foods. There are nights when it’s just toast or just cereal, but not that often.

I try a lot of recipes on myself figuring if it’s a disaster, I’m the only victim. Also, I have learned to cut most recipes in half so I’m not eating the same food for 12 servings, though I am good at taking leftovers for lunch...

It’s great to see this feature. I hadn’t seen this chat before...

This is a really delicious cocktail. If you need it to “feed” more people, it’s nice with fizzy water added.

I love this article. I was just beginning to contemplate a “cheat” on my egg guy, and this kept me from doing it. I got my priorities back on track.

Looks delicious. After spending a fortune recently on chocolate fondue at The Melting Pot, this looks like a fun, less expensive alternative when we have a fondue craving.

When I can get them straight from the farmer (usually the case), I like them fried just until set with the yolks still runny. I like being able to stab up the yolk with toast or asparagus, and all the egg needs is a little salt and pepper. Store eggs don’t come close!

I love this time of year when unfettered tomatoes taste the best. If I want to fancy them up a little, I just use a little basil, the best olive oil I can find, sea salt, pepper, and white balsamic vinegar (keeps the pretty, varied tomato colors vibrant and less muddy than regular balsamic) for a quick salad. Beyond that, my guilty pleasure now is a toasted bagel, a big slice of fresh tomato, and any cheese under the broiler for a minute or two to melt.