Legitimately, I would have an air fryer in my house but for the weird form factor. It’s like a 70s Star Wars droid minus a pair of feet.  Read more

I’m not sure I can drink that much daytime whiskey, but dammit I’ll give it a shot.  Read more

Surely a passionate issue. My kids love it though.

Thank you! Photography is a thing I’m not naturally very good at and I try to work on it. Really appreciate that. Read more

I used to make powders w/ the microwave, but I haven’t quite done the process you’re talking about. I don’t see any reason it wouldn’t work.  Read more

Grated, friend. At least in my case.  Read more

It’s on the list now Read more

I’ve been digging it for sheer planning efficiency. Read more

Set your damn watch by those cuts Read more

Yo Fred -- I would like to subscribe to your newsletter because you make a lot of sense.  Read more

So I haven’t tested this but I’m fairly convinced any tap temperature would end up working here considering the friction that a food processor provides.  Read more

That’s the best part -- so many really nice examples! And thank you for reminding me to crack open one of my Royko collections again. Read more

So I’m a freelancer. I literally tell them what I want to write and if they like it I end up doing it. It’s fun, though I do hate being excluded from a good cabal. Read more

Aurelio’s s a great example -- and I know it’s one of Pat’s favorites.  Read more

I dig them, but it’s been a while. You are not joking about the sausage. I need to order from them soon.  Read more

I love your username  Read more

I wouldn’t imagine Deep Dish is going anywhere as a Chicago association, so you’re safe there. I think a lot of places do great versions of tavern crust, and when it comes together perfectly it’s my absolute favorite. Read more

While I appreciate your revisionist take on what pizza I actually grew up eating ... nah.  Read more

Monical’s! Very familiar -- my cousins used to live in Arcola.  Read more