dleighg

our church runs a food pantry and every weekend someone from our church goes to the two local Panera breads and picks up their leftover bread to give that day to the food pantry.

I guess I'm the only one who never gave a second's thought to Jim being gay, and didn't wonder why we hadn't heard about his home life, and wasn't surprised to see his wife. It's not unusual to not get back stories until a few episodes in. I just don't see a conspiracy here.

yes from lentils, not so much from eggplant and mushrooms. They just have the mouthfeel of meat.

@backformore you said it so well! I recall discussing this with my 20-something daughter asking more or less "why do they think they're in love?" and she explained it just the way you did.

Does she sound a bit like good old Sarah from Wasilla?

^thanks for the link. I grew up in the mid-Atlantic, and probably ate them at D'Donuts before they discontinued them. "In 2003, the Dunkin' Donuts chain of doughnut shops stopped carrying traditional crullers, claiming that the hand-shaped rectangular treats were too labor-intensive, and couldn't be simulated with new machines for mixing doughnut batter. The company still sells "French Crullers"[1] which can be formed by a kind of extruding nozzle.[4]"

I would have been sunk because I grew up thinking of a cruller as a longish thing. And I'm not hallucinating it. http://www.elmwoodpastryshop.com/Donuts.html

to me her accent is classic northern midwest (Minnesota or even Canadian, eh). Definitely NOT New Jersey (my home state).

and in what universe would you make the offer before finding out whether it's permitted or not? Something that apparently took less than 24 hours to find out?

Getting caught up-- Kyle totally reminds me of a young Rachel Maddow... Very striking.

I had heard of Tom before I started watching the show. His restaurant Craft made something of a splash when it opened in 2001; I recall it being written about (I live in the NYC metro area and do kind of obsessively read the NY Times dining section). http://www.nytimes.com/2001/06/27/dining/restaurants-with-such-scallops-who-needs-free-will.html

apparently: http://www.refinery29.com/2017/01/134518/bachelor-elimination-list-who-went-home-season-21#slide-1

had the same thought!

so if I was following correctly, both groups arrived mid-day on one day (went biking/skiing) and left mid-day the next? What kind of vacation is that?

John has been so likeable this time around (not that I thought he was that heinous last time-- I happen to be watching his first season on Hulu on my elliptical every morning). There's a calm that often comes with "middle age."

and wouldn't any English-speaker see that spelling and pronounce it "Teeler"?

an ad for tequila

and some of the fans had their "stems" hanging down below the skirt. It looked ridiculous. He can leave soon as far as I'm concerned.

she looked seriously lovely. Especially her hair.

What I have read is that, yes, acid makes beans slow to soften, but the salt thing is an old-wives-tale. And truth be told, I *always* add salt throughout the cooking process (tasting as they cook) so that the beans are "seasoned" (Top Chef word for SALT) all the way through.

And in the main competition, I also think John Tesar is coming across as pretty nice.

I have a huge crush on Bryan V. I organized a whole vacation around going to Volt (we live in NY) and my DH and I had our anniversary dinner there. It was fabulous.

Glad I watched it online. Just one hour, with the "usual" amount of online ads. No PRJ promos either.

Oh man you are right. http://nymag.com/thecut/runway/2017/spring/new-york/rtw/project-runway/60/

in the NY Times today, Is American Baking Really Limited to Fruitcake and Gingerbread? http://www.nytimes.com/2016/12/21/arts/television/the-great-american-baking-show-british-bakeoff.html I don't quite understand the title; it seems to be in contradiction to the article.