Ah, interesting! And the green one is the one I got last (because I wish to register a complaint), hmm.

So, my dad spent Sunday night at the hospital. I guess his shortness of breath had him worried so they went to the emergency room and they admitted him and ran all the tests they could (I assume also checked for broken bones or whatever from that fall - he did say they confirmed all his internal organs were more or less in the right places so that probably covered bones as well?) and sent him home Monday with just an increase in dosage for one of his meds and instructions to keep up his exercise routine and get a follow-up with his cardiologist. He seems much perkier than last week, for sure, so maybe the rest and the med change made a difference. They tell me this, of course, by telling my sister while we are all calling her to wish her a happy birthday, not while they were at the hospital. Parents.

ION I am buying another super fancy skillet because it is both available (we have *not* been able to keep up with demand since this line was introduced, partially because it is made in Italy, gets shipped to Thailand for the coating and then back to Italy for finishing so it can get that Made in Italy on the box - lots of Out of Stock situations) and on sale (plus employee discount). Have I used the fancy skillet I bought last time we had a great employee discount? Have I even taken it out of the box? No and no. The website does helpfully tell me that if I spend another $1K I will have enough rewards to get an induction cooker (which I actually bought at the Outlet Sale because we had a good deal on it). I am so not the target customer for this stuff. And yet. I will have to think about what to cook in them to demonstrate how wonderful they are once I have both for comparison...

I will have to think about what to cook in them to demonstrate how wonderful they are once I have both for comparison...

I recommend you make: Poulet Vallee d'Auge.

It is the first recipe in this video and it looks amazing: [link]

Also, I love Beryl's cooking channel.

I am not going to be cooking anything for breakfast because I'm meeting up with my friend Rachael (my Pilates instructor) for brunch, which we've had to reschedule twice. Also, the place I wanted to go (a place called "That's My Jam!") is apparently not open today. Fortunately there is more than one acceptable breakfast place in SF.

I'm grateful that I've managed to move my friendship with Rachael from the parasocial to social category. Especially since my parfasocial friend at the comic book store, Katt, had her last day before I got to see her. That's somebody I've seen once a week (more or less) for five years and now...pooft.

Oh, that's hard when people who are part of your routine but not inner circle disappear.

I'll have to watch that video when I'm not working, looks right up my alley. Although I suspect the recipe may be more ambitious than I want - I was thinking more scrambled eggs or a steak (grilled cheese is appealing right now but hardly a test of a skillets advanced features...)

Although I suspect the recipe may be more ambitious than I want

It is actually fairly ambitious. However, I think a fancy skillet needs a fancy challenge.

Eventually, yes, probably. But I want to start with a simple and repeatable demonstration. For myself, but I'm a good audience so why not.