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.