Fake eggs?!?! What'll they come up with next?????

In related news, I really want to try a real 100-year egg. Granted, the eggs aren't really 100 years old, they're just packed with lime (as in calcium oxide/hydroxide, not the fruit) and wood ash and buried for a couple months and they end up looking like this. The mind-boggling chemical reactions that must take place for an egg to turn into that have everything to do with the intense alkalinity of the packaging materials. Very intriguing stuff.
I have been pretty lazy about my blog lately. Probably because I now have actual classes. Yes, you see, until last week, I only had two classes (Literature and Nutrition), but now I have two culinary classes, which each run 6 hours in length, and occupy much of my time and energy. They both have regular homework assignments, and my other two classes coincidentally just started to assign more homework (or so it seems). So there's that. But I've still been cooking and taking pictures of everything I cook, so fear not! As soon as I can will myself to write a snippit on each dish, I'll submit an entry about them.

In other news, I inherited about 10# of pre-sliced button mushrooms from the Newbury College cafeteria, which intended to throw them away. They're perfectly good. A bit oxidized, but that's all. So expect to see a lot of mushrooms in my food in the near future. If you have any suggestions for what to do with them, please submit them. I'm in no danger of running out!

Today, I hope to have an entry in food and opinions. But I'm also chipping away at some homework, so wish me luck.
I am to start a diet now to see, if fiber is what it is said to be. With added sugars out of my pantry, now quinoa for me has replaced ice cream. The distant past, I used to eat so well, but such a claim would now be hard to sell. Throughout the weeks I'll write about my food, and let you know the choices I found shrewd.

P.S. If you didn't read that in Iambic Pentameter, please go back and do so now. It took some thought, and I'd like to think it wasn't in vain!
Whoah, guys, super Valentine's Day special! A trifecta of wonderful roasted vegetables awaits you on the food page. Let there be no mistake: those recipes are phenomenal. Perfection.
Well I am officially going to start posting regularly. A new entry in the opinions section should start appearing every week or so, and I'm just going to start taking a picture and writing a brief entry about everything I cook (those entries, needless to say, will appear in food), starting tonight!!! Get excited!!!
Well, what was going to be a short hiatus for my tropical holiday vacation turned into a one-month lapse in my newly found love of blogging. Alas, I have returned with a new section: food! In food, I will post details of most things I cook, just for fun, and some things I eat. Also, I have preserved some pomegranate arils in a number of different ways, and will soon post the results of that. Keep reading!
Hey!!!!! Check out the exciting new experiments section for my new report on Egg Nog Panna Cotta!!! Tomorrow, I'll be playing with Egg Nog Bread Pudding, so keep an eye out for that, too!
Well, here it is. The launch of my entirely self-indulgent website. I will probably use this to post my thoughts and feelings (read: blathering rants) about what is happening in the food world according to me. Also, I plan to do cool experiments using wacky hardware and sometimes dangerous chemicals. At the moment, I am finishing work on my egg nog report, wherein I evaluate the qualities of eleven different brands of egg nog, available in the Boston area, and see what they're all good at. I will be freezing many, baking some into cookies, and analyzing all.