you can see i am beginning to get delirious
cookies are going in the oven now…
  

Subtle or Screaming it at You?

For the longest time I had been cursing every time I opened a pack of King Arthur Flour. Until recently the paper packaging was sealed with glue so strong, that for every bag you opened, the paper would tear, the kitchen would be dusted with flour, the pack would not refold neatly again and you would never be able to pour flour out of the bag because of the raggedy edges you had created on opening. I even had a special plastic bag, whose sole purpose it was to hold the newly opened King Arthur Flour bag, to prevent spillage. Then one day, I opened a bag of KA flour and the problem had gone away. The pack opened easily without any rips or tears. it wasn’t a fluke, it’s been happening ever since. Magic!

Marmite’s design changes are not so simple. In theory it seems like a good idea to be able to squeeze Marmite from a container that sits on its lid. But hey! Marmite? Please note that it has taken 40 years for me to perfect the art of dipping the knife in the marmite pot for exactly the right of marmite to spread on a piece of toast. It’s taken me a long time to get used to the plastic (instead of metal lids). What are you trying to do to me with this new-fangled marmite pot?

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“Sam“, she said, “I don’t think donut’s actually have an apostrophe“

And, of course she was right. A huge shout goes out to Amy, who I hope is now safely tucked up in bed asleep, for coming out with me earlier on a late night eating tour of San Francisco. And thanks to her for looking over my shoulder and correcting my typos (of which there were many!), whilst I blogged in the car, blogged in the donut shop, blogged wherever I could blog… You may already know Amy from her Cooking with Amy blog, but what you might not know about her, is that she an absolute trooper. Just look at this picture and you’ll see what I mean. Dear Amy, I couldn’t have done this Blogathon without you and i am proud that you decided to be part of the team.

In case you were wondering. We stopped at Oola for their ribs and macaroni cheese, then went to Globe for an almond semifreddo dessert and then Bob’s Donuts for whatever was still warm and most fresh. We were about to call it a night when we had a call from a friend dining with a bunch of Chefs at Yuet Lee, so we decided to stop by for even more chow. One of those chef’s was actually the guy responsible for introducing the ribs of my dreams to Oola. He now makes ribs at Levende - I will have to try it out…

Thank you, Amy!

Archive Alert! On this day in 2005: Picco Pizzeria in Larkspur.

Archive Alert! On this day in 2004: http://becksposhnosh.blogspot.com/2004/07/fly-trap.html.

Previously Featured Bay Area Food & Drink Bloggers: Culinary Muse | Hungrig in SF | Mary Ladd’s Food Finds | 2 tasty Ladies | Dessert First | Ms Glaze’s Pommes d’Amour | Hedonia | Dive | Sweet Napa | Cupcake Bakeshop | Tea & Cookies | Albion Cooks | Blogher | Bay Area Bites | Hungry Hedonist | Mighty | Chez Pim | The Blue Bottle Clown College | The Novato Experiment | Amuse Bouche | Feeding Fashionistas | All In | Dr Five Pints | SF Gourmet | Small Farms | In Praise of Sardines | Life Begins @ 30 | Gastronomie | Confessions of a Restaurant Whore | Bunny Foot | Sweet & Savory | I’m Mad and I Eat | Yummy Chow | Nosheteria | Vivi’s Wine Journal | Epicurian Debauchery | Food Musings | Pfiff | Marga’s Food Blog | Where the Wild Things Are | Eggbeater

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