Anthony Bourdain rails against the current crop of TV chefs and names names:

(Snitched wholesale from www.verygoodtaste.co.uk...)

While I wait for today's Godot -- Adobe CS3 -- to attempt (yet again) to reinstall Adobe Acrobat CS3 (of which install, I might add, there are several known problems, especially regarding upgrading) ... well, guess what, kids, you're stuck with me for a little while.

If you want to know how to keep a webmaster from getting anything done, deny her access to her email and her web browser. After a few tumultuous minutes of foaming at the mouth, she will subside into quiet, trailing whimpers while she waits for the pain to stop.

Over the past week or so, I've been asking myself the question every self-respecting traveler asks well in advance of his/her trip—"What's gonna go in the bag?" My goal, admirable but perhaps ill-advised, is to make everything except my toiletries bag fit in one bag, which I will check.I will live out of that bag for a day short of two weeks. Thankfully, the vagaries of flight will deposit me in a land known more for sunshine than for snow. It's far easier to pack for sand and sun than it is for snow and cold. No boots, no sweaters, no scarves.

I wish I could remember who started me on the path to tea, but I know that it has been a quiet presence in my life's background since college, as I believe Sperry drank tea regularly. I have no doubt that in the passing years I have been offered many a cup and turned them down due to lack of familiarity.I believe it may have been Gareth, when he stayed with us a few years ago, bringing a box of tea with him and having a cup during even the hottest days of summer.

I've held off posting this recipe because it's reverse-engineered from a non-public recipe either created or modified by someone I know. This is how I make the drink tech staffers know as 'apple pie.'