I never thought I'd see the day that I had a post that qualified under both "freeform writing" and "kitchen life." I guess I shouldn't be surprised that it would be Will that would make it happen.

He's adorable, and the next time we get together, he's making me dinner. I'll even buy the wine and clean the kitchen up afterwards.

I present what is, quite possibly, the most conversational recipe known to mankind. I can't even read it without getting a grin. It's probably the next best thing to actually getting to eat it.

I haven't actually tried this recipe yet; I found it on a box of "Santa Sweets" grape tomatoes. Geeky name, true, but the tomatoes were sweet, and that's saying something in the depths of October.

This recipe was tucked under the lid. It looks promising, and since I'm going to be doing some major kitchen work this weekend, I suspect I should archive this recipe now before I give myself the chance to lose it amidst this weekend's kitchen upheaval (more on that soon enough).Penné Bosciaola

Normally, I post recipes here. But, in this case, Jeff's already done the work for me. If you check out this page on his site, you'll find his recipe for baked beans, which as far as the locals around here are concerned, is crack.

I'm not going to steal his thunder and reprint his recipe here, but I did want to add it to the slowly-growing recipe repository.

This is a recipe that is barely even a recipe—more of a guideline. Chances are, I'm the only person I know who likes this dish as much as I do, but that's ok. More for me.

Steph's (heavily modified) corn chowder

4 baking potatoes (I like high-starch ones; they thicken the chowder nicely)
2 cans cream corn
2 cans whole kernel corn
1 can milk
1 white or yellow onion
half-package of bacon (adjust to your bacony wishes)
1 bunch green onions
several cloves of garlic, minced
seasoning ideas: Worcestershire sauce, salt, pepper, tabasco/cayenne to taste

Again, more from Jody. As always, short on exact quantities; modify, adjust, and generally tweak as needed.

Scallops Harmonic

Large sea scallops
Small bottle of sambuca
whole milk buffalo mozzarella cheese (this stuff is CRACK)
shallots
clarified butter
cracked black pepper
sea salt

Mince the shallots, and turn on your broiler. Season scallops to taste.

One of two little recipe notes that Jody gave me a week or two ago and suggested I try. Exact measurements—bah, do what seems right for you. Experiment. Play with your food. It's fun.

Saffron rice with peas and pimentos

Good quality jasmine rice
Water (twice as much water as rice)
about 6 saffron threads
2 cans green peas
1 small can pimentos
chicken thighs