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So there's this article that appeared in the New York Times about Activia, Dannon's yogurt that is filled with "live cultures" that are healthy and good for you. And they're marketing it like it's something new and revolutionary.

Ummmm, okay...

Except every bit of yogurt I've ever bought—regardless of brand—has been full of live cultures that are healthy and good for you. That's what yogurt is. Seriously, go buy a generic brand of yogurt—it says this on the container. Are people not aware of this?

Yeah, I know there's a lot of misinformation out there, but for some reason this one just rubbed me the wrong way.

Apparently today was "sandwich day" over on Slashfood and it made me think of something I've been meaning to share for a while. Something you'll probably think sounds gross at first. Most people do. But the thing is, even though it sounds gross, it's actually really really good.

And once I tell you about it, you won't be able to stop thinking about it.

Ready?

...the peanut butter and mayonnaise sandwich.

You're all cringing. At least the ones who have never tried this are. But really, a lot of you routinely eat much worse that this. Yeah, I'm lookin' at you, High Fructose Corn Syrup—not to mention Monosodium Glutamate and Red #7. And what about Aspartame?

Think about it. PB & M. You might think it sounds awful, but until you try it, you'll never really know.

Really.

The Cowboy Dinner Tree was fabulous. A real experience, one I would absolutely do again! So this review will mostly consist of gushing over the meal (I can't think of anything bad to say), followed by a few pictures. Read on...

More...

Just thought I'd post a quick note on my quick-and-easy (and preferred) method for cooking salmon. Salmon is probably my favorite fish, and nothing beats it when it's fresh... anyway, here's how I've been fixing it lately:

• Turn the broiler on high. Move the oven rack up accordingly.
• Line your broiler pan (or similar) with a sheet of aluminum foil. Turn the edges up to minimize the mess.
• Spritz the foil with non-stick cooking spray. It makes things infinitely easier.
• Prepare the salmon: I season it with seasoning salt, lemon pepper (if I have it), and dill. Simple.
• Place it on the foil, and drizzle with olive oil.
• Put it in the oven, cook for 4-5 minutes (depending on the thickness of the cut). Flip it, and cook for another 4-5 minutes.
• Remove it to your plate, and eat.

Simple, quick, and easy. And so good.

On the radio today, to commemorate Mardi Gras, they were asking the question, "What fatty (get it?) food can you not get enough of?" and taking calls. I thought I'd play along.

(Granted, I really don't each too much junk food these days. Bear with me.)

• Doritos. Love 'em. The original nacho cheese flavor is the best.
• Cheesecake.
• Peanut butter.
• Biscuits and gravy. Has to be the creamy sausage gravy, though.
• Apple fritters. Really good apple fritters, not the crunchy overcooked ones.

What else?

What's scrapple? According to Wikipedia, it's

a cornmeal pudding in which the cornmeal, perhaps with the addition of buckwheat, is simmered with pork scraps and trimmings, then cooled and hardened into a loaf.

Scrapple is one of those farm foods invented to use those parts of slaughtered food animals which were not suitable to be served on their own, in the same manner as sausages, or Jewish kishkes. Scrapple typically contains the meaty parts of hog heads, hearts, some liver, and other scraps. The proportion and spicing is very much a matter of the region, family, and the cook's taste.

Commercial scrapple will often contain these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel ingredients, and consequently a blander taste.

Scrapple is typically cut into thin slices, fried until the outsides form a crust, and eaten at breakfast in a similar manner to bacon or sausage. It may be eaten as is, or served with maple syrup, apple butter, ketchup, mustard, and/or butter.

I just loves me some pork scraps!