With the Superbowl here 'n' all, there are some things we've all learned to expect. An extraordinary and appalling rise in domestic violence, really great 60-second commercials, such as the famous 1984 Apple Computers commercial that changed the commercial world--and the world. And a bevy (you gotta love the opportunity to use the word "bevy") of good ol' all-American snack foods, guacamole, having been naturalized in this country after we adopted it from our brothers to the south, chief among them. I happen to think that my World Famous Award-Winning Guacamole recipe is the best there is, so I'm posting it for you here, with two amendments. In the recipe, I added the minced red jalapeño peppers, and while they don't do any harm to the guacamole, as tomatoes most definitely do, they don't add much, or anything--except color. I don't know what I was thinking. All I can say is that it was a competition, and I must have been, to use a tennis expression, pressing. Adding little minced red ...

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Sunday's Superbowl got me thinking about cream cheese, which got me thinking about tailgating, and that got me thinking about an article I wrote for Saveur several years back, about the tailgating event to end all, the no-cars-allowed extravaganza that takes place every time there is a home game on the grounds of the University of Mississippi--OKA (only known as) Ole Miss. What? Tailgating with no cars? You ask. To which I can only say: Trust me. Here's the story. No, here. It included some very wonderful and delicious ideas for things to do with cream cheese and it would include even more but there wasn't room. Here is one for Cream Cheese with Chutney. As promised... The recipe, as you'll see if you haven't already, contains cream cheese, butter, cheddar cheese, and bacon, which, as far as I'm concerned, deserves a standing ovation--or at least a high five—for flying in the face of everything we've been told not to eat in the last however long. It's been a few years, and since the ...

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Today in the New York Times... ACROSS the United States, artisanal pizza joints are opening faster than Natalie Portman movies. But inside those imported ovens, pepperoni — by far America’s most popular pizza topping — is as rare as a black swan. I don't even know what to say. Here's the rest of the story. Let me know if it gets better. (I couldn't bear to look.) ...

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