The special guest for tonight's dinner: spaghetti squash. I can't recall that I've ever had this, but I'm looking forward to a new adventure in gourd-dom. Best part thus far: the damn thing smells exactly like a roasted marshmallow. Crazy.
My mother and sister are in the habit, I'm sure, of referring to cook books for a recipe when they're getting ready to work in the kitchen. I, however, lacking a wide range of cooking books to choose from and having not gone to culinary school, have the internet. It's been a good companion in my rise from culinary novice (Nicole, you can stop laughing now about the raspberry pork chops incident) to maker-of-things-that-taste-good. Maybe that should be title-cased: Maker-of-Things-That-Taste-Good. Yes. Much better.
I admit, in my most inexperienced days I've had to look up how to hard-boil an egg (though cut me some slack: I just needed to know how long to boil it for, not how to heat up the water and add the ovum to it), but I will say with some pride that I've never needed Rachel Ray to tell me how to do this: Late Night Bacon Recipe.
Just the fact that Food Network isn't embarrassed to have that recipe up on their site alone is funny enough, but read the comments. It pleases me to see that all common sense is not yet lost.