I love corn chowder. The version to the left has shrimp in it. Shrimp makes it whole different bowl of soup, so to speak. And I really dislike dill, so I do not garnish it with dill. I made corn chowder this morning--no dill, and no shrimp. It's thick, and delicious. Perhaps it's not the breakfast of champions, but I'll take it over flapjacks any weekend. Only a cheese and 'shroom omelette comes close on my gustatorial roster of breakfast items.

The other thing I made was zucchini bread. It's not that different from banana bread, but I didn't have bananas, so . . .

You don't have to toast it, nor butter it, but if you do, be prepared for a taste bud meltdown. And a dose of cholesterol that most of us only get from bacon, or a cheesecake.

That reminds me--I make excellent cheesecake. Add to grocery list: one box of plain graham crackers, and three bricks of Philly cream cheese. The key to the filling is whipping it, and slightly underbaking it. The key to not getting fat eating this stuff is to just eat a bite or two, then shove it back in the fridge. Moderation rules. For perspective, I think 115 is my upper limit, at 5'5".

Now listening: Gordon, by Barenaked Ladies. Best thing to come out of Canada since hockey!