I almost forgot, it's time to start taking about Super Bowl snacks - and the Dining Section of the NY Times this week does a pretty good job, if mixing football and cooking is what you're into.
Thumb-Wrestling With Plantains Is Now an Optional Sport: Amanda Hesser tells the inspiring story of one inventor's thirteen year voyage from idea to marketplace: the E-Z Peeler is his product, and it revolutionizes the peeling of plantains. The recipe, Tostones with Shrimp in Ajilmójili Sauce, is a perfect sport's watching finger-food.
A Fruit That's Good to Eat Before It's Sweet: In case you wanted to know about plantains, Mark Bittman goes in depth, and offers three mouth-watering recipes.
Refined but Ready for the Big Game: Florence Fabricant goes all out on her suggestion for Super Bowl food by suggesting Pork Belly Sandwiches. "The tea sandwiches in question are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer."
An Australian Sibling Comes Into Its Own: Asimov gives us the run-down on St. Henri, an Australian Shiraz with an interesting history going back to 1951, just now becoming hip again.