With temps still reaching the 70s in SF lately, North and I have been taking advantage of the weather, and going for nice long walks on the weekends. You can pretty much bet that two out of three times, I'll forget to grab his pop-up bowl from my car, leaving me to buy a sports cap bottle in the nearest convenience store and play drinking fountain with it as he laps water mid-air. Although there's nothing wrong with this practice, I've found a solution I will never run out of the house without (unless I forget my wallet .
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Eating off the ground . . . 
Sometimes we all just need a straight talkin' to. That's especially true when the pots and pans are piling up. So beyond a bit of Palmolive and some elbow grease, perhaps the answer is the 
Growing up, there were a few dishes that my dad cooked, and one of them was an item that my mother taught him to make: almond tofu. In retrospect, the quasi-traditional Chinese dessert, which actually contains no tofu, sounds like it came right out of a 1970s recipe book, as it was simply canned fruit syrup, cubes of almond-flavored gelatin, and pieces of canned peaches, pears, and — my favorite — cherries. But back then, whenever Dad made that dish, my heart (and stomach) would do a little dance inside. 
I've told you before that using an 
The general rule in my house is that whoever cooks gets to sit out when it comes time to do the dishes. But it often ends up being a shared task. Who does the dishes in your house?
I like eggs. I like scrambled eggs and fried eggs and poached eggs and hard-boiled eggs and deviled eggs. Omelettes and French toast are friends of mine. 
My fave competition at 
Now I've been a fan of the well-designed 
