So I have been waiting to post until I have made something, ANYTHING, and preferably something that tasted good.  The weather and my general mood conspired to make this near impossible.  We went skiing twice this past weekend.  The first day I took a header into the snow, and while I'm sure I wasn't concussed (is that an appropriate usage of that verb?), it sure felt like it.  Then, to get over my fear of skiing because of my fall, we went skiing on Saturday night, as it was dumping snow.  Skiing was actually fun.  It was sort of blind skiing, because of the blizzard-like conditions.  We were both happy and talking about how much fun it was! And then, the roads down to our house closed for avalanche control.  A mere 4 hours later, we returned to our house.  So....no cooking until yesterday.

The jury is still out on these peanut butter cookies.  It is Baking Illustrated's recipe for peanut butter cookies.  I did not have enough roasted peanuts for the recipe, so I subbed in half hazelnuts (of course, its determined by what's at the house...)  Now, to be honest, the peanuts may have been really old.  I don't remember buying them....but whatever, right?  Anytime I am faced by this conundrum while cooking, I imagine that whatever mistake I am making, or substitution I am forced to make, will turn out similar to the creation of penicillin.  Totally wonderful, but unplanned.  Alas, I think the old peanuts may have won out in this recipe.  Josh says they are good, I am undecided.  I see what you mean about the greasy cookie recipe.

Perhaps my next post will be about my total faith in all things America's Test Kitchen, and the deep disappointment I feel when ATK fails me.

So let me just say -- your post about what's on DirecTV made me laugh out loud.  I am shocked EVERYDAY when I turn on the TV to find many channels featuring shows about butts.  There is more than one show.  Titled Brazilian butts, or perfect booty.  How many do we need???  None is the right answer for me.

Onto the larger questions raised by your post.  What to name this?  I have no new ideas.  Although I really loved your riffing on suppository.  Repository always made me think of that too.  Archives is over used.  We are both historians.  But we both dreamed of being biological anthropologists....something about bones?  Or maybe something more obvious?  "Graduate School did not teach me how to cook."  "Graduate School led me to be poor."  I don't know, all bad.  I'll keep thinking.

And the issue about including recipes, and grammar, and style and what not.  I think we should include recipes so they can be re-created if wanted.  I've been wondering about the protocol of including recipes from sources.  In some ways, other recipe blogs that are out there are basically a mish-mash of their own recipes and riffs off of other's books and blogs sometimes.  I feel like as long as we give credit where credit is due, its ok to include the recipes of others.  It is a rare day when I cook something just as it was written, so in some ways, its like we're creating new recipes.

Thoughts?