Onebag
Gluten Free Girl - not because I want to be on a gluten-free diet - I love flour - but because a diet based on veggies and fruits, especially with summer and farmer's markets just around the corner, is appealing to me.
Ireland.com - for obvious reasons.

A random link
I like the egg one the most.

I talked with my grandpa on the phone just a few minutes ago. This may not seem like a big deal to most people, but the man has been terribly hard-of-hearing since before I was born. State-of-the-art hearing aids (digital, no less) help him hear normal conversation, as long as you talk directly toward him slowly and clearly. We just got them a cell phone, and the volume on it is loud enough for him to hear and comprehend. We had an entire conversation where I didn't have to repeat myself - that's not something I remember happening often.
So, thank you, cell phone company maker. You've given my grandpa the chance to be one of the cool kids and whip out a cell phone to hold obnoxious conversations in public places.
Wait until I teach him how to text message. Look out, world. They already know how to email and send IMs; this will make them much more dangerous :)

And finally, more proof that the current administration is well into its campaign to destroy the US health care system. Kudos, esteemed senators. I bet taking away access to mammograms in every state, well-child care in most states and dozens of other life saving procedures makes your corporate overlords happy.

Medaille College has a new design.

The concept came from a communications firm, but the code is all from me (with several generous assists from sites with cool, free javascript).
Hurrah.

trying this again . ..
Since the dishwasher is on the fritz, again, and I can't run water through my sink, this recipe will have to wait until I have my kitchen back.
Until then, here's a recipe that's incredibly easy and really really bad for you.
Ingredients
12-18 vanilla wafers (((e:matthew)) - to make this glutenfree, I think you could use an equivalent crust of crushed nuts and butter)
2 8-oz. packages of cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs
the twist I want to try - 1/2 - 1 tsp of raspberry extract
topping (any fruit, any pie filling, chocolate, nuts, go wild)
Steps
Line muffin tins with foil liners. Put a wafer (or nut crust) at the bottom of each.
Beat the cream cheese, sugar, vanilla and eggs until creamy. Pour mix over wafer until cups are 3/4 full. Bake at 325 for 25 minutes.
Top with topping of your choice when cooled.
Makes 12-18 cakes.
I won't take credit for coming up with this recipe, but I will say that I could have eaten a dozen of them in one sitting.

Thanks to very generous friends and family, I am now in possession of many new kitchen utensils. I even have a new cookbook, and since Sunday I've been inspired to bake giant muffins in my giant muffin tin, create casseroles in my pyrex pans, and make more granola with my new jelly roll pan. I had even looked up a few gluten-free recipes to make (e:matthew) happy.
Alas, it was not to be. The god of plumbing has chosen to smite our house, and whenever we run the kitchen faucet or dishwasher, gross water backs up through the downstair's neighbor's drain. This is most unpleasant. It's not anything in our drain and I don't know enough about plumbing to know what to do. Hopefully the plumber can come tomorrow and make it all work again. At least we can use the bathroom. I did manage to cook up some pasta this evening, and remembered to strain it into the bathtub. That was really weird.
Look for more recipes later this week. I plan to make a roast chicken, honey balls, crazy chocolate cake, and something involving rice.