M and I spent the weekend planning our honeymoon. We're going to Canada. Highlights include Montreal, with a visit to the cult hit restaurant Au Pied De Cochon, and Newfoundland, with $5 lobsters.
Also, a recent episode of "America's Test Kitchen" cottoned me on to a tip about getting eggs to room temperature in short order (for my favorite spaghetti carbonara). Chris Kimball says to take eggs right out of the fridge and cover them in hot tap water. They'll come up to room temp in a few minutes. Sounds like this would fit in well as a first step in the recipe.