An article has been brought to my attention - tips for protecting yourself while shopping online. I found the article to have a number of good points, many of which could be elaborated.

I agree that the most important thing to notice is the URL bar and whether or not it says "https". Some commenters made additions to the shopping security checklist. For example, don't enter your credit card details from a public computer (ie. internet cafe). To add my own points to the article, don't send your credit card details through email - email is notoriously unsafe for this kind of information. Make sure you enter these details on a trusted, secure site.

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This latest purchase from an overstock outlet is testament to my rabid addiction to quality cookware. 18cm, 16/18 stainless steel and copper base for even and rapid heat distribution. And a lifetime guarantee.

It's perfect for such gourmet delights as macaroni and cheese and two-minute noodles. The first dish I cooked in it was macaroni and cheese. Since then, I haven't cooked anything else of note, I generally use it for heating sauces made in the larger pots. One of these days I'm going to cook something extremely nutritious - every pot needs a christening and in my mind, macaroni and cheese doesn't count. It really needs to be something home cooked. Fresh ingredients. That is, something that doesn't require the use of a noodle packet and a can of cheese goo.

retail price:$69.95
my price: $44.95 (hee hee!!)

Embarking on my cooking exploits I will need some inspiration. French onion soup is the one foremost in my mind. It's very easy - you basically need garlic, herbs, a bag of onions, vegetable stock and some bread. Perhaps some gruyere cheese. I can't stop thinking about food because I am really hungry. Here's a picture to prolong the torture.


I think I'll go trolling for recipes, see what I can dig up. I'd like to try an asian soup as well, maybe udon noodles or crazy mushroom dish. I'm fascinated by Chinese mushrooms - they're dried, weird and I'm terrified of them. But I am determined to use them. I once tried wood-ear fungus and seriously could have eaten the whole plate had politeness not been a concern. I will become proficient with the mushroom, no matter how long it takes!!

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