Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad with slices of Meyer lemon. You could make a Meyer lemon tart and top the tart with candied slices of the lemons. You could use the lemons in a salsa to go over grilled fish or in a ceviche.

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.

Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure out why.

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to the skin. If you can feel a separation, the avocado is past its prime. The avocado should have a little give, but not much.

Do the work you are most proud of

The food world is more crowded these days, but I think that there are more opportunities.