Can I give you a quadruple knives and forks award?
Hell, yes, and I’m not going to block quote your whole text … 
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I keep some bail money on hand … but it’ll be a road trip, for sure.
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You get to go home at the end of your shift, right??
Uh oh…
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I don’t think there is a vegetable that I don’t like.
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The tendency of (especially) TV chefs to append the word “off” to any process in the kitchen. Thus we have “fry off”, “roast off”, “grill off”, “sear off”, “boil off”, etc.
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Ugh. And my favorite 
bake off.
ETA I think “boil off” can be legit as in “boil off excess water”.
I have a “[blank] off” for them!
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I was thinking along those lines myself …
Yes, I’m still in the enviable position of leaving when my time is up. 12 hour shifts. 48 minutes until beer:30.
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I used to work a 12 hour shift printing bills for American Express. 2 days on 1 off, then 1 day on and 2 off. They ran 24/7 365. Loved it because we could take off to the mountains on weekdays when there were no crowds.
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My job was in a hospital out patient clinic for a number of years - we had evening appointments on Wednesdays and I negotiated Friday afternoons off as compensation. It worked quite well.
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A Bake-Off in my mind is always a competition!
This is the one game show I really wanted to enter as a kid. Never got the chance
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I still think fondly about a kale caesar salad that I had in Lancaster PA last winter. It was so good; I’ve tried and failed to replicate it.
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Oh man, you make me think of a recipe I binged on earlier this year - collard wraps with jamaican seasonings. Scotch bonnet, jamaican curry powder, allspice, etc. Basically cabbage rolls with actual flavor. So delicious. I also like to use collards in place of spinach in creamed greens in the summer when they are fresh at the farmers market
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Do you remember where you had it?
Annie Bailey’s. I just looked at the menu and the Caesar is described as using romaine so maybe the kale was an experiment that only I loved 
I challenge you to a knead off, Grubble! I can knead like the wind! If it’s a draw, we’ll have a rise off. 
I just thought of one that’s not new, but still bugs the crap out of me: edible gold foil. Really? What’s the point?
Always wondered the same thing when Goldschlager was a popular shot. Be the same, but cheaper, without the gold flakes.
I think the idea of drinking vinegar regularly is/was a trend I could never warm up to. Just put acids in your foods. Instead or ranch, dress with oil, acid and salt.
Tried vegan ice cream for the first time. …and the last.
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I should also add the charcoal movement to make bread, paste, etc., black from charcoal. Squid ink’s another story.
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