This month on [Culinate](http://www.culinate.com/):
> Among the many names I have taken on in my imaginary rap career is Big Crust. This is, after all, the literal translation of the French word *croûton.* I’m confident that I bust phatter croutons than my East Coast compatriots, and in a few minutes, so will you. (Substitute “West Coast†for “East Coast†as necessary.)
Yesterday at the farmers market, when we were buying our eggs from Eagleman Farms, the proprietor asked, “Were you the ones looking for buckwheat honey?” We hadn’t, but I couldn’t resist taking home a jar of it. I love buckwheat honey–just an aspect of my general preference for the most intense version of whatever product we’re talking about.
We picked up a new bag of almond granola from Granolas in the Mist, and Laurie had just been to Trader Joe’s, so we were all set for my current breakfast obsession: Greek yogurt with granola and something sweet. Last time I made it with Grade B maple syrup. This time I used buckwheat honey.
As I ate it (Iris didn’t want any, because she’s a loon), I realized that buckwheat honey and dark maple syrup are awfully similar. Not indistinguishable, of course, but they’re both rich, dark caramel, even though one comes from trees and one comes from bees.
I mentioned this to my friend Dan, and he noted that “One comes from trees and one comes from bees” would be a good first line of a children’s book. And I’m giving it to you, free.
Am I the only one who loves Toffifay? I like how the chocolate goes deeper than it looks, and how the bottom looks like plastic, but it’s edible!
“No wonder Toffifay is so popular with more and more people every day!” says the Storck web site. They wish! Toffifay lovers, come forward.
Today in [Serious Eats](http://www.seriouseats.com/):
> A recent 60 Minutes broadcast with Anderson Cooper examined a third-world nutrition supplement called (I love this name) Plumpy’Nut, a fortified peanut butter. “What about peanut allergies?” Cooper asked Dr. Susan Shepherd, head of Doctors Without Borders in Niger.
> “In developing countries, food allergy is not nearly the problem that it is in industrialized countries,” Shepherd said.