Recent culinary experiments & goings-on:

• Tonight, made a ground turkey adaptation of the Argentine-style burger featured in the September 2005 issue of Fine Cooking. Improvised a chunky, spicy salsa as an accompaniment out of diced cherry tomatoes, onions, garlic, a jalapeño pepper, and fresh cilantro, all drizzled with olive oil, white wine and balsamic vinegars, the juice of half a lemon (I am more partial to lemon than lime, in general), and a pinch of salt. Served the burger on a piece of grilled wheat toast covered with a slice of pepperjack cheese. We also munched on some vegetable crisps. Delicious, and yielded four burgers, so dinner tomorrow's a non-issue.

• Bought a small, handsome colander to use as a flour sifter. Was planning on using it for a couple of banana-cranberry loaves which have yet to materialize. Right now, my multitasking colander is keeping the potato peeler, vegetable brush, and other neglected cooking tools company inside a kitchen drawer.

• Made quesadillas based on another recipe from the September 2005 issue of Fine Cooking, which is fast-becoming my culinary bible. This particular recipe called for a prosciutto, jalapeño, and mozzarella filling, but since Brad is a little skeptical of unfamiliar cold cuts, I whipped up a fast chicken version for him. Marinated the chicken in olive oil, lemon, salt, pepper, Emeril's Chicken Rub (hey, it works -- I'm not ashamed), and Cholula hot sauce for about a half hour. Stuffed the fillings into folded-over whole-wheat tortillas and grilled with a dab of butter in a small frying pan. Coupled with mixed greens tossed in balsamic vinaigrette. My recipe tester gobbled up his three chicken quesadillas. Success.

• Made chili. (Is it obvious that I live with a Texan?) My best yet, and shunning those awful 99¢ McCormick chili-spice packets. In a deep saucepan simmered onion, garlic, red pepper, about one pound of ground turkey, cumin, coriander, chili powder, two large diced beefsteak tomatoes, a couple of teaspoons of tomato paste, salt, pepper, and a dab or two of balsamic vinegar for 25 minutes. Added a can of rinsed, drained red kidney beans and cooked for another 5 minutes. Sprinkled with pepperjack cheese, served with toasted wheat flatbread (mmmmmm...) and a side salad.

• Discovered store-bought Cantare olive tapenade makes an incredibly tasty, moist, and textury sandwich spread as an alternative to spicy mustard. It dressed my turkey lunch break sandwiches every day this past week.

• Somehow willed the Travel Channel (Tony Bourdain!) and the Food Network (FOOD NETWORK!!!) to appear on my television through my cable box. I will not ask any questions, and I will reap the benefits as long as the gastronomy gods see fit.