Two fun links: first, my sister discovers a new kind of cheese with her boyfriend at the WalMart of Italy. Yes, this is nepotism at its finest... but her writing definitely makes it worthwhile.
And second, a new blog (written by yet another Meg) wholly devoted to mapping the experience of a French pastry school (via Gapers' Block). For some reason we haven't written a whole lot about desserts here yet. Maybe we're still working our way through the main courses, but it always seems to me that it takes a different kind of person to do desserts well. Discuss.