1. April's Gourmet includes a recipe for Apulian potato focaccia topped with cherry tomatoes. I find the photo uninspiring, but that aside I simply have to know how it compares to my focaccia that so many of you tried. Did anyone make Gourmet's version yet?
2. I have a gift certificate to Williams-Sonoma and find myself paralyzed with indecision every time I walk into that store. Tell me, should I blow it on a food mill or a steel crepe pan or a bread knife to secretly replace Ben's terrifyingly wobbly one that he brought to our kitchen last summer and which I didn't dare dispose of? What do I need the most? Or should I be buying something else entirely, like margarita mix or 10 sacks of fancy cake mix or some such foolishness? Please advise.
3. I have bought my first tin of sardines (water-packed, because that's what Corby said to do). Please hold on to your hats. What should I do with them? Eat them on Triscuits with mustard? If so, what kind of mustard? Or should I do something else, like mix them with tomato sauce and put them on pasta? I'm lost! Help, readers, help.