I'm jealous of the artichoke. I love them with mayo and a bit of garlic powder to spice it up a bit. Or, if there's a wild hair up my ass I'll throw some chipotle in the mayo. yuuuuummmm.....

btw if you're not up for timing of steaming artichokes, you can nuke them in a bowl with a little bit of water, cover it and nuke it for 5-15 minutes. good as new.

I really have to laugh, especially at cat next door.

Seriously, your pedestrian description of Hollandaise is disgusting.

It's clear that the contact you've had with sauces is limited to ordering off a menu or serving something out of a pre-made mix.

Here's a link to how Hollandaise is made:

http://www.ehow.com/how_13904_make-hollandaise-sauce.html

Dude, I live in Lake City, and the Cara Cara oranges are here.

As a former resident it france, I happen to know that commonly they make it with as little extras as possible (shallots, white wine, etc). It really is basically butter, egg yoke and lemon. So, sorry that your ehow.com recipe isnt quite traditional, instead it's a snooty version of something quite simple and delicate, without all those extras americans crave.

Oh man, I really love the way you gave me an ehow.com recipe. Pretty infuckingcredible. Keep reading those recipes and think you know all about food because ehow tells you how to do anything!

Why the fear of tart? Of bitter?