We admit that we're not as diligent about our food consumption as we should be. Being raised as good Catholics, this causes us a judicious amount of guilt. (Which is different than merely feeling bad about eating bad food--after all, Jack in the Box has its own special way of punishing you. . .) We spent this weekend on a trade show floor in Las Vegas, eating candy from the booths and dinner at......

Happy Spring! Which means its time for Spring cleaning. While we here at SFist are all in favor of small rent-controlled studio apartments, we're not so fond of the small kitchen. Justin Spring, courtesy of Heidi Swanson, taught us some ways to organize our confined kitchens more efficiently and also had some good tips for non-lethal cleaning supplies. A new blog for us this week is Sweet Napa. She's attending culinary school in Napa and......

Food blogs are the new ipods: everyone who's anyone has got to have one, so SFist has decided to help you out and cherry pick this week's choicest offerings.

Which means we have no time for Elise's Simply Recipes write-up of Liver and Onions, it simply won't get mentioned. No matter how good she may make it sound, liver and onions just weren't meant to be eaten. We can fully stand behind her simple how to cook and eat an artichoke post, however, especially as they're just coming into season.

Shuna at Eggbeater, fresh from a month on the farm and a move across the bay to Berkeley, is finally unpacking and showing off her Wedgewood stove.

The ever-helpful Catherine Nash over at Foodmusings has put out an SOS for a good Black Velvet recipe for her cupcake obsessed readers, which means that not everyone just goes to Love at First Bite in Berkeley for their mouthful of bliss fix. She's soliciting readers' fave recipes in her comments, but be sure and not give grandma's recipe away entirely.

And the award for best lemonade out of lemons goes to Cookie Crumb up in Marin, who was trying to get a little kelp but settled for making her own sea salt. Any scientists out there who think this is actually safe after the boiling?

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