Wait till you hear my recipe for making my own dirt!

Yesterday morning, instead of listening to KUOW, I tuned into our other local NPR station - KPLU (aren't we lucky that we have two?). KPLU markets itself as "NPR News and All That Jazz" but more importantly it also boasts my friend A filling in as the local host of Morning Edition this week! Listening to the radio when you know the person who's speaking is a whole new experience, and a lot more fun. A did a great job - her voice was very soothing, and we all enjoyed listening to her call traffic "sticky". I'm hoping she uses one of my suggested phrases for traffic tomorrow, and actually intend to pay her money (or give her extra chocolate) if she calls it "slower than a cat putting on its pajamas". Most impressive, however, was when she managed to not laugh out loud while setting up an upcoming segment on Do-It-Yourself Designer Water.

In this segment, Dick Stein was interviewing a Seattle Times food writer and got the story turned on him when she asked him to tell her about his secret recipe for "making water". Based on the description, I was expecting anything from a machine that takes hydrogen fuel cells and purifies the water they create to hand-blown glass bottles filled with water collected at Lake Valhalla. It seems I was nowhere close. Mr. Stein was convinced that carbonated water from Europe has smaller bubbles, and is therefore tastier, than cheap-o local carbonated water, but he didn't want to pay more for water than he does for gas (in these days of $4 gas, that's saying something). Instead of going the fancy restaurant route (led by, among other places, Chez Panisse, located in the heart of the Gourmet Ghetto in Berkeley where I grew up) or choosing to go my grandfather's route and buying a home seltzer machine for his tap water, thereby both saving money and not wasting plastic bottles, his "recipe" consists of taking a bottle of QFC sparkling water and adding some plain water from his tap and a lime. I was very entertained, both that this could be called an actual recipe, and that anyone would choose to give it air time.

At the same time, as A pointed out, he did say that drinking grocery-store fizzy water was, "like swallowing an electric fence". So props for the funny analogy at least.