Well, I think in light of the "outing" of the spatula owners, the soul searching and air clearing about their ownership, the laughing and crying and pensive moments, I would like to propose another issue entirely.

Tell us about your cutting boards. How many? What are your favorites? Wood? Plastic? flexible? Do you have a special board for uncooked meat?

My wife often comments on how I can prepare three dishes and have 7 dirty cutting boards in preparation, so I am trying to control my rampant excessive use. I do have a favorite board and I also use a colored board for meat that gets no cross use. I have recently gotten fond of the flexible sheet that you can pick up and fold and use as a funnel to get the diced produce into the pot or skillet without spilling.

Let me hear your innermost CB thoughts.