1.) One Life to Live Does Grey Gardens
During a drunken daydream, one character on the soap imagined life as Edie Beale. They did a musical number, and the Costume of the Day speech, although the accent was way off.

2.) Joan Rivers on Live TV
I love that for her publicity tour for her new reality show, she keeps dropping F bombs on live television.

3.) Police Women Get Stuck With The Vagina Jobs

4.) Moe
Former Jezebel editor Moe Tkacik was on MSNBC on Tuesday morning, where she talked about the economy and possibly got hit on.

5.) Do You Remember the Time?
It was discovered that a 3000-year-old tomb of a mummified woman looks exactly like MJ.

6.) Lesbians Aren't Into Sausage Parties
Zing to you, Gordon Ramsey!

7.) Wasted Housewives of Atlanta
I love how drunk and loving NeNe and Kim got at their "let's be friends again" dinner.

8.) Who Pulled Tiger Woods' Finger?

9.) Do You Wanna Hear Someone From Chicago Pronounce "Coup d'état"?

10.) Why Am I So Obsessed With Her?
Her feigned modesty is one reason.

On last night's episode, for about the fourth week in a row, Lacey walked out on her team while they were prepping the kitchen for the upcoming dinner service. She comes off as super lazy, but insists that people hate her and she doesn't know why, because in her words, she's "really a nice, cool person."

So says Time Out New York, adding that, "while it’s no longer a rarity to see women in the professional kitchen, it is surprisingly uncommon to find them in top positions. That translates to a lack of recognition." Big-name chefs are still male; only ten percent of executive chefs in America are women. And while female pastry chefs are fairly common, they're not generally regarded with the prestige that are their steak-searing brethren.

Says one female chef, “The public loves the new hot chef. But it’s never a woman, it’s always a man.” This is, in part, due to the fact that many female chefs have opted for low-key restaurants rather than stages for their egos. As another tells Time Out, “We’re more in mom-and-pop places, and that’s why we’re not getting as much media...There’s a tendency for women to not make it about us.”

Of course, it should be said that at this point, Giada deLaurentiis or Ina Garten is at least as recognizable as a Tom Colicchio or a Mario Batali. The difference, of course, is that these women aren't exactly "chefs" to the public so much as friends, moms, home cooks -— we defer to them not so much as masters of technical expertise but as people whose taste we trust. And they're not doing anything to sway the press coverage at a Gourmet event or adjust the numbers in the higher echelons of haute cuisine. But then, as we've said before, "haute cuisine" by its definition is masculine: aren't there worse things than slowly but surely eroding these definitions? The answer shouldn't necessarily be for women chefs to adopt the swagger of their male counterparts, but for another form of "chef" to become recognized as just as viable and just as — if not more — pleasing to people who eat. Classical cuisine means training under abusive masters, adhering to a rigid hierarchy, and occasionally committing suicide when you lose a Michelin star. I get wanting the option, but surely we can do better.

Bitchin' Confidential [Time Out New York]

So, yes, obviously this is a contrived and cutesy concept for a piece - not that there's anything wrong with that. Various business types weigh in with executive strategies and toss jargon around in a kitchen context.

With a vision firmly carved out, the next task is what business leaders would call engaging key stakeholders and identifying their performance expectations. That means figuring out who are the most important people to you at the Thanksgiving table and asking what they really want from the day and from you, the host.“Your goal as the leader here is to grasp what other people actually expect of you versus what you think they expect of you,” he said. “Often, what people expect is less than what you thought.”

You get the idea: let's just say, the conceit gets old pretty fast. Style aside, it doesn't seem like a template like this is seriously going to change anyone's attitude — certainly not a day before Thanksgiving. And the draconian breakdown the piece jokingly suggests sounds kinda Gulag-like- everyone might do his share, but no one's happy. Besides, anyone compulsive enough to run a holiday meal like this already has it in hand and in any case, doesn't really seem like a personality type who'd be open to delegating.

And the truth is, the inequality of Thanksgiving labor is one of the horrible traditions of the holiday. Sometimes it's a question of space — a literal too-many cooks situation. Sometimes people's cooking styles don't mesh. A few are willing but incompetent. Occasionally good cooks are stressful kitchen companions. Some people are just really lazy and feel they've earned the right to do nothing but pig out. And then there are the kitchen martyrs who insist on full glory. As anyone who's helmed the meal knows, very rare is the kitchen helper who can slip in unobtrusively, stirring and chopping like a well-trained line cook, ceding full creative control to a tacitly-acknowledged chef de cuisine. More often, as a cook, you turn around to find some hippie blithely crumbling frankincense into a carefully-seasoned bowl of stuffing, or a well-meaning relative pestering you to know where mixing bowls are. Delegating requires trust, and in a family situation, not everyone has earned it.

Besides, why, in these financially troubled times, would anyone model herself on a bastion of capitalist industry? It's obviously A) hard and B) unrewarding. (The temptation to make some horrible gravy bailout joke is almost overwhelming.) So stick to the plan: you work, you shirk, everyone eats. Rinse — the same person who always gets stuck with dishes, that is — and repeat.

The C.E.O. of Thanksgiving Dinner [New York Times]
[Image via My Recipes]