• Geek's all over the Pad & Quill pocketbook and the single-shot phone grip and tripod
• Fit is feeling Earnest Eats cereal and a Gaiam yoga towel
• Casa's loving Avignon sofas and Midnight Willow dinner plates
• Buzz is pumped for The Vampire Diaries season four and Argo
• Yum's craving Williams-Sonoma's pumpkin spice cookie mix and Kliner jars
• Bella's into BCBG Max Azria's fragrance and Laura Mercier's lip color
• Tres is reading John Banville's Ancient Light and Kate Morton's The Secret Keeper
• Lil's living for Rebecca Minkoff's nursing tank and Hanna Andersson chevron blankets
• Fab is digging leopard-print pants and J.Crew sweaters
• Savvy's stoked on HootSuite and Adium
• Pet's excited about Royal Treatment's new shampoo and all-natural treats

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While some reach for a Bloody Mary to work through a hangover, others opt for a spicy yet tomato-free libation: the Michelada. Mexican in origin, the Michelada combines light beer, lime juice, and hot sauce over ice for a refreshing hangover cure. Tecate caught on and is canning the remedy, so that a respite from a hangover is only a convenient soda tab click away. Intrigued by the concept, we tried their recently released Tecate Michelada, to see if it's worth the hype. I already love topping a can of the refreshing and affordable Mexican brew with a spritz of fresh lime juice and a dash of salt, but see if Tecate Michelada simplifies matters.

While dining out at your local seafood joint or your neighborhood bistro, you've undoubtedly encountered them by the dozen (or half). Oysters on the half shell are ubiquitous these days, but they're not just a restaurant treat. Many seafood markets sell them for home consumption, and the right tools and plenty of ice will see you shucking and slurping in no time.

A quick squeeze of lemon juice or a drizzle of hot sauce is perhaps the simplest accompaniment, but a classic mignonette — a vinegar and shallot-based condiment — nicely balances that from-the-sea brininess and can be thrown together in no time. Just place all ingredients in a jar, shake, shake, shake, and your elegant oyster appetizer is ready!

Read on for the recipe.

• Catch the draught: a look inside the craft beer craze — Zagat
• Yigit Pura's Tout Sweet patisserie plans to expand — Grub Street SF
• An easy trick to peeling eggs — HuffPost Taste
• McDonald's launches the "M" TV channel in restaurants — Delish
• Anthony Bourdain thinks Guy Fieri's new restaurant is ridiculously overpriced — Eater
• A grilled cheese expert on the best bread, cheese, and wine pairings — Food Republic
• American food's new muse: Korea — Tasting Table

This hearty chicken chili from Whipped would make a fantastic make-ahead meal — that is, if you're able to resist noshing on leftovers . . .

This is a new favorite in my house — even my brother (who only only eats red meat) couldn’t get enough of this recipe! The balance of spices, heat, vegetables, and ground chicken is perfect! I call this "buffalo” chili because the spices I use are also used for buffalo wings (love my Frank’s RedHot!). But don’t be thrown off by the title — this does not taste like a chicken wing. It tastes even better! The subtle buffalo flavor makes this a perfect chili to sprinkle with blue cheese or cheddar and even better to eat with some tortilla chips.

To read more, and for the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.