Normally, one might expect to turn to the Farmer's Almanac, one of the longest continuously published books you can find, for predictions on the weather and advice about when to plant your crops. Perhaps because fewer people have crops that need planting these days, the newest edition of the Almanac has a lot more than just the crop report. It has your pizza personality.

Based on data from research done by the Smell and Taste Treatment and Research Foundation in Chicago, where they really love their pizza, you too can determine personality from pizza toppings:

• One meat topping - Irritable, argumentative, procrastinators who "conveniently 'forget' work and home obligations" frequently
• Several Meat toppings - Dramatic extroverts, who are impeccably groomed and crave attention
• One vegetable - Empathetic, understanding, well-adjusted, easy-going and "who make ideal parents"
• Several vegetables - Trustworthy, loyal, dependable, humble introverts
• Non-traditional toppings (not just meat or veg) - Aggressive, achievement-oriented, natural leaders
• Extra cheese - Just about everyone likes extra cheese

If you choose a different tipping every time, does that mean you have multiple personalities?

Even though I think it's silly, I still love this banana slicer from Cereality, the popular quick-fix breakfast cereal chain. All you have to do is peel your banana and press the slicer through it, producing a full banana of neat slices, ready to be tossed into cereal or onto a bowl of oatmeal. Before you dismiss it, is it really that much different from an avocado slicer or egg slicer? This gadget is an easy way to save time in the mornings and add something delicious to your food while getting an extra serving of fruit.  It's only $7.99 and it's versatile, too! If breakfast isn't your thing, you can toss them into a frying pan with butter and brown sugar to make a dessert topping.

The singleton's hatred of Valentine's Day is only outweighed by that of chefs, apparently. As the Guardian discovered, chefs do not look forward to what is one of the busiest nights of the year. Special menus cause irritation, as do heart-shaped cutters and moulds for shaping the food. Some chefs and restaurant staff expressed equal exasperation over the doe-eyed couples and the couples for whom the honeymoon has long been over, though Sally Clarke, who runs Clarke's, in London, said she enjoyed seeing the looks of delight on the faces of customers who find a pink ring box passed over the table at the end of the evening.

The chefs and staff would probably feel more warmly towards the holiday in future if they had to suffer through one with no customers, since the only thing worse than a customer who is so lovestruck they neglect to tip, is a customer who doesn't come at all.