We Know CRAZY

Jacob's Ladder high-speed head turning crazy. Book club President-exiled crazy. Three too many Gulab Jumans (cloying Indian dessert) crazy. Toxic gossip crazy. Cat-obsessed crazy. Lacquer happy crazy. Patsy Cline "Crazy." French fries and guacamole crazy. And what we're CRAZY for right now:

Snail-stuffed pancakes and Shrimp Burgers at Pegu Club (NYC)

Seda France Moroccan-spiced candles

Ale-8-One small batch spicy Ginger Ale (available from Kentucky factory online by the case)

The Fratellis' CD Costello Music

40s French brass wall sconces

BBC America's naughty teen drama Skins

Twitter's simplified, stripped-down, three-second version of Facebook

Malin + Goetz Peppermint Bar Soap (gasp - $14)

Laboratorios de Pueblo Florida Water Refreshing Astringent (gasp - $1.99)

Trader Joe's Punjab Spinach Simmering Sauce

Sonoma Farm's Hot Pepper California Early Harvest Extra Virgin Olive Oil

Pfizer's Neurontin (just try to not go down the rabbit hole before sleeping for 10 hours)

DC's Rasika chef Vikram Sunderam's Lemon-Cashew Rice (best on planet and secret recipe below):

2 cups basmati rice (14 ounces)
Kosher salt
3 tablespoons canola oil
1 teaspoon mustard seeds
1 small onion, finely chopped
2 bay leaves
1/2 teaspoon turmeric
1 cup salted roasted cashews
1 cup drained canned chickpeas
2 tablespoons fresh lemon juice

1. Bring a large saucepan of water to a boil. Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes.
2. Drain, shaking out the excess water. Return the rice to the pan. Cover tightly and cook over very low heat for 10 minutes. Fluff the rice with a fork, cover and keep warm.
3. In a large, deep nonstick skillet, heat the oil. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes.
4. Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes. Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes.
5. Add the rice and lemon juice and toss to combine. Discard the bay leaves.
6. Serve hot or warm.