At last, beloved September, you've come to me. It seems like forever since we've enjoyed each other's company, and I wish you wouldn't leave me again this way.Clearly I need to spend some time away from my computer. But I do get really excited about this wonderful month, because the air...
There is something surreal about testing decadent recipes as I watch one of America's cities become progressively engulfed by nature's wrath. Food and potable water have now become matters of life and death for those in New Orleans and other areas of the southern U.S., and true to form, the...
This afternoon I poured myself the last of a bottle that had been opened earlier in the week, and wandered to the back yard to relax a little....
I'm a bit bleary-eyed today, as I started reading Gastronomica'stribute to Julia Child just before bed, and the next time I looked it was 6 A.M. No sense going to bed at that point.I recently finished Julia's biography, and was left with a fantastic impression of her joie de vivre...
Well, I survived the weekend with fingers intact, and have emerged with no (new) burns. Being back in a professional kitchen reminded me of two important things: (1) I *really* enjoy being in there; and (2) it is hotter than Hell's lowest circle. By my third day, I noticed the...
Last night Park Place's traffic was (thankfully) somewhat subdued, so we were able to do a "dress rehearsal" and get used to the new menu. Of course, this also gave me ample time to ask a million questions, and Chef Erik was wonderfully accommodating in replying to every last one....