Part II of my interview with Chef Mark Tafoya is now available via the ReMARKable Palate podcast; suffice it to say the foie gras discussion continues. As does my fake lisp. Sigh. But do check it out, as we also talk about our adventures in eating (he's way more courageous...
Clotilde of Chocolate & Zucchini fame (how adorable is she?) has just published an article on the Cheese Course for NPR's Kitchen Window. The piece offers a great French perspective that is complementary to our fromage ruminations this month. She even quoted one of my favorite lines from Brillat-Savarin:A dessert without...
Heh. I just discovered that in the world of Blogshares (a fantasy stock market of blogs and websites), Gastronomic Meditations is valued at nearly $9,000. Now, if someone would just hand that to me in cash, I could get really excited.Startup is never easy, and as this is my eighth...
I know our webmaster has a face that would stop a clock, but I didn't think that would *actually* happen. Nevertheless, it seems the calendar on our navigation bar stopped as of last Wednesday's update. Said individual is already in trouble for prior transgressions, so we'll just have to add...
Everything I have to say today can be found here....
As has become evident, I'm a bit of a food quote collector. There is one that always prompts a chuckle, no matter how many times I see it:A gourmet who thinks of calories is like a tart who looks at her watch.- James BeardHeh. I'll leave you with that visual...