Keep it simple

That’s it. Keep it simple. A good rule of thumb for cooking, and for life. To make anything that’s worth eating often means doing less to it. Things that grow in the ground have an innate, ineffable beauty to them that begs the cook to use skill and restrain to make them great. Indeed it……

Old notes

Last night I was re-reading one of my favorite books on writing when I found a pink Post It note with my friend Gerard’s phone number scribbled on it. It was stuck to an old notecard, on which I had dutifully transcribed a recipe for citrus poppyseed vinaigrette from my culinary school days. I don’t……

The Inspiration Project: Meet Me

Procrastination struck in a big way. November flew by, and before I knew it, I realized it was time to post another entry about inspiration. Since I never got around to interviewing someone, I thought I’d take the opportunity to share some thoughts about inspiration, the creative process and my experience trying to understand the……