Who talked me in to this?

So it begins. It's not like I don't have enough to do, so why not a blog? I am at the outset dubious as to the quality (and interest) anyone will find here, but what the hell. A career path cut through the not-really-all-that-glamorous world of the culinary arts may yield a nugget or two, perhaps jaded, about, food, art, business or life in general. Maybe not.

I am presently bummed at sending out the last plate of heirloom tomatoes for the season. My stash exhausted, it's time to change the menu to a decidedly root direction. Turnips, baby carrots--sugar right off the brix scale--beets and spuds in various forms will dominate the veggie scene on the card--and they will be delish--but it still hurts to give up the very last vestige of summer.



Oh, but soon the first of the winter truffles will arrive and in addition my collection of squash recipes is at the ready to carry me all the way to spring training (the Indians will win it all this year!)! so things are not so bleak after all.

Okay, well this is beginning to feel forced--I'm just not on for writting tonight--so let's call it a game. Later...