To eat an artistic creation of your own mind
is one of life’s truest pleasures,
I am sure of it.

To look upon your work,
after you’ve styled your masterpiece
onto the blank canvas of a plate.
To softly reposition the subjects,
wipe away every misguided drop,
and find perfection in a lens
of satiating elegance.

To savor this moment efficiently,
as the contents of your artwork
are slowly losing their luster,
and waiting impatiently
for the beauty of their melange
to be determined.

Although it already has been
by the memorized movement
of taste buds and seasoning fingers.
Planned and executed
long before an anticipation
that requires the grumblings
of an unsustained soul,
and in the mere tick of a bite
all of its worth will be known
and loudly professed
by either a sound or a sprinkle of salt.

But nothing will matter then, as the wholeness of this piece will have already been destroyed.  

As a lover of art in every way, I think food might be my favorite kind. I'll attempt to give you some recipes here, but for the most part I’m expecting this to be about the goodness and beauty that can be found in gardens, on plates, and eventually in our happy bellies.

I always want to know more about my food - every ingredient, every dishes’ story of creation, the history of its evolution. I feel best when I am truly fed by what I eat. Often, if looking at a good recipe, we are given the best way to prepare each part of that dish. If followed to a T, what the recipe gives is a dish that is delicious and perfect in the eyes of the chef who created it first. But the magic of feeding people comes into play when YOU are the one in charge of the goodness. 

All food is better when it’s made with love. We know this, don’t we? Any “recipe” suggestion that I have ever given has always been just that - a suggestion. Recipes aren’t actually made to be followed exactly, and if you veer from the suggested directions, it’s going to be just fine. I never could get behind making a cookbook, as I find amounts and guidelines to be stifling.

How much sugar do you think it needs? What kind? Up to you.

Unless baking, there is never a need for measuring spoons or iodized salt. I think that’s what this will be about. I have a ridiculous amount of opinions. I believe this is where I’ll let them escape me.