thus far

i am at home, puttering. folding some laundry, making noises about changing the closets over from summer to winter and making piles of stuff to pack for my upcoming cruise. of course, things are about to get BUSY – and not just because of the time of year. holidays are always a rush – doesn’t it seem like it would be great if spring started up about, oh, mid january? i mean, there’s like NOTHING going on after the holidays and its just cold and draggy – and i have a trip to the homeland next weekend, work of course, podcast prep and plans for a big trip intermingled with all the holiday stuff.

but i am so looking forward to visiting the grands! i haven’t seen them in a while. we shall do thanksgiving that weekend too, so i need to get on a grocery list for a menu. between you and me, my mamie – a great cook – well, lets just say that i think it is a universal fact that, at a certain age, one starts buying meats and canned items based on the sales at krogers and god only knows how old certain ingredients might be as well as the fact that they have like 82 cats living there. 82 cats that they seem to be under some spell in thinking the cats are NEVER on the counters or, i don’t know, licking the butter on the butter dish left uncovered on the table all the time. the cats i mean, not my grandparents.

’nuff said.

for dani :)

i know on which side my brad is battered

funny how things come to you, you know? i’ve been watching a lot of cooking shows at home in the last two weeks. and of course, there has been a lot of disney talk and thus thinking about food and the various restaurants there.

its sort of an ongoing thing with me, the “foodie” thing… i believe i posted, way back when, a prized dinner bill from the french laundry back in the day, and i grew up in marin county, north of san francisco, so, i have to remind myself, even as the foodie tidal wave continues to rise, that not everyone has the same expectations or mental images of, say, salad or an entree presentation. in fact, i am foodie enough to be judgemental of the new ruby tuesdays commercials on the tube (i mentioned i’ve been seeing ALOT of tv lately, right?) and to know that sauce squiggled on a plate from a ketchup squeezer is sooooo 1987… and yet, i also judge those foodier than thou individuals who – like every chef on top chef – who refer to “flavor profiles” and “protein combinations” – it drives me iNSANE!!!!

i ventured out of the house a bit today and was listening to an interview with stephanie, winner of the most recent top chef, listening to her talk of the aforementioned flavor profiles (and cringing – though getting hungry), and thinking about sitting down and writing a really good post about that whole dichotomy – i’m waaaayyyyy “foodier” than probably most of the population, but not sooo cuckoo that i am not only growing my own herbs, but feeding them to my own free range goats from which i make cheese and chops. no, i would write a blog post that was pithy, insightful, cogent,  snappy! hell – i may capitalize! and, if i title it appropriately, it could get read by somebody… important. maybe linked to! maybe commented on by mario or nancy and, oh! what a chuckle we shall share!

and then i found this in my inbox: 

 

 

nuff said. enjoy!