It’s been a while since we talked, and since then the holidays have come and gone. Whew. Can’t believe how fast that always happens.
In all the hubbub, I didn’t get a chance to wish you a merry Christmas, or Hanukkah or kwanza, or a happy New Year. Which is not so much a reflection on how much I wish you all those things as a reflection of how quickly they all got by me.
So how about the next best thing – a post-holiday visit over a cup of (virtual) tea?
First, before it’s too late, a few new year-type things I wanted to share: this post full of brilliant food observations and tips from Cheryl Sternman Rule, this one from Charmian Christie about her 2012 culinary bucket list (doesn’t everyone have one?), and this one from the New York Times reviewing Tamar Adler’s “An Everlasting Meal.” I love how Tamar says that we’ve come to think that all food should be extraordinary – but what if all it needs to be is good and nourishing and enjoyable? Seems like a perfect question to take into the new year.
And second, speaking of good and nourishing and enjoyable, I wanted to share some news – I’ve started work on a new cookbook. No, it’s not yet a third one in my “100 Perfect Pairings” series – although the first, small plates book just went into a second printing! woohoo! – it’s a co-authorship about clean eating, full of good, nourishing, and enjoyable recipes designed to be both good for you and good for the planet. Details to come as soon as I get the okay to talk about them. Meanwhile, suffice to say that I’m reveling in spelt flour and leafy greens and you-never-heard-of-them-but-maybe-you-should natural sweeteners. This week’s recipes, for example, included a soulfully delicious Zucchini, Walnut, and Flaxseed Tea Bread (pictured with the tea above).
The book will keep me busy until mid-April, and between now and then, I’ll also be traveling to Idle Hour Winery in Oakhurst (California) to do a talk and book signing, Gervasi Vineyard in Ohio and Sorrel River Ranch in Utah to teach food and wine pairing classes, and New York to attend the International Association of Culinary Professionals’ annual conference. I’ve also got lots of classes and events happening closer to home.
You? How is your new year going? What’s on your 2012 culinary bucket list? What’s your take on good, nourishing, and enjoyable food?
Wishing you a delicious 2012, with plenty of opportunities to sit down with a cup of tea and reflect on the wonderful life you lead.
