This blog has been hanging by a thread for 4 years now. And since my semi-biographical book smells more and more like an Amy Tan novel before I get to writing the second page, I figure my food blog gets to live as well. It's not that original, but it's affordable.
I missed an opportunity to blog about the cathartic process of making saffron pasta and seafood bouillabaisse this weekend, a mealinspired by a trip to the Denver Aquarium ("You look yummy," said I to the fishes), but not to worry. There's more where that came from.
Oh yes, doppelganger. You asked for it.