My Week with the "NYTimes"

¬†As we cooked our way through that stack, I discovered interesting shiftsin the way Times readers have approached food. Desserts experienced a major renaissance during the 1970s, as the writers served up ambitious cakes, extraordinarily sweet American pies, and a novel concept called the French tart. Pastry chefs then cut back on the sugar and…

Out with the Old….

After a partially self-imposed and partially necessary break from blogging, I'm back! My blogging form is a little rusty--I have no quote to offer you, nor do I have a recipe--but I do have lots of pictures. Life, as of late, has given me images galore: there was Thanksgiving, then there was San Francisco at…