Well now, long time no see! Err, it’s been awhile! Big news!

Aw shucks … The “big news” is … I’m back! I’m blogging hot and ready to go, ready to write, ready to do mah thang. Hah! I love to crack myself up along with others – and in re-reading that line, it sounds like I am describing myself as a form of fast food … “hot and ready to go!” I started this “blog o’ two posts” (embarrassed gasp) in 2011. At the time, I was enjoying a deep dive with my love of good food, food I saw on TV, food I sometimes found at restaurants, and eventually, food I hoped I could prepare at home. Heh.

I just want to say something here. I understand the concept of synchronicity . . . but I know that I came up with the phrase “food porn.” It occurred to me as I was watching some tasty preparation on telly, “ginger, garlic, whoah, am I actually feeling aroused?” Every time I used “food porn” with my close peeps it generated an eruption of laughter. Naughty, but as I said, that’s exactly how I felt watching some of my favorite food shows. Yeah, I got your food passion right here!

I’m sure the psychopharmacologists would say the images and descriptions were hitting my pleasure zone, my dopamine receptors, or some such scientific definition – and they would be right. I have issued a  personal edict that I will only eat food that I know has a chance at being very good: prepared by me, prepared by a chef, by a really good cook (think the best food trucks and cafes) and . . . you get the picture. Obviously, no restaurant chains. No fast food (oh hell no!) no greasy spoons . . . I don’t mean to sound, emm, like a food snob, because I’m not. It is just that, to me, food is a beloved enjoyment and celebration of life and there are so many opportunities to do it right — for good times, good moods, and good health.

Coming Soon: I’ll tell you more about my latest thoughts on Slow Food, food post- Pollan, and even where I think things have gone too far (put your armor on, molecular gastronomy and pig-out shows (the heroin of food TV.) Oh yeah, I’m also passionate about many, many other things – and I’ll be “eating” them too on this blog. I promise to be more consistent . . . please do leave comments and “I love you” when the mood strikes. Eat well, be well! =A=

Lion of Pork, and such like . . .

Well now, that heading comes from a fave restaurant’s menu – I have this internal proofreader that I can’t turn off, that provides much entertainment. “Lion of Pork” has officially dethroned “Frank Steak” as my favorite menu wordplay lately. I have been cooking up a storm of late, the aforementioned “lion of pork”, La Brea Bakery’s most tasty stuffing, and a self-designed “vegetable assault” soup. Did I mention the major leaps of culinary excellence afforded by the Dipping line?? I promise to provide additional info, but I can state that I purchased my set of Dipping seasonings, rather breathlessly, at Oil and Vinegar in Bellevue, WA. It is like having an Italian Matriarch, emm, in a can. Emm.

Yeah, right. S’all molto bene!!

Hello World, indeed!

What to say? What to say to kick off a new blog? I suppose “Hello World” will do for now. And certainly “Welcome!” Mah man Tony Bourdain partially covers some key bits “About Me” when he says, in the intro to No Reservations, “I write, I travel, I eat, and I’m hungry for more.” I could add many, many more passions to the list but will focus mostly on the big three in this blog. More to come. Please, dig in!!