Some comments from the past few days that I will long remember:
Q. As a food writer, I'm always torn between the need to make new dishes and the desire to play it safe and content by making an old favorite. How do you balance these out? When you're working on an issue of Simple Cooking, how do you work on the recipes? Satay five nights in a row?
A. Well, that depends. If I'm working on an essay called "Too Drunk To Cook," then I don't have to worry about that.
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I started the breakfast and midnight snack diaries as an exercise in writing about the purely animal appetite that only emerges in total privacy.
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You can say, "well, that's just your taste," and I won't deny it, but, believe me, my taste embraces a universe.
It does. And we are grateful for your sharing it with us. We hope you've enjoyed your stay and that you will come back often; you will always be an honoured guest here.