I pitch pieces of flavor into the atmosphere, and some have landed at Jewish content sites like Nosher, Tablet Mag. Jewcy. Kveller. For a while I wrote a monthly food column for a print magazine, Then there was my cri de coeur: a cookbook published by Behrman House Get Cooking. But through it all I was keeping a blog, a journal set to flavor. It has gone through several versions, from young-mommy-trying-to-figure-it-out, to aspiring cookbook diva. For a while I used this as a showcase for cook/book my novel disguised as a cookbook (or vice versa). This is my latest iteration: a recipe diary workbook.

I love words and I crave flavor. I am the product of a ravenous culinary arts education, with a particular emphasis on books and writing. I threw it down by the handful: Gourmet cooking magazines, hither/ thither/yon blogs, hardcover cookbooks, the Cook’s Memoir (and what they made), and an ongoing penchant for uber-compelling glossy national brand recipe chapbooks cannily placed near the candy bars and gum at check out.

I try to always be working on some kind of full -lavored creation, be it a tasty dish of dialogue, a trifle of images. Yummy sentences flavored by life’s experience and flavors, that’s the big_bite banquet

“Life’s a banquet, and most poor suckers are starving to death”

Auntie Mame