When one prepares an ingredient from raw to plate, one learns all the secrets:
where succulent flesh gives way to stone,
the bitterest part of the leaf,
how light shines through fat.
It’s a gift, to know a thing through and through.
I am the keeper of the Hounds in the Kitchen. I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.
