A Bare Table is Like an Artist’s Canvas

There’s something about tables, big, little, or bare – and those bare ones  in particular – that make me want to festoon them with food I’ve cooked, like floral garlands at a grand wedding. I feel an urge, too, to seat people on the equally vacant chairs, saying, “Come on now, sit down a spell,…

The Heart of the Matter: A Pithy Gallery*

The heart of the matter is often not what we think. A heart can be obscure. Dark, even. Or perhaps too full or too empty. Sometimes it’s intricate, complicated, as “they” say. And maybe even split down the middle. In the end, the crux of the matter leads us to what’s important, to where the…

What the Eye Doesn’t See …

I decided to sign up for a photography class, because I wanted to move out of AUTO on my lovely Nikon D5100 camera. Below, you’ll see some of the food photos that I’ve been fussing with:

CHILI DAYS ARE A’COMIN’: AN ODE, OF A SORTS

“Open some cans of chili – mighty good.” -Toots Shor’s recipe for chili- Chili, the stuff of tall tales, legends, grudges, and just plain cussedness. If you earned a buck for every chili recipe ever cooked, fantasized about, or pirated, you’d probably beat Bill Gates at the money game. Not much appeals more to American…