Serious Eats - seriouseats.com

I started reading this absolutely beautiful post at the first paragraph, and when I finished, I had to go back and see who had written it... and gasped when I saw that it was you! I recently bought your cookbook, and have become attached to it. Such amazing writing and recipes, it reminds me of what's so special about the dessert world... and why I love working in it myself. And I now consider the ricotta pound cake a staple in my home!

I'm happy to hear that you're on the mend, and thank you for doing what you do!

We go the fondue route every year -- mixing up the cheese & alcohol, with as many different cured meats, veggies, and breads we can fit on our table. I just got a great goat milk sharp cheddar from the Farmer's Market and some vegetables to go with it... Not sure what alcohol for it yet -- could be either beer or wine, I think. Last year, we made a red wine fondue with manchego and another cheese to make it more fluid. Purple, but yummy!

Dark!

Spinach Panade, w/ veg stock, inspired by the Zuni cookbook.

I love making sorbets... esp milk chocolate.

Maple sugar.... Sugar with an addictively pleasant flavor in its own right. Anything made with it tastes like magic. And it pairs well with bacon. :)