Design: From Gallery to Fashion to Food

I admit I am not really sure how someone has a “good eye” or an eye for design.  I think some of it is based on experience but in part it must just be something you are born with.  It is also could be just what some individuals notice and others don’t see.  This summer…

Crudités Redefined

There is a wonderful French song, by Jacques Brel called Les Bonbons (Candy). “Je vous ai apporté des bonbons Parce que les fleurs c’est périssable Puis les bonbons c’est tellement bon Bien que les fleurs soient plus présentables” It says, “I brought you candy, because flowers are perishable.  Anyway, candy is so good even though…

Vegetables Wanted: Meat Need Not Apply

I’m not Zagat or the Michelin Guide.  I don’t have as many categories as Urbanspoon or the unpredictability of Yelp.  I’m more of a kitchen kitty than a Chowhound.  That being typed, I get texts while I’m putting the kids to bed that look like this: I spend a good part of my day sharing…