An artist’s kitchen

Cooking for me, as it is for many foodies and chefs, is a form of art. Others may use pastels, oils, acrylics, etc. I paint with words in my blogs and writings and with food when I am cooking. Even when something looks simple, like tomato soup, I want people to appreciate the layers of flavor, which are beneath that red silky appearance. I have come to realize how important a few things are for me to be present in my studio and what facilitates my being in the state of flow, or optimal experience, and what can throw me out of it. One thing, for example, is not being able to find the spice or other ingredient I need at a crucial moment.
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My First Dance with Deborah

Ok, so no I was not physically dancing with Deborah Madison. However, last night, I prepared the first of many meals to come based on her cookbook Vegetarian Cooking for Everyone. Some things were a raving success with my guests and I, while others will need to revisit the drawing board. So the menu for last night was this barbecued tempeh made with her Golden Mustard Barbecue Sauce, Kale with Cannelini Beans, and Quinoa and Fresh Corn with Scallions. Thinking about what I have learned from the advice of Ann Burrell and others on the Worst Cooks in American and from Deborah Madison’s advice, I began with a clean working area and
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