Thanks to all who enquired, I’m fine. Just a combination of a little swamped with a project I got behind on and swapping to a different computer that doesn’t have all the bells and whistles installed on it the way I like them. I’ll be back up and writing regular posts after this weekend…

In the meantime, a head’s up that we have a single space available for the last three sessions of our Monday evening Italian cooking class – someone has to bow out early due to a change in plans. The classes are at 5 p.m., and are: Beef & Pork – January 26th, Game – February 2nd, and Offal – February 9th. Take one, two, or all three – first come first accepted.

Plans are in the works for some other upcoming classes – a continuation on the Italian theme with a multi-session look at the regional cooking of various parts of Italy, with a focus on preparing a complete dinner and/or the use of a specialty ingredient for that region; a tentaculo espectaculo class that will probably be 2-3 sessions on calamar and pulpo, or, squid and octopus, with dishes from around the world; and a single session class (that, of course, we’ll repeat more than once) – Nuts About Chicken – with a trio of dishes utilizing everyone’s favorite versatile bird with different kinds of nuts – from China, kung pao, from the U.S., Springfield Cashew Chicken, and an as yet to be decided upon third dish. Schedule and costs to be posted soon – click the link in the righthand column for the up-to-date info.