(no subject)

I just got mail from someone in San Diego who read my (Fall, 2001) article on bread, and was wondering if I'd like to trade yeast culture and perhaps some recipes with her... Anyone know much about San Diego local specialties? That ship well? (Not that active yeast cultures ship that well, but I figure if I express it down it should be fine...)

Well timed. I really need to start poking people about food writing again, since I seem to be emerging from the wushu haze.

But right now I have got to get my Samhain cards out. I need to be either less of a purist, or more organized.

(no subject)

Heh. If any of you are in the mood to be amused, you might listen to this week's show at http://www.splendidtable.org/ -- it's a repeat, I'm fairly certain, but they discuss matching wines with halloween candy. (i.e. "what's the best wine to serve with pop rocks?")