Chocolate is good food.

I’m sitting with my back to the wall in a coffee shop on Queen Anne with five other people, not including the barista. It’s blue out now, after a morning’s wait for the gray to burn off and the sun to take its place. My most recent cook book acquisition sits open in front of me, revealing photographs and culinary algorithms: Notes From the Larder, A Kitchen Diary with Recipes.

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Callie NeylanComment