A Work in Progress

Blood, Bones & Butter I just recently read this fantastic book by Gabrielle Hamilton called Blood, Bones & Butter . If you want to indoctrinate yourself into the world of cooking, how to be a gourmet chef, and perhaps get a glimpse of life in the world of restaurant kitchens, this book is it.  Gabrielle is a chef whom I'd originally seen on the PBS show, Mind of a Chef. That show, by the way, is phenomenal. Hosted by the late Anthony Bourdain, the episodes are short and sweet and stuffed full of new foods, cooking techniques, and recipes from all over the world. Gabrielle's down-to-earth way of cooking, speaking, and her style in general, are what drew me to her. She also happens to be a literature graduate student, so from the moment I heard her speak, it felt like I'd known her for years. But, I suppose it feels that way to all who listen to her. She's that familiar and comfortable. She's someone you'd want to have coffee with. Are you famil

I'm writing this for myself as much as I'm writing this for you. Think you didn't get done, or didn't accomplish, or didn't make, or didn't have, or didn't overcome -- fill in the blank, this year? Don't give up. Time is just time. And all things are possible outside of time. For me, the end of year always culminates in me wondering what I wrote, if anything and did I have any of these writing published? Of course, being published doesn't equal success ... and yet, sometimes it does. There's a ton of writing I do that no one will ever see. Not just because I didn't send it out into the world, but because no one wants it. Yep. It isn't the right fit (or it really isn't any good) and I have to keep looking for the right home for the piece. I'm always, always reminding myself I'm in the rejection business. Because it gets old, this whole rejection thing. Yet, if you know it's part of the job, it's manageabl