Hail to the Chef

Ok, I’m back, I don’t want to make a big thing of it, “but you’ve been gone for so long,” I know, I know, I’m sorry. Can we please put this behind us?

Here’s the skinny: I’m going to post a little less ambitiously, I’m going to factor in time and cost a little more judiciously, and I’m going (to attempt) to keep in mind that not everyone has access to the more exotic of ingredients. That doesn’t mean that a 4+ hour pasta recipe isn’t going to show up next week (spoiler!), it just means that I’ve had some time to ruminate on life, the failing economy, my personal weight-loss goals, etc. during this downtime.

So, without further ado…