On the pages ahead you will find weekly and seasonal delectable collectibles that will ensure to titillate any gourmand's discretionary palate. The true art of cookery is to awaken the senses of taste and smell through simple science, afterall, that is basically what the preparation of food is — science. And it is a talent that can be taught and mastered, but not perfected unless one has a true love and passion of fine eatery and drink which in turn, pleasures both family and friends — a difficult task I might add that we all strive to achieve and most times fail miserably at through futile attempts of various methods, but the one area where we can have harmony is through culinary expertise — a simple method really when you think about it. Basically it requires four things: being able to read, follow directions, common sense, and the love of the provisions that Mother Nature has so generously supplied.
One of my very favorite gourmands, and possibly the most statuesque, loved and respected man of his time (the 1700's) was Brillat Savarin, formerly known as Jean Anthelme Brillat Savarin. He was an absolutely brilliant and sighted man. He was a lawyer, philosopher and politician noted as much for his aphorisms as Yogi Berra. Although I love them all and will quote them throughout the recipes I share, my favorite is "tell me what kind of food you eat, and I will tell you what kind of man you are." Hence, this is why I don't eat Twinkies. [Note: As a word to the wise, be careful what you digest in the future.] But, I digress, back to Brillat. The man held positions and memberships too many to mention so he definitely knew what he was talking about and he loved to talk about food, probably because he loved to eat as all Frenchmen do. He felt that good food and wine was as important to mankind as air and water. So, let us enter the realm of sustenance and partake in the burps and slurps that are sure to capture your heart, stomach, and soul. As Brillat once said, "the discovery of a new dish confers more happiness on humanity than the discovery of a new star."
On a final note, don't be afraid to be adventurous — add or subtract any ingredient to your liking. Afterall, that's what cooking is all about - being bold and going where no man or woman has gone before into the "Twilight Stove."