Don’t know why it took me so long to realize I should read this book, but thanks to last night’s Top Chef Masters, it’s now on my list.
Speaking of last night’s Top Chef: It was the cause of so many stoned life choices. In the span of about 20 minutes I decided that I need to embrace my interest in real food, start reading Greene, Reichel, Beard, etc.*, start writing more (about food sure, but just about anything, really, it’s been too long), start looking for jobs that reflect these interests, and maybe apply for some copy-writing jobs to get better with descriptive text. It sounds unimportant in writing, but last night, on the couch, it felt epic, like I was having a revelation big enough to fit into the pantheon of big revelations. As the chefs told stories of the moment they realized they wanted to be chefs and the critics told stories of the moment they realized they could be critics, I had what I assume to be a similar feeling. I flashed forward to an indeterminate future date, in which I was asked to tell the story of my own realization. I earnestly admitted that learning one incredible meal saved Gael Greene from a lifetime of penning bullshit Cosmo features and catapulted her into an existence in which, eventually, she would nonchalantly share an otherworldly lemon tart with Susur Lee struck a chord somewhere in me and the gates were open and I was off and running, and eating, and writing, and loving it.
But, like I said, there was some light drug use involved, so we’ll see what actually happens.