Laughter……… “Who wants to eat watermelon jam?” a cook asked. On the defensive, I said “I’ve never heard of, or seen watermelon jam in the supermarket, so why couldn’t we make some.” Sounds plausible right?
“We nourish, inspire and entice the adventurous palate, but chefs rarely savor the dining experience in its entirety” Jomo Morris
“When I add a spoon of honey to my tea, I give thanks to a dozen bees for the work of their whole lives. When my finger sweeps the final drop of sweetness from the jar, I know we’ve enjoyed the nectar from over a million flowers. This is what honey is: the souls of flowers, a food to please the gods. Honeyeaters know that to have a joyful heart one must live life like the bees, sipping the sweet nectar from each moment as it blooms. And Life, like the world of honey, has its enchantments and stings….”~Ingrid Goff-Maidoff “The Honey Sutras” My kitchen is situated in an imposing brownstone building in Midtown Atlanta. The entire space has no external windows and is lit by a battery of florescent lights so bright there is no concept of night and day. The elements – cold, sunshine, rain, wind – are kept safely at bay by steel, concrete, electrical wiring, pipes, polished glass and automatic doors. The architectural design of my workplace even extends to the trees, shrubs and flowers that dot the entrance, all securely ensconced in concrete planters and miniature paved islands. But Midtown has a secret and as all secrets should, this one is hidden from public view. Not many people know, tucked away in the middle of this bustling business district, high above the sidewalk and pedestrian view is a small terrace on my building. This in itself is inconsequential, more important; this terrace is home to […]