Grapefruit & Black Pepper Sorbet

Something happened while I was waiting for blood oranges. My friend Suzy brought me a giant bag full of Ruby Red grapefruits from her parents’ house in Palm Springs. Juicy, sweet and wonderfully tangy, these were some of the best grapefruits I’d had in years.

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Tuscan Chickpea Soup

Planning a wedding stinks. At least at this stage. Neal and I will have been engaged for a month (as of tomorrow), and I’ve already cried three times, gotten a migraine and fought with my folks. And I thought not having a preconceived notion about my “dream wedding” would be a good thing.
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For someone who hates to be late, I’ve always had an awfully loose concept of time. For years I liked to set every clock in the house differently, just to remind myself how arbitrary, ultimately, the numbers all were. But as I’ve gotten busier, I’ve also become hyper aware of time—how much I’m wasting, how much I have to myself and how much I devote to particular projects. And surprisingly, instead of feeling the weight of it all, I often feel lighter because, after all, there’s only so much time in the day. The past few weeks have been unbelievably busy. Brooke (a.k.a. Food Woolf) and I spent all of New Year’s Day cooking a multi-course Italian dinner for our significant others, White on Rice Couple and Matt of Matt Bites and his husband, Adam. I spent the next few days cleaning up. Then, in addition to our full time jobs, we managed to finish our book proposal. Oh yeah. And Neal and I got engaged.

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