So my food and wine newsletter has finally reached the ripe old age of one, but it's remarkably mature for its age, believe me. This issue has been a year in the making, and I couldn't be happier. It has been a blast cooking and eating and drinking this last year, so if you like that kind of stuff, too, read on and pass it along.
I'm going to eventually post all of the recipes and wine comments from the last year, probably in a different format, maybe even by category. Wouldn't that be fun?
©2007 Alex Meier-Tomkins/Pine Street Kitchen
Friday, August 17, 2007
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