Smash My Bow With a Champagne Bottle!

Ok, I'm not really that much of a drama queen, so don't run off to buy (cheap) champagne on my account. True, I'm making my maiden voyage on Blog Ocean, and I'm thrilled as can be, but I'd rather see bubbly sparkling in a glass than squandered on inaugural ceremony.

Speaking of champagne and why I put it under protection, it's a plant food, a particularly festive and fun one, too. But to me, all plants we humans can eat are wonderful things, and deserving of honor on our plates and in our hearts. They're at the center of my kitchen and at the forefront of my brain, taking up space which should be allocated to filing taxes, balancing the checkbook or other dreary pursuits. Plants are healthy, plants taste good, plants are friendly and that's why plants are for dinner.

I cook from the plant kingdom, and I have the cookbooks to prove it. A lot of them. Everywhere. Not to mention those recipes on paper which seem to reproduce when I'm not looking. Many of the cooking volumes I own are handily arranged according to season, which is a fine organizational aid, not to mention a convenient launching pad for this blog. I'm rooting about in my you've-got-to-be-kidding cookbook collection to report on the best seasonal recipes I find. Yes, I'll be the guinea pig in the kitchen, I'll do the shopping, the chopping, the mess-making and the risk-taking, all so you can reap the rewards of my recipe searches. So stay tuned, get ready for the first pick of the season, and have that glass of champagne chilled to perfection while you and I share plants for dinner.