Arrived

November has been quiet for a couple of reasons, not the least of which being the massive strain of work I am fighting. Six classes is too much, too exhausting, and too much grading! I have a week off, which is much needed and well-earned.

In other news, you can now find Lost and Philosophy: the Island Has Its Reasons in bookstores everywhere, as of today. A great birthday present (because really, everything that happens within one week on either side of November 26 counts as a birthday present).

Thanksgiving this year will be spent with my folks, brother, and grandma. Always a good spread of food, and of course good company. AV has perfected the brussels sprouts cooking (with bacon and high heat), and they're excellent. While I generally pride myself on being an adventurous eater, one thing (among a few, really) that I cannot abide is turkey. For some reason, I have never liked it. So I make my thanksgiving dinner from side dishes, which are aplenty - the aforementioned brussels sprouts, rice pilaf, jello with fruit in it, rolls, mashed potatoes, stuffing, and - the piece de resistance - green bean casserole.

I'm a real grinch about holidays (and here's a brief explanation of why), but I do love getting together with family and friends to sit around and eat, drink and visit. I love the visiting.

Bourdain as Blogger

He's been guest-blogging (and is rumored to soon have his own forum) on Michael Ruhlman's blog. First it was about Top Chef, and now Anthony Bourdain has unleashed his furious commentary on the Food Network. I'm especially amenable to his suggested Iron Chef America matches, in particular Marco Pierre White vs. Gordon Ramsay as well as his unabashed admiration for Mario Batali. (Sensitive readers are warned herewith about language that appears in the pig-sanctioned link above.)

I've read Bourdain's Kichen Confidential and A Cook's Tour easily 20 times each and count them among my favorite. books. ever (and encouraging my difficulty in reading non-chefs writing about food). Although nowadays he's doing silly things like getting tazed by a SWAT division of the LAPD, I still think he is one of the most fun writers on food -- and on anything, as his recent acerbic commentaries on television can attest -- working currently. Anyway, this is hilarious reading.