Adding to the List

Just a couple quick things today. There are wonderful things all a-buzz around me, and if I don't sit down and write you all right now, it ain't gonna happen. Seriously, when are they going to invent the 35-hour day??

For those who like to celebrate in style, I have a new photo feature in tomorrow's (printed edition) New York Times that will go nicely with some chilled bubbly. As it is online today, you may also read it here.

Also, as a thank you for writing about the products they shipped me, Gilt Taste has offered me and my readers a delicious discount until end-of-day on the 22nd. You still have time to indulge in any of their gourmet products for yourself or for friends! For 15% off, use promo code lickingtheplate. Merry Christmas. :-)

Getting to the Root

Eat from the earth. Literally. We have arrived upon the season where bounty has grown ripe deep in the dirt, and is ready to bring to the table. These roots in their many shapes and colors, dense and  heavy, are some of the greatest eating around. This is a story of  L-O-V-E. There's more, too. Like the great things I did with the stuff Gilt Taste sent me a couple weeks ago: Becker Lane's gorgeous pastured pork shoulder, and BliS bourbon barrel-aged maple syrup, which is every bit as dynamic as it sounds. Savory, sweet, hearty, and all of it comfort food.