I just landed another food-writing gig and am feverishly converting recipes from my slap-dash personal style ("Cut up as many tomatoes as you want to eat) to something that's a little more useful to someone who isn't standing right next to me at the stove. (What is the difference between a dollop of olive oil and a splash? I pretty much just free-style it.
I never realized how much I rely on variations of curry in my daily meal repertoire.
And if garlic somehow vanished from the earth, I'm not sure I could put a meal together.
Yes, let's just say that come the vampire apocalypse, I am safe.
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