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It can be intimidating to eat with a food editor. They are the ones who know how food should taste, why it tastes the way it does, and what the trends are that led to each dish showing up on the menu. And, as a food editor, I realize that my friends find even my small degree of knowledge intimidating.
Quit playing with the paper clips for a minute. Instead, pick up that spare rubber band on your desk.
I just came back from Colorado, where I attended a family wedding. As we drove a caravan of gas-guzzling SUVs uphill from Denver to Vail in a blinding snowstorm, I relieved my stress by wondering out loud why the wedding couldn’t have been in Hawaii.
However, once we were safely ensconced in our condo, with the skiers suiting up and the hot tub standing at the ready, it began to make sense. And once the winter weather recipes came out, it was all good.
