In one of those weird coincidences life occasionally puts in your path, shortly after starting my second semester of library school and moving into an apartment with a real kitchen in which to cook, I come across Cooked Books, Rebecca Federman’s explorations of the New York Public Library’s culinary holdings. Yes, recipes are posted, both for food and drink. Plus, you can learn about les Dames du Boeuf and LUPEC, groups featuring my kind of folks.

Also, The Girl and I have been thinking it would be fun, as well as beneficial, to take a class in basic knife skills.  Maybe here perhaps?