The kitchen can be a funny place.  You follow a recipe three times in a row, and, chances are, you get three different results.

When making desserts, I have my on-days and then I have my numerous off-days; I never quite know why.  Professional pastry chefs and bakers may point to the humidity in the air, the calibration of the oven, or even greasy hands.  But I usually blame the opera playing in the background… a particularly dramatic scene, which got my nerves tied up in a knot and caused the soufflé to fall.

Whatever the reason, I take it all as part of the grand adventure that is feeding my family, my friends and myself.   The following stories from incessant tasting and traveling represent my pursuit of the next delicious.