Why write about food and eating anyway?

If a good novelist has a good memory and a great novelist has a great memory then a great food writer has a remarkable memory. Remarkable because it is not just a memory of people, places and things, but one of smells, textures and tastes. __The crunch of a candied grape that came as an amuse bouche between the cheese course and dessert at La Cote D'Or in Burgundy in 1985. __The mousse-like texture of that chocolate cream pie that I had at last year's Thanksgiving.__The flavor of those sautéed onions smothering the foot long masterpieces at Lawton's Hot Dog Stand in Lawrence, Massachusetts.

I love food... and not just those three star meals at fancy French restaurants either. I love good food - whether it is the best buritto in town or the best Napoleon. I can't say I'll eat anything, but I love to try new food - experience new flavors - find a new favorite dish. I seem to remember special meals I've eaten very clearly, no matter how long ago they were.

I actually believed everyone shared this kind of taste recall until I got married. When I try talking with my husband about the appetizer we had on our honeymoon in Mexico 10 years ago, his eyes start to glaze over. He can't believe anyone could remember — or be interested in remembering — the fabulous taste of that homemade guacamole on fresh, warm corn tortillas, or the piquant taste of the soupa de lima – recalling it can still make my taste buds tingle.

So you can see I have a food thing going on. This special gift - maybe an X-men style mutation would be more like it - drives me to write this blog. At least here I can rave and swoon over new tastes and old favorites.

And if you roll your eyes at me I won't be able to tell.