i can almost taste it now...

For a couple of years i lived about 1/2 a block away from the world famous Zingerman's Delicatessen in Ann Arbor, Michigan (coincidentally but entirely unrelated there is also the world famous Michigan Head Pain & Neurological Institute located in Ann Arbor and it was while i was living in Ann Arbor that my then under-control migraines became chronic and intractable--so much so that i did not qualify for a study at said clinic--interesting, huh?) Anyway, this was at one of the poorer points of my life (not that i have ever been rolling in the funds, mind you) heading down to Zing's for a sandwich and/or desert and coffee/mocha was a real treat. They also housed a great market with many exotic goods (usually a bit expensive for my tastes) tho they did make great bread. If you're ever in Ann Arbor (or the Detroit area for that matter) you must stop by Zingerman's. The Ann Arbor area boast some great restaurants in general in case your wondering--i really miss it (i have really been obsessing about food lately since my diet has become so restricted--funny how that happens.)

As an outlet for my obsession i have been trying to come up with new ways to work with the foods i can eat--and come up with new varieties of those foods. Luckily i haven't to look much further than my own bookshelves--i have a plethora many still packed but many not. One unpacked is a Zingerman's guide, if you aspire to be any kind of connoisseur this is a great book to have: Zingerman's guide to good eating: how to choose the best bread, cheeses, olive oil, pasta, chocolate, and much more by Ari Weinzweig. "It's got solid research on topics like what makes one rice different than another, or how good vinegar

is made. (There are recipes, too, but the info takes precedence.)" Pick it up, read it, learn it, live it--or not, whatever...