I collect recipes. I borrow them. I beg for them. I have even stolen them. (watch video)

Friends are mostly very tolerant of my habits in this regard. In fact when I heard about my friend Andrew's Flourless, Butterless Orange-Almond Torte I marched right over there. I just knew it was a recipe bound for my collection. He was nice enough let me interview (and film) him while he made it too. So I have a nice video presentation for you this week. Aren’t friends the best? luv you Andrew! This is also my entry in the TumYumTreats and My Diverse Kitchen Food in Colors event.

There’s only one small problem, this video sorta makes me seem like a food obsessed food fanatic. Which just can’t be (entirely) true. I also like to travel, well at least to countries known for their cuisine...

But food fanatics, I know something about. I have a friend, she lives, talks, eats and breaths food.

She has a depth of knowledge on the subject that is staggering. I have been out to eat with her on countless occasions. She is an amazing dining companion. She does not speak French, Castilian or Mandarin, but has no trouble navigating a menu in any of these languages and plenty of others. Chefs ALWAYS seek her out. They bring a little bag for her to take home. Something on the sly...just for her.

She remembers the first time she had pancetta and repeats the story often. It makes me laugh every time.

Since it is February, and I am doing re-runs. I thought it was a good time to remember my mother. She was born, got married, conceived me, and even passed away in the month of February.

The 1970’s were when my own awareness of food began to develop. My mother was a fantastic cook. She probably learned most of her skills during this same period and I’d bet that Julia Child, Simone Beck and the whole “Mastering the Art of French Cooking” craze were her primary sources of inspiration.

While other kids were scarfing down “Tuna Twist”, “Mug-O-Lunch” and “Shake-A-Puddin”, my mom was serving us Bouillabaisse, Duck a la Orange, Mousse de Foies de Volaille. She even taught my little brother and me how to make perfect little crepes so that she could have 2 or 3 pans going at once for her famous dinner parties!

I recall bringing celeriac roumalade to school in my lunch box. I knew the difference between a béarnaise and a hollandaise. We did not eat meat cooked beyond medium rare (even pork). Ever! So in many ways, you see, these are my comfort foods.