I have made this cook book available in my OpenSky Shop. Just CLICK here to be taken straight there.

“Food Porn” just what does that mean? Where did the phrase even come from? I find the casual use of that term mildly disturbing and a bit inappropriate. It’s not that I am a prude in any way (at all), but it does seem a bit disrespectful to actual pornography. Because it indicates a snobbish sort of elitism– a bit of tongue-in-cheek wryness designed to let the reader know just how hip we foodies think we must be. Do we really need to let the world know how cool and open-minded we are by embracing "pornography" in this superior way? Oh the irony of it, because (it seems to the world) that we foodies see pornography as – well, bourgeois.

Though to be fair, I suppose the term got its start because many of the same carnal (animalistic) instincts are tickled by both varieties of “porn”. Still “food porn” can embarrass me in a way that the other kind cannot.

Understanding the etymology of the term might help me embrace it and come to know what it means. Which may help me see why I find the term so ridiculous.

Today I have soup. Or do I have stew? A Spiced Chickpea Stew with Feta Toasts

STEW : (formal) To undergo cooking by boiling slowly or simmering, especially a mixture of meat or fish and vegetables with stock.

(slang) To be in a state of anxiety or agitation

SOUP: (formal) A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces.

(slang) A chaotic or unfortunate situation.

I don’t know whether to categorize this as a soup or a stew. Which has got me in a ”state of anxiety or agitation” leading to a “chaotic or unfortunate situation.

The Martha Stewart recipe that inspired me was solidly in the soup category. I say that because she called it soup. Flat out, no hemming and hawing. Soup period. Soup!

My version uses the same great flavors, chickpeas, tomatoes, coriander and red pepper. But I have let it cook a lot longer and I have left it a lot chunkier, so I tend to want to call it a stew. But these definitions above make no distinctions concerning texture. Conundrum.

This is my 7th basil recipe in a row. Are you starting to feel a close familiarity to many people’s favorite herb? I hope I have proven that its versatility is why basil is so popular.

Besides, basil is an herb that brightens everything.

However, basil can be a bit finicky when it comes to storage. Of course it is best when used very quickly after harvesting. For this reason a lot of cooks keep a pot growing on or near the kitchen windowsill.

But it is not always possible to grow enough basil for the heavy work load we demand of it. So I think we should talk about caring for fresh cut basil.

Can squash be art?

Is zucchini life...

One is a question, the other a metaphor.

But, here I am (was, it is all so existential) walking through the Hollywood Farmers Market looking for inspiration for this week’s Market Matters. I see a golden glow. I think. What can that golden glow be? I push my way through the crowd (why do they always put the “free” samples right in front of the golden glow?)

Everyone thinks I am in line to taste yet another lovely strawberry. But no, I am drawn towards the light.

The lovely golden light. The light that speaks of harps and angels.

Is this my moment?

Should I head TOWARDS THE LIGHT?

Oh... but, I'm too young to die. I have too much living to do. Too much to say. Too much to feel. Too many places to go.

Oh, but the light. The light! I wish this woman, who is licking each strawberry clean before feeding it to her toddler, would get a move on. The light! is calling me.

I am resigned. Wherever the light! takes me. I shall follow…

So here we are on day 4 of mint.

We did a mint tea that highlights the simplest essence of the herb. Then we used it as part of a medley of bright notes in a fruity tomato salad. We continued coaxing its distinctive flavor out by infusing mint into a classically French Cherry soup.

But I never really discussed why it is I chose mint in the first place. There certainly are more glamorous herbs in this world. What about shiso? Everybody is talking about that exotic little leaf.

It seems I have had a French flair going on here lately. So why not feature the most classic of the Provençal herbs, rosemary?

But I chose mint.

Partly because I wanted to prove it’s not just for Tic-Tacs and toothpaste, but also because I have a deep and abiding respect for mint. It took me a lot of years to get there though.