You know I have been doing Meat & Potatoes five days in a row. It's not that I am complaining, it suits the season and it's been fun. But up until now my Meat & Potato recipes have all had a rustic earthiness that suits this classic combination quite well. Because when I say Meat & Potatoes you think hearty and comforting. I'm cool with that.

But today I thought I'd show Sup's! stuff and present something a bit more refined. Because I am out to prove that Meat & Potatoes can be versatile. They can be presented with the utmost panache and aplomb. So today we have Potato Crusted Filet Mignon with Arugula & Pomegranate Sauce. With its unexpected crust and sumptuous sauce, this is an elegant way to enjoy filet mignon. It may be the most refined version of Meat & Potatoes you will ever serve your guests.

It comes to you by the hands and heart of my brother Grant, whom I like to call Sip! on these pages. That's because he usually does the wine pairings. Well today is no excepetion because he has merlot for us. Despite what the lead character in the pinot noir-worshipping movie Sideways led us to believe, merlot can be a serious wine.

But don't assume that I just sat around and did my nails while he was cooking and choosing wine. Nope, I was involved– I did the photos. Which of course still left me time to do my nails.

I finally did it. I broke the spell and actually cooked. I don't mean reheated, or cold poached or relied on default memories of pastas long loved. I mean sat down, thought it out and created a completely original recipe using all of my faculties.

I had my synapses working in both directions. And we all know that synapses are essential to neuronal function, and without neuronal function there would be no such thing as really good cooking. Because neurons are specialized cells that pass signals to individual target cells. And neurons use synapses as the means by which they pass along pertinent information.

Information such as: "Gosh these pork loin chops look fabulous". And because the neurons I was using to view those loin chops at the meat counter this morning were able to share that information with other neurons in my brain the inkling of a recipe was born.

And I want you to know that without synapses the information I gleened by staring at those beautifull loin chops would have just sat in the receiving neuron never actually meeting its destiny. And in this case the destiny of that information may have started with a mere visual cue, but that cue was able to travel back and forth between neurons, telling my body what actions to take to transform those fabulous pork loins into the luscious, delicious, (if I say so myself) recipe that required all my cognitive skills to bring to you today! I think I even spelled it all correctly...

I over heard some people talking in a restaurant recently about steak. The point one of the diners was trying to make was that in tough economic times people turn from “better” cuts of meat to the “cheaper” cuts of meat.

His point made sense to me. I suppose people do exactly that.

But then his next statement floored me. He said, “So when I cook a steak at home I force myself to buy something like a flank or skirt steak. But when eating in a nice restaurant I always order the filet, no matter what the price”.

I almost choked on my hanger steak!

I would advise just the opposite. While true that a good filet has a lovely soft tender texture. It cuts like "buttah" and we have been programmed to believe that means it tastes better. However, all filets, good, bad, or indifferent; cooked at home or at a Michelin starred restaurant are relatively flavorless. Why do you think people wrap them in bacon?

Cranberries are one of those foods so associated with a particular meal that you seldom (probably never) consider making them except for that particular meal. And I know you know to which meal I allude. Because it is right around the corner.

I have decided to start my week of Thanksgiving recipes with cranberries, because they are essential to the Holiday table. And as promised I am bringing you 2 recipes. One traditional and one a little less expected.

Like I said cranberries tend to find their way to our table during the holidays. They are rightfully a special occasion food because they dress up a plate up like no other dish I can think of. They always look spectacular; they always hold their gorgeous crimson color no matter how tortured they are. Be they overcooked, drained from a can, or just plain neglected, they reward you with a deep ruby red no other food can match.

And it’s not just any red. It is, without a doubt, the most gorgeous shade of red existing in this over-produced Technicolor dream that is modern society.

Yes, we are still doing mint.

Because that amazing combination of flavors we had yesterday from Just Call Me Marta sparked something in my ancestral memory. Something from very long ago. Back when I was a snooty Francophile. Watch what you are thinking I said WAS!

There was a time when I sought out only the Frenchiest of taste sensations. Anything that would transport me back to my imaginary childhood in the south of France. Those lazy golden (and entirely made up) days when I sat under the chestnut tree... la boîte in hand with mes amis!

Those imaginary afternoons were always centered on food. These were the glittering days of spring when ma mère would be dancing about her wood burning stove concocting some petit amuse bouche for me to enjoy.  Something light and seasonal.

Inevitably during these pretend days of May we would have an overabundance of cherries freshly picked by Gaston (another character who only existed inside my head).

Ahhh, youth.