"In the beginning, there was grilled cheese, and it was good. How could it not be — creamy melted cheese, bread crisped in butter? And then, of course, came the panini, once a simple Italian snack bar staple, turned seemingly ubiquitous. Now it looks like it may be the quesadilla's turn. And, really, the only thing to be said is: It's about time."

These are the wry words of Russ Parsons, and they cheerfully greeted my morning tea and me today. CLICK here to read his entire article.

I hadn't really considered that a quasi queso revolution was coming. I should have seen the signs though. Because quesadillas have been in my radar and my repertoire for years. I am glad to hear that they are throwing off the cheddar ties that bind them and finally coming out of the shadows of shame.

I say this because there is a possibility that I may be inadvertently (partially) responsible for the rejuvenation of what Russ Parsons referred to as a "dumbed-down sandwich" this morning. Because I have always known that quesadillas could be creative. I just never knew you needed a recipe, or even a plan!

I have some good information for you today regarding appetizers. It's some shortcut advice to artful presentations of beautiful foods that perhaps you did not make yourself. But I have to lead up to that. I can't just give you the info, I need to push my "social agenda" a bit. It's been a while since I have been accused of that and I'd like to muck up the waters in that regard!

You see, I live in the big city. Smack dab in the middle of the big city. Hollywood. No burbs or beaches for me! Too slow…

There are advantages to living in the big city. Now, before you yell at me let me say– I am sure that small towns have their charms too. But I live in the big city so I can only speak of the big city kinds of things that the big city has to offer.

And the big city has a lot to offer. It’s the primary advantage of living here. Well, of course I like the astronomical prices, maniacal crowds, the traffic and (oh yeah) the crime too. But today I am here to talk art!

I am lucky to have a friend with an art gallery in the prestigious Bergamot Station in Santa Monica. His gallery has recently relocated there and to celebrate its arrival in the big city he recently had a group show with some of his most interesting artists.

It's spring so I am bringing back one of my addictions.

Pickled Rubarb Rubies! It's the sour that makes them so addicting. You know, the kind of sour that makes your saliva glands ache a little and actually squirt just thinking about biting into something? It’s like, no you don’t want to eat that, but you can’t stop yourself... so you you decide to eat just one...and there you are 3 seconds later... not wanting to take yet another bite. But you know you will! A little shiver goes down your spine and you can’t decide if it is from pleasure or pain!

Well that’s the kind of sour I have for you today. The sour kind of sour that can only be described as hurts so goooood!

And look at these things, I have seen engagement rings with less sparkle and appeal!

So break through your barriers, put aside your fears, and let's take a journey on the sour side.

I am mostly teasing here. Because these little sour jewels won't hurt you. They are just one ingredient in a luscious salad full of opposing flavors and textures. Which is just the sort of salad I love. Sure there are plenty of sour little flavor bombs sprinkled about this salad. Just enough to really worry you (am I blushing??). But there is also tender, crisp, rich and nutty white asparagus. And as if that were not enough to hold your interest... there is soft, green bibb lettuce and creamy bits of goat cheese.

I am dressing this salad with just the barest hint of walnut oil. There is no vinaigrette I can think of that could ever hold its head up around these flavors. No, this salad needs the full fat flavor of the nutty walnut oil all by itself. Black pepper brings the final zing that makes this salad sing!