What I do best . . . eat . . .

Over the last few weeks I have been doing a bit of cooking and eating. Tried a lot of new restaurants, continued to make my absorption pasta with all mixtures of butter sauteed meats and veggies, become a bit of regular at the Union Square Greenmarket, and in one week made a delicious carrot soup that I was tipped off to by the Wednesday Chef, and a perfect fall apple walnut cake courtesy of Orangette. If the Mets can continue to hold on for the World Series this could be the perfect month.