There hits a point sometime in mid-winter (read: right about now) when the only foods I want to eat can be boiled down to a category best described as carbs, soups, pasta, and more carbs. This is especially true this year – when we are somehow approaching the beginning of March when it seems we never properly finished the last one.
All that to say, when I got up this morning and saw the snow piling up on my patio (again!), I just couldn’t bring myself to keep writing about knife parts and handle materials – I wanted something a little more tangible.(more…)