Weekend Links

Plum season seems to have wound down for the year – sniff…sniff – but I’ve spied a number of lovely heirloom (or à l’ancienne) apples and pears at the markets, along with grapes (for sorbet), pears (for poaching, roasting, and baking into red wine tarts), which will go great with the amazing crème d’Isigny I discovered on my trip to Normandy. Yes, I’m hooked, but eat that insanely-good stuff in microdoses. Although the word “addictive” gets used a lot, my empty crème jars are proof that Houston, we’ve got a problem. I’ve had my head down this month, working on the final round of book edits and proofs for my next book. But like many writers, I was thwarted by …