More Fun with Marlow

If you're an avid blog-reader of my site, you already know how much I love my puppy. He's 9 months now. Tonight his best friend, Ace, came over to play. They are so cute together. We went on a long walk, then to the park where they can chase each other off-leash. It's the perfect place for them to run off their energy. It cracks me up just watching them interact. Ace can far outrun Marlow even though he's a lot smaller. Marlow is fast for his size (45.3 lbs. at his most recent vet visit), but Ace's little legs know how to tear it up.

Since today is Tuesday, I cooked all day from home. We are in the middle of several home-remodel projects, including the sanding and painting of all interior doors. We have a tarp duct-taped around the doorway to block off the kitchen from the garage to keep the air in. Last weekend Chris worked more on the painting and installation of the pocket-door-to-be that will soon take its place between the kitchen and laundry room. I'm looking forward to having an enclosed laundry room at last, and a new closet for all my catering/personal cheffing equipment. It will feel much more sanitary not storing it all in the garage where moth and dust destroy.

Molecular gastronomy, anyone? I'm currently reading the book all about the science of flavor by the pioneer himself, Dr. Hervé This (pronounced "tees"). He is the only person the the world that currently holds a doctorate in molecular gastronomy. It's really a fascinating subject that combines the worlds of food science, physics, and culinary arts. Here's a snippet from the introduction: "What exactly does molecular gastronomy deal with? And how does it differ from the well-established field of food science? Some historical perspective will be useful in answering these questions, but generally speaking it is correct to say that food science deals with the composition and structure of food, and molecular gastronomy deals with culinary transformations and the sensory phenomena associated with eating." If this kind of science were offered in high school, I think I would have been much more interested in the subject.