So Marge. A few of you have asked how things are going. I love that. Thank you. Things are plugging along. I'm adding another farmer's market onto the weekend docket in a month or so and testing some new pie recipes. It's good. It's all good. But I have to say: when it's 38 degrees, rainy, and "ski week" for the kids in school (don't ask--it's a California thing) the market is pretty darn slow. That was the case last weekend. And I don't blame people. If I wasn't working, you couldn't have paid me to get off the couch in that weather. It was a pretty surreal experience though: baking a lot of pie and having very few customers come through the market. I gave some slices away to local businesses, telling them all about Marge. They were thrilled. Pie makes people very happy. I made some last minute pie deals at the end of the day. And then I got smart.
Well, food blogging has brought about many firsts. I look at food differently, often thinking about how to plate it and how to capture the light just perfectly in a photo. I read recipes differently, always pausing to think about adapting them to my own interests and taste. And last but not least, I look at dishes and linens much, much differently. Even if I'm eating alone and in a rush, I still always set a place for myself. There's something depressing about standing in front of the TV or perching on the edge of a chair at the counter. I always put out a nice place mat and silverware, and there are usually flowers on the table. The aesthetics of a room, table, and a place setting is important if you think about eating as a sensory experience and not just a habit or necessity. Now I'm not talking fine china and stemware with each meal. I'm just saying the presentation of food matters. So I've been very aware of dishes, napkins, linens, and antique silverware lately. And during the past week, Heath Ceramics has come into my radar. I was having coffee and a macaron at Cibo in Sausalito and noticed their beautiful dishware. After a little investigation, I realized it was Heath, and I'd just read how Chez Panisse uses Heath Ceramics for their dishes and serving ware. I promptly hopped online and discovered they've been around since 1948 and, low and behold, the U.S. factory is in my backyard. I knew what I had to do: the next morning I woke up and headed over to investigate. And that's when I found the plate.