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Oh, Tempura, Oh, Morels!
Naomi, I must say I have been reading your column for quite some time and each Wednesday night or Thursday morning I turn to my computer too see what new culinary adventure you have partaken in...and am always impressed. The range of establishments you visit is practical week to week and informative for the public- it's reviews like these where I feel as though I have enjoyed the mouth tantalizing explosion of foie gras without ever having the opportnity to venture there myself. (I happen to be a reader whose pocketbook could probably only afford a tour through Chef McCabe's palate via lottery ticket) Nonetheless, I appreciate your candid ability to write truthfully and tastefully with a keen sense of teaching your readers a little something extra whether it be a brief insert of the origin of a particular ingredient or a paragraph outlining the humane practices of geese. Thank you week to week for giving me something a little extra to look forward to on my monotonous lifestyle. I truly believe your talent in writing, conveying a tone, and setting the mood all contribute to your wide range of knowledge in the art of food.— July 9, 2009 10:39 a.m.