Ruth

Last night I went to hear Ruth Reichl speak about her writerly life. Stories and stories and a lack of gift bag later {apparently, only the highest paying patrons received the edible swag}, I left with a few gems, copied in my note-taking scrawl, black ink glistening between two pale pink textured Moleskine covers. But behind my eyes there also flashed again ideas, storied of course, about life and telling and doing, and melding all of those into something fanciful and honest. About how to access such life force, such inspiration, and to harness it into something presentable--like a tale, like a meal, like a treat.

So without further ado, I will share some of those encrusted considerations.

1. Apparently, as per Hollywood, Food is the new Sex.

2. At the dinner table growing up, Reichl was expected to turn her day into a good story--or at least to come to the proverbial table {this one laid with food of sometime questionable quality according to her most recent book} with some tale to share. Having never formally studied English or journalism, she attributes this accountability, among other things, to fostering and developing her writing talent.

3. What should you know about wine and food? Why is it so important to a well rounded meal?

Well, for one it makes food taste better, chuckled Reichl. But she offered this bit of advice, gleaned from a lauded chef's grandmother, roughly: "When you get good wine, you should wink." In other words, drink good wine and don't think too much about it.

4. If anyone comes across Reichl's first restaurant reviews published in New West Magazine, they are--judging from her stories last night {including one about a band of bandit food sabotagers, so to speak}--in for a very entertaining ride.