On the way back to the car after some lunchtime phở, we stepped into a bird store to say a quick what’s up to the caged canaries and parrots. In the middle of the store, I sneezed and my temporary front tooth flew onto the floor. I picked up the tooth, shrugged at the puzzled proprietors and parrots, and drove to my dentist to have it reattached.
The dentist said this might happen. Cautioned me not to eat anything sticky or chewy. I gazed longingly at caramel apples at Farmer’s Market last week, and had to eat my grilled cheese from Phil’s with a fork and knife. That’s the result of deciding to replace my cracked front tooth with a porcelain crown, and having this temporary plastic piece stand in while the crown’s manufactured. It’s no fun.
I’m used to eating anything I want. Cutlery is never a concern. And now, for three weeks, I’m relegated to eating only that which can be cut into small pieces. I feel like a toddler getting his pizza slice diced into manageable bites. Child’s play.
"Everyone needs a tagline. And I guess yours is cappuccino?"
A few years ago I started a poll on Facebook. I wanted to know what
possessions make people feel wealthy that aren’t expensive or fancy.
Like toilet paper. When I have ample rolls of toilet paper I feel
strangely satisfied. And pens. When I have a lot of pens I feel very,
very rich in a weird way. I just love to not have to go searching high
and low for them. I like bundles of them in the office and kitchen and
living room and a few in the bedroom even. I know it’s weird. I know.
My favorite sandwich as a child was a Grilled Cheese. It still is today. I'm continually amazed at how something so basic – bread and cheese – becomes something so sublime. I think I could eat one everyday and never get tired of it. Especially considering all the bread and cheese
choices out there. It boggles the mind and whets my appetite. Want
something more substantial add a little ham to it. Now, it's a real
meal and even more delightful. 
In celebration of National Tartan Day (yep, there is such a thing), we are sharing an amazing recipe by Scottish Chef Jeff Bland to help capture the spirit and character of Scottish Americans and recognize their many contributions to our culture and our way of life. Personally we with we were in Scotland eating this at his Michelin-starred restaurant, but this should be the next best thing.