Making a Tart, and Behaving Like One, Too.

Dear friends,

It's open season. I'm making a tart AND making like a tart as well. No man (or tomato) is safe from my wiley ways.

Here's what I'm making: a tomato tartin from Bon Appetit magazine (a couple months back.) It's a dessert (really) and I'm serving it tomorrow night at my Tomato Tasting Menu dinner party.

Here's what I'm working on, man-wise:

1. The Old Well just resurfaced, ready to be tapped--perhaps dinner next weekend? It's looking good. EUREKA! I'VE HIT OIL!! (Oh, how I love when he resurfaces. So uncomplicated...so very uncomplicated.)

2. A cute new (but old) friend--he and I met briefly in New York years ago, and we connected again this morning. He got my number, and my money's on plans in the next week or so. He is potentially even yummier than my tart. Seriously.

3. Second date with The Author next Wed ('cause I am a die-hard optimist--maybe two's a charm?) And, a girl's gotta eat...

And finally, I'm kicking my weekend off with a midnight trip to the Pleasure Chest tonight.

Never a dull moment. I'll keep you updated on the tart...and the dessert as well.

Love,

Foodie Gal