hi, friends!

Hello to you lovely people!

Yes. It's been a while. And it will be a while longer, I must happily say. Last November I decided to take a hiatus from the sweet savory to give some real thought to whether or not I still wanted to do this here number. I also had a few prospective projects on the table and wanted to give myself a little break to do some soul searching and deep breathing. Then I got moths in my pantry and had to throw away a tear inducing amount of food, so I took it as a sign. Take a break, as long as you need.

So, let me tell you, it's been a wild handful of months. Where to begin, I do not know. I guess I'll start somewhere in the middle. The Sweet Savory will not die! There are some things I just love too much, and telling you about food is one of them. The blog is under construction and will be relaunched: cleaner, faster and prettier. I am really excited! However, it will have to wait. And for good reason: I need to sleep!

I am helping to open a really wonderful coffeeshop in Los Angeles called Coffee Commissary where I am working as a creative director & consultant. I am writing this, in fact, while I watch one of the owners put a final coat of polyurethane on the counter. It's been a lot of work, zero sleep, amazing experiences and flavors. I've met some of the most fascinating people from artisan roasters and bakers to the coolest staff of newly hired baristas in this side of Stumptown. It's been full throttle the past month plus a few living on caffeine and takeout, I can't recall the last time I was so sleep deprived, but I'm surviving with only one meltdown on record. Soon I will get to re-aquaint myself with a full nights rest and a homecooked meal.

For the love and ladies, I am now officially part of the most gorgeous three headed monster in the universe. I am the savory component of On The Lamb, Food & Beverage. I cannot express how incredibly exciting and fun it has been to work with these girls and the events we've already pulled off have been nothing less than totally amazing. We have been scheming for our return in April and damn, its looking mighty fine. These ladies are so incredibly talented and the heights of delicious we can reach together makes me want to hop & holler daily from the sheer pleasure of it.

And if that wasn't enough to wear you out, I have also started taking students again. Once more I get to warp the minds of paying students into cooking how I do. Its all part of my malicious scheme to disseminate simple delicious lipsmacking good times all the time. Good times, folks, good times.

So, if you will, bear with me, a few more months while I wrap up these crazy starts and get simmered down and turn my attention once more to the keyboard, all will be rewarded. In the meantime, feel free to take a look around. And to those of you keeping in touch, I always appreciate your kind words, you keep me inspired and on track. You guys rule.

Deliciously Yours,
Rachel

photo by cris moris
me making wild boar & homemade pickle sliders for OTL's one night stand speakeasy