I really can’t believe it’s December already. Where does the time go? I think I have an idea of where the month of November went for me. There were a couple of book proposals to tackle, a food cart remodel (check out thenativebowl.com to see it all live!), lots of family in from out of town (aka Thanksgiving), 2 TV segments and a cooking class for my daughter’s sorority. Whew, what a month! Believe it or not, I’m actually feeling pretty relaxed as we head into December.

Who doesn’t love pie? Pie is one of those special desserts, one that truly deserves it’s own category. Why? Because baking a pie is a labor of love. Although there are certainly shortcuts you can take, like using a store-bought crust or frozen fruit, most pies require some a certain amount of commitment and dedication.  From lovingly and patiently creating the dough from scratch, chilling it, finding the perfect fruit for the filling, assembling your masterpiece, rolling the dough and shaping the pie, to the careful and long baking time. It’s a very special labor of love.

Have you ever thought about grinding your own grains into flour? There is an article in today’s LA Times about the joy of grinding your own, and it got me thinking.

A few months back Food Network was at our food cart filming for a veg TV special. Well I just got the word of when it’s going to air. First off, it’s called The Veg Edge, and it’s scheduled to air on Food Network’s Cooking Channel on Thursday, December 9 at 9 pm Eastern. As the date draws closer, the Food Channel should have a listing up on their website of the special, along with the time that it will air on the west coast (http://www.cookingchanneltv.com/).