The zen of cooking and writing

by Rick Blechta

We’re just pulling into the finish line of our annual canning, pickling and preserving binge. It's a lot of work, but when you can go down to your cellar in the depths of winter and pull out a jar of chopped, super-ripe San Marzano tomatoes to make a pasta sauce of great flavour, that’s a real blessing — as well as great eating.

But this isn’t a post for my food blog.

This past