Just as I’m nearing the end of my book and recipe edits, my mom sends me this, in a big, beautiful frame:

“Believe in yourself, believe in humanity, believe in the success of your undertakings. Fear nothing and no one. Love your work. Work, hope, trust. Keep in touch with today. Teach yourself to be practical and up-to-date and sensible. You cannot fail.” 

Okay, Mom, I believe in you and my undertakings and true love and a big ol’ country breakfast to get my day started in the cold, hard city. There–life and its essence. Simple. 

The picture at left says it all–smiling, eyes wide shut. Who needs reality when the world of my making looks so darn good? I’m my Mamma’s child, through and through…  

These pics were taken by my ABC producer during this week’s Eat & Greet shoot. My little apartment is transformed into a studio for three hours–Klieg lights, wires, producers, cameraman, audio and interns– and I get paid to cook and eat. I sautee, sear and dice and thank my lucky stars. ”Dream job!” my thought bubble screams. I forget that I have no savings account, no mortgage, no husband–no security to speak of. It’s just me and a glass of Sancerre at the end of the day. And, you know what? I climb into bed and fall asleep smiling.

(yes, barefoot cooking is best…)

Happy New Year and Good Eats!

Y’all must watch my new show during your lunch hour. The food—and the chefs—look that good! But I digress… Here are the facts:

ABC News Now and the James Beard Organization have selected me to interview—and cook with!—the country’s best chefs. Together, we whip up four-star meals at the legendary W.12th St Beard brownstone then I get back to basics in my studio apartment, adapting the chef’s recipes for the home cook. It’s a culinary game of “High/Low” that shows anyone can turn out a Sunday night supper.

My first chefs: Italian phenoms Amanda Freitag, executive chef of Gusto Ristorante in the West Village and Marco Canora, executive chef and co-owner of Hearth and Insieme restaurants. We do fish, we do lasagna–we do it all!
Tuna Livornese at the Brownstone

Tuna Grenobloise at my Shoebox Apt

Marco’sLasagna Verde with Ragu, Bechamel, Parmiggiano Reggiano

Brooke’s Busy Girl Ricotta and Spinach Ravioli Gratin