Doing a post every day on this blog is taking up too much time that I need for other things, so I’m going to cut back to once or twice a week, at least for a while.

My buddy @stesla and I moved the initial carload of stuff to the place I’m moving into in the city. After wanting to move into San Francisco to be closer to work as well as more & more friends, it’s great to finally be doing so.

I finally took advantage of an opportunity to move to the city. I’d been planning to find a place on my own, but this opportunity was too good to pass up. It’s a great condo in the Mission area of San Francisco. The commute is fabulous. The neighborhood is pretty cool, with tons of little shops, restaurants, and cafes. My new roommate (who was already a friend) is simply awesome. The opportunity satisfies everything on my wishlist except for the gas range. A really cool roommate to hang out with is an unexpected bonus.

The reason I’m writing about this in this blog is that a) my new roomie is a foodie & a great cook, and b) the kitchen is *to die for*. I’m looking forward to the food that’s going to come out of this kitchen at our hands. You’ll see it here first

After my friend Phil came over to help consume last weekend’s Boeuf Bourguignon, I realized just how much more fun cooking is when you share it with friends.  It’s been a couple years that I’ve been cooking for just myself.

I’ve decided that to get the most enjoyment out of my kitchen adventures, and to keep pushing myself, I will host a monthly dinner party. It will be on the Saturday most closely following the 15th.  I’ll be posting menu ideas, etc. here in advance.  It will, of course, be by invitation only.  I expect there will be some regulars as well as special guests.

I’m starting off this month with a classic French menu, including Boeuf Bourguignon, Potato Gratin, and Creme Brulee.  I’m still nailing down the other bits & pieces.

I decided I wanted to start the new year with a new blog.  This one all about food, dining, cooking, etc. It seemed natural since more and more of my personal blog seems to be about food and cooking.

So here goes. I’ll be tweaking the layout and visuals a bit for a while, so be warned.  Any suggestions in that regard are welcomed and appreciated.