14 September 2009
Working from home has to mean complete refusal to leave the home during working hours, lest you get sucked into neighborhood gallivanting and wildly justified dilly-dallying. The challenge to stay put increases as cupboard's bounty decreases. I just rehydrated some shitake mushrooms, simmered with the last clove of garlic and canned tomatoes, then served atop polenta and parmesan in one of my new bowls. I'm pretty proud.