Please, please, please. If I have to hear another news story about the shortage of Eggo Waffles I just might lose it. Are people really running out and hoarding boxes of the stuff? Because OMG what would we do, how could we cope if we couldn't pull a factory-formed rock-hard frozen breakfast item from our freezer? I don't know, crack some eggs? This Fresh Forkin' Friday I'm making 200 waffles, freezing them, and seling them from a stand in front of my house.

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I am lucky enough to live near Everett’s Food and Meats on 38^th Street and Cedar Avenue in south Minneapolis. It’s lucky because they have a great meat counter with actual butchers … yes, I said butchers. This little store is really an old-school butcher shop with a good smattering of groceries.

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This is why I won't be getting any work done today.

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Last night I was at a charity function that featured a sampling of chefs. It was the usual gig with scattered stations of chefs offering tasty food on small plastic plates. While some of the plates were perfectly balanced, a few were laden with a giant chunk of meat that would prove to be more than a bite. Lord knows I don't always strive for ladylike ideals when snacking, but wrestling to bite into a chewy hunk of seared protein as sauce drips down my dress is not fabulous on any night. Cut it, you say? With my cute little plastic fork as I stand bustling with silent auction bidders? No, I'll just half-bend over and hope my hair shields my Neanderthal technique of grabbing the burning bite from my mouth with my fingers. This Fresh Forkin' Friday I'm scrubbing my dress.

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I did not grow up a hunter. In my youth we fished, boated, camped, and played in the woods daily but that was the entirety of my outdoors endeavors. But since my wife and I bought our farm five years ago, I started seeing our land as a bounty to be preserved and harvested from. We preserve the natural landscape by leaving most of our land alone, and we harvest the garden that we tend all summer and then some of the wildlife that the natural landscape provides.

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The countdown has begun. It's just over two weeks to Thanksgiving and you've got creamed corn on the brain, dontcha? Let's face it, turkey shmurkey, it's all about the sides.

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What I could use this Fresh Forkin' Friday is a little deluge of rain. Just a smidgen of cold badness would be better than the awfully bucolic sunny warmth we're being offered up. See, I have a giant stack of November food magazines, and I have to get through them and start assembling ideas and inspirations for The Feast. This is best done with slippers and a hot toddy and no feeling of guilt that I should be putting the kid on the bike one last time before we shut in. Brussels sprouts or creamed corn? Whole wheat rolls or herbed ciabatta? These decisions are best made when there's no chance of a walk in the woods. Focus. Focus. 

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Bache-Gabrielsen (pronounced BAKA) has been making Cognac for more than 100 years. Yet, until recently, it has never been available in the United States. It is, however, the most purchased brand of Cognac in Norway…of all places.

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